A szállítás és a pihentetés korülményeinek hatása a hízósertések egyes élettani és húsminoségi jellemzoire

Translated title of the contribution: Effect of transport and lairage on some physiological and meat quality parameters in slaughter pigs

Abrahám Csaba, Weber Mária, Balogh Krisztián, Mézes Miklós, Huszenicza Gyula, Fébel Hedvig, Vadáné Kovács Mária, Szucs Endre

Research output: Contribution to journalArticle

2 Citations (Scopus)


A total of 40 halothane-free pigs were divided into 1 and 16 hours lairage groups after arrival at abattoir. Blood samples were taken before and after transportation and during bleeding. The following physiological measurements were recorded: Cortisol, NEFA, lactic acid, glucose with parameters describing the antioxidant defence system (GSH, GSHPx, ascorbic acid). Meat quality parameters were measured twice: 45 minutes after slaughtering (pH, core temperature) and after chilling at the 24th hour (chilling loss, pH, colour). The Cortisol level of blood plasma increased significantly (P<0.001) as effect of transportation, which was followed by the enhance of NEFA (P<0.001), glucose (P<0.001) and lactic acid (P<0.01) values. The state of antioxidant defence system is affected by transportation, which is demonstrated by reduced GSH level (P<0.05). Both 1 hour and 16 hours lairage increase the level of lactic acid, glucose and ascorbic acid. No significant difference was found between the two different lairage time groups in either physiological parameters. In case of meat quality, significant differences were found in pH45 (P<0.001) and core temperature (P<0.05). No difference was found for any of the meat quality parameters measured after chilling, at the 24th hour.

Original languageHungarian
Pages (from-to)139-145
Number of pages7
JournalMagyar Allatorvosok Lapja
Issue number3
Publication statusPublished - Jan 1 2005


ASJC Scopus subject areas

  • veterinary(all)

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