The effects of season on health, welfare, and carcass and meat quality of slaughter pigs
Само за регистроване кориснике
2020
Аутори
Čobanović, NikolaStajković, Silvana
Blagojević, Bojan
Betić, Nikola
Dimitrijević, Mirjana
Vasilev, Dragan
Karabasil, Nedjeljko
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highe...st lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.
Кључне речи:
Carcass lesions / Cold stress / Heat stress / Pig welfare / PSE pork / RSE porkИзвор:
International Journal of Biometeorology, 2020, 64, 11, 1899-1909Издавач:
- Springer
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
- Истраживање фармаколошких карактеристика антимикробних агенаса, увођење нових технолошких решења и алтернативних метода профилаксе с циљем да се побољша контрола инфективних обољења домаћих животиња (RS-MESTD-Technological Development (TD or TR)-31071)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1007/s00484-020-01977-y
ISSN: 0020-7128
WoS: 000554058300002
Scopus: 2-s2.0-85088815531
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Čobanović, Nikola AU - Stajković, Silvana AU - Blagojević, Bojan AU - Betić, Nikola AU - Dimitrijević, Mirjana AU - Vasilev, Dragan AU - Karabasil, Nedjeljko PY - 2020 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1887 AB - This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective. PB - Springer T2 - International Journal of Biometeorology T1 - The effects of season on health, welfare, and carcass and meat quality of slaughter pigs VL - 64 IS - 11 SP - 1899 EP - 1909 DO - 10.1007/s00484-020-01977-y ER -
@article{ author = "Čobanović, Nikola and Stajković, Silvana and Blagojević, Bojan and Betić, Nikola and Dimitrijević, Mirjana and Vasilev, Dragan and Karabasil, Nedjeljko", year = "2020", abstract = "This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.", publisher = "Springer", journal = "International Journal of Biometeorology", title = "The effects of season on health, welfare, and carcass and meat quality of slaughter pigs", volume = "64", number = "11", pages = "1899-1909", doi = "10.1007/s00484-020-01977-y" }
Čobanović, N., Stajković, S., Blagojević, B., Betić, N., Dimitrijević, M., Vasilev, D.,& Karabasil, N.. (2020). The effects of season on health, welfare, and carcass and meat quality of slaughter pigs. in International Journal of Biometeorology Springer., 64(11), 1899-1909. https://doi.org/10.1007/s00484-020-01977-y
Čobanović N, Stajković S, Blagojević B, Betić N, Dimitrijević M, Vasilev D, Karabasil N. The effects of season on health, welfare, and carcass and meat quality of slaughter pigs. in International Journal of Biometeorology. 2020;64(11):1899-1909. doi:10.1007/s00484-020-01977-y .
Čobanović, Nikola, Stajković, Silvana, Blagojević, Bojan, Betić, Nikola, Dimitrijević, Mirjana, Vasilev, Dragan, Karabasil, Nedjeljko, "The effects of season on health, welfare, and carcass and meat quality of slaughter pigs" in International Journal of Biometeorology, 64, no. 11 (2020):1899-1909, https://doi.org/10.1007/s00484-020-01977-y . .