Behavior, blood stress indicators, skin lesions and meat quality in pigs transported to slaughter at different loading densities

2021 ◽  
Author(s):  
Valentina Montoya Urrea ◽  
Ana Maria Bridi ◽  
Maria Camila Ceballos ◽  
Mateus J R Paranhos da Costa ◽  
Luigi Faucitano
Keyword(s):  
Meat Quality ◽  
Skin Lesions ◽  
Drip Loss ◽  
Southern Brazil ◽  
Stress Indicators ◽  
Blood Samples ◽  
Video Cameras ◽  
On Line ◽  
Sufficient Space ◽  
Lying Down

Abstract A total of 1,936 pigs were transported through 8 trips (8.4 ± 0.5 h) from two grow-to-finish farms to a commercial slaughter plant, all located in Southern Brazil. On each trip, a sub-sample of each load (36 barrows/load, weighing 118.9±9.8 kg) was randomly allocated into one of the following loading densities during transport: 200 kg/m² (D200), 235 kg/m² (D235), and 270 kg/m² (D270). Behavioral recordings of postures and activities were made during transportation and lairage using video-cameras. At slaughter, blood samples were collected to assess the concentrations of creatine kinase (CK) and lactate. Carcass weights and skin lesion scores were assessed on-line, and meat quality was evaluated in the longissimus thoracis (LT) muscle by assessing pH, color and drip loss. During transportation, the proportion of animals lying down was higher (P < 0.05) in D200 and D235 groups compared to D270. The proportion of sitting animals during transportation was higher (P < 0.01) in D270 compared to D200. In lairage, D200 and D235 pigs stood more compared to D270 (P = 0.01), while the proportion of lying pigs was higher (P = 0.02) for D270 pigs compared to D200 and D235. The frequency of drinking bouts in lairage was higher (P < 0.05) for D200 group compared to D235 and D270. The levels of CK were lower (P < 0.05) in D200 pigs transported compared to D270. Lesion scores tended to be higher (P = 0.06) in D270 carcasses compared to D200 and D235. A tendency for lower (P = 0.10) pH1 values in the LT muscle of D270 pigs compared with D200 pigs was also found. Based on the results of this study, the application of lower loading densities (≤ 235 Kg/m²) in the truck allows pigs to have sufficient space to rest, travel more comfortably and arrive less fatigued at the slaughter plant.

scholarly journals The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

2015 ◽  
Vol 13 (3) ◽  
pp. e0606 ◽  
Author(s):  
Thuanny L. Pereira ◽  
Anderson Corassa ◽  
Cláudia M. Komiyama ◽  
Cláudio V. Araújo ◽  
Alessandra Kataoka
Keyword(s):  
Lactate Dehydrogenase ◽  
Meat Quality ◽  
Pork Quality ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Blood Components ◽  
Stress Indicators ◽  
Ph Values ◽  
And Gender

<p>A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m<sup>2</sup> (T236), but no different from those at 275 kg/m<sup>2</sup> (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH<sub>45</sub>) and at 24 h (pH<sub>24</sub>) <em>postmortem </em>were higher for pigs subjected to T236. However, the pH<sub>45 </sub>was higher at T251 than at T275, but pH<sub>24</sub> was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH<sub>45</sub>, pH<sub>24</sub>, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender.</p>

Effects of pre-slaughter short-term factors on pork quality

2019 ◽  
Vol 59 (12) ◽  
pp. 2273
Author(s):  
Fotios Mantis ◽  
Iosif Bizelis ◽  
George K. Symeon ◽  
Emmanuel Rogdakis
Keyword(s):  
Meat Quality ◽  
Sarcomere Length ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Short Term ◽  
Blood Samples ◽  
Meat Samples

We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.

scholarly journals Handling Associated with Drenching Does Not Impact Survival and General Health of Low Birth Weight Piglets

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 404
Author(s):  
Kevin Van Tichelen ◽  
Sara Prims ◽  
Miriam Ayuso ◽  
Céline Van Kerschaver ◽  
Mario Vandaele ◽  
...  
Keyword(s):  
Birth Weight ◽  
Low Birth Weight ◽  
Significant Risk ◽  
Skin Lesions ◽  
Additional Stress ◽  
Bioactive Substances ◽  
Blood Samples ◽  
Panel Test ◽  
Esterified Fatty Acids ◽  
The Mean

The increase in litter sizes in recent years has resulted in more low birth weight (LBW) piglets, accompanied by a higher mortality. A potential intervention to overcome this is drenching bioactive substances. However, if the act of drenching provokes additional stress in LBW piglets, it might counteract the supplement’s effect and be detrimental for the piglet’s survival. To study the effect of the drenching act, piglets from 67 sows were weighed within 4 h after birth. The mean litter birth weight (MLBW) and standard deviation (SD) were calculated. LBW piglets (n = 76) were defined as weighing between (MLBW-1*SD) and (MLBW-2.5*SD). They were randomly allocated to two treatments: “sham” (conducting the act of drenching by inserting an empty 2.5 mL syringe in the mouth during 20 s, once a day, d1 till d7; n = 37) or “no treatment” (no handling; n = 39). On day 1, 3, 9, 24 and 38, piglets were weighed and scored for skin lesions. Blood samples were collected on day 9 and 38 and analyzed to determine glucose, non-esterified fatty acids (NEFA), urea, immunoglobulin G (IgG), insulin-like growth factor 1 (IGF-1) and a standard blood panel test. There was no difference between sham drenched and untreated piglets regarding any of the parameters. In conclusion, this study showed that drenching does not impose a significant risk to LBW piglets and can be applied safely during the first 7 days after birth.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Prevention of newborn skin lesions: knowledge of the nursing team

2015 ◽  
Vol 24 (3) ◽  
pp. 731-739 ◽  
Author(s):  
Simone Vidal Santos ◽  
Roberta Costa
Keyword(s):  
Skin Lesions ◽  
Transepidermal Water Loss ◽  
Skin Protection ◽  
Southern Brazil ◽  
Invasive Procedures ◽  
Structured Interviews ◽  
Nursing Team ◽  
Care Approach ◽  
Free Care ◽  
Nursing Professionals

ABSTRACTA qualitative study was conducted using a convergent care approach, whose aim was to identify the knowledge of the neonatal nursing team about the prevention of skin lesions in hospitalized newborns. This study was conducted in the neonatal unit of a hospital in southern Brazil with 14 nursing professionals. Data were obtained through semi-structured interviews performed in November and December 2012. Data analysis was through apprehension, synthesis, theorization and a recontextualization processes. The results show nursing professionals are aware of newborn skin particularities, recognizing the need for skin protection, body temperature regulation, transepidermal water loss, and proper hygiene. The team also recognized the need for hydration and proper handling, as well as the need for precautions in invasive procedures, prevention of pressure and puncture lesions, care in device fixation and use of antiseptics. The results of this study demonstrated the need for providing sensitive and risk-free care, thus promoting comfort and safety for these patients.

scholarly journals Progress In Design and Applications Of CCD Cameras For Electron Microscopy

1995 ◽  
Vol 3 (10) ◽  
pp. 12-13 ◽  
Author(s):  
Kenneth H. Downing
Keyword(s):  
High Sensitivity ◽  
Ccd Cameras ◽  
Video Cameras ◽  
Quantum Leap ◽  
Fluorescent Screen ◽  
Lower Beam ◽  
Video Systems ◽  
On Line ◽  
Specimen Quality ◽  
Electron Microscopes

Over the last several years the long-awaited revolution in direct-digital readout systems has begun, with the introduction of efficient slow-scan CCD cameras. Earlier, the introduction of video cameras to electron microscopes had brought a quantum leap in the speed and efficiency of carrying out a host of operations. The high sensitivity of the video cameras provided the ability to see the image in much more detail and at a lower beam intensity than had been previously possible by viewing the fluorescent screen. The ability to assess, on line, characteristics such as specimen quality and image focus, even qualitatively, gave feedback to the operator that previously took hours to obtain. Due to the low resolution of these video systems, however, they were rarely useful for data recording.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

On-Line Boron-10 Determination from Blood Samples by ICP-MS

2001 ◽  
pp. 849-851 ◽  
Author(s):  
M. Kulvik ◽  
J. Laakso ◽  
J. Vähätalo ◽  
R. Zilliacus
Keyword(s):  
Blood Samples ◽  
Icp Ms ◽  
On Line

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

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