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.
|Number of pages||7|
|Journal||Magyar Allatorvosok Lapja|
|Publication status||Published - Jan 1 2005|
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