Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs
Апстракт
This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L∗ and b∗ values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs ...exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.
Извор:
61st International Meat Industry Conference (MEATCON2021), 2021, 854, 012017-Издавач:
- IOP Publishing Ltd
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Čobanović, Nikola AU - Radojičić, Marina AU - Suvajdžić, Branko AU - Vasilev, Dragan AU - Karabasil, Nedjeljko PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2282 AB - This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L∗ and b∗ values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality. PB - IOP Publishing Ltd C3 - 61st International Meat Industry Conference (MEATCON2021) T1 - Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs VL - 854 SP - 012017 DO - 10.1088/1755-1315/854/1/012017 ER -
@conference{ author = "Čobanović, Nikola and Radojičić, Marina and Suvajdžić, Branko and Vasilev, Dragan and Karabasil, Nedjeljko", year = "2021", abstract = "This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L∗ and b∗ values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.", publisher = "IOP Publishing Ltd", journal = "61st International Meat Industry Conference (MEATCON2021)", title = "Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs", volume = "854", pages = "012017", doi = "10.1088/1755-1315/854/1/012017" }
Čobanović, N., Radojičić, M., Suvajdžić, B., Vasilev, D.,& Karabasil, N.. (2021). Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs. in 61st International Meat Industry Conference (MEATCON2021) IOP Publishing Ltd., 854, 012017. https://doi.org/10.1088/1755-1315/854/1/012017
Čobanović N, Radojičić M, Suvajdžić B, Vasilev D, Karabasil N. Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012017. doi:10.1088/1755-1315/854/1/012017 .
Čobanović, Nikola, Radojičić, Marina, Suvajdžić, Branko, Vasilev, Dragan, Karabasil, Nedjeljko, "Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012017, https://doi.org/10.1088/1755-1315/854/1/012017 . .