Effect of lairage time on levels of stress and meat quality in pigs

Abstract

A total of 1580 pigs killed in three slaughter -plants were held in lairage for ≥ 1 h, 3 h or overnight before slaughter. Blood samples were collected at exsanguination and subsequent carcass and meat quality monitored. Longer lairage reduced stress levels based on the concentration of cortisol, lactate and creatine phosphokinase in the blood. It also reduced the prevalence of pale, soft, exudative (PSE) but increased the prevalence of dark, firm, dry (DFD) meat. Additionally, it produced progressively greater amounts of skin damage caused by fighting between unfamiliar pigs and an overnight lairage reduced carcass yield and backfat thickness. The overall conclusion ivas that a period of between 1 and 3 h rest in lairage was optimal. There was no evidence that leaner, potentially more stress-susceptible pigs reacted differently from fatter, potentially more stress-resistant animals with regard to the effects of lairage time.

Incidência da carne PSE (pale, soft, exsudative) em suínos em razão do tempo de descanso pré-abate e sexo

“…O descanso pré-abate tem demonstrado benefícios na redução da incidência de carne PSE, entretanto, dependendo de sua duração, pode aumentar a quantidade de lesões na pele e o aparecimento de carne dura, seca e escura (DFD) (Warriss et al, 1998). Com base nessas pesquisas, os autores sugerem que duas a três horas de descanso são suficientes para permitir que os animais se recuperem do estresse prévio à sua chegada ao abatedouro, sem aumentar os problemas da privação prolongada de alimento, depleção de glicogênio muscular e escoriações na pele.…”

Sustainable Agriculture

“…Personnel should be sympathetic and trained to recognise problems and to move animals calmly and quietly. The longer the time that animals spend in lairage, the more bruising is to be found on the animals (Warriss et al, 1998), the more broiler chickens found dead before the slaughter process begins (Nijdam et al, 2004), and the greater the increase in physiological stress indicators (at least in rabbits; Liste et al, 2009). Behavioural welfare indicators, including vocalisations, suggest that the welfare of animals in lairage can be improved by dim lighting, misting (Figure 47.2) and large pen size.…”

Corelations among stress and meat quality parameters in pigs

“…Warriss (2000) objašnjava da transport za životinje predstavlja opasnost koja može da ugrozi njihov život. Životinje u toku transporta ne mogu da otklone osećaj neudobnosti i straha za razliku od drugih sredina u kojima imaju veću slobodu pokreta.…”

“…Životinje u toku transporta ne mogu da otklone osećaj neudobnosti i straha za razliku od drugih sredina u kojima imaju veću slobodu pokreta. Tokom transporta nastaju vibracije, dolazi do promene brzine kretanja vozila, pojave buke, kontakata sa nepoznatim ljudima, mešanja životinja i uspostavljanja novih socijalnih grupa, prenatrpavanja, izlaganja životinja nepovoljnim ambijentalnim uslovima u vidu toplote, vlage, hladnoće, što sve doprinosi razvoju stresa (Warriss, 2000). …”

“…Ukoliko se izmenjeni delovi trupa ne odvoje, oni imaju nepoželjan izgled, a takođe predstavljaju dobar supstrat za razvoj mikroorganizama, pa se takvo meso brže kvari. Polomljeni delovi kostiju mogu da ostanu u mesu, što predstavlja opasnost po potrošača, ako se ne zapaze tokom odvajanja kostiju od mesa (Warriss, 2000). Osim toga, BMV i TČS meso predstavljaju važne mane kvaliteta mesa koje i dalje nanose štetu industriji mesa.…”