Effects of applying preslaughter feed withdrawal at the abattoir on behaviour, blood parameters and meat quality in pigs

Costa, F. A. Dalla; Devillers, Nicolas; Costa, Mateus José Rodrigues Paranhos da; Faucitano, L.

doi:10.1016/j.meatsci.2016.03.033

Cited by 28 publications

(32 citation statements)

References 30 publications

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“…In an epidemiological study conducted in Canada, farm was identified as the major source (25%) of deadson-arrival (DOA) and nonambulatory pigs on arrival at the plant compared with the transporter and the packer (16% each; Sunstrum et al, 2006;Dewey et al, 2009). The main sources of variation of these effects between farms include: the housing system (Barton-Gade, 2008;Rocha et al, 2016), the preparation of pigs for transport (Faucitano et al, 2010;Dalla Costa et al, 2016), and the handling of pigs at loading (Johnson et al, 2013;Goumon and Faucitano, 2017).…”

Section: Farm Of Originmentioning

confidence: 99%

“…Feed withdrawal is a recommended practice for on-farm preparation of pigs before slaughter in order to prevent animal losses and travel sickness during transport (Bradshaw et al, 1996;Averós et al, 2008;National Farm Animal Care Council, 2014), to reduce carcass contamination due to lower risk of gut contents spillage during carcass processing, and to improve pork quality (Faucitano et al, 2010). However, when compared with unfasted pigs, fasted groups of pigs (18 h prior to loading) appear to be more difficult to handle at loading, as they go backward, roundturn, and vocalize more (Dalla Costa et al, 2016). The increased frustration, fatigue, and excitement caused by hunger are the likely causes for these behaviors (Arnone and Dantzer, 1980;Lewis, 1999;Edwards et al, 2010b).…”

Section: Feed Withdrawalmentioning

confidence: 99%

“…The reason for this choice is the lack of shipping facilities where the heaviest pigs can be moved to ahead of time before loading (see later section) and have their feed withdrawn separately from the group of origin (Faucitano et al, 2010).Therefore, starting fasting time at the departure from the farm may still prevent the risk of full stomachs at slaughter, provided the 16 to 24 h fasting time is respected by imposing longer lairage time at the abattoir; however, it may reduce the welfare of pigs during transport and in lairage (Guàrdia et al, 1996;Warriss, 1996;Stewart et al, 2008). Keeping mixed groups of pigs in lairage for a long time (overnight to >24 h) has, in fact, been associated with an increased number of fights, due to hunger-related irritability and excitement (Warriss et al, 1998;Guàrdia et al, 2009;Dalla Costa et al, 2016), greater risk of skin lesions on the carcass (Guàrdia et al, 2009), and pork with dark, firm, dry (DFD) characteristics (Dalla Costa et al, 2016).…”

Section: Feed Withdrawalmentioning

confidence: 99%

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Preslaughter handling practices and their effects on animal welfare and pork quality1

Faucitano

2018

Journal of Animal Science

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At all times, prior to slaughter, pigs may experience stress from a range of handling practices, such as fasting, loading and transport, mixing, and interaction with humans. These factors can affect the welfare of pigs and carcass and meat quality, both individually and collectively. Preslaughter stress is both an animal welfare and a meat quality issue. Behavioral and physiological studies have revealed that poor handling practices at the farm, during transport and at the slaughter plant, have an adverse effect on pigs and may result in the loss of profits due to animal losses during transport and in lairage. Also, poor preslaughter handling can also lead to losses in carcass value as a result of reduced yield, the presence of lesions and bacterial contamination, and meat quality defects (e.g., pale, soft, exudative and dark, firm, dry pork). These economic losses can be limited by improving the design of facilities, controlling the environmental conditions, and implementing training programs for the correct animal handling at any stage preslaughter. The objective of this review was to review research findings on the effects of preslaughter practices on ante-mortem behavioral and physiological response in pigs, including muscle metabolism, and to provide recommendations aimed at limiting the impact of preslaughter handling on animal losses and pork quality.

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Section: Farm Of Originmentioning

confidence: 99%

Section: Feed Withdrawalmentioning

confidence: 99%

Section: Feed Withdrawalmentioning

confidence: 99%

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Preslaughter handling practices and their effects on animal welfare and pork quality1

Faucitano

2018

Journal of Animal Science

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“…However, the LC muscle consists predominantly of red fibers, which are an indicator of dark, firm, and dry (DFD) meat. Variations of pH 45 have multifactorial causes such as the hottest season of the year, fights between animals that did not fast, and type of muscular fiber (Dalla Costa et al, 2016;Rey-Salgueiro et al, 2018). Due to these factors, the pH decline in the transformation of muscle into meat directly influences attributes such as color, WHC, softness, and flavor, according to Rübensam (2000), Gomide (2007), and Scheffler et al (2013); thus meat should not be classified using a single parameter.…”

Section: Discussionmentioning

confidence: 99%

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Ferreira¹,

Braga²,

Guimarães³

et al. 2019

Genet. Mol. Res.

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Marker-assisted selection has been widely used in breeding programs. The use of single nucleotide polymorphisms (SNPs) as genetic markers enables identification of genotypes that best contribute to quantitative characteristics. We evaluated a possible association between the DdeI growth hormone gene polymorphism and meat and carcass traits. A total of 476 halothanefree animals were genotyped. Animals originated from the crossing of an AGIPIC ® 415 male with Large White (LW) x Landrace (LD) females. Males were castrated when young and males and females were slaughtered between 150 and 180 days old. Hot carcass weight, carcass length, pH 45 min , and pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, and color by the CIELAB system were measured and the percentage of lean meat was calculated. Water holding capacity was determined by the filter paper method in the Semimembranosus muscle. A 605-base pair (bp) I.M. Ferreira et al. 2 amplicon was obtained by PCR and a DdeI polymorphism was genotyped and two alleles identified, D 1 with 335, 148, and 122 bp and D 2 allele with 457 and 148 bp. Allele frequencies were 0 . 4 3 for D 1 and 0.57 for D 2 . Genotypic frequencies were as follows: D 1 D 1 ( 22.1%), D 1 D 2 ( 49.8%), and D 2 D 2 (28.1%). The Chi-Square test showed that the population was in Hardy-Weinberg equilibrium.The results of hot carcass weight, carcass length, pH 16 postmortem of Longissimus cervicis, Longissimus dorsi, and Semimembranosus muscles, backfat thickness, Longissimus dorsi muscle depth, color and water holding capacity did not differ significantly among the genotypes. The DdeI SNP was associated with lean meat percentage and pH at 45 min posmortem in the Longissimus cervicis muscle; properties that are important for the commercialization of fresh meat as well as processed products.

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“…However, the LC muscle consists predominantly of red fibers and is used as an indicator of dark, firm, and dry (DFD) meat. Variations of pH45 have multifactorial causes such as the hottest season of the year, fights between animals that did not fast, and type of muscular fiber(Dalla Costa et al, 2016;Rey-Salgueiro et al, 2018). Due to these factors, pH decline in the transformation of the muscle in meat directly influences attributes such as color, WHC, softness, and flavor, according toRübensam (2000); Ramos;…”

mentioning

confidence: 99%

Uso de seleção assistida por marcadores moleculares em melhoramento genético de suínos

Ferreira¹

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Chico XavierAgradecimentos A inteligência Suprema do Universo por conspirar e executar a meu favor. Muito obrigada. Ao Instituto Federal do Triângulo Mineiro-Campus Ituiutaba por ter-me oportunizado esta conquista Ao Prof. Dr. Robson Carlos Antunes que acreditou em mim. Pela oportunidade que me deu de realizar uma parte importante na minha vida. Obrigada pelo apoio, incentivo e orientação. Ao Prof. Dr. Maurício Machaim Franco pelos ensinamentos, paciência e amizade, e pela disposição em contribuir com o desenvolvimento desta pesquisa. Aos Professores que aceitaram fazer parte da banca. Dra. Daise Ap. Rossi, Dr. Flávio Caldeira, Dr. João Zanardo e Dr. Thiago Braga A Prof.ª Dr.ª Daise Aparecida Rossi pela amizade, carinho, pelo incentivo, pelas palavras certas, profissional que admiro muito, pelo ser humano que é, oxalá Deus que exista mais pessoas como você. Muito obrigada. Ao Prof. Dr. Ednaldo Carvalho pelas contribuições na estatística, pela educação e disposição de auxiliar-me.

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Effects of applying preslaughter feed withdrawal at the abattoir on behaviour, blood parameters and meat quality in pigs

Cited by 28 publications

References 30 publications

Preslaughter handling practices and their effects on animal welfare and pork quality1

Preslaughter handling practices and their effects on animal welfare and pork quality1

Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

Uso de seleção assistida por marcadores moleculares em melhoramento genético de suínos

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