The effects of enrichment on welfare, production and meat quality of the pig

1995 ◽  
Vol 1995 ◽  
pp. 193-193
Author(s):  
V.E. Beattie ◽  
N. Walker ◽  
L.J. Farmer ◽  
I.A. Sneddont
Keyword(s):  
Meat Quality ◽  
Growing Pigs ◽  
Production Performance ◽  
Eating Quality ◽  
Natural Conditions ◽  
Tail Biting ◽  
Enriched Environments ◽  
Welfare Production

Enriching the housing of growing pigs by creating an environment which is responsive can stimulate behaviour patterns similar to that of pigs in semi-natural conditions (Beattie 1994, Simonsen 1990). These changes in behaviour in conjunction with the absence of tail-biting and ear chewing in enriched environments (Beattie, Sneddon & Walker 1993) are indicators of improved welfare (Signoret 1983).This study investigated the effect of enrichment on welfare, production performance and eating quality of the resultant pork. Welfare was assessed using behavioural measures.

The effects of enrichment on welfare, production and meat quality of the pig

1995 ◽  
Vol 1995 ◽  
pp. 193-193
Author(s):  
V.E. Beattie ◽  
N. Walker ◽  
L.J. Farmer ◽  
I.A. Sneddont
Keyword(s):  
Meat Quality ◽  
Growing Pigs ◽  
Production Performance ◽  
Eating Quality ◽  
Natural Conditions ◽  
Tail Biting ◽  
Enriched Environments ◽  
Welfare Production

Enriching the housing of growing pigs by creating an environment which is responsive can stimulate behaviour patterns similar to that of pigs in semi-natural conditions (Beattie 1994, Simonsen 1990). These changes in behaviour in conjunction with the absence of tail-biting and ear chewing in enriched environments (Beattie, Sneddon & Walker 1993) are indicators of improved welfare (Signoret 1983).This study investigated the effect of enrichment on welfare, production performance and eating quality of the resultant pork. Welfare was assessed using behavioural measures.

scholarly journals Effect of BioPlus YC Probiotic Supplementation on Gut Microbiota, Production Performance, Carcass and Meat Quality of Pigs

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1581
Author(s):  
Artur Rybarczyk ◽  
Elżbieta Bogusławska-Wąs ◽  
Alicja Dłubała
Keyword(s):  
Bacillus Subtilis ◽  
Meat Quality ◽  
Bacillus Licheniformis ◽  
Average Daily Gain ◽  
Production Performance ◽  
Probiotic Bacteria ◽  
Control Group ◽  
Production Traits ◽  
Feed Conversion

The objective of the study was to determine the effects of probiotic bacteria Bacillus licheniformis and Bacillus subtilis on microbiological properties of feed mixtures and on the digestive tract content as applicable to production traits and carcass characteristics of fatteners. The experiment was performed on 83,838 fatteners from four successive (insertions) productions in two groups. From the seventy eighth day of age till marketing to the slaughter plant, the pigs were supplied with BioPlus YC probiotic (Chr. Hansen) in the amount of 400 g/t. The preparation contained a complex of probiotic bacteria Bacillus licheniformis DSM 5749, and Bacillus subtilis DSM 5750 spores in a 1:1 ratio. From the fourth insertion, after reaching a body weight of approximately 112 kg, 60 fatteners were selected from each group to measure carcass quality and half of them for meat quality evaluation. Moreover, microbiological analyses in feed and colon were performed. The study showed that BioPlus YC probiotics supplementation resulted in a significantly higher count of B. subtilis and B. licheniformis in the feed, a higher count of B. subtilis, B. licheniformis and LAB, as well as a lower count of Enterobacteriaceae, Enterococcus, Clostridium and Bacillus sp. in the mucosa and in the colorectal content of the test pigs. Our work has shown that supplementation with the BioPlus YC probiotic had a positive effect on the production traits of pigs mainly by reducing mortality (2.83%, p = 0.010), lowering feed conversion ratio—FCR (2.59 kg/kg, p = 0.013), better average daily gain—ADG (0.95 kg/day, p = 0.002) and shorter fattening period (77.25 days, p = 0.019) when compared to the control group (4.19%; 2.79 kg/kg; 0.89 kg/day; 92.8 days, respectively). The addition of the specific Bacillus bacteria did not influence carcass and meat characteristics of the test fatteners.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Sex and feeding level effects on the eating quality of fresh pork

1990 ◽  
Vol 1990 ◽  
pp. 23-23 ◽  
Author(s):  
H. Ellis ◽  
A.J. Webb ◽  
P.J. Avery ◽  
R. Smithard ◽  
I. Brown
Keyword(s):  
Meat Quality ◽  
Collaborative Study ◽  
Eating Quality ◽  
Feeding Regime ◽  
Feeding Level ◽  
Production Factors ◽  
The Uk

There is increasing concern within all sectors of the UK pig industry with meat quality and particularly the eating quality of pork. Against this background, a collaborative study involving 6 organisations was carried out to investigate the relative influences of a number of production factors on the eating quality of fresh pigmeat. The results relating to two of these factors, namely feeding regime and sex of pig, are reported here.

scholarly journals Effects of Long-Term Gentle Handling on Behavioral Responses, Production Performance, and Meat Quality of Pigs

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 330 ◽  
Author(s):  
Chao Wang ◽  
Yongjie Chen ◽  
Yanju Bi ◽  
Peng Zhao ◽  
Hanqing Sun ◽  
...  
Keyword(s):  
Heart Rate ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Production Performance ◽  
Control Group ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Significant Difference

In order to investigate the effect of gentle handling on the behavior, performance, and meat quality of pigs from weaning to slaughter, 144 6-week-old weaned hybrid Min piglets (a native breed) were selected and divided into a handling group (HG: 9 pens × 8 pigs) and a control group (CG: 9 pens × 8 pigs). After 6 weeks of handling, we observed and then evaluated the pigs’ responses to a handler with behavioral scores. Moreover, we measured heart rate and production performance. Three pigs were randomly selected from each of the 18 pens and divided into a handling group (HG: n = 27) and a control group (CG: n = 27), and the HG pigs were given gentle handling until slaughter. Subsequently, we evaluated meat quality and the production performance of six pigs from each group. The results show that AA test (approaching–avoidance test) scores in HG pigs, the number of contacts with the handler and absence of contact with the handler, were significantly higher than in the CG pigs (p < 0.01). The occurrences of avoidance and looking at the handler were lower in the HG than in the CG group (p < 0.01); however, heart rate was not found to be significantly different between the two groups (p = 0.63). No significant difference was found in the average daily gain, average daily feed intake, and feed conversion ratio between the two groups during the two periods (p > 0.05). The b* value was determined 45 min after slaughter, and it was significantly lower in the HG than that in the CG group (p = 0.002). Furthermore, 2 h after slaughter, the L value of the HG group was significantly higher than that of the CG group (p = 0.047), but no difference was observed in carcass quality or other meat quality indicators between the two groups (p > 0.05). The results indicate that gentle handling could reduce pigs’ anxiety and increase their willingness to approach the handler, increasing the intimacy of the pigs and handlers. However, long-term gentle handling had little effect on pig performance, carcass quality, and meat quality.

Effect of straw on lamb welfare, production performance and meat quality during the finishing phase of fattening

Meat Science ◽  
2012 ◽  
Vol 92 (4) ◽  
pp. 829-836 ◽  
Author(s):  
D.L. Teixeira ◽  
G.C. Miranda-de la Lama ◽  
M. Villarroel ◽  
S. Garcia-Belenguer ◽  
C. Sañudo ◽  
...  
Keyword(s):  
Meat Quality ◽  
Production Performance ◽  
Welfare Production

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Meat Science ◽  
2008 ◽  
Vol 80 (2) ◽  
pp. 304-314 ◽  
Author(s):  
Lene Meinert ◽  
Sara C. Christiansen ◽  
Lars Kristensen ◽  
Charlotte Bjergegaard ◽  
Margit D. Aaslyng
Keyword(s):  
Focus Group ◽  
Meat Quality ◽  
Eating Quality ◽  
Focus Group Research ◽  
Group Research

scholarly journals EFFECTS OF LONG-TERM RELATIVELY HIGH AND LOW TEMPERATURE USE ON GROWTH PERFORMANCE AND MEAT QUALITY OF BROILERS

2020 ◽  
pp. 12-17
Author(s):  
Yingying Qiao ◽  
Oleksandr Kyselov ◽  
Changzhong Liu
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Growth Performance ◽  
Meat Quality ◽  
Low Temperatures ◽  
Production Performance ◽  
Control Group ◽  
Temperature Group

The experiment aims to study the effects of long-term relatively high and low temperatures on growth performance and meat quality of broiler chickens. The experiment was carried out in Yunnan Academy of Animal Science, for determine the quality of meat used the laboratories of Henan Institute of Science and Technology. A total of experiment use 240 healthy 1-day-old Avian broiler chickens were randomly divided into three groups: relatively high temperature group, low temperature group and control group. The results of the experiment confirm that at low temperatures, when the energy consumption of the animal decreases, it leads to weight loss, which we can see in the low-temperature group, the average daily weight gain in this experiment was significantly lower than in the control group (P <0.05). It was found that low-temperature stress significantly increased the mortality of broilers, at the age of 42 days in the low-temperature group, the mortality of chickens was higher than in the control group, by 71.4%. Among all evaluated groups on the content of unsaturated fatty acids SFA, PUFA, MUFA and EFA in the muscles of the breasts of broilers, the lowest content was in the lower temperature group than in the control group, by 48.3%, 46.9%, 51.5% and 43.9%. Studies have shown that influence of high-temperature above 30°C causes disturbances in poultry behavior and physiology, leading to reduced production performance. Broilers aged 35-40 days experienced 31°C high-temperature stress and found that their performance and immunity decreased. Broilers feed intake and growth rate at 35°C high temperature were reduced by 13% and 32% than at 20°C. The results showed that: ① Relatively high temperature and low temperature for a long time reduced the growth performance and mortality of broilers, and long-term relatively low temperature decreased the slaughter performance of broilers.② Relatively high and low temperatures for a long period of time reduced the levels of serine, glycine, SFA, PUFA, USFA, EFA and MUFA in broiler breast muscles negative effect on meat quality. ③ The long-term relatively low temperature has a greater adverse effect on broilers than the long-term relatively high temperature. The results provided some theoretical basis for accurately setting the broiler breeding environment temperature, improving broiler quality, maximizing broiler production performance, and increasing the economic benefits of the farm.

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