Abstract
This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L* and b* values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.
Highlights
Unloading at the abattoir is one of the most stressful moments on the day of slaughter, since pigs are exposed to an unknown environment and contact with unfamiliar people, which can cause stress and negatively affect animal welfare and pork quality [1]
This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs
The aim of this study was to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs
Summary
Unloading at the abattoir is one of the most stressful moments on the day of slaughter, since pigs are exposed to an unknown environment and contact with unfamiliar people, which can cause stress and negatively affect animal welfare and pork quality [1]. Pig welfare at this pre-slaughter stage can be assessed according to animal-based (slipping/falling, reluctance to move, turning back, vocalization and lameness) and resource-based (unloading ramp angle, corridor appearance, type of handling tools, etc.) measurements [1]. The research hypothesis was that gentle handling during unloading would improve pig welfare and pork quality
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