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| Effect of Slaughter Season on the Preslaughter Stress and Pork Quality of Different Pig Breeds |
| WU Xiaowei1, LI Xia1, ZHANG Chunhui1,*, WANG Hang1, JING Xiaoliang2 |
| 1.Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.Chuying Agro-Pastoral Group Co. Ltd., Xinzheng 451100, China |
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Abstract In this study, the effects of different environmental temperatures on the preslaughter stress and meat quality of different pig breeds were studied. For this purpose, Duroc × Landrace × Large Yorkshire crossbred pigs and the local breed Sanmenxia black pigs were slaughtered in the four seasons of the year and blood stress indices, carcass skin injury score, pre-cooling loss, postmortem meat quality (pH value, temperature, color, drip loss, cooking loss, shear force, and texture) and the incidence of pale, soft and exudative (PSE) meat and other indicators were determined. The results showed that for the two breeds, the serum levels of alanine aminotransferase (ALT), creatine kinase (CK), cortisol (COR), lactate dehydrogenase (LDH), creatinine (CRE) and adrenocorticotropic hormone (ACTH) in pigs slaughtered in spring and autumn decreased significantly compared with those slaughtered in summer and winter (P < 0.05). A significant reduction in serum glucose (GLU) and lactic acid (LAC) levels was observed comparing pigs slaughtered in spring and the other seasons, regardless of breed (P < 0.05). Moreover, preslaughter stress level was lower in spring and carcass skin injury score and precooling loss was significantly lower than in any other season (P < 0.05). The color, water holding capacity and tenderness of chilled pork from pigs slaughtered in spring and autumn were better. In the same season, the resistance of Sanmenxia black pigs to preslaughter stress was greater than that of Duroc × Landrace × Large Yorkshire crossbred pigs; Sanmenxia black pigs showed a decrease in pork pH at 24 h post-mortem (pH24 h), redness value (a*), chewiness, brightness value (L*), drip loss, cooking loss, shear force, and PSE incidence and had better meat quality.
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2017, Vol. 31 
