Influence of conduction mode of pigs on pre-slaughteron physiological parameters and meat quality / Influência do modo de condução de suínos no pré-abate em parâmetros fisiológicos e qualidade da carne

Fabrício B. Mello, Daniele Hamann, Rosicler Colet, Juliana Steffens, Geciane T. Backes, Rogério L. Cansian, Eunice Valduga, Jamile Zeni

Abstract


 The objective of this research was to evaluate the influence of conduction with electric shock and compressed air of pigs on pre-slaughter, on physiological parameters and pork meat quality. For the study, were used 200 pigs males and females, between 117 kg, from industrial crossings marketed in Brazil, with a predominance of the crosses between Large White and Landrace. These animals were divided into two groups (n = 100) and subjected to two conduction modes: compressed air and electric shock and evaluated the impacts on physiological parameters (glucose, cortisol, lactate and creatine phosphokinase, pH45min and pH24h) and meat quality (damage to color and skin: bruises and splashes). The results showed an increase in the incidence of bruising, spattering and darker color in the cuts (loin and fillet), when the pigs were conducted with electric shock stick. The use of the electric shock increased the cortisol, lactate and creatine phosphokinase, however, was not observed presence of PSE and DFD meat.


Keywords


Pig, lactate, cortisol, loin, fillet.

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DOI: https://doi.org/10.34117/bjdv7n2-165

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