The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

Oliveira, Eduardo Alexandre de; Dall’Olio, Stefania; Tassone, F.; Arduini, Agnese; Costa, Leonardo Nanni

doi:10.1080/1828051x.2018.1449672

Cited by 4 publications

(4 citation statements)

References 15 publications

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“…This insignificant effect of lairage time on cooking loss in the previous multiple reports might be attributed to the drastic cooking conditions attenuating this effect. Several other authors have stated that cooking loss is not significantly influenced by pre-slaughter treatments which have a great ability to induce higher stress levels, such as transport conditions (Gajana et al 2013), handling practice (Oliveira et al 2018), and physical exercise (Permana et al 2020). In this context, Biffin et al (2020) noted that meat from alpaca (Vicunga pacos) stored in lairage for 7 days showed higher cooking loss levels than those of overnight lairage.…”

Section: Hamad Et Almentioning

confidence: 99%

“…This also concurs with Gajana et al (2013), who reported that a longer transportation time and traveled distance might cause an increase in thawing loss values. It is well known that a rise in physical activity or physiological stress in livestock animals throughout pre-slaughter handling and transportation leads to altered muscle metabolism and, subsequently, an increase in the glycolysis rate, especially during the early post-mortem time (Oliveira et al 2018). Indeed, these changes might lead to a low meat pH, which can result in poor water-holding capacity (Ekiz et al 2012;Huang et al 2018;Najafi et al 2020).…”

Section: Hamad Et Almentioning

confidence: 99%

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Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Hamad,

Hadef,

Bellabidi

et al. 2024

Acta Biol Szeged

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Animal stress has frequently been linked to pre-slaughter operations, particularly the transportation and handling process. Therefore, it is assumed that an optimal lairage time before slaughter will exert positive effects on the animal's welfare and meat quality. However, the impact of this practice on camels is unknown. This study aimed to assess the influence of three lairage durations: 0 h (L0), 18 h (L18), and 24 h (L24) on the quality of camel meat. Ninety adult male camels aged 6 years were included in this study. Longissimus lumborum was sampled to analyze for muscle glycogen, muscle pH (45 min; 48 h), muscle temperature (45 min; 48 h), electrical conductivity (45 min; 48 h), drip loss (DL), cooking loss (CL), and thawing loss (TL). The L24 group had the lowest (p < 0.05) of muscle glycogen and the highest ultimate pH (48 h). Further, the L24 group had the lowest muscle temperature, electrical conductivity, drip loss, and thawing loss (p < 0.05). In conclusion, a lairage period of 24 h is recommended in the field conditions studied here for full recovery from stress response caused by the pre-slaughter process and for achieving better camel meat quality.

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Section: Hamad Et Almentioning

confidence: 99%

Section: Hamad Et Almentioning

confidence: 99%

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Hamad,

Hadef,

Bellabidi

et al. 2024

Acta Biol Szeged

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“…There is limited research on 'factor infections' or 'high-tech pathologies' , despite their significant impact on the intensive development of pig production. Breeding for lean meat in pig production has resulted in issues such as tail gnawing, limb and reproductive organ diseases, and pork with PSE and DFD defects (De Oliveira et al, 2018;Lucy and Safranski, 2017). According to research, biologically active additives do not yield positive results in pig farms with unsatisfactory microclimates and inadequate breeding and selection practices (Chеrniy et al, 2018(Chеrniy et al, , 2021.…”

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confidence: 99%

“…The study involved 30-day-old LW and crossbred piglets (LWCL). To assess the stress sensitivity of piglets, we used the 'dorsal' test proposed by Hessing et al (1993). This test involves placing the piglets in a dorsal position for one minute and recording their behavioral response.…”

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confidence: 99%

Morphological and biochemical parameters of blood and quality of meat obtained from pigs with different stress resistance

Chornyi,

Stegniy,

Vovk

et al. 2023

J. Vet. Med. Biotechnol. Biosafety

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The results of the experiments were used to evaluate the morphological and protein composition of blood, as well as the quality of meat from pigs of different stress resistance. The studies were carried out under the conditions of PJSC ‘Stepovyi’ in Zaporizhzhia Region on Large White (LW) pigs and Large White/Charcoal Landrace (LWCL) crossbreeds. During the study period, the hygienic conditions of keeping, feeding and watering of the animals, their growth and development, clinical condition and morbidity were evaluated. After reaching a live weight of 100 kg, the pork meat quality (pH, moisture content, oxyproline, tryptophan) of slaughtered animals was studied. It was found that the LW genotypes were superior to the local LWCL by the number of leukocytes in passively resistant (PR) animals — by 2.7%, in stress resistant (SR) animals — by 3.15%, and in stress sensitive (SS) animals they were inferior by this indicator by 7.7%. There was no significant difference in erythrocyte content between SR and SS, but erythrocyte content was 8.53% lower in PR. The concentration of hemoglobin was higher in PR animals of the Large White cross. The latter were superior to LW in terms of total protein: PR — by 2.26%, SR — by 1.9%, in terms of albumin — PR had an advantage of 16.6%, SR — by 7.69% (p < 0.05). Gamma globulin content was 6.44% lower in SS animals. They were superior to LW in terms of live weight: PR — by 14% at one month of age; by 4.2% at four months of age, SR — by 6.2%, but the difference between SR and SS was not significant. PR animals of the Large White breed were superior in terms of hemoglobin content. The level of total protein in blood serum was higher in crossbred genotypes: in PR — by 2.26%, in SR — by 1.9%. The concentration of albumin was higher in the crossbred animals than in the LW: PR — by 16.6%, SR — by 7.69%, and the level of gamma globulins was 6.51% lower in the SS. In terms of live weight, crossbred genotypes outperformed LW: passive resistant genotypes — by 14% at one month of age, stress resistant genotypes — by 6.2% and 4.2% at four months of age. The crossbred genotypes reached 100 kg live weight: PR — at 180 days, SR — at 183 days, SS — at 191 days, which is 4, 5, and 12 days earlier than LW, respectively. In crossbred pigs, the positive correlation for thoracic girth was 0.6942 and 0.8310, and for withers height — 0.6643 and 0.6811. In terms of body length, animals of the crossbred genotype were superior to LW: PR by 4.2%, SR by 1.46%, while the difference in chest girth and body length in SS individuals was not significant. Lung weight was 0.84% higher in PR and 3.7% higher in SR, and kidney weight was 9.8% higher in PR, 6.56% higher in SR, and 1.37% lower in SS. LW animals were superior in heart weight. Behavioral responses (fighting, skirmishing) were more pronounced in the crossed genotypes, especially in SR and SS animals. A higher level of tryptophan was found in the meat of SR crossbred animals, oxyproline — in PR and SR, pH of meat — in Large White PR and SR ranged from 5.61 to 5.72 units, in crossbred animals this indicator did not exceed the values of 5.03–5.21 units. Defects in meat with PSE (pale, soft, exudative) signs of LW were found: in PR — 0.4%, SR — 0.63%, SS — 3.7%, and in LWCL respectively — 2.3%, SR — 2.1%, SS — 4.21%, in local — defects in meat with DFD (dark, firm, dry) signs were manifested in 3.1%, 2.15%, and 5.1%

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Molecular regulation, breed differences and genes involved in stress control in farm animals

Durosaro

Iyasere

Ilori

et al. 2023

Domestic Animal Endocrinology

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The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

Cited by 4 publications

References 15 publications

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Morphological and biochemical parameters of blood and quality of meat obtained from pigs with different stress resistance

Molecular regulation, breed differences and genes involved in stress control in farm animals

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