Effect of lairage time on levels of stress and meat quality in pigs
作者： P. D. Warriss , S. N. Brown , J. E. Edwards , T. G. Knowles
DOI: 10.1017/S1357729800009036
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摘要: A total of 1580 pigs killed in three slaughter -plants were held lairage for ≥ 1 h, 3 h or overnight before slaughter. Blood samples collected at exsanguination and subsequent carcass meat quality monitored. Longer reduced stress levels based on the concentration cortisol, lactate creatine phosphokinase blood. It also prevalence pale, soft, exudative (PSE) but increased dark, firm, dry (DFD) meat. Additionally, it produced progressively greater amounts skin damage caused by fighting between unfamiliar an yield backfat thickness. The overall conclusion ivas that a period rest was optimal. There no evidence leaner, potentially more stress-susceptible reacted differently from fatter, stress-resistant animals with regard to effects time.
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