The effect of two different lairage times on meat quality was investigated in pigs with different halothane genotype previouslysubmitted to controlled pre-slaughter treatments. One hundred and ninety nine Italian heavy pigs were loaded by ramp or lift andtransported unmixed for 1 h to the abattoir at a stocking density of either <0.4 or >0.6 m2 per 100 kg pigs. After unloading, anequal number of animals within each previous treatment was held in lairage for 2 h or overnight (22 h) before slaughter. Carcassand meat quality and incidence of skin damage were evaluated. Longer lairage did not negatively affect carcass traits and reducedthe incidence of PSE meat without increased DFD occurrence. It also seriously increased the amount of skin damage due to fighting,resulting in long fasting. Pre-slaughter treatments and halothane genotype showed a negligible effect on the response to theresting time. # 2002 Elsevier Science Ltd. All rights reserved.
|Data di pubblicazione:||2002|
|Titolo:||Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype|
|Autore/i:||NANNI COSTA, L.; LO FIEGO, Domenico Pietro; Dall'Olio, S.; Davoli, R.; Russo, V.|
|Codice identificativo ISI:||WOS:000174578100006|
|Codice identificativo Scopus:||2-s2.0-0036019613|
|Citazione:||Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype / NANNI COSTA, L.; LO FIEGO, Domenico Pietro; Dall'Olio, S.; Davoli, R.; Russo, V.. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 61(2002), pp. 41-47.|
|Tipologia||Articolo su rivista|
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