کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450558 | 1109655 | 2010 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs](/preview/png/2450558.png)
A group of 128 cross-bred barrows were used to determine the relationship between exsanguination blood lactate concentration ([LAC]) and carcass quality following commercial marketing conditions. After 10 h of feed withdrawal, pigs were loaded on a truck with a hydraulically lifted second deck and transported approximately 1 h to the slaughter facility. Pigs were rested for 8 h and stunned with carbon dioxide. Blood lactate concentration was measured on exsanguination blood. Fourteen pork quality measurements were obtained following normal post-mortem processing. Pearson correlations were used to determine the relationships between [LAC] and the meat quality parameters. Exsanguination blood lactate concentration ranged from 4 to 19.7 mM. Higher lactate was associated with lower 60 min pH (P = 0.0004) and higher drip loss (P = 0.02). These results suggest that under low-stress loading and standard marketing conditions, exsanguination [LAC] is predictive of the rate of early post-mortem metabolism.
Journal: Meat Science - Volume 85, Issue 3, July 2010, Pages 435–440