Effect of lairage duration on rabbit welfare and meat quality

This study determined whether short (2 h) or long (8 h) lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A lairage duration of 6–8 h is recommended.     

Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH_ult decreased (P < 0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P < 0.05). The effect of lairage time on WHC, cooking loss and Warner–Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH_ult. In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.     

The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time

A total of 180 pigs was slaughtered in the same slaughterhouse, but divided in six different trials distributed over Winter (December–March) and Summer (April–September). Meat quality measurements (pH, electrical conductivity, color and/or water-holding capacity) were carried out 30 min, 24 and/or 35 h after slaughter in three different muscles: M. gracilis, M. semimembranosus and M. longissimus dorsi. A tendency towards a higher proportion of PSE meat during Summer was found in the examined muscles. Moreover a higher protein, higher dry matter content, a lower water/protein ratio and a lower slicing yield were found for the cooked hams suggesting a higher PSE prevalence in the Summer. A lairage time between 2 and 4 h during Summer and less than 2 h during Winter was related to a lower proportion of PSE meat. The correlation coefficients between the individual meat quality variables were moderate, but showed the predictive power of the pH measured 24 h post-mortem in the M. gracilis for meat quality.     

Finishing diet,temperament and lairage time effects on carcass and meat quality traits in steers

Sixty Hereford (H) and Braford (B: 3/8 Zebu and 5/8 H) steers were finished on: D1) rangeland plus corn grain (1% of live weight) (H n = 15, B n = 15); and D2) high quality pasture (H n = 15, B n = 15) to study the effect of diet, temperament and lairage time on carcass and meat quality. Steers were slaughtered the same day in two groups, spending 15 and 3 h in pens, respectively (50% from D1, 50% from D2 in each group). Animals from D1 had better carcass performance without effect of the diet on meat quality. Regardless of breed, calmer steers showed higher average daily gain and lower shear force values. Carcasses from animals in the long lairage group had a better rate of pH decline and more tender meat, suggesting that more than 3 h preslaughter time should be necessary to rest and recover, mainly depending on lairage conditions.     

Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in Mexico

Seven hundred and fourteen pigs were monitored from transport to slaughter in July in three treatments: 8, 16 and 24 transport hours; lairage time for the three groups was of 8h. Transport duration significantly (P<0.05) affected live-weight gain during the rest period. Weight gain percentages at lairage were 0.05%, 0.78% and 1.15% for treatments 1, 2 and 3, respectively. Transport to slaughter loss percentage was 2.7%, 4.3% and 6.8% for each of the treatments. Short transport periods significantly increased carcass pH below normal values. Animals transported under acute stress (8h) showed pale carcasses (high possibilities of transforming into PSE meat). On the contrary, pigs transported for 24h had more dark red carcasses. Transport from farm to the slaughterhouse should take no more than 16h in order to improve carcass quality and animals' welfare.     

Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality

Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted.The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24 h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.     

Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs

The aim of this study was to investigate the effect of pre-slaughter fasting time, sex and feeding regime on water-holding capacity (WHC), colour and sensory properties and their relationship with pH in M. longissimusdorsi (LD) in pigs. 270 pigs of the commercial Norwegian crossbreed Noroc (Norwegian Landrace × Yorkshire sow and Norwegian Landrace × Duroc boar) were used involving two sexes (gilts and castrates), two feeding regimes (restricted and ad libitum) and four fasting treatments: (F4) 4 h fasting (control), (F175) 17.5 h fasting on the farm, (FO175) 17.5 h fasting overnight at the abattoir, and (FO265) 26.5 h fasting overnight at the abattoir. Additionally, the pigs experienced two abattoir lairage times as fasting treatments F4 and F175 had a lairage time of 1.5 h, while fasting treatments FO175 and FO265 had a lairage time of 23.0 h. A short fasting time of 4 h led to a delayed decline in pH post-mortem and a lower ultimate pH (pHu) in the LD compared with a fasting time of 26.5 h which resulted in a rapid pH decline early post-mortem and a high pHu. Prolonged fasting reduced drip loss, resulted in a darker colour and tended to improve tenderness of the LD. Castrates showed lower drip loss, higher lightness and improved tenderness and juiciness compared with gilts, while ad libitum feeding improved tenderness compared to restricted feeding. There are obvious negative relationships between pHu and drip loss, lightness and tenderness of LD.     

Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype

The effect of two different lairage times on meat quality was investigated in pigs with different halothane genotype previously submitted to controlled pre-slaughter treatments. One hundred and ninety nine Italian heavy pigs were loaded by ramp or lift and transported unmixed for 1 h to the abattoir at a stocking density of either <0.4 or >0.6 m(2) per 100 kg pigs. After unloading, an equal number of animals within each previous treatment was held in lairage for 2 h or overnight (22 h) before slaughter. Carcass and meat quality and incidence of skin damage were evaluated. Longer lairage did not negatively affect carcass traits and reduced the incidence of PSE meat without increased DFD occurrence. It also seriously increased the amount of skin damage due to fighting, resulting in long fasting. Pre-slaughter treatments and halothane genotype showed a negligible effect on the response to the resting time.     

Effect of transport time on welfare and meat quality in pigs

The purpose of this study was to determine the effects of transport duration on some welfare and meat quality parameters. For the study 144 pigs were used. One group of 72 animals was subjected to 15 min and the others to 3 h transport time. Blood from all animals was analysed in order to detect stress-susceptible pigs and assess pre-slaughter stress. Meat quality parameters were analysed from Longissimus thoracis and Semimembranosus muscles. It was concluded that under normal Spanish commercial conditions, pigs subjected to short transport showed a more intense stress response and poorer meat quality than pigs subjected to moderately long transport when they were immediately slaughtered on arrival at the slaughterhouse. Transport of 3 h might have allowed the animals to adapt to transport conditions and then could act as a resting period like a lairage time. The effect of transport time on welfare and meat quality parameters was more important than genotype and sex. Nevertheless, from the point of view of blood enzyme activities, genetically stress susceptible females transported for 3 h were more sensitive to muscle damage.     

Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses

Pigs from crosses of a Piétrain (Pi) and a Large White×Piétrain (LwPi) heterozygous (Nn) boar lines with Landrace×Large White homozygous negative (NN) sows, were used to study the effect of halothane gene and pre-slaughter treatment on animal welfare and meat quality. A total of 83 gilts (47 NN and 36 Nn) were assigned to a long treatment (3 h 15 min transport and 12 h lairage) and 73 (39 NN and 34 Nn) to a short treatment (30 min transport and 2 h lairage). Heart rate was recorded throughout loading and transport. Blood samples were collected before loading, after transport, and at exsanguination to measure cortisol, creatine phospho-kinase (CPK) and lactate dehydrogenase (LDH). Carcasses were classified and commercial cutting was carried out. Meat quality was assessed on the Longissimus thoracis muscle by measuring electrical conductivity (PQM), colour (Minolta CR 200 and Japanese scale) and ultimate pH. Loin drip losses were assessed at 24 h. Halothane carriers showed a higher increase in cortisol levels after transport and exsanguination in the long treatment (P<0.05) as well as in LDH and CPK after exsanguination in the short treatment (P<0.05). In this treatment, halothane-free pigs recovered during lairage when comparing LDH and CPK increases after exsanguination to their increases after transport. No effect of the halothane gene on heart rate was observed. Pi sired pigs were leaner and had higher yields of leg and loin compared with LwPi sired pigs (P<0.001), but no differences in meat quality were observed between crosses. Halothane carriers had a higher estimated lean content (P<0.01) and shoulder and leg yields (P<0.01), but poorer meat quality than non-carriers (i.e. higher incidence of PSE meat, P<0.001). Although pre-slaughter treatment and halothane genotype did not significantly affect pHu, significantly higher L*, a* and b* values found in the short treatment and Nn individuals indicated paler meat. These results suggest that for improving meat quality and welfare the halothane gene should be removed from breeding schemes.     

Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs

Thirty Kivircik lambs were used to investigate effect of pre-slaughter treatment on certain haematological and biochemical parameters, carcass and meat quality characteristics. Lambs were divided into three treatments: 75 min transport and lairage for 18 h (TS-L18 h); 75 min transport and lairage for 30 min (TS-L30 min) and no pre-slaughter transport and lairage for 30 min (NTS). Treatment, as a main effect, did not influence haematological and biochemical parameters, but sampling time significantly affected these parameters, except total protein. Plasma cortisol concentration at exsanguination in TS-18 h, TS-30 min and NTS treatments were 117.34, 119.23 and 72.51 ng/ml, respectively. pH of longissimus dorsi muscle was higher in TS-L30 min than other treatments. TS-L30 min lambs had the highest shear force value, the lowest WHC and cooking loss. TS-L30 min treatment yielded the darkest meat immediately after cutting and 1 h later. Meat redness, yellowness and chroma values were similar in treatments.     

The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs

This study investigates the effect of different transport times on meat quality and the correlation between meat quality and Hsp expression in M. longissimus dorsi (LD) of pigs. After transportation for 1 h, 2 h or 4 h, respectively, blood plasma creatine kinase (CK) and lactate dehydrogenase (LDH) increased. The LD meat from 1 h and 2 h transported pigs had lower initial and ultimate pH values (pHi and pHu, respectively), higher drip loss and L^∗ values compared to controls, indicating a higher likelihood of pale, soft and exudative (PSE) meat. Meat quality was lower after 2 h compared to 1 h or 4 h of transport. All four Hsps tested (alpha-B-crystalline, Hsp27, Hsp70 and Hsp90) by ELISA in the LD tissue of pigs tended to decrease after transportation. One possible mechanism resulting in poor meat quality in the LD after transport seems to be a decline in Hsp expression.     

A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traits

Barrows (n=164) and gilts (n=249) from crosses of a Pietrain homozygous halothane recessive (Pi nn) and two Pietrain homozygous dominant (Pi NN-a and Pi NN-b) sire lines with Landrace×Large White NN sows, were used to study the effect of terminal sire and pre-slaughter treatment on meat quality and animal welfare. The pigs from each of the two farms where they were finished were delivered to the abattoir in two batches differing in the pre-slaughter conditions. A total of 90 pigs (54 NN and 36 Nn) were assigned to a long pre-slaughter treatment (6 h transport and 14.5 h lairage) and 89 (57 NN and 33 Nn) to a short pre-slaughter treatment (4.5 h transport and 2.5 h lairage) in Farm 1, and 118 (65 NN and 53 Nn) to the long (7 h transport and 14 h lairage) and 114 (66 NN and 48 Nn) to the short pre-slaughter treatment (1.5 h transport and 2 h lairage) in Farm 2. In Farm 1, heart rate of 3 NN and 3 Nn gilts was recorded throughout loading and transport and blood samples from 5 NN and 5 Nn were collected before loading and after transport to measure cortisol, creatine phosphokinase (CPK) and lactate dehydrogenase (LDH). Carcasses were classified and commercial cutting was carried out. At 24 h, meat quality was assessed on the Longissimus thoracis muscle by measuring electrical conductivity (PQM), colour (Minolta CR 200 and Japanese scale), pHu and drip losses. Halothane carriers showed a higher mean heart rate and higher increase in CPK levels (P<0.05) after transport in the short pre-slaughter treatment than halothane free pigs. No effect was observed in cortisol or LDH values. Pi NN-a sired pigs had a higher live and carcass weight (P<0.001) and loin depth (P<0.05), but lower killing out percentage (P<0.01) and leg yield (P<0.01) compared with the progeny of the other two terminal sires. Gilts were leaner (P<0.001), had a higher killing out percentage (P<0.001) and higher yields of primal cuts (P<0.001) compared with barrows. Pi nn sired pigs had poorer meat quality (higher PQM values in both farms, P<0.01) than Pi NN-a sired pigs. Long pre-slaughter treatment resulted in darker meat (P<0.01) in both farms and in higher pHu (P<0.001) in Farm 1 than short pre-slaughter treatment. Conversely, pigs subjected to the short pre-slaughter treatment showed higher PQM values (P<0.01) in Farm 1 and higher PSE percentage (P<0.05) in both farms compared to the ones subjected to the long pre-slaughter treatment. These results suggest that Pietrain halothane free sire lines could produce similar results on carcass quality to halothane carriers, without compromising meat quality and welfare.     

Effects of long distance transportation and CO2 stunning on critical blood values in pigs

The aim of the study was to evaluate the effect of two stressful stimuli, long transportation and 80% CO₂ stunning on metabolic-physiological variables, hemodynamic and gas exchange in slaughter pigs imported from the U.S. to Mexico City with a journey time of 27 h, with 8 h of lairage at the abattoir. A total of 589 pigs from three genders were monitored. Overall results show that both stimuli caused metabolic and physiological disturbance. Gilts were more efficient in controlling glycemia after a long transport journey (24 h), than castrated males (P < 0.05), whose glucose was increased above the 30 mg/dL basal level. Females on arrival had 23 mg/dL more lactate compared to basal levels (P < 0.05). Stunning caused more physiological effects compared to transportation. Regarding the gender factor, females and entire males were more susceptible to transport stress and stunning compared to the castrated pigs, and entire males showed more complications restoring the gas exchange compared to females and barrows.     

The effect of seasonality of the growing–finishing period on carcass,meat and fat characteristics of heavy barrows and gilts

A trial was conducted to study the effect of gender (barrows; gilts) and seasonality of growing–finishing period (S, summer; W, winter) on the carcass and meat characteristics and fatty acid (FA) profile of subcutaneous fat of pigs slaughtered at 131 kg of body weight. No significant gender × seasonality interaction was detected and the differences between genders were scarce. The S pigs had a 13.2% thinner fat depth over the Gluteus medius muscle and a higher yield of shoulders and loins by 10.6% and 10.0%, respectively than W pigs. Meat from S pigs had 32.5% lower intramuscular fat content and higher cooking losses (9.1%) and shear force (6.4%) than meat from W pigs. Subcutaneous fat from S pigs had a 7.8% higher percentage of saturated FA and 4.9% lower monounsaturated FA than that from W pigs. It is concluded that in Spanish natural-environment facilities, the seasonality of the growing–finishing period affects the carcass, and meat and fat quality of heavy pigs.     

Influence of Pre-Slaughter Process on Pork Quality: An Overview

Handling practices prior to slaughter have significant influence in the stress level and animal welfare of pigs, and consequently, in the final meat quality. This paper reviews current knowledge about ante mortem factors (fasting period, farm handling, mixing, loading, unloading, transport, lairage conditions, and driving to the stunner) related to the live animal that influence pork quality with special emphasis on technological quality attributes. The development in slaughter technologies and their practical applications in pig slaughterhouses are described. In spite of genetic effects and slaughter techniques, poor pre-slaughter operations lead frequently to an increase of physiological and physical stress in pigs. Ante mortem factors, such as lairage time or moving pigs into the slaughter rooms, and inadequate design of slaughterhouse facilities have an important effect on pig stress, affecting meat quality after slaughter. Some recommendations to guarantee animal welfare and obtain the best meat quality are reviewed.     

Risk factors influencing bruising and high muscle pH in Colombian cattle carcasses due to transport and pre-slaughter operations

The aim of this study was investigate risk factors as possible causes for bruising and high muscle pH under commercial operating conditions in Colombia. Data was recorded for 86 journeys referring to 1179 animals. Carcasses were analyzed in terms of muscle pH and bruises (site, size, severity and shape). Our results indicate that truck load density, stops during transportation of cattle and the lairage time at the plant increased the risk of bruises appearing on carcasses. A lairage time of 18 to 24 h at the plant increased the prevalence of bruises 2.1 times compared to lairage periods of between 12 and 18 h. Furthermore, intermittent stops during transit are a risk factor for the increase in the incidence of bruises. However, the transport time (up to 4 h) was not related to the presence of bruises and high muscle pH. Finally, steers were found to have less risk of presenting a high muscle pH.     

Effects of genotype and dietary oil supplementation on performance,carcass traits,pork quality and fatty acid composition of backfat and intramuscular fat

A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc × F1 (DC×F1); terminal sire line Embrapa MS-115 × F1 (MS-115×F1); and MS-115 × Moura (MS-115×MO) and three dietary oil sources: soybean; canola; and canola + flax, on performance, carcass traits, pork quality, and fatty acid composition. Genotype affected the technological quality of pork and fatty acid profile. MS-115-sired pigs had better meat color and Duroc-sired pigs had higher intramuscular fat content, more saturated fat and better omega-6/omega-3 ratio. Moura breed influenced positively meat tenderness and intramuscular fat. Diet did not affect the technological quality of the meat. Canola or canola + flax oil diet supplementations increased monounsaturated and C18:3 and decreased C18:2 fatty acids, reducing the omega-6/omega-3 ratio. The best omega-6/omega-3 ratio was obtained through supplementation with canola + flax.     

Coherence of animal health,welfare and carcass quality in pork production chains

Aim of the study was to measure the potential impact of animal health and welfare on the carcass quality. 99 pigs under equal housing and feeding conditions were involved in the study. Effects of the immune system on carcass composition, meat quality and performance data of slaughter pigs became measureable by quantification of acute phase proteins (APP), haptoglobin (Hp) and pig major acute phase protein (Pig-MAP). The results were not significantly affected by gender or breed. The calculated correlations between chosen animal health indicators and carcass quality parameters prove an influence of health and welfare on performance, carcass composition and meat quality traits. The acute phase proteins could also be valuable as a predictive indicator for risk assessment in meat inspection, as increased Hp concentrations in slaughter blood indicate a 16 times higher risk for organ abnormalities and Pig-MAP concentrations above 0.7 mg/ml a 10 times higher risk.     

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

The thawing characteristics and post-thawing quality of frozen pork treated with high voltage electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple points-to-plate electrode operating at voltages above 6 kV significantly shortened the thawing time. Under electrode voltages 4, 6, 8, and 10 kV, thawing times were 70, 52, 46, and 40 min respectively, versus 64 min in the control. HVEF treatment was particularly effective in the temperature range −5–0 °C. HVEF treatment reduced the total microbial counts in thawed frozen meat by 0.5–1 log CFU/g, without affecting meat quality. During five days of post-thawing storage, the volatile basic nitrogen (VBN) levels increased from 10.64 to 16.38 mg/100 g under 10 kV applied voltage, while the control VBNs increased from 10.66 to 19.87 mg/100 g. This suggests an application potential for HVEF treatment in the thawing and storage of frozen meat.