The influence of pre-slaughter transport and lairage on meat quality in pigs of two genotypes

1990 ◽  
Vol 50 (1) ◽  
pp. 165-172 ◽  
Author(s):  
P. D. Warriss ◽  
S. N. Brown ◽  
E. A. Bevis ◽  
S. C. Kestin
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Liver Weight ◽  
Liver Glycogen ◽  
Transport Time ◽  
White Line ◽  
Cross Sectional ◽  
Carcass Yield ◽  
Compliance With The Law ◽  
The Uk

ABSTRACTTwo hundred and thirty-nine pigs reared at the Meat and Livestock Commission's Stotfold Pig Development Unit and derived from the four major breeding companies in the UK were slaughtered at 63 kg live weight in an experiment which examined the effect of genotype (Meat-line or White-line), pre-slaughter transport time (1 or 4 h) and lairage time (2 or 21 h) on carcass and meat quality. The pre-slaughter handling was chosen to simulate good commercial procedures and cover the range of transport and lairage times probably experienced by a large proportion of British slaughter pigs. Meatline pigs had higher killing-out proportions and heavier carcasses, with increased cross-sectional area of the m. longissimus dorsi. Backfat thickness was similar in the two genotypes. White-line pigs had heavier livers and produced meat which potentially had a lower incidence of PSE. Longer transport time increased live-weight loss. It reduced carcass yield in the White-line but not in the Meat-line pigs. Transport had no major effects on meat quality. Longer lairage, during which the pigs were fed in compliance with the law, resulted in reduced carcass yield but increased liver weight and allowed some repletion of liver glycogen. It also reduced ultimate pH values in the m. semimembranosus and m. adductor. There were no important or consistent differences in the way pigs of the two genotypes responded to pre-slaughter handling.

scholarly journals Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

2021 ◽  
Vol 51 (2) ◽  
pp. 231-240
Author(s):  
E.G. Silva ◽  
G.G.L. Araújo ◽  
T.M. Barros e Silva ◽  
G.C. Gois ◽  
E.M. Santos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Liver Weight ◽  
Negative Influence ◽  
Corn Silage ◽  
Control Group ◽  
Intact Male ◽  
Carcass Yield ◽  
Organoleptic Characteristics

The aim of the study was to evaluate the carcass characteristics, proximate composition, and sensorial attributes of meat from sheep fed diets in which buffelgrass silage replaced corn silage. Thirty-two intact male crossbred Santa Inês sheep with an average live weight of 20.09 ± 2.0 kg were housed in individual stalls and allotted at random to four treatments in which corn silage was replaced by buffelgrass silage at the levels of 0 (control), 33.3%, 66.6%, and 100%. After an adaption period of 10 days, the sheep were fed for an additional 61 days. Feed was offered ad libitum and corn silage comprised 60% of the diet for the control group. Carcass characteristics, non-carcass components and meat quality were evaluated. Hot carcass yield, cold carcass yield, true carcass yield, trimmings, fat weight, and mesenteric and omental fat weight were highest for the control group (P <0.05). Loin eye area had a quadratic response (P =0.02), with the largest areas being observed in animals fed the diet containing 66.6% buffelgrass silage. Liver weight (P <0.01), luminosity of the meat (P <0.05), and cooking loss (P <0.05) likewise had nonlinear responses to the concentration of buffelgrass silage in the diet. The treatments did not have significant negative influence on the nutritional and organoleptic characteristics of the meat.

THE EFFECTS OF GRADED LEVELS OF BREWEARS’ SPENT GRAINS AND KOLAUNT POD MEAL ON THE PERFORMANCE CHARACTERISTIC AND CARCASS QUALITY RABBITS

2021 ◽  
Vol 26 ◽  
pp. 71-77
Author(s):  
J. A. Oluokun ◽  
E. A. Olaloku
Keyword(s):  
Live Weight ◽  
Liver Weight ◽  
Good Growth ◽  
Significant Treatment ◽  
Carcass Yield ◽  
Spent Grains ◽  
Significant Difference ◽  
Mineral Mixture ◽  
Soyabean Meal ◽  
Dietary Components

Thirty six New Zealand fryer rabbit (bucks) averaging 874g in body weight were fed on three diets blended with 0, 7, 14% kolaunt pod meal (KPM) and10, 20, and 30% Brewers spent grains (BSG). Other dietary components included maize, soyabean meal, bone meal, salt and vitamin-mineral mixture. The trail lasted for 98 day. Significantly differences (P < 0.05) were found among the three rations with respect to daily live weight gains, feed intake and water intake. There were significant difference among the rations with respect to percent carcass yield, feet, blood and unemptied alimentary canal. However there were no significant (P > 0.05) differences among the three rations with respect to head, tail, and liver weight expressed as percentage of live weight. There was no significant treatment effect no the wholesale cuts. The chemical composition of the meat of rabbits fed 14% KPM + 3-% BSG diet was significantly lower in energy value, % moisture and % fat. The results showed that a diet fortified with 30% BSG and 14% KPM will support good growth as well as improved carcass yield of rabbits.

The effects of fasting, electrolyte supplementation and electrical stimulation on carcass yield and meat quality in bulls

1992 ◽  
Vol 72 (4) ◽  
pp. 791-798 ◽  
Author(s):  
S. D. M. Jones ◽  
A. L. Schaefer ◽  
A. K. W. Tong
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Live Weight ◽  
Road Transport ◽  
Quality Parameters ◽  
Carcass Weight ◽  
Muscle Quality ◽  
Marbling Score ◽  
Carcass Yield ◽  
Weight Losses

Eighty-nine yearling beef bulls were allocated to one of four lairage treatment groups of either 0, 12, 24 or 36 h. Except for the 0-h group, all animals were given a 4-h road transport followed by either 12, 24 or 36 h in lairage pre-slaughter without feed and water. An electrolyte solution was offered during lairage to groups of bulls within the fasting treatments. Following slaughter and dressing, alternate carcass sides were stimulated (470 V, 1.5 A, 60 Hz) for 60 s, and data on muscle quality were collected. Fasting resulted in a progressive reduction in warm and cold carcass weight (as a proportion of final live weight) and reduced liver, rumen and intestine proportions. Electrolyte supplementation was effective in reducing carcass weight losses and appeared to have its greatest effect on bulls kept in lairage for 36 h. Fasting and electrolyte supplementation had few effects on muscle quality. Electrical stimulation reduced muscle shear value, lowered final muscle pH, brightened muscle colour at 24 h post mortem but had no effect on marbling score. It was concluded that electrolyte supplementation increased carcass yield in fasted bulls but had little beneficial effect on meat quality. On the other hand, electrical stimulation improved several quality parameters, including muscle shear value. Key words: Bulls, cattle, fasting, lairage, electrical stimulation, meat quality

The effect of increasing slaughter weight on growth performance of pigs and on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 100-100
Author(s):  
R.N. Weatherup ◽  
V.E. Beattie ◽  
B.W. Moss ◽  
N. Walker
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Live Weight ◽  
Experimental Period ◽  
Cross Sectional ◽  
Slaughter Weight ◽  
Bone Content ◽  
Four Levels ◽  
And Gender ◽  
Quality Assessments

Slaughter weights for pigs in the United Kingdom have traditionally been much lower than in most other European countries and in North America (Ellis and Avery, 1990). The objective of this experiment was to determine the effect of increasing slaughter weight on growth performance of pigs and on meat quality.Ninety-six ¾ LR/LW 50 kg live weight pigs were allocated to a 3 x 4 factorial design with eight replicates. The variables were carcass weight which had four levels, 70, 80, 90 and 100 kg (corresponding live weights 92, 103, 114 and 125 kg) and gender with three levels, boars, castrates and gilts. Pigs were individually penned and offered feed ad libitum (DE 13.9 MJ/kg, lysine 10.5 g/kg). Feed intake and live weight gain was recorded over the experimental period and sample joints from the left L. dorsi muscle were obtained at slaughter. Cross sectional area of L. dorsi muscle and fat, lean and bone content of joint was determined and a number of meat quality assessments performed.

The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses

1996 ◽  
Vol 63 (3) ◽  
pp. 487-496 ◽  
Author(s):  
J. A. García-Macías ◽  
M. Gispert ◽  
M. A. Oliver ◽  
A. Diestre ◽  
P. Alonso ◽  
...  
Keyword(s):  
Meat Quality ◽  
Weight Distribution ◽  
Live Weight ◽  
Carcass Composition ◽  
Large White ◽  
White Line ◽  
Slaughter Weight ◽  
Longissimus Dorsi Muscle ◽  
Exudative Meat ◽  
Lean Weight

AbstractCarcass and meat quality traits were studied in 94 barrows of known HAL-1843 genotype (homozygote - - and heterozygote - +) from three crosses slaughtered at 90 kg and 120 kg live weight. Crosses A and B were produced from sires of which 0·5 of the genes were from a heavy-muscled × Large White line and 0·5 from pure Pietrain (A) or Duroc (B). Sows for both A and B were from a hyperprolific Large White × Landrace line and this latter line produced the pigs for cross C (control). The carcasses from cross A which were sired from boars having 0·75 of their genotype from heavy-muscled genetic lines had higher killing-out proportion, better conformation scores, greater loin depth and loin area, less carcass length and bone content, and greater lean proportion compared with cross C. The carcasses from cross B, with roughly 0·25 of Duroc genes had a significantly higher backfat thickness than either cross A or C. However their composition was not significantly different from C, since the higher backfat was counter-balanced by their better conformation. Carcass and lean weight distribution was more favourable in crosses A and B, which had significantly higher economic yields than cross C. The halothane genotype did not have a significant effect on fatness and carcass composition, although the heterozygote showed a significantly greater muscle depth. In addition, no significant effect of the halothane gene on carcass and lean weight distribution was observed. In relation to the light group of carcasses (72·8 (s.e. 4·4) kg), the heavy group (100·1 (s.e. 2·7) kg) had greater killing-out proportion, better conformation, longer carcasses, higher fatness and greater loin depth and area. These genetic lines showed a 9·6 g/kg increase in fat and a 6·1 g/kg decrease in lean for every 10 kg of increasing slaughter weight. With the slaughter weight increase the longissimus dorsi muscle became less pale due to a higher muscle pigment concentration, and the backfat had a higher proportion of oleic and lower proportion of linoleic and palmitic fatty acids. The halothane genotype had a significant effect on meat quality. The heterozygote produced much paler, softer and more exudative meat. However, the effect of cross and carcass weight was not significant for meat quality measurements determining pale, soft and exudative meat.

The administration of sugar solutions to pigs immediately prior to slaughter 2. Effect on carcass yield, liver weight and muscle quality in commercial pigs

1979 ◽  
Vol 29 (2) ◽  
pp. 223-230 ◽  
Author(s):  
T. H. Fernandes ◽  
W. C. Smith ◽  
M. Ellis ◽  
J. B. K. Clark ◽  
D. G. Armstrong
Keyword(s):  
Live Weight ◽  
Liver Weight ◽  
Field Trials ◽  
Muscle Quality ◽  
Carcass Yield ◽  
Sugar Feeding ◽  
Glucose Syrup

ABSTRACTThree field trials were undertaken to determine the influence of feeding sugar solutions to pigs immediately prior to slaughter on carcass yield, liver weight and muscle quality. In the first, which involved 168 pigs of 85 to 95 kg live weight, provision of a glucose syrup solution in lairage (4 h) followed by water (12 h), compared with water-only (16 h) increased carcass yield (3%) and liver weight (27%) and reduced muscle ultimate pH (0·1 to 0·4 unit). When water was not made available after consumption of the sugar there was no response in carcass yield. In the second trial conducted with 169 pigs of 110 to 125 kg live weight, and involving the same treatments as in Trial I, except that sugar was provided for a longer period (6 h), corresponding responses in carcass yield, liver weight and muscle ultimate pH were +2·7%, +24% and a decrease of 0·2 to 0·3 units. In both trials responses to sugar feeding were less when compared with pigs slaughtered shortly after arrival at the abattoir. In the final trial, which also involved heavy pigs (88), access to a glucose syrup solution (9 h), but not a sucrose one, followed by water (8 h), relative to water-only in lairage, improved carcass yield (1·1%). Liver weight was increased with glucose (34·2%) and markedly so with sucrose (49·7%) and both sugars reduced muscle ultimate pH (0·1 to 0·6 units).

scholarly journals Do rearing system and free-range stocking density affect meat quality of chickens fed feed mixture with rapeseed oil?

2017 ◽  
Vol 62 (No. 4) ◽  
pp. 141-149 ◽  
Author(s):  
V. Skřivanová ◽  
E. Tůmová ◽  
M. Englmaierová ◽  
D. Chodová ◽  
M. Skřivan
Keyword(s):  
Meat Quality ◽  
Rapeseed Oil ◽  
Fatty Acid Content ◽  
Stocking Density ◽  
Live Weight ◽  
Basal Diet ◽  
Minor Effect ◽  
Cross Sectional ◽  
Free Range

Recently, consumers have paid an attention to animal-friendly meat. The aim of the study was to evaluate the meat quality of breast muscles in indoor and free-range chickens with respect to the stocking density of outdoor chickens (8.3 or 4.15 birds per m<sup>2</sup>) fed feed with rapeseed oil. The free-range chickens reached 96 and 97% of the final live weight of the indoor chickens and their feed : gain ratio was by 7 and 9% higher. The pasture intake had a small effect on the breast meat quality and was presumably associated with rapeseed oil in the basal diet which strongly influenced meat monounsaturated and polyunsaturated fatty acid content and reduced the effect of pasture. The free-range system and lower stocking density led to an increase in muscle fibre cross-sectional area and diameter and a higher meat shear force (P = 0.003). Concerning the meat sensory properties, the total acceptability of the meat of free-range chickens with a lower stocking density was found to be lower compared with the other groups.esults indicate a minor effect of the rearing system and free-range stocking density on chicken meat quality, and also that meat quality in experiments with free-range housing can be affected by a fat source in basal diet.

Observations on carcass and meat quality in duroc, landrace and duroc x landrace pigs

1997 ◽  
Vol 1987 ◽  
pp. 98-98 ◽  
Author(s):  
J D Wood ◽  
A J Kempster ◽  
P J David ◽  
M Bovey
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Live Weight ◽  
Eating Quality ◽  
Recent Interest ◽  
Frozen Semen ◽  
Wide Range ◽  
The Usa ◽  
Ad Libitum ◽  
The Uk

There has been much recent interest 1n the Duroc as a possible ‘third breed’ in the UK. In particular, claims have been made that meat obtained from Durocs has high eating quality because of raised levels of intramuscular (marbling) fat. In practice, the Duroc 1s likely to be used 1n crosses involving the ‘white’ breeds. Therefore, in this study, carcass and meat quality were examined 1n Duroc, Landrace and Duroc x Landrace pigs produced contemporaneously.Twenty-one entire males from each of the breed types were used. Landrace pigs were from a long-established Nucleus population of British Landrace. The Durocs were from a selected Nucleus line, originally established from an importation from Canada 1n 1968, expanded and improved by subsequent North American importations and then extensively upgraded by frozen semen from the USA over the period 1980-85 using a wide range of sires. The D x L progeny were produced alongside the purebreds in the Nucleus. All pigs were fed ad libitum on a ration containing 13.8 MJ DE, 200g crude protein and lOg lysine per kg and slaughtered at approximately 80 kg live weight at the IFR abattoir following a standard pre-slaughter procedure.

Lean meat quality of different pig breed types

1988 ◽  
Vol 1988 ◽  
pp. 70-70
Author(s):  
P.D. Warriss ◽  
S.D. Kestin ◽  
S.N. Brown ◽  
E.A. Bevis
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Quality Characteristic ◽  
Muscle Fibres ◽  
Lean Meat ◽  
Important Quality ◽  
Ad Libitum ◽  
Retail Cuts ◽  
The Uk

Major attributes of pig lean meat quality are colour and the amount of exudate lost during storage. These can be influenced by genotype and preslaughter handling. Surprisingly, there is hardly any Information on the inherent meat quality potential of different breeds of pig in the UK and this is particularly true of the traditional breeds. While these may form a negligible part of the British pig population, with the increasing concern at the apparent recent increase in the incidence of PSE meat, use of genes from possibly-resistant traditional breeds in commercial hybrids might be valuable to improve quality. In this work therefore, eleven breeds of pig were compared, each represented by about twenty animals from at least two different source herds (see Table 1). Both gilts and castrates were represented. They were fed a diet containing 20% protein ad libitum and slaughtered at a live weight averaging 62 kg after having been subjected to the minimum of stress. The pH in the H. longissimus dorsi (LD) was measured at 45 min post mortem. After overnight chilling the carcasses were cut into primal joints and the loin joint scored for shape of the LD, coarseness of the grain of the muscle fibres and ‘setting’ of the joint. Setting is an important quality characteristic in that it facilitates butchery and enhances the appearance of retail cuts. Measurements of reflectance and loss of exudate during storage were made on the LD. Reflectance was measured using an EEL meter and exudation was determined after storage at 1°C for 3 days.

Fasting Times in British Slaughter Pigs

1997 ◽  
Vol 1987 ◽  
pp. 100-100
Author(s):  
E.A. Bevis ◽  
P.D. Warriss
Keyword(s):  
Meat Quality ◽  
Food Deprivation ◽  
Laboratory Experiments ◽  
Liver Glycogen ◽  
Recent Survey ◽  
Carcass Yield ◽  
Slaughter Pigs ◽  
The Relationship

A recent survey of the handling of commercial slaughter pigs suggested that many animals could experience long periods without food before they were killed. Because prolonged food deprivation is detrimental to carcass yield, meat quality and possibly the animals’ welfare, fasting times in pigs killed in four slaughter plants were assessed. Length of fast was estimated indirectly from the concentration of glycogen in the animals’ livers. The relationship between time of food withdrawal and liver glycogen was determined in laboratory experiments using 341 pigs killed after defined fasting periods ranging from 0 to 48h.

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