Effect of pre-slaughter overnight feed withdrawal on pig carcass and muscle quality

Characterizing candidate decompression rates for hypobaric hypoxic stunning of pigs. Part 2: Pathological consequences

Pigs are commonly stunned pre-slaughter by exposure to carbon dioxide (CO₂), but this approach is associated with significant welfare concerns. Hypobaric hypoxia, achieved with gradual decompression (also known as Low Atmospheric Pressure Stunning or LAPS) may be an alternative, allowing the retention of welfare friendly handling approaches and group stunning. Although validated in poultry, the feasibility and welfare consequences of gradual decompression for pigs are unknown. Here, we characterize pathological changes in 60 pigs resulting from exposure to a range of candidate decompression curves (ranging from 40 to 100 ms⁻¹ ascent equivalent, with two cycle durations 480 and 720 s). To protect welfare, we worked on unconscious, terminally anesthetized pigs which were subject to detailed post-mortem examinations by a specialized porcine veterinary pathologist. All pigs were killed as a result of exposure to decompression, irrespective of cycle rate or length. Pigs showed no external injuries during ante-mortem inspections. Exposing pigs to decompression and the unavoidable subsequent recompression resulted in generalized congestion of the carcass, organs and body cavities including the ears, oral cavity, conjunctivae and sclera, mucosa of other external orifices (anus and vulva), nasal planum, nasal cavities including nasal conchae, frontal sinuses, cranium, meninges, brain, larynx, trachea, lungs, heart, parietal pleura of the thoracic cavity, peritoneum of the abdominal cavity, stomach, small intestine, caecum, colon, liver, spleen and kidneys and representative joint cavities in the limbs (stifles and elbows). Various severities of hemorrhage were observed in the conjunctivae and sclera, mucosa of other external orifices (anus and vulva), nasal cavities including nasal conchae, frontal sinuses, cranium, meninges, brain, larynx, tracheal lumen, lungs, parietal pleura of the thoracic cavity, liver, spleen and kidneys and representative joint cavities in the limbs (stifles and elbows). In general, faster decompression rates produced higher scores, but in the conjunctivae, sclera and kidneys, faster decompression rates were associated with marginally lower congestion scores. There was considerable individual variation in pathological scores across all body regions. The congestion and hemorrhage observed could translate into welfare harms in conscious pigs undergoing this type of stunning, depending when in the cycle the damage is occurring, but no welfare related conclusions can be drawn from the responses of unconscious pigs. Since recompression is always required, its effects cannot be separated from decompression, however cessation of cardiac activity several minutes before recompression should have eliminated any haemodynamic effects relating to cardiac function and blood pressure. This study represents the first systematic attempt to identify candidate rate profiles to underpin future explorations of decompression as a stunning method for pigs. These pathological findings also inform discussions about the likely carcass quality implications of this novel stunning method.

The multivariate approach identifies relationships between pre-slaughter factors, body lesions, ham defects and carcass traits in pigs

Abattoir meat inspection has been proposed for the collection of welfare outcomes. The identification of suitable animal-based measures (ABM) is still a critical point that needs to be implemented to avoid collinearity among measures. The present study aims to benchmark the presence of ABM such as skin and tail lesions and ham defects in carcasses from 79 batches of Italian Heavy pigs and to identify possible relationships between the assessed ABM and pre-slaughter factors such as the season and the overnight lairage. Furthermore, the study also considers the effect of pre-slaughter conditions and ABM on carcass traits parameters (cold carcass weight and lean meat percentage). Skin and tail lesions were recorded at the slaughter line. The presence of abscesses, muscle tears and veining defects were assessed in the hams at trimming, according to the Parma Ham Consortium. A multivariate analysis was performed to identify relationships between ABM and pre-slaughter factor; therefore, a linear model was built to assess the effect on carcass weight and lean meat percentage. Main welfare issues were represented by skin and tail lesions and muscle tears (prevalence above 10%). Multivariate analysis evidenced that skin lesions and veining defects were mostly associated with the warm season. Abscesses and muscle tears in the hams were more likely related to overnight lairage, while tail lesions contributed equally to both season and lairage. Moreover, lairage related factors showed to affect lean meat percentage. The findings of the present study suggest that ham defects might be useful indicators of pre-slaughter stress. The validation of these findings with physiological parameters could be of interest for further studies.

Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare

The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).

Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality

Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.

Risk assessment of DFD meat due to pre-slaughter conditions in pigs

A polychotomous logistic regression model was used to identify and assess the risk factors for pork becoming dark, firm and dry meat (DFD). A total of 116 deliveries, comprising 3075 commercial pigs delivered from different farms to five commercial Spanish pig abattoirs were surveyed. The DFD condition was described as an ordinal response variable (normal, moderate and serious) based on measurements of pH(24) in the Semimembranosus muscle. The abattoir, the floor of the lorry, the season, the gender, and the stocking density during transportation influenced the risk of DFD, as well as on-farm fasting time, lairage time and estimated carcass lean content. No effect of the RYR1 gene in the risk of DFD was found. Abattoirs should be especially careful with females slaughtered in winter, where the risk of serious DFD is 4.6% higher than with males slaughtered in summer. The risk of DFD increased with high stocking density and lairage time, and with on-farm fasting times longer than 22h. Our results revealed that lowering the stocking density from 0.37 to 0.50m(2) per 100kg pig during transport would increase the risk of DFD pork by 11%.

Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs

A polychotomous logistic regression was used to assess the risk factors for skin damage prior to slaughter. A total of 116 deliveries (15,695 pigs) from commercial farms to five Spanish pig abattoirs were surveyed. The skin damage condition was described as an ordinal response (1: no damage; 2: very slight damage; and 3: slight or more damage). The abattoir by the season (p<0.01), the floor surface of the lorry (p=0.02), and the mixing of unfamiliar pigs at loading (p=0.01) influenced the occurrence of skin blemishes. Skin damage increased with on-farm fasting time (p<0.01), loading time (p<0.01), lairage time (p<0.01), as well as with carcass weight (p<0.01). In winter transports the risk of skin damage decreased (p<0.01) at higher space allowance in the lorry. The risk of developing PSE and DFD pork increased with the skin damage score (p<0.01). The nn genotype for the RYR1 gene was less prone to skin damage but at the same time it is more sensitive to skin damage in relation to PSE risk. It is concluded that the skin damage score can be used as a rapid indicator of animal welfare and pork quality.

Evaluation of parameters for monitoring welfare during transport and lairage at the abattoir in pigs

New transport legislation and society demands may increase the need for a ‘fast’ method to assess animal welfare at the abattoir. The objective of this study was to identify valid and feasible parameters which could be easily assessed at slaughterline in pigs. Eight transports (4 ‘far’ and 4 ‘near’ the abattoir) were evaluated using a questionnaire which included both animal-based and environment-based parameters. A ‘welfare index’ (WI) (0 = worst to 1 = best) was estimated for each transport based on the questionnaire. Lean and fat content, skin lesions, pH and electrical conductivity (PQM) were measured in 120 or 60 pigs per transport. When pH > 6 the meat was considered dry, firm and dark (DFD) and when PQM > 9 μs meat was pale, soft and exudative (PSE). Odds ratio between welfare index and slaughterline recordings was estimated. Differences in WI between the different transports were smaller than expected (WI ranged from 0.4 to 0.6). However, a significant relationship between higher percentage of DFD meat and lower welfare index (odds ratio: 2.25) was found. These results suggest that parameters like DFD meat could be used at the abattoir to perform a ‘snapshot’ welfare evaluation.

Optimal lairage times and conditions for slaughter pigs: a review

Keeping pigs in lairage provides a buffer to supply the slaughter line and allows the pigs to recover from the stress of transport. It has implications for the pigs' welfare by influencing their behaviour and ease of handling. In terms of pork quality, optimal lairage times for most pigs in the UK are probably one to three hours. Shorter lairage times are associated with more pale, soft, exudative (PSE) meat and longer times are associated with more dark, firm, dry (DFD) meat, more skin blemishes caused by fighting, and a lower carcase yield. However, when pigs have not been previously stressed by handling procedures, resting them in lairage may have no beneficial effects on the pigs' welfare or meat quality. At very high environmental temperatures there is evidence that a holding period of less than one hour may help to reduce the number of PSE carcases. At temperatures above 10 degrees C showering the pigs with water is beneficial. Fasting times need to be controlled to minimise the potential loss of carcase yield while reducing the volume of gut contents to reduce the risk of carcase contamination. Lairages can act as reservoirs of infection by pathogenic bacteria and there is evidence that longer holding times increase the risk of cross-contamination.

Growth performance, carcass and pork quality of finisher pigs fed oat-based diets containing different levels of beta-glucans

A study was undertaken to investigate the growth performance and carcass and meat quality of pigs (BW = 52 to 108 kg) fed oat-based (Avena sativa L.) diets containing four levels of mixed-linkage (1 --> 3), (1 --> 4)-beta-D-glucans. One hundred sixty pigs-80 barrows and 80 gilts (average starting BW = 52.7 kg)--were allocated to one of five diets: a wheat-barley-based control diet and four experimental diets. The groats of Marion, a covered oat, and OT789, a hulless oat, were used to formulate four isonitrogenous and isocaloric diets to achieve 4.1,3.3, 2.1, or 1.6% total /beta-glucans (as fed). Growth performance (daily gain and gain to feed ratio) was not affected (P > 0.05) by the different levels of beta-glucans. Carcass yield, although lower (P < or = 0.05) for pigs fed the control diet, was similar (P > 0.05) for pigs fed any of the experimental diets. Cutout yields were also alike (P > 0.05) across the five diets. Beta-glucan content had no effect (P > 0.05) on the longissimus muscle area, or, by and large, on the proportions of commercial cuts; the only exceptions were a commercial picnic from pigs fed the 2.1% diet lower (P < 0.05) relative to all other diets and a lower (P < 0.5) commercial loin from pigs fed diets 4.1 or 3.3% relative to the control diet. Furthermore, the relative proportions oftotal lean, total bone, and total dissectable fat in the four lean cuts (picnic, butt, loin, and ham) were not different (P > 0.05) among the five diets. For pigs fed 4.1% beta-glucans, the proportion of lean in each of the four major cuts was lower (P < 0.05). No differences (P > 0.05) associated with the level of beta-glucans were detected for either the initial or ultimate pH mean values, the subjective assessment of color or structure of the longissimus muscle, or the instrumentally measured color (L value). Similarly, drip loss was not influenced (P > 0.05) by the level of beta-glucans in the diets. Soluble protein did differ (P < 0.05) among the high- to low-beta-glucans diets. No differences (P > 0.05) associated with diets were found for fat hardness and shear values of grilled pork chops. Chemical fat of the longissimus muscle from pigs fed 4.1, 3.3, or 2.1% beta-glucans was lower (P < 0.05) compared to pigs fed the control or 1.6% beta-glucans diets. In summary, no evidence of detrimental effect of beta-glucans in oat-based diets, particularly at levels below 4%, was detected, lending support for the inclusion of oat into finisher diets.