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dc.creatorNastasijević, Ivan
dc.creatorGlišić, Milica
dc.creatorMilijašević, Milan
dc.creatorJanković, Saša
dc.creatorMitrović, Radmila
dc.creatorBabić Milijašević, Jelena
dc.creatorBošković Cabrol, Marija
dc.date.accessioned2023-03-03T10:01:29Z
dc.date.available2023-03-03T10:01:29Z
dc.date.issued2022
dc.identifier.issn2076-2615
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2594
dc.description.abstractThe modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.sr
dc.language.isoensr
dc.publisherMDPIsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200050/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceAnimalssr
dc.subjectPig chainsr
dc.subjectfarmsr
dc.subjectbiosecuritysr
dc.subjectbiomarkerssr
dc.subjectstress hormonessr
dc.subjectacute phase proteinssr
dc.subjectmeat qualitysr
dc.titleBiosecurity and lairage time versus pork meat quality traits in a farm-abattoir continuumsr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume12
dc.citation.issue23
dc.citation.spage3382
dc.identifier.doi10.3390/ani12233382
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/7219/bitstream_7219.pdf
dc.type.versionpublishedVersionsr


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