Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja

Cilj ovog rada bio je uporedna analiza zavisnosti između odabranih parametara stresa praćenih u odnosu na uslove transporta, uslove boravka svinja u stočnom depou i način omamljivanja (sadržaj kortizola i laktata u krvi, sadržaj ukupnih proteina i proteina akutne faze – haptoglobin, Pig-MAP, serum amiloid A i albumin) i kvaliteta mesa svinja (pH, temperatura, boja, sposobnost vezivanja vode, parametri mesnatosti, ozlede). Od svinja prispelih na klanje, kod 34% svinja transport je trajao 8 h do 12 h, a kod 66% svinja 1 h do 3 h, 17% je kraće boravilo (3 h), dok je 83% duže boravilo (od 15 h do 20 h) u stočnom depou. Na osnovu ozleda na trupu, utvrđeno je da se sa 60% svinja grubo postupalo u toku transporta, boravka u depou i tokom postupaka od depoa do mesta omamljivanja. Kod omamljivanja sa CO2, 17,17% svinja je neuspešno omamljeno. Kod omamljivanja električnom strujom, elektrode nisu pravilno postavljene u 80% slučajeva. Prosečno vreme aplikacije struje, trajanje izloženosti CO2 i proteklo vreme od omamljivanja do iskrvarenja nisu bili u skladu sa preporukama za primenu ovih postupaka. Na osnovu koncentracije laktata, utvrđeno je da je 94,04% ispitivanih svinja omamljenih sa CO2 i 96,87% omamljenih strujom doživelo stres, od umerenog do veoma izraženog. Kod svinja omamljenih sa CO2, na koncentraciju laktata je uticala dužina transporta, dok kod svinja omamljenih električnom strujom to nije bio slučaj. Na prosečnu koncentraciju kortizola u plazmi je uticala dužina transporta, tako što se koncentracija kortizola povećavala kod svinja sa dužim transportom. Postupak sa svinjama pre klanja i pol nisu uticali na razlike između prosečnih koncentracija laktata i kortizola kod ispitivanih grupa svinja. Na prosečnu koncentraciju ukupnih proteina, albumina, serum amiloida A, Pig-MAP i frakcije haptoglobina, najveći uticaj je imala dužina transporta, zatim postupak sa životinjama pre klanja, a najmanje način omamljivanja..

The influence of the chosen pre-mortem procedures to parametars of stress and quality of meat in pigs.

Cilj ovog rada bio je uporedna analiza zavisnosti između odabranih parametara stresa praćenih u odnosu na uslove transporta, uslove boravka svinja u stočnom depou i način omamljivanja (sadržaj kortizola i laktata u krvi, sadržaj ukupnih proteina i proteina akutne faze – haptoglobin, Pig-MAP, serum amiloid A i albumin) i kvaliteta mesa svinja (pH, temperatura, boja, sposobnost vezivanja vode, parametri mesnatosti, ozlede). Od svinja prispelih na klanje, kod 34% svinja transport je trajao 8 h do 12 h, a kod 66% svinja 1 h do 3 h, 17% je kraće boravilo (3 h), dok je 83% duže boravilo (od 15 h do 20 h) u stočnom depou. Na osnovu ozleda na trupu, utvrđeno je da se sa 60% svinja grubo postupalo u toku transporta, boravka u depou i tokom postupaka od depoa do mesta omamljivanja. Kod omamljivanja sa CO2, 17,17% svinja je neuspešno omamljeno. Kod omamljivanja električnom strujom, elektrode nisu pravilno postavljene u 80% slučajeva. Prosečno vreme aplikacije struje, trajanje izloženosti CO2 i proteklo vreme od omamljivanja do iskrvarenja nisu bili u skladu sa preporukama za primenu ovih postupaka. Na osnovu koncentracije laktata, utvrđeno je da je 94,04% ispitivanih svinja omamljenih sa CO2 i 96,87% omamljenih strujom doživelo stres, od umerenog do veoma izraženog. Kod svinja omamljenih sa CO2, na koncentraciju laktata je uticala dužina transporta, dok kod svinja omamljenih električnom strujom to nije bio slučaj. Na prosečnu koncentraciju kortizola u plazmi je uticala dužina transporta, tako što se koncentracija kortizola povećavala kod svinja sa dužim transportom. Postupak sa svinjama pre klanja i pol nisu uticali na razlike između prosečnih koncentracija laktata i kortizola kod ispitivanih grupa svinja. Na prosečnu koncentraciju ukupnih proteina, albumina, serum amiloida A, Pig-MAP i frakcije haptoglobina, najveći uticaj je imala dužina transporta, zatim postupak sa životinjama pre klanja, a najmanje način omamljivanja..

Acute phase proteins as biomarkers of pre-slaughter stress in pigs

Pre-slaughter handling, which include transportation, housing, social stress, heat, and dietary changes, is one of the main causes that produces stress in pigs. The appropriate biomarkers and objective laboratory criteria to evaluate pre-slaughter stress are lacking. Behavioral and physiological markers are commonly used for this reason, but these parameters may increase for reasons unrelated to stress. Acute phase proteins are considered to be markers of inflammation that have been proposed as indicators for farm animal stress monitoring. The major acute phase proteins in swine are haptoglobin, serum amyloid A, c-reactive protein, and pig major acute phase protein. Serum or plasma obtained from blood are the most used matrixes for the measurement of acute phase proteins, the collection of which involves an invasive collection method that is harmful and stressing. The use of saliva and meat juice instead of blood might overcome these disadvantages, since its collection is non-invasive and stress-free. For any assay measuring acute phase proteins, adequate analytical validation must be performed, as well as harmonization and standardization of analytical procedures. The aim of this paper is to emphasize the possibilities of use of acute phase proteins as biomarkers of pre-slaughter stress, as well as to provide survey of methodologic assays and fluids that are presently available to measure acute phase proteins

Postmortem glycolysis and pork quality

After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the decrease in pH by generating H+. Both the rate and the extent of the post-mortem pH decline are paramount in the context of the development of pork quality attributes, such as color, water holding capacity, and texture. Pale, soft and exudative meat and dark, firm, and dry meat are two of the major quality defects facing the pork meat industry. Because glycolysis has the potential to affect meat quality attributes either positively or negatively, evaluating its regulation post-mortem is fundamental to understanding meat quality. Therefore, the aim of this study was to evaluate factors that affect mechanism of glycolysis. Special consideration will be given to meat quality attributes and development of pork quality defects

Kvalitet proizvoda od mesa – izazovi i nedoumice

Parameri kvaliteta, upotreba aditiva i način deklarisanja proizvo- da od mesa propisani su odgovarajućim pravilnicima. Ovi propisi re- lativno često podležu promenama, tako da je 2018. godine stupio na snagu novi Pravilnik o prehrambenim aditivima, 2019. koji definiše kvalitet proizvoda od mesa, a 2020. su napravljene izmene i dopu- ne pravilnika koji definiše deklarisanje hrane. Novine koje donosi je- dan od navedenih propisa često se odražavaju na drugi, što može da otvori nove nedoumice oko tumačenja pojedinih odredbi. Odredbama novog pravilnika koji definiše kvalitet proizvoda od mesa pooštren je niz parametara u cilju poboljšanja kvaliteta poluproizvoda i proizvo- da od mesa, što je otvorilo neka pitanja u vezi sa pojedinim odredba- ma pravilnika o aditivima. Sa druge strane, izmene i dopune pravilni- ka o deklarisanju, uslovila su i pitanja koja se tiču propisanih naziva za određene proizvode od mesa. Pored toga, neophodno je i pravilno tumačenje rezultata ispitivanja hemijskih parametara kvaliteta koji su definisani navedenim propisima, što zahteva, ne samo dobro pozna- vanje metodologije ispitivanja, već i merne nesigurnosti dobijenih re- zultata, posebno u slučajevima kada merna nesigurnost utiče na usa- glašenost sa granicama u specifikaciji. U tim slučajevima, ako korisnik zahteva izjavu o usaglašenosti sa specifikacijom, laboratorija mora da dokumentuje pravilo odlučivanja koje primenjuje, da ga saopšti i dogo- vori sa korisnikom. Stoga je za adekvatnu procenu kvaliteta proizvo- da od mesa, nephodno sveobuhvatno sagledavanje navedene pro- blematike

Carcass Quality and Hematological Alterations Associated with Lung Lesions in Slaughter Pigs

The aim of this study was to examine effects of lung lesions on carcass quality and hematological parameters of slaughter pigs. The group of pigs with lung lesion score 2 had significantly lower live weight, hot carcass weight and cold carcass weight compared to the group of pigs with lung lesion score 0 (P0.05). The total number of red blood cells, concentrations of hemoglobin and hematocrit showed significantly lower mean values in the group of pigs with lung lesions score 2 (P0.05). In conclusion, the results showed that lung lesions in fattening pigs had negative impact on carcass quality and hematological parameters

Pre-slaughter stress and pork quality

Stress is an inevitable consequence of handling of animals for slaughter. Stress conditions during transport, lairage and at slaughter induce undesirable effects on the end quality of meat such as pale, soft, exudative meat and dark firm dry meat. Hence, it is very important to define appropriate parameters for objective assessment of level of stress. Attempts to define measures of stress have been difficult and no physiological parameter has been successfully used to evaluate stress situations. One physiological change in swine associated with animal handling stress and with pork quality is an increase in blood lactate concentration. Plasma cortisol was thought to be an appropriate indicator of stress, but the concentration was not consistently changed by different stressors. Therefore, finding alternative parameters reacting to stressors, such as acute phase proteins, would be of great value for the objective evaluation of level of stress and meat quality. As the stress during pre-slaughter handling is unavoidable, the final goal is to improve transport and slaughter conditions for the animal and, as a consequence, meat quality and animal welfare

Perspectives in meat processing

Meat technology includes all steps from animal handling and slaughtering to production of different meat products. During animal handling, special attention is paid to animal welfare, not only to protect animals from suffering but also because of animal welfares importance for meat quality. The oldest processing methods (chilling, freezing, salting, smoking and drying) are being readjusted with respect to equipment and consumers health issues. Special attention is given to preservation of meats nutritive value (milder heat treatment) and health promoting properties of the products (functional foods). Novel methods (irradiation, high pressure, pulsed electric field, pulsed light and cold plasma) struggle with some issues such as acceptance by consumers, expensive equipment and effects on foods sensory properties. Along with novel products, demand for traditional meat products is still increasing which requires the the uniqueness and quality of these products to be preserved, along with increased production capacity

Effects of RYR1 gene mutation on the health, welfare, carcass and meat quality in slaughter pigs

This study assessed the effects of RYR1 mutation on the health, welfare, and carcass and meat quality in slaughter pigs. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. At exsanguination, blood samples were collected and RYR1 genotype, blood lactate and glucose concentrations were determined. The following carcass quality traits were measured: live, hot and cold carcass weights, backfat thickness, loin muscle thickness, lean meat content and skin lesion score. pH and temperature of M. longissimus dorsi and M. semimembranosus were measured 45 minutes postmortem. Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developed rigor mortis than NN pigs. NN pigs had lower daily weight gain, produced lighter carcasses, more fat and less meat than Nn pigs. Meat obtained from Nn pigs was of a lower quality class than meat obtained from NN pigs, as shown by the lower pH and higher temperatures measured 45 minutes post mortem in both muscles and higher prevalence of pale, soft and exudative meat. In conclusion, the presence of a mutant n allele in pigs positively affected carcass quality traits, but had a deleterious effect on health, welfare and meat quality

Factors influencing mussel (Mytilus galloprovincialis) nutritional quality

Mussels display interesting nutritional characteristics as they are a rich source of proteins, carbohydrates and minerals and provide an almost unlimited variety of fatty acids with beneficial roles in human health. The quality characteristics of Mytilus galloprovincialis mussels harvested at seasonal intervals reflect the different environmental conditions met by the animals during their growth. Their chemical composition is strictly dependent on the phytoplankton resources available and, therefore, on the season of harvest. Parameters such as water temperature, food availability and the gametogenesis cycle can influence the meat yields and the biochemical composition of the mussels, conditioning their commercial quality and organoleptic characteristics. In order to determine the nutritional value of blue mussels, it is of great relevance to identify their biochemical composition as well as the most favourable season and geographical location for mussel-harvesting. That data could be useful to indicate the periods of the year more suitable for the marketing and consumption of mussels