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ANIMAL PRODUCTS |
* Nutreco Swine Research Centre, Boxmeer, The Netherlands;
and
Department of Animal Science, University of Missouri, Columbia 65211-5300; and
and
Wageningen Institute of Animal Sciences, Wageningen University and Research Centre, The Netherlands
1 Correspondence: P.O. Box 220, NL-5830 AE Boxmeer (phone: +31 (0) 485 589 742; fax: +31 (0) 485 568 183; e-mail: ellen.hambrecht{at}nutreco.com).
The objectives of the present experiment were 1) to study the effects of transport conditions and lairage duration on stress level, muscle glycolytic potential, and pork quality; and 2) to investigate whether the negative effects of high stress immediately preslaughter are affected by preceding handling factors (transport and lairage). In a 2 x 2 x 2 factorial design, halothane-free pigs (n = 384) were assigned to either short (50 min) and smooth or long (3 h) and rough transport; long (3 h) or short (<45 min) lairage; and minimal or high preslaughter stress. Pigs were processed in eight groups (48 pigs per group) on various days at a commercial plant. Blood samples were taken at exsanguination to measure plasma cortisol and lactate concentrations. Muscle pH and temperature were measured at 30 and 40 min, respectively, and both were measured at 3 h, postmortem. A LM sample was taken 135 min postmortem to estimate glycogen content and rate of glycolysis. Pork quality attributes were assessed 23 h postmortem. Short transport increased cortisol when followed by short lairage (transport x lairage; P < 0.01). Long transport, but not lairage (P > 0.30), tended to increase (P = 0.06) muscle glycolytic potential. Long transport tended to increase (P = 0.08) electrical conductivity, and decreased a* (P < 0.01) and b* (P < 0.02) values. Decreasing lairage from 3 h to <45 min decreased (P < 0.05) the L* value, but it did not (P > 0.10) affect other pork quality traits. High stress decreased (P < 0.001) muscle glycolytic potential, and increased (P < 0.001) plasma lactate, cortisol, muscle temperature, rate of pH decline, and ultimate pH. Except for decreased (P < 0.001) b* values, pork color was not (P > 0.40) affected by high stress, but water-holding properties (measured by electrical conductivity, filter paper moisture, and drip loss) were impaired (P < 0.001) by high stress. Fiber optic-measured light scattering and Warner-Bratzler shear force were not (P > 0.12) affected by any treatment. Comparisons with the "optimal" handling (short transport, long lairage, and minimal stress) revealed that, with regard to water-holding properties, the negative effects of high stress were aggravated by suboptimal transport and lairage conditions. High stress alone increased electrical conductivity by 56%, whereas high stress in combination with short lairage led to an 88% increase. However, high preslaughter stress contributed most and was the major factor responsible for reductions in pork quality.
Key Words: Lairage • Meat Quality • Pigs • Stress • Transport
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