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Jakość mięsa królików bezrasowych i mieszańców ras: kalifornijska i nowozelandzka biała

100%

Rybarczyk A. , Lupkowska A.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

2016

tom 10

nr 1

Influence of selected factors upon the blood loss from the carcasses of pigs free of the stress susceptibility gene (RYR1T)

61%

Rybarczyk A. , Karamucki T. , Drozd R. , Polasik D. , Lupkowska A. , Michalecka A.

nr 2

The aim of the study was to determine the effect of road transport, lairage time, meat % and carcass weight, sex, and PPARGC1A gene polymorphism on the degree of blood loss after slaughter. The study was conducted on 350 hybrid finishers from three farms located at different distance from the meat processing plant, but with the same methods of keeping animals and dietary treatment.The degree of blood loss was measured in the obliquus internus abdominis muscle using the compressor method. The results showed that the degree of blood loss from carcasses was influence by the ambient temperature before slaughter, lairage time and the meat percentage in finishers.Finishers slaughtered without a pre-slaughter rest, with the shortest fasting time and the highest meat % of carcasses (>60%), were characterized by the lowest blood loss. In addition, blood loss was significantly related to ambient temperatures during the pre-slaughter handling, when pigs were transported for a distance of 232 km. Summarising, animal welfare proved to be significant for blood loss in pigs free of stress sensitivity gene (RYR1T), especially in those with high meat %.Appropriate transport conditions and a sufficiently long lairage time may help in obtaining higher post slaughter blood loss.