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dc.creatorČobanović, Nikola
dc.creatorStanković, Sanja Dj
dc.creatorDimitrijević, Mirjana
dc.creatorSuvajdžić, Branko
dc.creatorGrković, Nevena
dc.creatorVasilev, Dragan
dc.creatorKarabasil, Neđeljko
dc.date.accessioned2020-06-03T14:38:47Z
dc.date.available2020-06-03T14:38:47Z
dc.date.issued2020
dc.identifier.issn2076-2615
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1814
dc.description.abstractSimple Summary Prediction of technological and sensory pork quality-during a pigs life or quickly after slaughter-is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines. Therefore, there is increasing demand for the development of accurate, reliable, time-efficient, non-invasive, real-time tools for predicting pork and carcass quality characteristics. Based on this, the aim of this study was to assess the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in slaughter pigs subjected to the standard marketing conditions and to minimal stressful preslaughter handling. According to the results of this investigation, lactate dehydrogenase can be considered as a useful predictor of pork quality, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality. Abstract This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.en
dc.publisherMDPI, Basel
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31071/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsopenAccess
dc.sourceAnimals
dc.subjectacute-phase proteinsen
dc.subjectcarcass qualityen
dc.subjectmeat qualityen
dc.subjectminimal preslaughter stressen
dc.subjectphysiological stress biomarkersen
dc.subjectstandard marketing conditionsen
dc.titleIdentifying Physiological Stress Biomarkers for Prediction of Pork Quality Variationen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractЧобановић, Никола; Василев, Драган; Грковић, Невена; Карабасил, Неђељко; Станковић, Сања Дј; Сувајджић, Бранко; Димитријевић, Мирјана;
dc.citation.volume10
dc.citation.issue4
dc.citation.spage614
dc.citation.other10(4): 614
dc.citation.rankM21~
dc.identifier.wos000531832800071
dc.identifier.doi10.3390/ani10040614
dc.identifier.pmid32252489
dc.identifier.scopus2-s2.0-85083188666
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/778/1813.pdf
dc.identifier.rcubconv_2596
dc.type.versionpublishedVersion


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