Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2015-03-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-28-3-435.pdf |
| _version_ | 1819264191607865344 |
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| author | Marija Dokmanovic Milan Z. Baltic Jelena Duric Jelena Ivanovic Ljuba Popovic Milica Todorovic Radmila Markovic Srdan Pantic |
| author_facet | Marija Dokmanovic Milan Z. Baltic Jelena Duric Jelena Ivanovic Ljuba Popovic Milica Todorovic Radmila Markovic Srdan Pantic |
| author_sort | Marija Dokmanovic |
| collection | DOAJ |
| description | Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L. |
| first_indexed | 2024-12-23T20:25:34Z |
| format | Article |
| id | doaj.art-9c7f84caf1994e24a7a2fdbe8ac06f08 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-23T20:25:34Z |
| publishDate | 2015-03-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-9c7f84caf1994e24a7a2fdbe8ac06f082022-12-21T17:32:24ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172015-03-0128343544110.5713/ajas.14.032223112Correlations among Stress Parameters, Meat and Carcass Quality Parameters in PigsMarija DokmanovicMilan Z. BalticJelena DuricJelena IvanovicLjuba Popovic0Milica TodorovicRadmila MarkovicSrdan Pantic Ministry of Agriculture, Forestry and Water Management, Belgrade 11000, .SerbiaRelationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.http://www.ajas.info/upload/pdf/ajas-28-3-435.pdfPigBlood LactatePreslaughter StressMeat QualityCarcass Quality |
| spellingShingle | Marija Dokmanovic Milan Z. Baltic Jelena Duric Jelena Ivanovic Ljuba Popovic Milica Todorovic Radmila Markovic Srdan Pantic Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs Asian-Australasian Journal of Animal Sciences Pig Blood Lactate Preslaughter Stress Meat Quality Carcass Quality |
| title | Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs |
| title_full | Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs |
| title_fullStr | Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs |
| title_full_unstemmed | Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs |
| title_short | Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs |
| title_sort | correlations among stress parameters meat and carcass quality parameters in pigs |
| topic | Pig Blood Lactate Preslaughter Stress Meat Quality Carcass Quality |
| url | http://www.ajas.info/upload/pdf/ajas-28-3-435.pdf |
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