Influence of loading method and stocking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes |
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Authors: | Nanni Costa L Lo Fiego D P Dall'olio S Davoli R Russo V |
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Affiliation: | Sezione Allevamenti Zootecnici, Dipartimento di Protezione e Valorizzazione Agroalimentare DIPROVAL, Facoltà di Agraria, Università di Bologna, 42100 Reggio Emilia, Italy |
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Abstract: | The effect of loading method and stocking density in transit on meat and dry-cured ham quality was investigated in pigs with different halothane genotypes. A total of 507 Italian heavy pigs, supplied by two farms, were loaded by ramp or lift and transported unmixed for 35–55 min to the abattoir at a stocking density of either <0.4 or >0.6m2 per 100 kg pigs. After overnight lairage in separate pens with free access to water, the pigs were slaughtered. Halothane genotype was assessed post mortem. Four hundred and thirty-nine pigs had a homozygous dominant (NN) genotype and 68 pigs were heterozygous (Nn). Carcass skin damage, meat quality traits and ham curing parameters were evaluated. Loading method and stocking density showed a negligible effect on meat and dry-cured ham quality while the predominant factor affecting these was the halothane genotype. Nn pigs produced meat with a faster rate of pH fall and lower water holding capacity as well as ham with higher weight losses in salting and greater incidence of defects in the dry-cured product. There were insignificant interactions between halothane genotype and loading method or stocking density. Overall, irrespective of pre-slaughter treatment, the Nn pigs were less suitable for the production of high quality products such as dry-cured ham. |
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