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Wu X, Zhou Y, Lu Z, Zhang Y, Zhang T. Effect of pre-slaughter fasting time on carcass yield, blood parameters and meat quality in broilers. Anim Biosci 2024; 37:315-322. [PMID: 37946434 PMCID: PMC10766492 DOI: 10.5713/ab.23.0262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 11/12/2023] Open
Abstract
OBJECTIVE The aim of this study was to evaluate the effect of pre-slaughter fasting time on carcass yield, meat quality, blood parameters and glucose metabolism in broilers. METHODS Four hundred and fifty Arbor Acres (AA) broilers at 42 days of age were divided into 5 groups with 6 replicates in each group and 15 chickens as one replicate. Following this period, broilers from each group were distributed among five groups according to preslaughter fasting period as 4, 8, 12, 16, or 20 h. RESULTS With increasing fasting time, the carcass yield (p<0.01), the breast muscles yield (p<0.01) and the thigh yield (p<0.01) of the broilers were all linearly increased. With increasing fasting time, the L* values (p<0.01), cooking loss (p = 0.020), moisture content (p<0.01) in the leg muscles linearly downregulated, while the drip loss (p = 0.043), pH45 min (p<0.01) and pH24 h (p<0.01) were linearly upregulated. A trend for a lower (p = 0.071) shear force in the leg muscles was also observed in broilers fasted for longer time. Similar results were also found in breast muscles. The different fasting treatments did not influence the breast muscles glycogen content (p>0.10), while the increase of fasting time resulted in a linear decrease of the blood glucose (p = 0.021) and, more specifically, the glycogen content of the liver and leg muscles (p<0.001). With increasing fasting time, the aspartate transaminase (p<0.01), uric acid (p<0.01), and triglycerides (p<0.01) in serum linearly downregulated, while the alanine aminotransferase was linearly upregulated. CONCLUSION The results of this study show a significant influence of fasting time on carcass yield and meat quality in broilers. Moderate fasting (8 to 12 h) before slaughter can reduce the weight loss of broilers. Prolonged fasting (≥16 h) increased body weight loss, decreased slaughtering performance and fluctuating blood indexes of broilers.
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Affiliation(s)
- Xuezhuang Wu
- College of Animal Science, Anhui Science and Technology University, Fengyang, 233100,
China
| | - Yahao Zhou
- College of Animal Science, Anhui Science and Technology University, Fengyang, 233100,
China
| | - Zhentao Lu
- College of Animal Science, Anhui Science and Technology University, Fengyang, 233100,
China
| | - Yunting Zhang
- College of Animal Science, Anhui Science and Technology University, Fengyang, 233100,
China
| | - Tietao Zhang
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112,
China
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2
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Fu Y, Cao S, Yang L, Li Z. Flavor formation based on lipid in meat and meat products: A review. J Food Biochem 2022; 46:e14439. [PMID: 36183160 DOI: 10.1111/jfbc.14439] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 01/14/2023]
Abstract
Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.
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Affiliation(s)
- Yinghua Fu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Shenyi Cao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Li Yang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Zhenglei Li
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
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3
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Conte S, Pomar C, Paiano D, Duan Y, Zhang P, Lévesque J, Guay F, Devillers N, Faucitano L. The effects of feeding finishing pigs of two genders with a high fiber and high fat diet on muscle glycolytic potential at slaughter and meat quality. Meat Sci 2021; 177:108484. [PMID: 33756246 DOI: 10.1016/j.meatsci.2021.108484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/13/2021] [Accepted: 02/24/2021] [Indexed: 11/30/2022]
Abstract
A total of 160 pigs, in groups of 8 pigs of mixed genders, were fed four finishing feeding strategies with the aim to reduce muscle glycolytic potential and improve meat quality. Pigs were fed a control diet (C; fat = 5.0%, ADF = 3.0%, NDF = 8.8%), a high-fat and high-fiber diet (HFF; fat = 11.2%, ADF = 9.1%, NDF = 19.5%), a blend of 50-50% C and HFF diets (fat = 8.2%, ADF = 6.7%, NDF = 14.2%) or the C diet and transferred to the HFF diet after a diet transition. Dietary treatments alone or in interaction with gender had no effect on pig growth performance, carcass quality traits, Longissimus and Semimembranosus muscle glycolytic potential and meat quality (P > 0.10). The inefficiency of the dietary treatments applied in this study may be due to the low ratio between fat and digestible carbohydrate in the diets combined with the mild pre-slaughter stress conditions pigs were exposed to.
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Affiliation(s)
- Sabine Conte
- Agriculture and Agri-Food Canada, Sherbrooke Research and Development Centre, Sherbrooke, QC J1M 0C8, Canada
| | - Candido Pomar
- Agriculture and Agri-Food Canada, Sherbrooke Research and Development Centre, Sherbrooke, QC J1M 0C8, Canada
| | - Diovani Paiano
- Department of Animal Science, Universidade do Estado de Santa Catarina, Chapecó 89815-630, Brazil
| | - Yan Duan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Pengfei Zhang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, China
| | - Janie Lévesque
- Centre de Recherche en Sciences Animales, Deschambault, QC G0A 1S0, Canada
| | - Frederic Guay
- Université Laval, Department of Animal Science, Québec, QC G1V 0A6, Canada
| | - Nicolas Devillers
- Agriculture and Agri-Food Canada, Sherbrooke Research and Development Centre, Sherbrooke, QC J1M 0C8, Canada
| | - Luigi Faucitano
- Agriculture and Agri-Food Canada, Sherbrooke Research and Development Centre, Sherbrooke, QC J1M 0C8, Canada.
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4
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Driessen B, Freson L, Buyse J. Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare. Animals (Basel) 2020; 10:E2206. [PMID: 33255610 PMCID: PMC7761097 DOI: 10.3390/ani10122206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 11/12/2020] [Accepted: 11/18/2020] [Indexed: 01/25/2023] Open
Abstract
The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).
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Affiliation(s)
- Bert Driessen
- Research, Control & Consult-Belgium bv, B-3583 Paal, Belgium;
- Laboratory of Livestock Physiology, Department of Biosystems, B-3001 KU Leuven, Heverlee, Belgium
| | - Louis Freson
- Agricultural Buildings Research, Department of Biosystems, B-3001 KU Leuven, Heverlee, Belgium;
- Laboratory of Humane Biology, Department of Physiology, B-3000 KU Leuven, Leuven, Belgium
| | - Johan Buyse
- Laboratory of Livestock Physiology, Department of Biosystems, B-3001 KU Leuven, Heverlee, Belgium
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5
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Young JF, Rasmussen MK. Differentially expressed marker genes and glycogen levels in pectoralis major of Ross308 broilers with wooden breast syndrome indicates stress, inflammation and hypoxic conditions. FOOD CHEMISTRY. MOLECULAR SCIENCES 2020; 1:100001. [PMID: 35415620 PMCID: PMC8991981 DOI: 10.1016/j.fochms.2020.100001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/19/2020] [Accepted: 06/20/2020] [Indexed: 06/14/2023]
Abstract
The occurrence of wooden breast (WB) in broiler production is increasing, but onset of its development is only described in part. In this study, we determined the regulation of marker genes related to oxidative stress in Ross308 broilers categorized as no-, mild- or severe-WB, on days 21 and 30 of production. The biochemical parameters, lactate dehydrogenase and pro- and macro-glycogen, were also determined. On day 21, breast meat from birds affected severely by WB had increased mRNA abundances of heat-shock protein 70, heme-oxygenase 1, cyclooxygenase 2, tumor necrosis factor 1, and hypoxia inducible factors as well as higher pH and lower dry matter contents. On day 30, breast meat from both mild and severely affected birds had increased mRNA for heme oxygenase 1, lactate dehydrogenase, and hypoxia inducible factor. Moreover, pro- and micro-glycogen, as well as the total pool of glycogen, were decreased compared with the non-WB birds. In conclusion, this study indicates oxidative stress, inflammation and hypoxic conditions in WB.
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Affiliation(s)
- Jette Feveile Young
- Corresponding author at: Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Arhus N, Denmark.
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6
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Acevedo-Giraldo J, Sánchez J, Romero M. Effects of feed withdrawal times prior to slaughter on some animal welfare indicators and meat quality traits in commercial pigs. Meat Sci 2020; 167:107993. [PMID: 32388087 DOI: 10.1016/j.meatsci.2019.107993] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 10/10/2019] [Accepted: 10/28/2019] [Indexed: 11/26/2022]
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7
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Application of extended feed withdrawal time preslaughter and its effects on animal welfare and carcass and meat quality of enriched-housed pigs. Meat Sci 2020; 167:108163. [PMID: 32387878 DOI: 10.1016/j.meatsci.2020.108163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 03/17/2020] [Accepted: 04/22/2020] [Indexed: 11/21/2022]
Abstract
A total of 144 barrows were distributed into four treatment groups. One group was housed conventionally and fasted for 16 h preslaughter, while the other three groups were housed in enriched conditions (straw-bedding and low density) and fasted for 16, 24 and 32 h preslaughter. When compared with conventionally-housed pigs, enriched-housed pigs were heavier (P < .05) and fatter (P < .01), but easier to handle at loading (P < .05) and produced less exudative pork (P < .05) possibly resulting from a lower post-mortem muscle glycolytic potential (P = .10). Extending fasting time up to 32 h reduced dressing yield (P < .001) and increased skin lesion scores (P < .01), but did not result in any clear or major effect on muscle metabolism and meat quality. In conclusion, given the beneficial effects of enriched housing conditions on stress response and pork quality, the application of an extended fasting time (32h) preslaughter is not required for this production.
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8
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Oksbjerg N, Krogh U, Jensen JA, Møller HS, Ramaekers P, Rasmussen MK, Therkildsen M, Theil PK. Supplementation of sows with L-Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption. Meat Sci 2019; 152:58-64. [PMID: 30807928 DOI: 10.1016/j.meatsci.2019.02.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 02/01/2019] [Accepted: 02/11/2019] [Indexed: 11/29/2022]
Abstract
This study investigated the effect of dietary inclusion of 25 g/day of L-Arginine (n = 7) or iso‑nitrogenous amounts of alanine (n = 6) from d 30 of gestation to d 28 of lactation of sows on performance, muscle traits and meat quality in offspring. From each litter, heaviest and smallest littermate of both sexes were reared from d 28 and slaughtered at d 140 in accordance with a 23factorial design. A response to L-Arginine were obtained on small females where L-Arginine increased birth weight, however this effect disappeared at weaning. L-Arginine increased daily gain by 7% and increased the cross-sectional area of the M. semitendinosus in small females by 14%, suggesting an increased lean ratio. Mechanistic studies showed firstly, that small female littermates had increased number of muscle fibres (myogenesis) after L-Arginine treatment (11%) and secondly increased total DNA (12%) as a consequence of satellite cell proliferation. Traits describing tenderness seem to be affected by L-Arginine but further studies are needed.
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Affiliation(s)
- Niels Oksbjerg
- Aarhus University, Department of Food Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
| | - Uffe Krogh
- Aarhus University, Department of Animal Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
| | - Jens A Jensen
- Aarhus University, Department of Food Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
| | - Hanne S Møller
- Aarhus University, Department of Food Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
| | | | - Martin Krøyer Rasmussen
- Aarhus University, Department of Food Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
| | - Margrethe Therkildsen
- Aarhus University, Department of Food Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark.
| | - Peter K Theil
- Aarhus University, Department of Animal Science, AU-Foulum, Blichers Allé 20, 8830 Tjele, Denmark
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9
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de Oliveira EA, Dall’olio S, Tassone F, Arduini A, Nanni Costa L. The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1449672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Stefania Dall’olio
- Dipartimento di Scienze e Tecnologie Agro-alimentari, University of Bologna, Bologna, Italy
| | - Francesco Tassone
- Dipartimento di Scienze e Tecnologie Agro-alimentari, University of Bologna, Bologna, Italy
| | - Agnese Arduini
- Dipartimento di Scienze e Tecnologie Agro-alimentari, University of Bologna, Bologna, Italy
| | - Leonardo Nanni Costa
- Dipartimento di Scienze e Tecnologie Agro-alimentari, University of Bologna, Bologna, Italy
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10
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Dokmanovic M, Ivanovic J, Janjic J, Boskovic M, Laudanovic M, Pantic S, Baltic MZ. Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs. Anim Sci J 2016; 88:500-506. [PMID: 27349831 DOI: 10.1111/asj.12649] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/26/2016] [Accepted: 03/11/2016] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P < 0.05) and skin blemish score (P <0.001), lower temperature (P < 0.05) and drip loss (P < 0.01), as well as darker, less red and yellow meat color (P < 0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P < 0.05), while barrows had lower skin blemish scores (P < 0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P < 0.05) than non-aggressive pigs.
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Affiliation(s)
- Marija Dokmanovic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Jelena Ivanovic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Jelena Janjic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Marija Boskovic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milica Laudanovic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Srdjan Pantic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milan Z Baltic
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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Huang JC, Huang M, Wang P, Zhao L, Xu XL, Zhou GH, Sun JX. Effects of physical restraint and electrical stunning on plasma corticosterone, postmortem metabolism, and quality of broiler breast muscle1. J Anim Sci 2014; 92:5749-56. [DOI: 10.2527/jas.2014-8195] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- J. C. Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - M. Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - P. Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - L. Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X. L. Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - G. H. Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - J. X. Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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12
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Exploring the unknowns involved in the transformation of muscle to meat. Meat Sci 2013; 95:837-43. [DOI: 10.1016/j.meatsci.2013.04.031] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Revised: 04/09/2013] [Accepted: 04/10/2013] [Indexed: 12/13/2022]
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13
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Wang S, Li C, Xu X, Zhou G. Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem. Meat Sci 2012; 93:865-72. [PMID: 23313973 DOI: 10.1016/j.meatsci.2012.11.053] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 11/28/2012] [Accepted: 11/30/2012] [Indexed: 11/28/2022]
Abstract
Pre-slaughter fasting is a very important practice in the meat industry. The present study was designed to investigate the effect of fasting on energy metabolism and tenderizing enzymes in chicken muscle early postmortem. A total of 30 Yellow-feathered chickens were deprived of feed for 0 h, 12 h and 24 h before slaughter (n=10 each group). Breast muscles were removed and cut into 3 parts and stored at 0°C for 0 h, 3 h and 10 h. Samples were used for analyses of zymography, cathepsins, pH, glycogen/ATP/ADP/AMP, hormones and ultrastructure. Fasting caused the accelerated depletion (p<0.05) of glycogen, ATP and ADP before or immediately after slaughter, but no difference existed in ATP at 3 and 10 h (p>0.05). Fasting resulted in greater ultimate pH (p<0.05). Zymography indicated that fasting delayed the activation of μ/m-calpain (p<0.05), however, it accelerated the release of lysosomal enzymes (p<0.05). Fasting for 24 h resulted in greater ultrastructural changes and plasma corticosterone levels than fasting for 12 h and control groups. Therefore, fasting for no more than 12 h is acceptable in practice.
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Affiliation(s)
- Sidang Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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14
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Salmi B, Trefan L, Bünger L, Doeschl-Wilson A, Bidanel JP, Terlouw C, Larzul C. Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality. Meat Sci 2012; 90:584-98. [PMID: 22075265 DOI: 10.1016/j.meatsci.2011.09.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/26/2011] [Accepted: 09/29/2011] [Indexed: 10/16/2022]
Abstract
Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.
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Affiliation(s)
- B Salmi
- INRA, UMR 1313 Unité de Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas, France.
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15
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Sterten H, Fr⊘ystein T, Ekker AS, Kjos NP. Influence of feeding regime, sex and fasting time prior to slaughter on growth rate, carcass characteristics, ultimate pH and skin damage of pigs. ACTA AGR SCAND A-AN 2009. [DOI: 10.1080/09064700903254273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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