Factors influencing the welfare and carcass and meat quality of pigs 1. The effects of stocking density in transport and the use of electric goads

ABSTRACTThis experiment was designed to study the effects of stocking density in transit and the use of electric goads on pig welfare and subsequent meat quality. Sixty-four pens, totalling 1400 commercial crossbred hybrid pigs, were transported from a farm to a large commercial abattoir at either high (0·3 m2 per pig) or low (>0·4 m2 per pig) stocking densities. The lorry drivers loaded and unloaded the pens of pigs at either end of their journey with, or without, an electric goad. Similarly, lairage men moved groups of pigs from their lairage pens to the stunning and slaughter area with, or without, goads. Consequently, eight possible treatment combinations arose from this 2 × 2 × 2 factorial experiment. About 20 h after slaughter, the fibre optic probe (FOP) value of the longissimus dorsi muscle was recorded and carcasses were scored for the extent of skin blemish. Pigs in high stocking density groups (HSD) had lower FOP values than those on low stocking density groups (LSD) (P < 0·05) and more severe skin blemish (P < 0·001). The effect of goading in transport or in the lairage, had no significant effect on the FOP values. However, the skin blemish data showed a significant interaction between the use of goads during transport and the stocking density treatment (P < 0·05). This interaction implied that the use of goads when loading pigs at a HSD was associated with a reduction in skin blemish. Conversely, the lowest skin blemish frequency was observed in the LSD treatment group handled without the aid of goads. Pigs in the HSD groups were visibly more skin damaged and exhibited evidence of rectal prolapse which was absent in pigs transported at LSD. Lower stocking densities are to be recommended as carcass, meat quality and pig welfare are probably improved. The use of goads is associated with a higher degree of carcass damage unless pigs are to be densely packed during transport.

Download Full-text

Factors influencing the welfare and carcass and meat quality of pigs 2. Mixing unfamiliar pigs

Animal Science ◽

10.1017/s0003356100032736 ◽

1989 ◽

Vol 49 (3) ◽

pp. 517-521 ◽

Cited By ~ 27

Author(s):

H. J. Guise ◽

R. H. C. Penny

Keyword(s):

Meat Quality ◽

Social Groups ◽

Longissimus Dorsi ◽

Factors Influencing ◽

Fibre Optic Probe ◽

Movement System ◽

Optic Probe ◽

Crossbred Pigs ◽

The Ideal

ABSTRACTMixing pigs from different social groups is known to cause turmoil which often results in skin lacerations as well as dark, firm and dry meat. Nine hundred and sixty commercial crossbred pigs were used for this experiment, divided into eight consignments. Within each consignment the pigs were divided into groups of about 15. The pigs in each group had coexisted for at least 6 weeks prior to slaughter. Thirty min before loading for slaughter, groups of pigs were either mixed with unfamiliar pigs or not mixed. Similarly, on arrival at the abattoir, groups of pigs were either mixed or not mixed. Hence there were four possible treatment combinations: pigs mixed with unfamiliar animals at loading, mixed at unloading, mixed at both points, or pigs which had remained in their social groups for at least 6 weeks prior to slaughter. Carcasses were dressed according to normal practice. After 20 h in the chiller room carcasses were assessed for skin blemish and fibre optic probe (FOP) values were measured in the longissimus dorsi muscle. Mixing pigs at either loading or unloading, or at both points, had no significant effect on the FOP value, but it did have a significant effect on the frequency of skin blemish values. Skin blemish values increased due to mixing at the farm (+0·36, Meat and Livestock Commission scale) however mixing at both places did not have an additive effect. The results indicate that the ideal movement system might be to keep pigs in their farm pen social groups until the point of slaughter.

Download Full-text

Factors influencing the welfare and carcass and meat quality of pigs: the use of water sprays in lairage

Animal Science ◽

10.1017/s0003356100006449 ◽

1993 ◽

Vol 56 (3) ◽

pp. 393-397 ◽

Cited By ~ 10

Author(s):

C. M. Weeding ◽

H. J. Guise ◽

R. H. C. Penny

Keyword(s):

Meat Quality ◽

Water Intake ◽

Longissimus Dorsi ◽

Carcass Quality ◽

Large Droplet ◽

Water Spray ◽

Factors Influencing ◽

Water Sprays ◽

Quality Water

AbstractTwo experiments were made to study the effects of a mist or large-droplet water spray for different lengths of time, on pig behaviour in lairage prior to slaughter and on subsequent carcass Quality. Water spraying caused more pigs to stand, chew the pen walls and root around the pen floor compared with unsprayed controls, and they also tended to fight more. The sprayed pigs produced meat of superior quality in terms of m. longissimus dorsi rate of acidification and colour. It is suggested that these benefits were due to the effects of evaporative cooling and increased water intake.

Download Full-text

Transcriptome analysis reveals a molecular understanding of nicotinamide and butyrate sodium on meat quality of broilers under high stocking density

BMC Genomics ◽

10.1186/s12864-020-06827-0 ◽

2020 ◽

Vol 21 (1) ◽

Author(s):

Yuqin Wu ◽

Youli Wang ◽

Dafei Yin ◽

Tahir Mahmood ◽

Jianmin Yuan

Keyword(s):

Meat Quality ◽

Transcriptome Analysis ◽

Stocking Density

Download Full-text

Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs

European Food Research and Technology ◽

10.1007/s00217-010-1407-3 ◽

2010 ◽

Vol 232 (3) ◽

pp. 433-440 ◽

Cited By ~ 8

Author(s):

Wei Chen ◽

Yongqing Zeng ◽

Jingxiang Cui ◽

Qimei Chen ◽

Jinfang Du ◽

...

Keyword(s):

Glutathione Peroxidase ◽

Mrna Expression ◽

Meat Quality ◽

Longissimus Dorsi ◽

Phospholipid Hydroperoxide Glutathione Peroxidase ◽

Phospholipid Hydroperoxide

Download Full-text

Effects of tryptophan supplementation on growth performance, antioxidative activity, and meat quality of ducks under high stocking density

Poultry Science ◽

10.3382/ps/pev155 ◽

2015 ◽

Vol 94 (8) ◽

pp. 1894-1901 ◽

Cited By ~ 22

Author(s):

Y. Liu ◽

J.M. Yuan ◽

L.S. Zhang ◽

Y.R. Zhang ◽

S.M. Cai ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Antioxidative Activity ◽

Stocking Density

Download Full-text

Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

Archives Animal Breeding ◽

10.7482/0003-9438-56-031 ◽

2013 ◽

Vol 56 (1) ◽

pp. 315-327

Author(s):

U. Sen ◽

M. Kuran ◽

U. Ensoy

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Breeding Season ◽

Quality Parameters ◽

Growth Patterns ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Different Seasons ◽

Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

Download Full-text

Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles

Pakistan Journal of Nutrition ◽

10.3923/pjn.2017.164.167 ◽

2017 ◽

Vol 16 (3) ◽

pp. 164-167 ◽

Cited By ~ 1

Author(s):

Khasrad . ◽

Sarbaini . ◽

Arfa`i . ◽

Rusdimansyah .

Keyword(s):

Meat Quality ◽

Longissimus Dorsi ◽

Cattle Breeds

Download Full-text

Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

10.21203/rs.3.rs-18316/v1 ◽

2020 ◽

Author(s):

Samira El Otmani ◽

Youssef Chebli ◽

Mouad Chentouf ◽

Jean-Luc Hornick ◽

Jean-François Cabaraux

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Longissimus Dorsi ◽

Control Group ◽

Olive Cake ◽

Final Body Weight ◽

Feed Resources ◽

Initial Ph ◽

Negative Effect

Abstract Background The current study was carried out to evaluate the effect of olive cake and cactus cladodes incorporation on carcass characteristics and meat quality of goat kids.Methods Forty-eight male goat kids were divided into four groups. The control group received a conventional supplementation and the test groups were supplemented with a concentrate containing, on dry matter basis, 35% of olive cake (OC), 30% of cactus cladodes (CC), or 15% OC and 15% CC (OC+CC) respectively. After 3 months, all animals were slaughtered and the carcass quality was characterized. Samples of Longissimus dorsi and Semimembranosus were collected to determine meat quality.Results The diets did not affect final body weight and carcass characteristics, except for muscle index that decreases with 35% OC, and redness and yellowness at tail outline and belly (P < 0.05). The OC incorporation increased yellowness at tail and decreased redness at belly (P < 0.05), while the CC inclusion decreased redness at tail outline (P < 0.01), and redness (P < 0.05) and yellowness at belly (P < 0.01). Meat ultimate pH, color, moisture and tenderness were not affected by diets. In Longissimus dorsi, higher proteins (P < 0.001) and lower fat and ash (P < 0.05) content were observed with CC, and lower proteins content with OC and OC+CC (P < 0.001). In Semimembranosus, a low initial pH (P < 0.05) was observed with OC and high protein content (P < 0.001) with CC and OC+CC. Generally, groups, ratios, and indexes of fatty acids (FA) were similar between groups, except FA profile that was affected by diet, especially for Semimembranosus. In Longissimus dorsi, the OC and CC introduction decreased C16:1, and C20: 3n3 increased with CC and OC+CC (P < 0.05). While in Semimembranosus, OC increased C6, C8, C18:3n3, C20:2 and C22:2, whereas CC incorporation reduced C8, C10, and C15:1, and OC+CC reduced C10 (P < 0.05).Conclusions This study was shown that OC and CC could be introduced in goat kids’ diet, without a negative effect on carcass characteristics and meat quality.

Download Full-text

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

Czech Journal of Animal Science ◽

10.17221/79/2016-cjas ◽

2017 ◽

Vol 62 (No. 4) ◽

pp. 141-149 ◽

Cited By ~ 2

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.

Download Full-text