Short Lairage Research Articles

Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum

The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm-abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18-20 h) versus short (1-3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.

Effect of Finishing Diet and Lairage Time on Steers Welfare in Uruguay.

Simple SummaryThe transport and general handling of slaughter animals are associated with a series of events that cause stressful and unfavorable conditions that can compromise animal welfare. All these stressful events start at the farm and end with the death of the animal. In this experiment, we evaluated the effect of two finishing strategies and two contrasting lairage times through the combination of several indicators regarding productivity, physiology, behavior and postmortem variables. Individual temperaments and their impact on welfare and carcass quality were also considered. Animal welfare was not compromised in any diet during the finishing period. Individual temperament had a positive impact on the productivity and on all physiological indicators at different preslaughter stages. For that reason, we consider that it should be given paramount importance when talking about animal welfare. According to our results, with pasture-based animals, without fasting on the farm and after a short time of transportation (3.5 h), a longer preslaughter resting time (15 vs. 3 h) is desirable from the animal welfare perspective. Furthermore, our results suggest that this longer resting period, would also be more convenient from the carcass quality perspective.The objective of this experiment was to evaluate the effect of two different pasture-based finishing strategies and lairage time on steers welfare in Uruguayan conditions. Sixty Hereford (H) and Braford (B) steers were assigned to two different diets for finishing purposes: (D1) native pasture plus corn grain (1% of live weight) (H n = 15, B n = 15) and (D2) high-quality pasture (H n = 15, B n = 15). The average daily gain was registered every 14 days, and temperaments were individually assessed one week before slaughter by three individual tests: crush score, flight time and exit speed, building a multicriterial temperament index (TIndex). Animals were slaughtered the same day in two groups (50% from D1 and 50% from D2 in each group) after traveling for 3.5 h and staying 15 (long lairage) and 3 h (short lairage) in the lairage pens, respectively. The behaviors were observed during lairage, and physiological indicators were used to assess stress at the farm after transport, after lairage and at slaughter. Bruises incidence and final pH were registered at the abattoir as a means of assessing the overall animal welfare. Calmer animals had higher average daily gains with no differences either between diets or between breeds. Calmer animals also had a lower stress response during all preslaughter stages, regardless of the time in lairage. Transport did not imply psychological stress (cortisol) for any slaughter group, but physical stress was evident after transport in both groups through NEFA and CPK increases. Bruise incidences did not differ between lairage groups. The short lairage group did not have enough time to cope with the environment before slaughter, with the consequent deleterious effects on the carcass pH. Animals from the long lairage group had a higher metabolic response shown through NEFA values, but they had enough time to rest and recover overnight, reaching final pH values lower than 5.8, considered the upper limit of the normal range. According to this experiment, with pasture-based animals without fasting on the farm and after 3.5 h of transportation, a resting period of 15 h in lairage should be better than a 3-h one.

Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs.

The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n = 100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P < 0.05) and skin blemish score (P <0.001), lower temperature (P < 0.05) and drip loss (P < 0.01), as well as darker, less red and yellow meat color (P < 0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P < 0.05), while barrows had lower skin blemish scores (P < 0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P < 0.05) than non-aggressive pigs.

The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs

Lairage time (short — 8min to 2.7h, n=28 vs. long — 14 to 21.5h, n=72) and pig handling (gentle — no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough — where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.

Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

Abstract The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p&lt;0.01) rigor mortis was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p&lt;0.05) and with a greater thickness of subcutaneous fat tissue (p&lt;0.05) and lower lean meat content (p&lt;0.01). Higher blood lactate level was observed after long lairage compared to short (p&lt;0.05) and after rough handling compared to gentle handling (p&lt;0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (&gt;15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.

A field assessment of the effect of pre-slaughter conditions and genetic-stress susceptibility on blood welfare indicators in pigs

AbstractThe effect of pre-slaughter handling conditions and the RYR1 gene on blood Cortisol, lactate and creatine Phosphokinase (CPK) levels at exsanguination were assessed using 2,923 surveyed pigs from 106 deliveries to five Spanish abattoirs across two seasons. The relationship between blood parameters, carcase skin damage and pork quality traits was also assessed. The season influenced blood cortisol, lactate and CPK values. Females always showed higher concentrations of cortisol, lactate, and CPK than males. Pigs carrying the recessive allele of the RYR1 gene exhibited increased lactate and CPK concentrations but not cortisol. The cortisol concentration decreased in lean pigs that were slaughtered in winter after short lairage periods. The lactate concentration decreased with loading time and increased in summer with lairage time and carcase lean content. The CPK concentration increased with lairage time, carcase weight, and carcase lean content, and with the duration of winter transports. Each truck delivery only explained approximately 10% of the variance in blood parameters. Lairage time is the most influential pre-slaughter handling practice on the assessed welfare indicators. In addition, different optimal lairage times might be appropriate depending on season. Blood cortisol, lactate, and CPK concentrations increased concomitantly with skin damage score. Blood parameters were weakly correlated and they also showed low association with pork quality traits.

Reduction of transport-induced stress on finishing pigs by increasing lairage time at the slaughter house

Objective: Since pre-slaughter handling such as transport and lairage has been identified as one of the most stressful periods in the pig’s life, the main aim of this project was to determine if an increase in lairage time reduces stress markers when the animal transportation period is short. The effect of gender (gilts versus barrows) was also estimated. Materials and methods: A total of 200 pigs (129 gilts and 71 barrows) were subjected to two different lairage times at the slaughterhouse, short lairage (3 hours) and long lairage (12 hours), after a short journey (15 km, 20 minutes) by road from farm to abattoir. Blood samples were collected at the beginning of the slaughter line to determine stress markers: acute phase proteins (haptoglobin, serum amyloid A, and C-reactive protein) and neutrophil to lymphocyte (N:L) ratio. In the chilling tunnel, pH was measured in the semimembranosus muscle 45 minutes post mortem. Results: Our results showed that a longer lairage time allowed the pigs to recover from transport stress, indicated by a decrease in acute phase protein levels (haptoglobin, C-reactive protein), and N:L ratio. Sensitivity to stress did not differ between gilts and barrows. Implications: Under the conditions of this study, several stress indicators increase less when market gilts and barrows transported a short distance are allowed a longer lairage time (12 versus 3 hours). These stress indicators may be useful measures in research about transport welfare.

Effect of lairage duration on some blood constituents and beef quality in bulls after long journey

With the aim to contribute to the determination of an adequate resting time for cattle after long transportation, the effects of different lairage times on some haematic parameters and meat quality of bulls subjected to long commercial journeys were investigated. Thirty-nine Limousine bulls supplied by one farm located near to Saragoza (Spain) were examined after 5 consignments at the final destination, following a journey of 2,550 km to the “San Giorgio” abattoir (Palermo, Italy). Transport time was of 53.6±10.9h; lairage duration for bulls of the 1st, 3rd and 5th consignments was of 31h on average (“Short Lairage” group), whereas, for those of the 2nd and 4th consignments, was of 59 and 57h, respectively (“Long Lairage” group). As regards the blood cell counts, data showed a significant effect (P>0.001) of the lairage duration on leukocyte and platelet counts. No significant effect was observed for erythrocyte count, haemoglobin and hematocrit in relation to the lairage duration, although the repeated measure analysis of variance showed that, irrespective of lairage duration, the hematocrit increased significantly between unloading and slaughter. Haematological parameters showed a significant (P>0.05) effect of the lairage time only on CK and Cortisol. CK enzyme showed an increase in the “Short Lairage” group (33.2% vs. 14.3%) whereas, Cortisol showed a decrease in the “Long Lairage” group (36.3% vs. 3.8%). The different lairage duration did not significantly (P>0.05) affect the incidence of slight and severe carcass bruises. As regards meat quality, lairage duration significantly influenced the pHu which was higher (P>0.01) in the muscle of the “Long Lairage” group, the luminosity at 24h post mortem which was significantly higher (P<0.05) in animals of the “Short Lairage” group, and the red and yellow indices which were higher in the “Long Lairage” group. The “Short Lairage” group showed a lower (P>0.01) value of cooking loss and higher (P<0.01) value of tenderness. Data show that pre-slaughter lairage duration after a long transport may influence the blood parameters as well as meat quality. On the whole, the increase in lairage duration over 36h does not determine any benefit for the animal’s well-being whereas it can cause a reduction in beef quality. For very long transports, it would be better to have an adequate organisation of the facilities in order to diminish the pre-slaughter lairage duration.

Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition

The objective of the present experiment was to investigate the effects of transportation, lairage, and preslaughter stressor treatment on glycolytic potential and pork quality of the glycolytic longissimus and the oxidative supraspinatus (SSP) or serratus ventralis (SV) muscles. In a 2 x 2 x 2 factorial design, 384 pigs were assigned randomly either to short (50 min) and smooth or long (3 h) and rough transport, long (3 h) or short (< 45 min) lairage, and minimal or high preslaughter stress. Muscle samples were taken from the LM at 135 min and from the SSP at 160 min postmortem for determination of the glycolytic potential and rate of glycolysis. At 23 h postmortem, pork quality was assessed in the LM and the SV. Effects of transport and lairage conditions were similar in both muscle types. Long transport increased (P < 0.01) the glycolytic potential and muscle lactate concentrations compared with short transport. Both long transportation and short lairage decreased (P < 0.01) redness (a* values) and yellowness (b* values) of the LM and SV. In combination with short lairage, long transport decreased (P < 0.05) pork lightness (lower L* values), and electrical conductivity was increased (P < 0.05) after long transport. Several interactions between stress level and muscle type (P < 0.001) were observed. High preslaughter stress decreased (P < 0.001) muscle glycogen in both the LM and SSP, but this decrease was greater in the LM. Lactate concentrations were increased (P < 0.001) only in the LM by high preslaughter stress. Increases in ultimate pH (P < 0.001) and decreases in a* values (P < 0.01) were greatest in the SV, whereas increases in electrical conductivity (P < 0.001) were greatest in the LM. The lack of interactions among transportation, lairage, and muscle type was attributed to the relatively minor differences in stress among treatments. It was concluded that, in glycolytic muscle types such as the LM, the high physical and psychological stress levels associated with stress in the immediate preslaughter period have a greater effect on the water-holding capacity of the meat and may promote PSE development. Conversely, oxidative muscle types tend to have higher ultimate pH values and produce DFD pork in response to intense physical activity and/or high psychological stress levels preslaughter.

Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions

The objectives of the present experiment were 1) to study the effects of transport conditions and lairage duration on stress level, muscle glycolytic potential, and pork quality; and 2) to investigate whether the negative effects of high stress immediately preslaughter are affected by preceding handling factors (transport and lairage). In a 2 x 2 x 2 factorial design, halothane-free pigs (n = 384) were assigned to either short (50 min) and smooth or long (3 h) and rough transport; long (3 h) or short (<45 min) lairage; and minimal or high preslaughter stress. Pigs were processed in eight groups (48 pigs per group) on various days at a commercial plant. Blood samples were taken at exsanguination to measure plasma cortisol and lactate concentrations. Muscle pH and temperature were measured at 30 and 40 min, respectively, and both were measured at 3 h, postmortem. A LM sample was taken 135 min postmortem to estimate glycogen content and rate of glycolysis. Pork quality attributes were assessed 23 h postmortem. Short transport increased cortisol when followed by short lairage (transport x lairage; P < 0.01). Long transport, but not lairage (P > 0.30), tended to increase (P = 0.06) muscle glycolytic potential. Long transport tended to increase (P = 0.08) electrical conductivity, and decreased a* (P < 0.01) and b* (P < 0.02) values. Decreasing lairage from 3 h to <45 min decreased (P < 0.05) the L* value, but it did not (P > 0.10) affect other pork quality traits. High stress decreased (P < 0.001) muscle glycolytic potential, and increased (P < 0.001) plasma lactate, cortisol, muscle temperature, rate of pH decline, and ultimate pH. Except for decreased (P < 0.001) b* values, pork color was not (P > 0.40) affected by high stress, but water-holding properties (measured by electrical conductivity, filter paper moisture, and drip loss) were impaired (P < 0.001) by high stress. Fiber optic-measured light scattering and Warner-Bratzler shear force were not (P > 0.12) affected by any treatment. Comparisons with the "optimal" handling (short transport, long lairage, and minimal stress) revealed that, with regard to water-holding properties, the negative effects of high stress were aggravated by suboptimal transport and lairage conditions. High stress alone increased electrical conductivity by 56%, whereas high stress in combination with short lairage led to an 88% increase. However, high preslaughter stress contributed most and was the major factor responsible for reductions in pork quality.

Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time

Pigs of two crosses: A (♀ Duroc × ♂Swedish Landrace) × ♂Pietrain (n=24) and B (♀ Swedish Landrace × ♂Large White) × ♂Pietrain (n=26) were used to investigate the effects of different lairage time (2 and 24 hours) on levels of stress and meat quality traits. No direct effect of lairage time on cortisol, lactate, electrolytes and meat quality parameters was observed. However, after long lairage time, pigs showed lower level of glucose and higher CK, AST and ALT activity. Crossbred B pigs exposed to short lairage time, showed higher blood lactate, sodium, and potassium level, higher drip loss and lower pHi, whereas there were no significant differences between the crossbreeds in the long lairage group. The results indicate that long lairage time decreases blood glucose level and produces signs of muscle damage. In the short lairage period, the crossbreed B showed a higher response to pre-slaughter handling affecting the meat quality.

Dark Cutting Incidence in Holstein Friesian, Brown Swiss and Eastern Anatolian Red Cattle Slaughtered Under Turkish Commercial Slaughter Conditions

The aim of this study was to compare the incidence of dark cutting (DC) in Holstein Friesian (HF, n=382), Brown Swiss (BS, n=294) and Eastern Anatolian Red (EAR, n=212) male cattle slaughtered under Turkish commercial slaughter conditions. The importance of some factors (transport distance from farm to abattoir, lairage time, waiting type at abattoir, carcass weight and behaviour prior to slaughter) influencing of normal, moderate DFD and DFD carcass frequency on breed were also evaluated. There was influence of breed on the incidence of dark cutting condition. In HF, BS and EAR, males produced 54, 47 and 68% moderate DFD carcasses; 23, 34 and 25% DFD carcasses, respectively. Normal carcass percentage was lower in EAR (8%) compared to in HF (24%) and BS (19%). The results show that there were apparent differences in behaviour of these breeds prior to slaughter. During slaughter BS and EAR males had more excitable temperament than HF males. The present study also indicated that the incidence of dark cutting was higher for long haul transport and short lairage time. But, we concluded that the main cause of dark cutting of breed was the free waiting of animals at abattoir pens until slaughter under Turkish commercial slaughter conditions.

The incidence of dark cutting beef in Sweden

The incidence of DFD (Dark, Firm, Dry) in Swedish cattle was studied at four abattoirs and the influence of some parameters of special interest for the development of DFD were evaluated. The pH was measured in a total of 2686 carcasses of different categories. Carcasses with a pH 24 ≥ 6·2 were classified as being DFD. Only for electrically stimulated carcasses could the pH 24 be considered to be the ultimate pH value. DFD incidences of 3·4% and 13·2% were recorded as overall means for electrically stimulated and non-stimulated carcasses, respectively. The highest incidence was found in young bull carcasses having almost twice as high an incidence of DFD compared with the other categories. Considering seasonal variations, the highest incidence of DFD was found in the period May to August but significant differences in pH were found only for short lairage times. Overnight lairaging increased the incidence of DFD. However, the influence of the lairage time is closely related to the lairage conditions and needs further study.