Resting time pre-slaughter and sex on the incidence of PSE (pale, soft, exsudative) meat in pigs

被引：10
|
作者：
Santiago, J. C. [1 ]
Caldara, F. R. [1 ]
Santos, V. M. O. [1 ]
Seno, L. O. [1 ]
Garcia, R. G. [1 ]
Almeida Paz, I. C. L. [1 ]
机构：
[1] Fundacao Univ Fed Grande Dourados, Fac Ciencias Agr, Dourados, MS, Brazil
来源：
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA | 2012年 / 64卷 / 06期
关键词：
immunocastration; pH(45); pre-slaughter handling; stress; swine; LAIRAGE TIME; QUALITY; CARCASS; VACCINATION; CASTRATION;
D O I：
10.1590/S0102-09352012000600045
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
Were evaluated the effect of lairage pre-slaughter and sex on the incidence of PSE (pale, soft and exudative) meat in pigs. There were three visits to a commercial slaughterhouse, in which the pH of carcasses (n=2128) was measured at 45 minutes after slaughter of lots consisting exclusively of females, males castrated surgically, males immunologically castrated and mixed lots (females and castrated surgically) underwent a resting time, and time between the shipment and slaughter ranged from two to 16 hours. Carcasses with pH45 <= 5.8 were classified as PSE and with pH45>5.8 as normal. Depending on the number of animals evaluated in each category we estimated the frequency of PSE. The overall incidence of PSE meat was 10.1%, higher in lots of animals immunocastrated (13.5%) compared to lots of females (8.6%) or castrated males (8.5%). Resting time of less than six hours and up to 14 hours increased the incidence of PSE meat. Resting time between six and eight hours minimized the occurrence of PSE meat.
引用
收藏
页码：1739 / 1746
页数：8
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