Effect of exercise and pre-slaughter stress on pork muscle characteristics

Abstract

The effects of exercise, stress and chill temperature on pork muscle characteristics were studied in a 3 × 2 × 2 factorial experiment in which treatments were assigned to blocks made up of six pigs of the same sex from the same litter. Pigs were fed a corn-soybean meal diet with the two littermate pigs on each treatment fed together. Treatments were (1) a control group receiving no exercise and fed in an 8 m 2 pen; (2) a treatment group fed in an 8 m 2 pen and driven 1·6 km/day for 100 days prior to slaughter; and (3) a treatment group fed in pens with 40 m 2 floor space with feeders placed 5 m from their waterers. When the animals averaged approximately 105 kg in weight, one animal from each pair treated alike was subjected to standardized stress. After slaughter, one side was chilled at 2–3°C and the other at 13–15°C for 24 h. Both sides were then chilled at 2–3°C for an additional 24 h. Exercise did not affect average daily gain (ADG), feed efficiency, yield of total wholesale cuts, muscle pH, protein solubility, fiber diameter and sarcomere length of the Longissimus dorsi (LD) and Quadriceps femoris (QF) muscles or the tenderness of the QF muscle. Exercise decreased backfat thickness and the subjective tenderness of the LD muscle. The effects of stress on the characteristics evaluated were consistent with those that have been previously reported. Chilling temperature and interactions involving chilling temperature did not affect any of the characteristics studied. No exercise × stress interactions were observed. Protein solubility values indicated that pale, soft exudative (PSE) muscle was not a factor in any of the treatments. It was concluded that exercise will produce leaner carcasses but less tender muscle and that exercise will not counteract the effects of pre-slaughter stress.