Abstract

DALLA COSTA, O.A. et al. Effect of pre-slaughter conditions on meat quality of heavy-weight pigs. Arch. zootec. [online]. 2010, vol.59, n.227, pp.391-402. ISSN 1885-4494.

The objective of this study was to evaluate pig fasting time at the farm (FT= 9, 12, 15 or 18 hours) and pig position into the pig lorry compartment on pork quality through liquid drip loss (DLL), pH₁ evaluated at 45 minutes post slaughter and pH_u evaluated 24 hours post slaughter. One hundred ninety two females, weighing 133±11 kg, from two farms were used. Pig locations were evaluated on truck compartment considering front, middle and rear (TCL) position and top or botton decks (LUD). The following effects were considered in the statistical model: block (BL= farm), FT, TCL, LUD and the interaction between BL and FT. The FT affected significantly the pH₁ of Longissimus dorsi (LD) muscle, and pH_u of Semispinalis capitis (SC), Longissimus dorsi (LD) and Semimembranosus (SM) muscles. Fasting time at farm equal or shorter than 12 hours resulted in carcasses with lower pH_u values at LD and SM muscles and fasting time above 15 hours resulted in higher pH_u on SC. There were no observed effect (p>0.05) of the evaluated sources of variation on DLL. TCL affected pH₁ of SC, LD and SM muscles, and pH_u of LD and SM muscles. Pigs located in middle or rear position in the lorry had no difference in pH₁ of the evaluated muscles. But pigs located in the middle position of the lorry had greater values of pH_u on LD and SM. It is stated that pigs fasting time at farm need to be close to 15 hours in aim of obtain higher frequency of pH_u values in the normal range (5.55<pH_u<5.90) and that in short time transport the pigs location in lorry's compartment had effect on meat pH, however, without affect its quality.

Keywords : Double deck lorry; Pre slaughter management; Drip loss.

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