title: Lung lesions increase the risk of reduced meat quality of slaughter pigs.
abstract: Lung lesions of about 1000 pigs (nN) were scored in the slaughter line. Carcass weight, back fat thickness, loin muscle depth, pHi and PQMi were measured on 460 pigs. Twenty-four hours after slaughter pHu, PQMu, brightness, redness, yellowness and drip loss were measured on 59 carcasses. A score for lung lesions was assessed at batch level, based on observations of all pigs in that batch, i.e. about 130. Pigs systematically selected from batches scoring more than 25% lung lesions had a lower pH of LD muscle (P≤0.0003) and a six fold higher risk for P(ale)S(oft)E(xudative) traits (P≤0.050) compared to batches scoring less than 5%.
authors.affiliation: Laboratory for Quality Care in Animal Production, KU Leuven, B-3001 Heverleel, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: Permentier
authors.affiliation: ForFarmers Belgium BVBA, B-8770 Ingelmunster, Belgium.
authors.forename: D
authors.initials: D
authors.lastname: Maenhout
authors.affiliation: Hypor Belgium NV, B-3200 Aarschot, Belgium.
authors.forename: W
authors.initials: W
authors.lastname: Deley
authors.affiliation: Hypor B.V., NL-5831 CK Boxmeer, The Netherlands.
authors.forename: K
authors.initials: K
authors.lastname: Broekman
authors.affiliation: Laboratory for Quality Care in Animal Production, KU Leuven, B-3001 Heverleel, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: Vermeulen
authors.affiliation: MSD AH Belgium, 1200 Sint-Lambrechts-Woluwe, Belgium.
authors.forename: S
authors.initials: S
authors.lastname: Agten
authors.affiliation: Leuven Biostatistics and Statistical Bioinformatics Centre, KU Leuven, B-3000 Leuven, Belgium.
authors.forename: G
authors.initials: G
authors.lastname: Verbeke
authors.affiliation: Laboratory for Quality Care in Animal Production, KU Leuven, B-3001 Heverleel, Belgium.
authors.forename: J
authors.initials: J
authors.lastname: Aviron
authors.affiliation: Laboratory for Quality Care in Animal Production, KU Leuven, B-3001 Heverleel, Belgium. Electronic address: Rony.Geers@biw.kuleuven.be.
authors.forename: R
authors.initials: R
authors.lastname: Geers
mesh_terms: D000818:Animals; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008171:Lung Diseases / Q000662:veterinary*; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000378:metabolism; D012307:Risk Factors; D013552:Swine
keywords: Lung lesions; Meat quality; Swine