The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

Italian Journal of Animal Science

Eduardo Alexandre de Oliveira¹  Agnese Arduini²  Leonardo Nanni Costa²  Stefania Dall’olio²  Francesco Tassone² 

[1] Sociedade Educacional de Santa Catarina – UNISOCIESC;University of Bologna;

关键词: Breeds;    glycogen forms;    meat quality traits;    pigs;    handling procedures;   

DOI  :  10.1080/1828051X.2018.1449672

来源: DOAJ

【 摘 要 】

The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two different muscles, and meat quality traits (pH, colour, drip loss, cooking loss and shear force) across three different pig breeds, in the presence and absence of physical short-term pre-slaughter stress. Twenty-eight halothane-free pigs of the Italian Large White, Duroc and Pietrain breeds were subjected to different kinds of pre-slaughter handling: rough (RPH) or gentle (GPH). Before stunning, RPH group of pigs were subjected to a fast driving supported by the use of electric prods, whereas GPH group pigs were driven slowly without electric prods. Handling procedure influenced the contents of macroglycogen, lactate and pH at 45-min post-mortem with no effect on meat quality traits at 24 and 72 h post-mortem. Irrespective of the handling procedure, breed significantly affected L* and b* colour coordinates, Pietrain pigs showing slightly paler meat.

【 授权许可】

Unknown