Influence of lairage time on some welfare and meat quality parameters in pigs.
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 pH24, internal muscle reflectance using the fibre optic probe (FOP24), 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.
Pérez
María Pilar
MP
Veterinario de Administración Sanitaria, DGA, Huesca, Spain.
Palacio
Jorge
J
Santolaria
Maria Pilar
MP
del Aceña
Maria Carmen
MC
Chacón
Gema
G
Verde
Maria Teresa
MT
Calvo
Jorge Hugo
JH
Zaragoza
Maria Pilar
MP
Gascón
Manuel
M
García-Belenguer
Sylvia
S
D000003:Abattoirs; D000827:Animal Welfare; D000818:Animals; D001786:Blood Glucose / Q000032:analysis; D005260:Female; D005508:Food Deprivation / Q000502:physiology; D005838:Genotype; D006854:Hydrocortisone / Q000097:blood; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000097:blood; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000201:enzymology / Q000502:physiology*; D013312:Stress, Physiological / Q000503:physiopathology / Q000517:prevention & control / Q000662:veterinary*; D013552:Swine / Q000097:blood / Q000502:physiology*; D013997:Time Factors
D001786:Blood Glucose; D007773:Lactates; D006854:Hydrocortisone