Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

Partanen, Kirsi; Siljander-Rasi, Hilkka; Honkavaara, Markku

doi:10.2137/145960607783328182

Cited by 14 publications

(4 citation statements)

References 30 publications

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“…Some studies have shown that the L* value of muscles is significantly negatively correlated with pH [ 12 , 33 ]. In this experiment, the prolongation of fasting time before slaughter significantly increased the L* value of meat color and reduced the shear force, which is consistent with the research results of Partanen et al [ 34 ].…”

Section: Discussionsupporting

confidence: 92%

Effect of pre-slaughter fasting time on carcass yield, blood parameters and meat quality in broilers

Wu,

Zhou,

et al. 2024

Anim Biosci

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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), pH<sub>45 min</sub> (p<0.01) and pH<sub>24 h</sub> (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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Section: Discussionsupporting

confidence: 92%

Effect of pre-slaughter fasting time on carcass yield, blood parameters and meat quality in broilers

Wu,

Zhou,

et al. 2024

Anim Biosci

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“…Normal pH levels in living muscle are around 7.4. After slaughter, the pH of the meat decreased from 5.6 to 5.7 within 6 to 8 h [30]. In this study (FIG.…”

Section: Results and Discussion Phsupporting

confidence: 55%

Physicochemical and structural properties of beef meat thawed using various methods

Lakehal

et al. 2023

RC FCV-LUZ

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Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave thawing, ambient temperature thawing, and water thawing, to evaluate the physico-chemical and histological alterations in thawed beef. After thawing, the structural, chemical, and physical characteristics of beef meat were evaluated. The results showed that meat thawed in the refrigerator at 4°C was characterized by the highest pH value (5.65 ± 0.02) and a significant difference (P<0.05) compared to meat thawed by other thawing methods. Also for the electrical conductivity, it reached the highest value (1.442 ± 1,012) in the microwave oven (P<0.05); meanwhile, water activity decreased significantly after thawing regardless of the thawing method (P<0.05). On the other hand, refrigerator thawing resulted in the least amount of water loss (1.23%) with P<0.05, while high levels of microwave energy caused significant water loss, represented by thawing loss and cooking loss (4.37% and 44.47%), respectively, with P<0.05. Among different thawing methods, microwave thawing had the highest level of TBARS, with a mean of 0.25 ± 0.034 mg·kg-1 (P<0.05). Regarding the color, the lightness (L*) value in the microwave-thawed samples decreased significantly (P<0.05) compared to the fresh control. Histologically, samples that were thawed in a refrigerator preserved the integrity of the fibers' structure after thawing better than other methods; samples thawed in a microwave, however, caused more structural damage. To ensure that it thaws uniformly and to retain the meat's quality as close to its fresh quality as possible, it is typically advised to thaw meat in a slower, more gradual manner, such as in the refrigerator.

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“…Faba bean, pea and blue lupin have all been tested for their suitability in rations for pigs and turkeys, in order to replace imported soybean meal and to make use of on-farm production of feed. Faba bean has shown good potential in pig feeds (Partanen et al 2007) while pea appeared to be superior for turkeys (Palander et al 2006).…”

Section: Current Statusmentioning

confidence: 99%

Legumes in Finnish agriculture: history, present status and future prospects

Stoddard¹,

Hovinen²,

Kontturi³

et al. 2008

AFSci

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Legumes are important in world agriculture, providing biologically fixed nitrogen, breaking cereal disease cycles and contributing locally grown food and feed, including forage. Pea and faba bean were grown by early farmers in Finland, with remains dated to 500 BC. Landraces of pea and faba bean were gradually replaced by better adapted, higher quality materials for food use. While grain legumes have been restricted by their long growing seasons to the south of the country, red, white and alsike clovers are native throughout and have long been used in leys for grazing, hay and silage. Breeding programmes released many cultivars of these crops during the 1900s, particularly pea and red clover. A.I. Virtanen earned the 1945 Nobel Prize in Chemistry for his work on both nitrogen fixation and silage preservation. Use of crop mixtures may appear modern, but farmers used them already in the early 1800s, when oat was used to support pea, and much effort has been devoted to improving the system and establishing its other benefits. Although international cultivars have been easily accessible since Finland's 1995 entry into the European Union, the combination of feed quality and appropriate earliness is still needed, as < 1% of arable land is sown to grain legumes and an increase to 9-10% would allow replacement of imported protein feeds. Climate change will alter the stresses on legume crops, and investment in agronomy, physiology and breeding is needed so that farmers can gain from the many advantages of a legume-supported rotation.

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Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

Cited by 14 publications

References 30 publications

Effect of pre-slaughter fasting time on carcass yield, blood parameters and meat quality in broilers

Effect of pre-slaughter fasting time on carcass yield, blood parameters and meat quality in broilers

Physicochemical and structural properties of beef meat thawed using various methods

Legumes in Finnish agriculture: history, present status and future prospects

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