The interactive effects of transportation and lairage time on welfare indicators, carcass and meat quality traits in slaughter pigs

59th International Meat Industry Conference

obanovi, N.^1 ; Vasilev, D.^1 ; Dimitrijevi, M.^1 ; Teodorovi, V.^1 ; Parunovi, N.^2 ; Beti, N.^2 ; Karabasil, N.^1

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, Belgrade

11000, Serbia^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade

11000, Serbia^2

关键词: Animal welfare;    Carcass qualities;    Hematological parameters;    Interactive effect;    pH and temperature measurement;    Significant deteriorations;    Slaughter pigs;    Transportation time;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012049/pdf
DOI  :  10.1088/1755-1315/85/1/012049

来源: IOP

【 摘 要 】

This study assessed the effects of transportation and lairage time and their interaction on welfare, carcass and meat quality traits in slaughter pigs under commercial conditions. The study was conducted on 120 pigs with a live weight of approximately 115 kg and about six months old. A complete blood picture was measured in pigs to assess pre-slaughter stress. Also, nine different carcass quality parameters including live weight, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, meatiness and skin lesions score were measured. The pH and temperature measurements were performed 45 minutes post-mortem. The results showed that short transportation time and slaughtering without lairaging and long transportation time and overnight lairaging negatively influenced the hematological parameters, which meant that the animal welfare was seriously compromised under these pre-slaughter conditions. Long transportation time and overnight lairaging reduced live and carcass weights and increased the incidence of skin lesions on the carcass and DFD pork. In addition, short transportation time and slaughtering without lairaging caused a significant deterioration in pork quality. It can be concluded that, from the standpoint of animal welfare, carcass and meat quality, the above-mentioned pre-slaughter conditions are not recommended to the farmers and/or pork producers.