Abstract
Simple SummaryThis study aimed at investigating which pre-slaughter parameters determine variations in the quality of the loin derived from pigs intended for Italian PDO (Protected Designation of Origin) products. Data were collected on 44 commercial shipments of Italian heavy pigs. Meat quality parameters (pH, color lightness, drip loss, cooking loss, and shear force) identified two clusters: ‘Higher Quality’ (HQ) and ‘Lower Quality’ (LQ). The parameters which differed more widely between the two clusters were journey duration, ambient temperature, distance traveled and irregular behaviors (slipping, falling, and overlapping) at unloading. Among the pre slaughter parameters which negatively affect pork quality, consideration should be given to ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38 and 66 min, and more than 5.9% of animals showing irregular behaviors at unloading. Journeys involving one or more of these risk factors may require additional attention in terms of animal welfare in order to obtain meat suitable for high-quality productions.This study focused on loin quality in Italian heavy pigs intended for the production of PDOs (Protected Designation of Origin) products, and investigated the pre-slaughter factors which negatively affect the quality of fresh meat. Data were collected on 44 shipments (loads) of pigs. Shipments were carried out under commercial conditions. Several pre-slaughter parameters were recorded within the entire process (on-farm, during transport, and at the slaughterhouse). On a subset of pigs (10 animals from every load, N = 440), serum cortisol and creatine kinase were measured and loin samples were analyzed for pH, instrumental color, drip loss, cooking loss, shear force, and sensory quality. Cluster analysis of the instrumentally-assessed meat quality parameters allowed the categorization of the shipments into two clusters: lower quality (LQ) and higher quality (HQ). Our results showed that the factors with significant differences between the two clusters were journey duration, ambient temperature, distance traveled, and irregular behaviors (slipping, falling, and overlapping) at unloading (all greater in LQ, p < 0.05). The pre-slaughter conditions associated with lower loin quality were ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38–66 min, more than 5.9% of animals showing irregular behaviors at unloading.
Highlights
Animal welfare and meat quality in relation to road transportation have received much attention in terms of experimental research, but the effects of road transportation on animal welfare are difficult to monitor and validate under practical conditions, because of the numerous situations and variables which can change during the process [1]
When heavy pigs are subjected to pre-slaughter handling and short transportation, the parameters found to have a negative impact on blood stress indicators were the following: high average speed of the vehicle during transport, low welfare index at slaughter, low TSWI, greater distance traveled, and greater percentage of irregular behaviors during unloading [14]
This study aimed at identifying the pre-slaughter parameters which cause the largest variation in the meat quality of Italian heavy pigs
Summary
Animal welfare and meat quality in relation to road transportation have received much attention in terms of experimental research, but the effects of road transportation on animal welfare are difficult to monitor and validate under practical conditions, because of the numerous situations and variables which can change during the process (e.g., road condition, driver experience, animal handling, microclimate, etc.) [1]. Where pigs are traditionally transported and slaughtered at a minimum age of 9 months and at the average body weight (BW) of 160 kg ± 10% for the production of typical PDO (Protected Designation of Origin) products (such as Parma Ham, Salame Brianza, Coppa Piacentina, etc.) [3], other European and worldwide countries have been increasing pigs’ slaughtering BW over the past decade. This increase is driven by both the dilution of fixed production cost over more weight per pig and the improvement of genetic selection of lean-type pigs [4]. When heavy pigs are subjected to pre-slaughter handling and short transportation, the parameters found to have a negative impact on blood stress indicators were the following: high average speed of the vehicle during transport, low welfare index at slaughter, low TSWI (overall transport and slaughter welfare index), greater distance traveled, and greater percentage of irregular behaviors (slips, falls, and overlaps) during unloading [14]
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