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Effects of lairage time on welfare indicators,energy metabolism and meat quality of pigs in Beijing
Authors:Shaobo Zhen  Yiren Liu  Xingmin Li  Keshan Ge  Hui Chen  Chun Li  Fazheng Ren
Affiliation:1. Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, China;2. China Institute of Industrial Relations, Beijing 100037, China;3. Beijing Centre for Physical and Chemical Analysis, Beijing 100094, China
Abstract:A total of forty Duroc–Landrace–Large White female pigs (90 ± 5 kg) were used to study the effects of different lairage times (0 h, 3 h, 8 h, 24 h) on welfare, energy metabolism and meat quality. The results showed that lairage time of 3 h led to a lower blood cortisol, a decreased drip loss and a delayed degradation of glycogen in muscles compared with pigs without rest, while lairage times of 8 h and 24 h resulted in a significant increase in pork toughness. It was concluded that three hours of lairage was appropriate to reduce pre-slaughter stress and obtain better meat quality for pigs transported for 4 h in winter, under the most frequent commercial conditions in Beijing, China. No lairage, or excessively long lairage time, might compromise animal welfare and meat quality.
Keywords:Pig  Lairage time  Welfare  Meat quality  Energy metabolism
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