Liesbet Permentier

Effect of unloading, lairage, pig handling, stunning and season on pH of pork

A total of 12,725 pigs originating from 90 transports were followed up at 17 Belgian commercial slaughterhouses. The effects of several pre-slaughter parameters concerning transport, unloading, lairage, pig handling, stunning and season on fresh meat quality based on pH measurements 30 minutes (min) after slaughter were investigated. Meat quality was measured on 4285 pigs. Ten pre-slaughter parameters had a significant effect on meat pH after separate introduction of the variable as a fixed effect in the model. Simultaneous analysis of these variables in the global model revealed that the pH was influenced by four main risk factors, namely the mean noise level produced during unloading, the percentage of panting pigs, the use of an electric prod and season. Meat quality in terms of the percentage of potentially PSE carcasses was better in summer than spring or autumn and could be explained by a lower observed pre-stunning stress in summer.

Interactions between climatological variables and sheltering behavior of pastoral beef cattle during sunny weather in a temperate climate

Concerns in regard to thermal discomfort experienced by cattle are increasing, especially in the summer time. It is important to determine whether or not pastured beef cattle would make use of shade during sunny circumstances in a temperate climate. If so, scientifically based guidelines may need to be formulated for translation into legislation aiming to protect animal welfare. Approximately 255 beef cattle on 18 pastures were observed from July 2010 through November 2010 in central Belgium. Pastures having either natural or artificial shelter for animal protection but similar with respect to agricultural and climatological characteristics were included in the study. The analysis of data focused on the effect of weather conditions on sheltering behavior of cattle, with pasture as a random factor. During sunny weather, ambient temperature had a significant influence on the use of shade (P < 0.0001): the greater the environmental temperature was, the more cattle on a pasture were located in a shaded area. Ambient temperature (Ta) and relative humidity (RH) both tended to have a positive relation with shade use. However, the expected impact of their combined effect was not found, probably because of the strong negative correlation between RH and Ta (r = -0.7122) in the studied region. Greater wind speed (WS) reduced the need for shade, even at a greater Ta (P < 0.0001). Both Ta and solar radiation (RAD) influenced use of shade, but the interaction or combined effect was not significant. The variability of shade use between the pastures in this study could be explained by the surface of shade present on the pasture. It is rather self-evident that cows made more use of shade when a greater percentage of the surface area was shaded, but the presence of remaining nonshaded area kept the alternative choice reliable. On the basis of the fact that more cattle being observed in a shaded area was associated with a higher dry air temperature, it can be concluded that providing shelter could also be valuable for pastured cattle living in a temperate region.

Comparison of Growth Performance, Body Composition, Body Conformation and Meat Quality Between Three Genetic Pig Lines

Growth performance, body composition, body conformation and meat quality were evaluated in crossbred pigs originating from three sire lines selected for leanness and conformation. The crossbred P, which was based on Belgian Pietrain had a leaner carcass and a better ham conformation compared to the other crossbreds. The presence of the halo- thane gene resulted in poorer meat quality in comparison to the homozygous halothane negative crossbred. Body compo- sition and body conformation were not correlated. Hence, information on both body composition and body conformation is needed to characterize genetic lines in order to determine the true commercial value of pig carcasses, especially when meat quality has to be taken into account.

Lung lesions increase the risk of reduced meat quality of slaughter pigs.

Lung lesions of about 1000 pigs (nN) were scored in the slaughter line. Carcass weight, back fat thickness, loin muscle depth, pHi and PQMi were measured on 460 pigs. Twenty-four hours after slaughter pHu, PQMu, brightness, redness, yellowness and drip loss were measured on 59 carcasses. A score for lung lesions was assessed at batch level, based on observations of all pigs in that batch, i.e. about 130. Pigs systematically selected from batches scoring more than 25% lung lesions had a lower pH of LD muscle (P≤0.0003) and a six fold higher risk for P(ale)S(oft)E(xudative) traits (P≤0.050) compared to batches scoring less than 5%.