Comparison of pig restraint, sampling methods, and analysis on blood lactate concentration (original) (raw)
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Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling
Meat Science, 2010
The objective of these studies (Exp.1, n = 76; Exp.2, n = 140) was to characterize the relationship of pre-slaughter animal-handling events to exsanguination blood lactate concentration ([LAC]) in a commercial pork processing plant. Pearson correlations indicated relationships (P < 0.05) between [LAC] and the number of times a pig jammed, backed up and reared (Exp.1), and [LAC] was correlated (P < 0.05) with electric prod use and vocalization in response to prod use in the crowd pen, as well as jamming in the single-file chute (Exp. 2). Single degree of freedom contrasts indicated that pigs experiencing one or more events (i.e., jamming, rearing and/or backing up) while moving through a single-file chute had greater (P < 0.03) [LAC] than pigs that did not experience these events in both experiments, whereas pigs prodded in the crowd pen had greater (P = 0.03) [LAC] than pigs that were not prodded (Exp. 2). This study provides data demonstrating that specific pre-slaughter animal-handling events are related to post-slaughter [LAC] in a commercial setting.
Acta Veterinaria, 2014
ABSTRACT The aim of this study was to examine the relationships among pre-slaughter stress, rigor moths, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor moths and skin damage score were estimated, as well as carcass quality parameters. More developed (p<0.01) rigor moths was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p<0.05) and with a greater thickness of subcutaneous fat tissue (p<0.05) and lower lean meat content (p<0.01). Higher blood lactate level was observed after long lairage compared to short (p<0.05) and after rough handling compared to gentle handling (p<0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (>15 mmol/l) initial pH decreased and L*value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.