The effects of season on health, welfare, and carcass and meat quality of slaughter pigs.

Szczegóły
Abstrakt

Tytuł:: The effects of season on health, welfare, and carcass and meat quality of slaughter pigs.
Autorzy:: Čobanović N; Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, 11000, Serbia. .
Stajković S; Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, 11000, Serbia.
Blagojević B; Faculty of Agriculture, Department of Veterinary Medicine, University of Novi Sad, Trg D. Obradovića 8, Novi Sad, 21101, Serbia.
Betić N; Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, 11000, Serbia.
Dimitrijević M; Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, 11000, Serbia.
Vasilev D; Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, 11000, Serbia.
Karabasil N; Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, Bulevar oslobodjenja 18, Belgrade, 11000, Serbia.
Źródło:: International journal of biometeorology [Int J Biometeorol] 2020 Nov; Vol. 64 (11), pp. 1899-1909. Date of Electronic Publication: 2020 Jul 30.
Typ publikacji:: Journal Article
Język:: English
Imprint Name(s):: Publication: New York, NY : Springer Verlag
Original Publication: Leiden.
MeSH Terms:: Meat*
Stress, Physiological*
Animals ; Color ; Seasons ; Swine ; Temperature
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Contributed Indexing:: Keywords: Carcass lesions; Cold stress; Heat stress; PSE pork; Pig welfare; RSE pork
Entry Date(s):: Date Created: 20200801 Date Completed: 20201023 Latest Revision: 20201231
Update Code:: 20240104
DOI:: 10.1007/s00484-020-01977-y
PMID:: 32734425
: Czasopismo naukowe

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This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.

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