000130280 001__ 130280 000130280 005__ 20240614091131.0 000130280 0247_ $$2doi$$a10.1016/S0309-1740(01)00216-9 000130280 0248_ $$2sideral$$a52136 000130280 037__ $$aART-2002-52136 000130280 041__ $$aeng 000130280 100__ $$aPerez, M P 000130280 245__ $$aEffect of transport time on welfare and meat quality in pigs. 000130280 260__ $$c2002 000130280 5203_ $$aThe purpose of this study was to determine the effects of transport duration on some welfare and meat quality parameters. For the study 144 pigs were used. One group of 72 animals was subjected to 15 min and the others to 3 h transport time. Blood from all animals was analysed in order to detect stress-susceptible pigs and assess pre-slaughter stress. Meat quality parameters were analysed from Longissimus thoracis and Semimembranosus muscles. It was concluded that under normal Spanish commercial conditions, pigs subjected to short transport showed a more intense stress response and poorer meat quality than pigs subjected to moderately long transport when they were immediately slaughtered on arrival at the slaughterhouse. Transport of 3 h might have allowed the animals to adapt to transport conditions and then could act as a resting period like a lairage time. The effect of transport time on welfare and meat quality parameters was more important than genotype and sex. Nevertheless, from the point of view of blood enzyme activities, genetically stress susceptible females transported for 3 h were more sensitive to muscle damage. 000130280 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000130280 590__ $$a1.252$$b2002 000130280 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 92 = 0.196$$c2002$$dQ1$$eT1 000130280 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000130280 700__ $$aPalacio, J 000130280 700__ $$0(orcid)0000-0001-8991-325X$$aSantolaria, M P$$uUniversidad de Zaragoza 000130280 700__ $$0(orcid)0000-0002-4460-1786$$aAceña, M C$$uUniversidad de Zaragoza 000130280 700__ $$aChacon, G 000130280 700__ $$0(orcid)0000-0002-5927-073X$$aGascon, M$$uUniversidad de Zaragoza 000130280 700__ $$0(orcid)0000-0001-9513-0219$$aCalvo, J H 000130280 700__ $$0(orcid)0000-0001-5740-0185$$aZaragoza, P$$uUniversidad de Zaragoza 000130280 700__ $$0(orcid)0000-0002-3764-0189$$aBeltran, J A$$uUniversidad de Zaragoza 000130280 700__ $$0(orcid)0000-0001-5084-6555$$aGarcia Belenguer, S.$$uUniversidad de Zaragoza 000130280 7102_ $$11001$$2420$$aUniversidad de Zaragoza$$bDpto. Anatom.,Embri.Genét.Ani.$$cÁrea Genética 000130280 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000130280 7102_ $$11009$$2617$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Medicina y Cirugía Animal 000130280 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000130280 773__ $$g61, 4 (2002), 425-433$$pMeat sci.$$tMeat Science$$x0309-1740 000130280 8564_ $$s126894$$uhttps://zaguan.unizar.es/record/130280/files/texto_completo.pdf$$yVersión publicada 000130280 8564_ $$s2598240$$uhttps://zaguan.unizar.es/record/130280/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000130280 909CO $$ooai:zaguan.unizar.es:130280$$particulos$$pdriver 000130280 951__ $$a2024-06-14-09:06:48 000130280 980__ $$aARTICLE