Influence of lairage time on some welfare and meat quality parameters in pigs.

Perez, Maria Pilar ; Palacio, Jorge ; Santolaria, Maria Pilar ; Acena, Maria Del Carmen ; Chacon, Gema ; Verde, Maria Teresa (Universidad de Zaragoza) ; Calvo, Jorge Hugo ; Zaragoza, Maria Pilar (Universidad de Zaragoza) ; Gascon, Manuel ; Garcia Belenguer, Sylvia (Universidad de Zaragoza)

Resumen: A total of 150 Large White cross Landrace pigs (110-120 kg) of both sexes were used to investigate the effects of three different lairage times (0 h, 3 h, 9 h). Blood samples were collected at exanguination and cortisol, glucose, lactate, muscle enzymes and haematological parameters were determined. Post-mortem measurements of muscle pH were taken at 20 min, 2 h and 24 h from Longissimus thoracis and Semimembranosus. Lairage time showed a significant effect on pH 24, internal muscle reflectance using the fibre optic probe (FOP 24), red blood cells, neutrophils and lymphocytes, glucose and enzymatic activities. Changes in blood profile and meat quality parameters indicated that three hours of lairage in Spanish commercial conditions may reduce the amount of stress exhibited by pigs at slaughter and better meat quality can be obtained. No lairage or an excessively long lairage period without food may compromise animal welfare and meat quality.

Idioma: Inglés

DOI: 10.1051/vetres:2002012

Año: 2002

Publicado en: Veterinary Research 33, 3 (2002), 239-250
ISSN: 0928-4249

Factor impacto JCR: 2.031 (2002)

Categ. JCR: VETERINARY SCIENCES rank: 4 / 125 = 0.032 (2002) - Q1 - T1

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Genética (Dpto. Anatom.,Embri.Genét.Ani.)
Área (Departamento): Área Medicina y Cirugía Animal (Dpto. Patología Animal)