The Effect of a Novel Transport System on the Welfare and Meat Quality of Slaughter Pigs

Abstract. Title of the paper: The influence of MHS-genotypes on fattening and carcass Performance traits of purebred Piétrain pigs and PI x DL slaughter pigs at testing station For the comparison of fattening and carcass performance traits as well as the meat quality of different MHSgenotypes, one Pietrain group with 434 and another one of 64 PI x DL animals of both sexes were evaluated. The LSQ-means from an animal model showed in tendency a lower fattening Performance of the stresssusceptible genotypes. Significant differences were found for higher fat layers and fat surfaces and for lower meat surfaces and percentage of lean meat in NP- and NN-genotypes as compared to the PP-animals. The differences between the MHS-genotypes of the PI x DL animals were similar to those of the Pietrain animals. Both Statistical models confirmed a better meat quality already in the NP-genotypes. With respect to lower loss rates, reduction of insufficient meat qualities (PSE, DFD) and a still high proportion of lean meat of the NP- and NN- animals, a selection ofthe Pidtrain race for stress-resistance should be suitable.

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The effects of season on health, welfare, and carcass and meat quality of slaughter pigs

International Journal of Biometeorology ◽

10.1007/s00484-020-01977-y ◽

2020 ◽

Vol 64 (11) ◽

pp. 1899-1909 ◽

Cited By ~ 1

Author(s):

Nikola Čobanović ◽

Silvana Stajković ◽

Bojan Blagojević ◽

Nikola Betić ◽

Mirjana Dimitrijević ◽

...

Keyword(s):

Meat Quality ◽

Slaughter Pigs

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Lung lesions increase the risk of reduced meat quality of slaughter pigs

Meat Science ◽

10.1016/j.meatsci.2015.06.005 ◽

2015 ◽

Vol 108 ◽

pp. 106-108 ◽

Cited By ~ 2

Author(s):

L. Permentier ◽

D. Maenhout ◽

W. Deley ◽

K. Broekman ◽

L. Vermeulen ◽

...

Keyword(s):

Meat Quality ◽

Lung Lesions ◽

Slaughter Pigs

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Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)

Animals ◽

10.3390/ani10122440 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2440

Author(s):

Sophie Atkinson ◽

Bo Algers ◽

Joaquim Pallisera ◽

Antonio Velarde ◽

Pol Llonch

Keyword(s):

Carbon Dioxide ◽

Quality Assessment ◽

Animal Welfare ◽

Electric Conductivity ◽

Meat Quality ◽

Behavioral Indicators ◽

Slaughter Pigs ◽

Hypercapnic Hypoxia ◽

Carbon Dioxide Co2

This study assessed aversion, stunning effectiveness, and product quality of nitrogen and carbon dioxide (CO2) mixtures used for stunning pigs. A total of 1852 slaughter pigs divided into two similar batches was assessed during routine slaughter in a Swedish commercial abattoir using either hypercapnic-hypoxia (20% CO2 and less than 2% O2; 20C2O) or hypercapnia (90% CO2; 90C) gas mixtures. Behavioral indicators of aversion and discomfort were recorded. After exposure, the stunning quality was assessed through brainstem reflexes. After slaughter, the pH and electric conductivity of carcasses were assessed to estimate the incidence of pale, soft, and exudative (PSE) pork, and the presence of ecchymosis were inspected. Compared to 90C, pigs exposed to 20C2O showed a later (p < 0.05) onset of behaviors indicative of aversion, and a lower (p < 0.01) incidence of breathlessness. However, unconsciousness (i.e., losing posture) appeared earlier (p < 0.01) in 90C compared to 20C2O. In 90C, all (100%) pigs were adequately stunned, whereas in 20C2O a 7.4% of pigs showed signs of poor stunning, especially when oxygen concentrations were >2% (p < 0.001). The percentage of PSE carcasses was higher (p < 0.01) in 20C2O than 90C. In conclusion, compared to 90C, 20C2O reduced aversion and discomfort but showed lower stun effectiveness, especially when O2 was above 2%, and a slightly poorer pork quality.

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17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs

Professionals in food chains ◽

10.3920/978-90-8686-869-8_17 ◽

2018 ◽

Author(s):

N. Čobanović ◽

D. Vasilev ◽

M. Dimitrijević ◽

V. Teodorović ◽

N. Karabasil

Keyword(s):

Meat Quality ◽

Farm Size ◽

Slaughter Pigs

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Meat and carcass quality of heavy muscled Belgian slaughter pigs as influenced by halothane sensitivity and breed

Animal Science ◽

10.1017/s1357729800013588 ◽

1995 ◽

Vol 61 (1) ◽

pp. 109-114 ◽

Cited By ~ 13

Author(s):

S. de Smet ◽

H. Pauwels ◽

I. Vervaeke ◽

D. Demeyer ◽

S. de Bie ◽

...

Keyword(s):

Meat Quality ◽

Inverse Relationship ◽

Carcass Quality ◽

Quality Traits ◽

Meat Quality Traits ◽

Slaughter Pigs ◽

Commercial Farms

AbstractIn order to investigate the antagonism between meat quantity and quality, halothane-positive (HP) and -negative (HN) Belgian Landrace pigs (B) and Pietrain × Belgian Landrace crosses (PB) were compared for several carcass and meat quality traits. They originated from three commercial farms and were slaughtered in a commercial abattoir. Carcass quality was determined by a SKGlI-device. Meat quality traits were measured on the warm and cold carcass, and on a loin slice. HP and PB pigs showed better carcass quality, and inferior meat quality, compared with HN and B pigs respectively. No significant halothane sensitivity × breed interaction was apparent for most traits. Sex did not affect meat quality. Slaughter day variance was considerable. The inverse relationship between lean content or conformation score and meat quality was generally more pronounced in the HP group compared to the HN group (except for drip and cooking losses). Irrespective of halothane status, carcass conformational score was more negatively related to meat quality than was lean content.

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