engleski

Influence of lairage time and genotype on levels of stress in pigs

Pigs from crosses of a (&#9792; Duroc x &#9794; Swedish Landrace) x &#9794; Pietrain, (genotype A, n=24) and (&#9792; Swedish Landrace x &#9794; Large White) x &#9794; Pietrain, (genotype B, n=26) were used to investigate the effects of different lairage time (2 h and 24 h) on levels of stress and meat quality traits. Blood samples were collected before loading and at exanguination to measure cortisol, lactate, glucose, electrolytes (sodium, potassium und chlorides), lactate dehydrogenase (LDH), creatine kinase (CK), alanine aminotransferase (ALT) and aspartate aminotransferase (AST). On the Longissimus dorsi muscle the initial and ultimate pH values (pHi and pHu) as well as water holding capacity (WHC) were measured. Long lairage pigs showed lower level of pHi, glucose, lactate, LDH and higher CK, AST and ALT activity (P<0.01). No effect of the lairage time on cortisol, electrolytes and other meat quality parameters was observed. Pigs from genotype B showed higher level of K, Na, glucose and lactate (P<0.01), lower pHi (P<0.01) value and higher drip loss (P<0.05) then pigs in the genotype A. These results suggest that lairage period had a smaller effect on meat quality traits compared with the genotype but a long lairage period without food intake may produced hipoglycemia and muscle demage signs.

genotype; stress in pigs

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