Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs
Authorized Users Only
2019
Authors
Čobanović, NikolaJanković, Ljiljana
Vasilev, Dragan
Dimitrijević, Mirjana
Teodorović, Vlado
Kureljušić, Branislav
Karabasil, Nedjeljko
Article (Published version)
Metadata
Show full item recordAbstract
The aim of this study was to identify the prevalence of pathological lesions in pigs from small-scale farms and to determine associations between pathological lesions and hematological parameters, and carcass and meat quality in slaughtered pigs. The study was conducted on 625 pigs (similar to 115 kg) originating from 20 small-scale farms. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. Complete blood count was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, and meatiness. Meat pH and temperature were measured 45 min postmortem. Of the 625 examined pigs, 41.8% had pneumonia, 23.5% pleurisy, 2.7% pericarditis, and 29.9% liver milk spots. The presence of pathological lesions in slaughtered pigs adversely affected hematological parameters, reduced live, hot and cold carcass weights, and meatiness and had deleterious effect...s on meat quality (higher pH(45min) and higher prevalence of dark, firm and dry meat). In conclusion, this study showed a high prevalence of pathological lesions in slaughtered pigs, indicating serious health problems in smallholder pig production systems. The presence of single and, especially, multiple pathological lesions in slaughtered pigs negatively affected hematological parameters, and carcass and meat quality.
Keywords:
DFD pork / liver milk spots / lung lesions / pericarditis / small-scale farmsSource:
Animal Science Journal, 2019, 90, 11, 1475-1483Publisher:
- Wiley, Hoboken
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
- Research on pharmacological characteristics of antimicrobial agents, introduction of new technological solutions and alternative prophylactic methods with the purpose to improve control of infectious animal disease (RS-MESTD-Technological Development (TD or TR)-31071)
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1111/asj.13287
ISSN: 1344-3941
PubMed: 31515907
WoS: 000486304100001
Scopus: 2-s2.0-85073785907
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Čobanović, Nikola AU - Janković, Ljiljana AU - Vasilev, Dragan AU - Dimitrijević, Mirjana AU - Teodorović, Vlado AU - Kureljušić, Branislav AU - Karabasil, Nedjeljko PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1777 AB - The aim of this study was to identify the prevalence of pathological lesions in pigs from small-scale farms and to determine associations between pathological lesions and hematological parameters, and carcass and meat quality in slaughtered pigs. The study was conducted on 625 pigs (similar to 115 kg) originating from 20 small-scale farms. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. Complete blood count was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, and meatiness. Meat pH and temperature were measured 45 min postmortem. Of the 625 examined pigs, 41.8% had pneumonia, 23.5% pleurisy, 2.7% pericarditis, and 29.9% liver milk spots. The presence of pathological lesions in slaughtered pigs adversely affected hematological parameters, reduced live, hot and cold carcass weights, and meatiness and had deleterious effects on meat quality (higher pH(45min) and higher prevalence of dark, firm and dry meat). In conclusion, this study showed a high prevalence of pathological lesions in slaughtered pigs, indicating serious health problems in smallholder pig production systems. The presence of single and, especially, multiple pathological lesions in slaughtered pigs negatively affected hematological parameters, and carcass and meat quality. PB - Wiley, Hoboken T2 - Animal Science Journal T1 - Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs VL - 90 IS - 11 SP - 1475 EP - 1483 DO - 10.1111/asj.13287 ER -
@article{ author = "Čobanović, Nikola and Janković, Ljiljana and Vasilev, Dragan and Dimitrijević, Mirjana and Teodorović, Vlado and Kureljušić, Branislav and Karabasil, Nedjeljko", year = "2019", abstract = "The aim of this study was to identify the prevalence of pathological lesions in pigs from small-scale farms and to determine associations between pathological lesions and hematological parameters, and carcass and meat quality in slaughtered pigs. The study was conducted on 625 pigs (similar to 115 kg) originating from 20 small-scale farms. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. Complete blood count was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, and meatiness. Meat pH and temperature were measured 45 min postmortem. Of the 625 examined pigs, 41.8% had pneumonia, 23.5% pleurisy, 2.7% pericarditis, and 29.9% liver milk spots. The presence of pathological lesions in slaughtered pigs adversely affected hematological parameters, reduced live, hot and cold carcass weights, and meatiness and had deleterious effects on meat quality (higher pH(45min) and higher prevalence of dark, firm and dry meat). In conclusion, this study showed a high prevalence of pathological lesions in slaughtered pigs, indicating serious health problems in smallholder pig production systems. The presence of single and, especially, multiple pathological lesions in slaughtered pigs negatively affected hematological parameters, and carcass and meat quality.", publisher = "Wiley, Hoboken", journal = "Animal Science Journal", title = "Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs", volume = "90", number = "11", pages = "1475-1483", doi = "10.1111/asj.13287" }
Čobanović, N., Janković, L., Vasilev, D., Dimitrijević, M., Teodorović, V., Kureljušić, B.,& Karabasil, N.. (2019). Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs. in Animal Science Journal Wiley, Hoboken., 90(11), 1475-1483. https://doi.org/10.1111/asj.13287
Čobanović N, Janković L, Vasilev D, Dimitrijević M, Teodorović V, Kureljušić B, Karabasil N. Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs. in Animal Science Journal. 2019;90(11):1475-1483. doi:10.1111/asj.13287 .
Čobanović, Nikola, Janković, Ljiljana, Vasilev, Dragan, Dimitrijević, Mirjana, Teodorović, Vlado, Kureljušić, Branislav, Karabasil, Nedjeljko, "Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs" in Animal Science Journal, 90, no. 11 (2019):1475-1483, https://doi.org/10.1111/asj.13287 . .