Acute phase proteins as biomarkers of pre-slaughter stress in pigs
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary
changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers
and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral
and physiological markers are commonly used for this reason, but these parameters may
increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of
inflammation that have been proposed as indicators for farm animal stress monitoring. The
major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein,
and pig major acute phase protein. Serum or plasma obtained from blood are the most used
matrixes for the measurement of acute phase proteins, the collection of which involves an
invasive collection method that is harmful and stressing. The use of saliva and meat juice
instead of blood might overcome these disadvantages, since its collection is non...-invasive
and stress-free. For any assay measuring acute phase proteins, adequate analytical validation
must be performed, as well as harmonization and standardization of analytical procedures.
The aim of this paper is to emphasize the possibilities of use of acute phase proteins as
biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and
fluids that are presently available to measure acute phase proteins.
Кључне речи:
Pre-slaughter stress / Acute phase proteins / Haptoglobin / Pig-MAP / Serum amyloid AИзвор:
Meat Technology, 2023, 64, 2, 145-148Издавач:
- Institute of Meat Hygiene and Technology
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 - JOUR AU - Stajković, Silvana AU - Vasilev, Dragan PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3731 AB - Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral and physiological markers are commonly used for this reason, but these parameters may increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of inflammation that have been proposed as indicators for farm animal stress monitoring. The major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein, and pig major acute phase protein. Serum or plasma obtained from blood are the most used matrixes for the measurement of acute phase proteins, the collection of which involves an invasive collection method that is harmful and stressing. The use of saliva and meat juice instead of blood might overcome these disadvantages, since its collection is non-invasive and stress-free. For any assay measuring acute phase proteins, adequate analytical validation must be performed, as well as harmonization and standardization of analytical procedures. The aim of this paper is to emphasize the possibilities of use of acute phase proteins as biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and fluids that are presently available to measure acute phase proteins. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Acute phase proteins as biomarkers of pre-slaughter stress in pigs VL - 64 IS - 2 SP - 145 EP - 148 DO - 10.18485/meattech.2023.64.2.26 ER -
@article{ author = "Stajković, Silvana and Vasilev, Dragan", year = "2023", abstract = "Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral and physiological markers are commonly used for this reason, but these parameters may increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of inflammation that have been proposed as indicators for farm animal stress monitoring. The major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein, and pig major acute phase protein. Serum or plasma obtained from blood are the most used matrixes for the measurement of acute phase proteins, the collection of which involves an invasive collection method that is harmful and stressing. The use of saliva and meat juice instead of blood might overcome these disadvantages, since its collection is non-invasive and stress-free. For any assay measuring acute phase proteins, adequate analytical validation must be performed, as well as harmonization and standardization of analytical procedures. The aim of this paper is to emphasize the possibilities of use of acute phase proteins as biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and fluids that are presently available to measure acute phase proteins.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Acute phase proteins as biomarkers of pre-slaughter stress in pigs", volume = "64", number = "2", pages = "145-148", doi = "10.18485/meattech.2023.64.2.26" }
Stajković, S.,& Vasilev, D.. (2023). Acute phase proteins as biomarkers of pre-slaughter stress in pigs. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 145-148. https://doi.org/10.18485/meattech.2023.64.2.26
Stajković S, Vasilev D. Acute phase proteins as biomarkers of pre-slaughter stress in pigs. in Meat Technology. 2023;64(2):145-148. doi:10.18485/meattech.2023.64.2.26 .
Stajković, Silvana, Vasilev, Dragan, "Acute phase proteins as biomarkers of pre-slaughter stress in pigs" in Meat Technology, 64, no. 2 (2023):145-148, https://doi.org/10.18485/meattech.2023.64.2.26 . .