Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs

Mun, Hong-Seok; Rathnayake, Dhanushka; Dilawar, Muhammad Ammar; Jeong, Myeong-Gil; Yang, Chul-Ju

doi:10.1080/09712119.2022.2032084

Cited by 8 publications

(5 citation statements)

References 43 publications

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“…The results showed seasonal influences on fat thickness, as animals incorporate more fat in autumn to protect themselves from the colder temperatures. Our results were consistent with previous reports, where the chronic heat stress during the finishing period (32 • C) resulted in back-fat thickness (−0.3 cm) compared with those maintained at the thermoneutral zone (21 • C) [29,30].…”

Section: Discussionsupporting

confidence: 93%

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Albert,

Kovács-Weber,

Bodnár

et al. 2024

Animals

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Most retailers in EU countries pay pig breeders for their animals’ lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs’ performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers’ performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.

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Section: Discussionsupporting

confidence: 93%

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Albert,

Kovács-Weber,

Bodnár

et al. 2024

Animals

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“…Research has shown that adding PS to feed can effectively promote the synthesis of animal proteins, improve the reactive capacity of antioxidant enzymes in the blood, and exhibit good disease prevention and both control and reduce the cancer risk. Its high-dose use also rarely results in ad-verse toxic side effects (Wang et al 2020;Mun et al 2022). Plant sterols, as a common compound in plant feed, are widely present in plant-based foods such as grains and oilseed crops.…”

Section: Original Papermentioning

confidence: 99%

Effects of plant sterol microcapsules on growth performance and serum biochemical indicators in pigs

Song,

Di,

Zhao

et al. 2023

CZECH J ANIM SCI

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To better explore the effects of adding phytosterol (PS) microcapsules to feed on pig growth performance, nutrient apparent digestibility, and serum biochemical indicators, 200 healthy ternary hybrid Duroc × Landrace × Yorkshire piglets with an average initial weight of 7.53 ± 0.57 kg) were used as experimental subjects, and randomly divided into five groups with four replicates in each group. The control group of pigs was fed the basic diet, while the experimental group received diets supplemented with different PS levels. They were divided into experimental groups 1 to 4 (100 mg/kg to 5 502 mg/kg) according to different dosage added components. The duration of the experiment was 54 days. The results showed that the total triglyceride (TG) index and diarrhoea status in the experimental group were significantly improved compared to the control group (P < 0.05). The increase in PS addition levels was more significant in the change of pig average daily gain (ADG) (P < 0.05), and the difference in average daily weight gain and feed conversion ratio between PS-400 and PS-550 was significant (P < 0.05). Compared with the control group, the experimental group showed significant differences in crude fibre (CF), ether extract (EE), dry matter (DM), organic matter (OM), average digestible energy (ADE), metabolizable energy, xylan, and calcium (P < 0.05), with a maximum increase of 7.02% in calcium content. The addition of PS can be effective in making the experimental and control groups show a significant difference in value changes in high-density cholesterol (HDL-C) and low-density cholesterol (LDL-C) indicators (P < 0.05), while no significant changes were revealed in the other indicators (P > 0.05). From the above, plant sterol microcapsules can effectively improve pig growth performance and nutrient apparent digestibility, and improve their blood lipid status.

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“…Similarly, COBANÓVIC et al (2021) reported that meat from pigs slaughtered in summer had lower initial pH values and water holding capacity, which are parameters associated with PSE meat. Pigs are sensitive to high ambient temperatures, as this condition stimulates heat stress due to an impaired thermoregulation mechanism resulting from keratinized sweat glands and a large amount of adipose tissue (LUDTKE et al, 2010;MUN et al, 2022). Heat stress immediately before slaughter accelerates muscle glycogenolysis, increasing lactic acid concentration and producing a rapid decrease in muscle pH while the carcass is still warm, resulting in PSE meat (GONZALES-RIVAS et al, 2020;MUN et al, 2022).…”

Section: Variablesmentioning

confidence: 99%

Pre slaughter factors in pigs on initial pH and temperature: a case study

Souza,

Amador,

Bruhn

et al. 2023

Cienc. Rural

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This study evaluated factors associated with the pre-slaughter handling of pigs in a commercial slaughterhouse located in Minas Gerais and evaluated the influence of these factors on the initial pH and temperature of the carcasses. In all, 4449 carcasses were evaluated. The factors evaluated were transport distance, transport duration, loading density, fasting duration, resting duration, average weight of the animals, average temperature in the resting area, and maximum temperature in the resting area. The effects of these factors on the initial (i.e., at 45 minutes after slaughter) temperature and pH (pH45) were measured. The pH45 values were used to determine the occurrence of PSE; the carcasses were classified as PSE when they presented a pH45 < 5.90. Results showed that animals fasted for more than 24 hours were more likely to result in PSE meat (1.41 times more likely), as did animals that were exposed to an average temperature above 24 °C (1.52 times more likely). Except for the average weight of the animals, which did not affect the initial temperature values, all other pre-slaughter factors have influenced both pH45 and the initial temperature values, and the difference of fasting duration and the temperature in the resting area increase the incidence of PSE meat.

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Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs

Cited by 8 publications

References 43 publications

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Seasonal Effects on the Performance of Finishing Pigs’ Carcass and Meat Quality in Indoor Environments

Effects of plant sterol microcapsules on growth performance and serum biochemical indicators in pigs

Pre slaughter factors in pigs on initial pH and temperature: a case study

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