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

Authors :
Eduardo Alexandre de Oliveira
Stefania Dall’olio
Francesco Tassone
Agnese Arduini
Leonardo Nanni Costa
Source :
Italian Journal of Animal Science, Vol 17, Iss 4, Pp 879-883 (2018)
Publication Year :
2018
Publisher :
Taylor & Francis Group, 2018.

Abstract

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.

Details

Language :
English
ISSN :
1828051X
Volume :
17
Issue :
4
Database :
Directory of Open Access Journals
Journal :
Italian Journal of Animal Science
Publication Type :
Academic Journal
Accession number :
edsdoj.47755f832bb4b788735d8d5fe32337f
Document Type :
article
Full Text :
https://doi.org/10.1080/1828051X.2018.1449672