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For:	Álvarez D, Garrido M, Bañón S. Influence of Pre-Slaughter Process on Pork Quality: An Overview. Food Reviews International 2009. [DOI: 10.1080/87559120902956216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]

Number

Cited by Other Article(s)

Botía M, Escribano D, Ortín-Bustillo A, López-Martínez MJ, Fuentes P, Jiménez-Caparrós FJ, Hernández-Gómez JL, Avellaneda A, Cerón JJ, Rubio CP, Tvarijonaviciute A, Martínez-Subiela S, López-Arjona M, Tecles F. Comparison of the Effect of Two Different Handling Conditions at Slaughter in Saliva Analytes in Pigs. Metabolites 2024;14:234. [PMID: 38668362 PMCID: PMC11052431 DOI: 10.3390/metabo14040234] [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: 03/17/2024] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open

Affiliation(s)

María Botía Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Damián Escribano Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.) Department of Animal Production, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain
Alba Ortín-Bustillo Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
María J. López-Martínez Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Pablo Fuentes Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes-Universidad de Murcia, 30003 Murcia, Spain; (P.F.); (F.J.J.-C.); (J.L.H.-G.); (A.A.)
Francisco J. Jiménez-Caparrós Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes-Universidad de Murcia, 30003 Murcia, Spain; (P.F.); (F.J.J.-C.); (J.L.H.-G.); (A.A.)
Juan L. Hernández-Gómez Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes-Universidad de Murcia, 30003 Murcia, Spain; (P.F.); (F.J.J.-C.); (J.L.H.-G.); (A.A.)
Antonio Avellaneda Cátedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes-Universidad de Murcia, 30003 Murcia, Spain; (P.F.); (F.J.J.-C.); (J.L.H.-G.); (A.A.)
José J. Cerón Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Camila P. Rubio Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Asta Tvarijonaviciute Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Silvia Martínez-Subiela Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)
Marina López-Arjona Department of Animal and Food Science, Universitat Autònoma de Barcelona, 08193 Cerdanyola de Vallés, Spain
Fernando Tecles Interdisciplinary Laboratory of Clinical Analysis (Interlab-UMU), Veterinary School, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Campus de Espinardo s/n, 30100 Espinardo, Spain; (M.B.); (D.E.); (A.O.-B.); (M.J.L.-M.); (J.J.C.); (C.P.R.); (A.T.); (S.M.-S.); (F.T.)

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Effects of Housing, Short Distance Transport and Lairage on Meat Quality of Finisher Pigs. Animals (Basel) 2020;10:ani10050788. [PMID: 32370126 PMCID: PMC7278422 DOI: 10.3390/ani10050788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 11/24/2022] Open

Abstract

Simple Summary

Knowledge of stressful stimuli is a fundamental aspect to improve and evaluate animal welfare. Animal stressors vary in function of, for example, housing, climate and handling technique. That is why it is important to investigate animal welfare in different circumstances (e.g., type of housing, climate and region). Belgian pig production is based on the Piétrain breed which is associated with the halothane gene and hence with the genetic susceptibility to stress. In pigs, there is a negative correlation between stress in the last few hours of their life and the final meat quality. In our research we investigated several potential parameters that could influence the meat quality of pork. We can conclude that numerous parameters on farm, during transport and in slaughterhouse influence meat quality. Specifically, reducing lung lesions by vaccination during raising, no mixing of pigs during the transport process, sufficient lairage time and transporting no extreme muscled pigs can improve meat quality. Adequate control and application of guidelines on farm, transport and slaughterhouse level are necessary to improve animal welfare, but also to reduce deterioration of meat quality important for the financial aspect and the appreciation of the consumer.

Abstract

Transport and associated handling can have adverse effects on pig welfare and meat quality. The purpose of the study was to determine (the variation of) effects of farm management, climate parameters, transport and lairage conditions on the meat quality of fattening pigs, heterozygous for the halothane gene. A total of 4763 fattening pigs were transported from 1 farm to a commercial slaughterhouse (distance 110 km) in 121 transports. From 2404 carcasses, carcass temperature and pH were measured 45 min post-mortem; 48 hours post-mortem pH, electrical conductivity, drip loss and meat color were registered. During the raising period sex, conditions at weaning (purchased or not as piglet, vaccination against mycoplasma) and (type of) pen during fattening (i.e., from about 22 kg to 105 kg) were registered to relate with pork quality. Transport season, weather parameters, regrouping or not during loading, transport combination (truck, trailer and driver), transport compartment and transport conditions (loading density, transport duration and unloading time) were monitored. At the slaughterhouse, duration of lairage and carcass conformation were followed up to examine correlations with meat quality parameters. Effects of farm management, climate parameters during transport, transport and slaughterhouse conditions on pork quality were demonstrated. Specifically, reducing lung lesions by vaccination during raising, no mixing of pigs during the transport process, sufficient lairage time and transporting no extreme muscled pigs can improve meat quality.

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Lung lesions increase the risk of reduced meat quality of slaughter pigs. Meat Sci 2015;108:106-8. [DOI: 10.1016/j.meatsci.2015.06.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2015] [Revised: 06/07/2015] [Accepted: 06/08/2015] [Indexed: 11/18/2022]

Gajana CS, Nkukwana TT, Marume U, Muchenje V. Effects of transportation time, distance, stocking density, temperature and lairage time on incidences of pale soft exudative (PSE) and the physico-chemical characteristics of pork. Meat Sci 2013;95:520-5. [PMID: 23793088 DOI: 10.1016/j.meatsci.2013.05.028] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 05/07/2013] [Accepted: 05/20/2013] [Indexed: 11/26/2022]

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]