Behandlung vor der Schlachtung: Einfluss auf die Stressreaktionen und die Fleischqualität von Schweinen

Translated title of the contribution: Effect of preslaughter handling on stress response and meat quality of pigs

Csaba Ábraham, Klaus Ender, Krisztian Balogh, Maria Weber, Julianna Seenger, Miklos Mézes, Hedvig Fébel, Endre Szücs

Research output: Contribution to specialist publicationArticle


Pigs of the same genotype at the HAL loci, i.e. NN (stressresistent) were reared under similar feeding and housing conditions. The objective of the research was to investigate the effect of two major influencing factors on stress response and meat quality. In Experiment 1 a total of 40 pigs were used to study the effect of lairage time (1 hour vs. 16 hours). In Experiment 2 the method of driving animals to stunning (with or without electric goad) was tested using 40 pigs. In Experiment 1 two blood samples were collected from each individual, one before lairage as animals were unloaded from lorry after arrival at the abattoir, and another one during bleeding. In Experiment 2 blood samples were taken one hour before slaughtering, and another one during bleeding. The blood plasma content of cortisol, lactic acid, glucose, NEFA and MDA was determined. Carcasses were classified in the slaughter line and dressing was carried out according to commercial practice. At 45 min and 24 hour post mortem meat quality was measured in loin (LD) and ham (SM) (pHu and pHu, core temperature, meat colour). It was found In Experiment 1 that the lairage time did influence the stress level of animals. Glucose and lactic acid values equally increased significantly during lairage and stunning, but cortisol a phenomenon which might be due to high standard deviation in group slaughtered after 1 hour lairage. In Experiment 2, the stunning caused heavy distress to pigs. Driving animals up to stunning and stunning itself changed more or less significantly all of the parameters analysed, however, no significant differences were established between the two groups in any of meat quality traits.

Original languageGerman
Number of pages4
Specialist publicationFleischwirtschaft
Publication statusPublished - May 18 2006



  • Electric goad
  • Lairage
  • Meat quality
  • Pig
  • Stress
  • Stunning

ASJC Scopus subject areas

  • Food Science

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