Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality

Vermeulen, Liesbeth; Perre, Vincent Van de; Permentier, Liesbet; Bie, S. De; Verbeke, Geert; Geers, Rony

doi:10.1016/j.meatsci.2016.02.007

Cited by 12 publications

(11 citation statements)

References 28 publications

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“…; Vermeulen et al . , ). With regard to the genetic cause of PSE meat, the best known example is the p.Arg615Cys mutation in the ryanodine receptor 1 ( RYR1 ) gene (Fujii et al .…”

Section: Effect Of G8283c>a On Meat Quality Traits Of Longissimus Mumentioning

confidence: 99%

A splicing mutation in PHKG1 decreased its expression in skeletal muscle and caused PSE meat in Duroc × Luchuan crossbred pigs

Liu

Long

et al. 2019

Animal Genetics

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In recent years, Luchuan pigs in southern China have been used to produce high-quality meat by crossbreeding them with Duroc boars; however, PSE (pale, soft and exudative) meat was frequently reported in the crossbred pigs, and the underlying reason remains unknown. We excluded the possibility of the well-known causative mutations in RYR1 and PRKAG3 but identified the existence of an unfavorable allele of a splicing mutation (g.8283C>A) in PHKG1 in two Duroc boars and three Duroc 9 Luchuan crossbred pigs with PSE meat. An association analysis with 425 Duroc 9 Luchuan crossbred pigs revealed that the polymorphism of the splicing site of PHKG1 has significant association with the ultimate meat pH value (P = 0.035) and color score (P = 0.004). In addition, a strong cis-eQTL (expression QTL) signal for the expression of PHKG1 was identified in 189 Duroc 9 Luchuan crossbred pigs, and the splicing mutation was proven to be significantly associated with the expression of PHKG1 (P = 4.01e-11). Furthermore, RNA-sequencing data analysis confirmed that 131 CC homozygotes had only one transcript (T1), with FPKM (fragments per kilobase of transcript per million) of 35.40 AE 7.28, and 58 CA heterozygotes had two types of transcripts (T1 and T2), with FPKM of 19.63 AE 5.11 and 9.20 AE 2.39 respectively. Based on the association and eQTL analysis results, we concluded that PSE meat in Duroc 9 Luchuan crossbred pigs is caused by the splicing mutation in PHKG1. Our findings further support the effect of the causative mutation in PHKG1 on meat quality. The GEO accession number for the data is GSE124315.

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“…; Vermeulen et al . , ). With regard to the genetic cause of PSE meat, the best known example is the p.Arg615Cys mutation in the ryanodine receptor 1 ( RYR1 ) gene (Fujii et al .…”

Section: Effect Of G8283c>a On Meat Quality Traits Of Longissimus Mumentioning

confidence: 99%

A splicing mutation in PHKG1 decreased its expression in skeletal muscle and caused PSE meat in Duroc × Luchuan crossbred pigs

Liu

Long

et al. 2019

Animal Genetics

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“…High huddling, loading and unloading, adverse weather conditions, lack of food and water, the length of transportation, mixing with animals from other groups, restraint and fatigue are the known stress factors for pigs (Vermeulen et al, 2016). High stress levels increase susceptibility to diseases, reduce life expectancy, impair growth and reproduction, cause body damage and behavioral abnormalities, and also reduce the quality of meat (Bazhov et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of adaptogens on the quality of pig meat

Остренко¹,

Lemiasheuski²,

Ovcharova³

et al. 2020

Ukr J Ecol

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The specificity of post-mortem redox processes in pork with the development of PSS (Porcine Stress Syndrome), which is the syndrome of pig stress, is considered. Pre-slaughter stress leads to the increased breakdown of glycogen, a slight decrease in the pH of muscle tissue during autolysis and a significant pH shift to the acidic side. To study the physicochemical parameters of muscle tissue after deboning, samples of the longest muscle were taken at the level of 9–12 thoracic vertebrae, 400 g of each half-carcass. Changes in the pH of meat in the experimental groups correlated with the indicators of volatile fatty acids (VFA), which considered the indicator of meat quality. The level of VFA in the group with a dosage of 10 mg/kg of lithium ascorbate was 3.07 % lower than in the control. We also recorded the higher pH values in the first experimental group (by 3 % relative to the control group).When the pH balance shifted to the acidic side, the acidosis occurs, which negatively affected muscle contraction in living organisms. In post-slaughter period the acidosis prevented the contraction of muscle fibers, which increased the organoleptic quality of meat products. The lithium ascorbate prevented the activation of metabolic processes under the action of catecholamines and reduced the level of organic acids in muscle fibers with increasing the stress resistance. The use of lithium ascorbate as a stress protector could reduce these negative effects and increase the organoleptic quality. We suggested to include lithium ascorbate in a standard diet in a dosage of 10 mg/kg of the body weight during the entire feeding period. The presented scheme of lithium ascorbate usage will allow achieving the best organoleptic and physicochemical qualities of pig meat products.

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“…Estudios a nivel mundial demuestran que las canales provenientes de cerdos manejados inapropiadamente, presentan una mayor proporción de fracturas, hematomas, hemorragias petequiales y equimóticas, que conllevan a un aumento en los decomisos durante la inspección sanitaria, disminución del valor comercial de la carne y mayor mano de obra para el procesamiento Dalmau et al 2016). De otra parte, estas prácticas son factores que favorecen la presencia de estrés agudo en los cerdos, inmediatamente antes del sacrificio, lo que causa un incremento en la tasa de acidificación post-mortem (pH) y por tanto, favorecerían la presencia de carne pálida, suave y exudativa (Florowski et al 2017;Vermeulen et al 2016).…”

Section: Planteamiento Del Problemaunclassified

“…La calidad de la carne se encuentra fuertemente influenciada por el estatus comportamental y fisiológico de los cerdos en los momentos previos al sacrificio (Vermeulen et al 2015). El pH y la temperatura muscular son los atributos más usados para evaluar la calidad sensorial de la carne porcina (Vermeulen et al 2016). Su importancia radica en que influyen en los cambios bioquímicos de la fibra muscular en el período post-mortem, facilitando la conversión de músculo a carne, proceso que involucra la desnaturalización proteica, proteolísis y oxidación lipídica (Traore et al 2012).…”

Section: El Estrés Y Los Atributos De Calidad De La Carne Porcinaunclassified

“…Por lo tanto, fue necesario que los manejadores usaran un mayor número de interacciones principalmente negativas entre las cuales están golpear, empujar y halar la cola/orejas con valores más significativos (Tabla 8). En la dinámica de los procesos dentro de la planta de sacrificio, se exige que los cerdos se movilicen de una forma más ágil y continúa por parte de los manejadores, lo que lleva a dificultar las maniobras por parte del personal (De Vries et al 2011;Vermeulen et al 2016). Todas estas actividades aumentan los niveles de estrés, con la consecuente fatiga muscular, con mayor prevalencia de contusiones cutáneas, asociados a los siguientes cambios bioquímicos que determinan la calidad e inocuidad de la carne (Romero et al 2017;Pia Brandt et al 2013;Grandin 2017;Dalmau et al 2016) .…”

Section: Interacción Humano-animalunclassified

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Evaluación de variables del manejo pre-sacrificio de cerdos asociadas con los cambios de pH de la carne, en una planta de sacrificio comercial colombiana

Márquez¹

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El pre sacrificio es una etapa crítica de la cadena cárnica porcina, que afecta la calidad ética e instrumental de la carne. Los actores de la cadena tienden a culpar a las etapas anteriores y / o posteriores por los problemas de bienestar de los animales. Los contextos de producción son denominados multifactoriales, por lo que es importante estimar diferentes relaciones entre las variables de acuerdo a las condiciones locales. El objetivo del estudio fue Evaluar variables del manejo pre sacrificio asociadas con cambios de pH en cerdos bajo condiciones comerciales en una planta de sacrificio. Se realizó un estudio de corte transversal en una planta de sacrificio comercial (Antioquia, Colombia), que evaluó 3.156 cerdos ((113,5 ± 12,9 Kg PV) (134 viajes)). Se evaluó la interacción humano-animal durante el desembarque y la conducción al área de sacrificio, variables fisiológicas de estrés, contusiones cutáneas en la canal y el pHu de la carne. Los resultados mostraron correlación entre variaciones fisiológicas de cortisol (µg/dL), proteína total (g/L), creatinina (mmol/L), lactato (mmol/L), creatin fosfoquinasa (U/L) con condiciones de manejo y variaciones según el tipo de camión utilizado entre 1 y 2 pisos. Las variables tiempo de ayuno, tiempo de transporte, parar durante el viaje y golpear a los cerdos explicaron el 45% de las variaciones en el pHu de la carne de los cerdos.

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Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality

Cited by 12 publications

References 28 publications

A splicing mutation in PHKG1 decreased its expression in skeletal muscle and caused PSE meat in Duroc × Luchuan crossbred pigs

A splicing mutation in PHKG1 decreased its expression in skeletal muscle and caused PSE meat in Duroc × Luchuan crossbred pigs

Effect of adaptogens on the quality of pig meat

Evaluación de variables del manejo pre-sacrificio de cerdos asociadas con los cambios de pH de la carne, en una planta de sacrificio comercial colombiana

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