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The aim of this study was to investigate associations between ear, tail, and skin lesions, hernias, bursitis, and rectal prolapses at the abattoir and meat inspection outcomes in slaughter pigs, including carcass condemnations and trimmings, carcass weight, and carcass quality. This was an observational study whereby pigs were managed according to routine practices in a single abattoir. Data were collected from 1816 pigs. The relationship between animal-based welfare and post-mortem outcomes was analyzed using generalized mixed models (Proc Glimmix). Our findings showed that tail lesions were associated with entire carcass condemnations and trimmings (P 0.001), a reduction in carcass weight (P 0.05), and a potential to impair carcass quality by reducing muscle pH (P 0.05), especially in carcasses from male pigs (P 0.05). Additionally, hernias were associated with viscera condemnation (P 0.05) and a reduction in carcass weight (P 0.05). Therefore, our findings confirm that ante-mortem inspection could be useful to predict post-mortem outcomes in the same pigs, especially in cases of tail lesions and hernia, which might trigger attention of the veterinary inspector in charge of the post-mortem inspection.

In the last few decades there has been increased consumer interest in the fatty acid (FA) composition of ruminant meat due to its content of saturated FAs, which have been implicated in diseases associated with modern life. However, recent studies have questioned the recommendations to reduce intake of fat, saturated FAs and cholesterol as a means of reducing the risk of cardiovascular disease. Interestingly, ruminant meat has some bioactive lipids such as C18:1t11 and C18:2 c9, t11 which have been reported to have positive effects on human health. In order to improve muscle fat composition from a human health standpoint, oilseeds, plant oils and marine oils can be used in ruminant diets. On the other hand, molecular mechanisms play an important role in the alteration of the FA composition of muscle fat. Genetics offer a wide range of possibilities for improvement of muscle fat composition by identifying different loci underlying the expression of quantitative traits. While significant progress has been made in characterizing the influence of diet on the FA composition of ruminant meat, the use of genetic tools can favor genotypes that could maximize their genetic potential through the diet. © 2016 Society of Chemical Industry.

Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time-course changes of color measurements in bacon but not in loin chops. Bacon from cranberry-fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid-reactive substances were significantly higher in frozen patties from the cranberry-fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed. PRACTICAL APPLICATIONS Long-term feeding with cranberry juice powder altered the time-course changes of color and lipid oxidation in pork products. However, anti- and pro-oxidant effects were observed depending on the product evaluated (bacon or patties). Long-term feeding of pigs with flavonoid-rich diets may potentially reduce oxidation in pork products made from supplemented animals but further studies are needed to understand muscle × processing interactions.

Plant peptidases are involved in protein degradation in the rumen of grazing animals, but little is known about the variation in their activity under anaerobic conditions at 39°C. We investigated the activity of endogenous peptidases in 342 accessions of grass and legume forages and the molecular weight and class of peptidases in a sub-sample of them. Proteolytic activity was measured by in vitro incubation of tissue over a gelatin substrate. Molecular weight and class of peptidases were assessed by zymograms. A wide range in proteolytic activity index (PAI) was detected (mean PAI = 0.35, ranged from 0.00 to 1.30). More than 88% of the observed variance was due to differences in genus, species, and cultivar. Most of the species had one main peptidase, and their molecular weights ranged from 54 to 130 kDa. In the six species tested, proteases present corresponded to the serine class. The wide variation in proteolysis observed and the predominant occurrence of one peptidase of the same enzyme class support the idea that a reduction of protease activity in forages can be achieved by genetic improvement.