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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 53 issue 5 (may 2019) : 689-694,   Doi: 10.18805/ijar.B-714

Evaluation of post-slaughter exsanguination of selected breeds of pigs

K
Krzysztof Tereszkiewicz
K
Karolina Choroszy
1Department of Computer Engineering in Management, Faculty of Management, Rzeszow University of Technology, 39-959 Rzeszow, Ave. Powstañców Warszawy 8, Poland
Cite article:- Tereszkiewicz Krzysztof, Choroszy Karolina (2017). Evaluation of post-slaughter exsanguination of selected breeds of pigs. Indian Journal of Animal Research. 53(5): 689-694. doi: 10.18805/ijar.B-714.

ABSTRACT

The aim of the study was to evaluate the course and rate of post-slaughter exsanguination of selected breeds of pigs used in Poland. The material comprised 36 fatteners of the Polish Landrace, 30 of the Polish Yorkshire, 30 of the Pietrain and 30 of the Duroc breeds of pigs. The study showed that the analyzed breeds differed in the weight of slaughter blood. The highest weight of blood was obtained from the Duroc breed, while the smallest from the Yorkshire pigs. The influence of breed on the amount of blood obtained in the 1st and 2nd minute was observed. It was also stated that the Yorkshire fatteners had a statistically significantly lower weight of the heart, lungs, spleen and kidneys, whereas the highest weight of these organs was observed for the Duroc fatteners. The study showed that the meat of the breeds differed in the intensity of colour. In the muscles of all the breeds, the presence of blood splash fault was observed, with the highest intensity in the Landrace and Pietrain fatteners. It was observed that in all analyzed breeds slaughter exsanguination caused a significant increase in the concentration of glucose, cortisol and lactic acid in the blood. The highest dynamics of these parameters was stated for the Pietrain and Landrace fatteners. The obtained results indicate important differences in the parameters of exsanguination between the examined breeds.

REFERENCES

  1. Anil, M.H., Whittington P.E., and McKinstry J.L. (2000). The effect of the sticking method on the welfare of slaughter pigs. Meat Sci. 55: 315-319. 
  2. Beutling, D., and Hahlweg S. (1981). Untersuchungen über die feststellung des ausblutungsgrades von schlachttieren. Mh. Vet. Met. 36: 620-624.
  3. Burson, D.E., Hunt M. C., Schafer D.E., Beckwith D., and Garrison J.R. (1983). Effects of stunning method and time interval from stunning to exsanguination on blood splashing in pork. Anim. Sci. 57: 918-921.
  4. Council Regulation (EC) No. 1099/2009 of 24 September 2009 on the production of animals at the time of killing.
  5. Gardner, M.A., Huff-Lonergan E., Rowe L.J., Schultz – Kaster C.M., and Lonergan S.M. (2006). Influence of harvest processes on pork loin and ham quality. J. Anim. Sci. 84: 178-184.
  6. Gregory, N.G. (2008). Animal welfare at markets and during transport and slaughter. Meat Sci. 80: 2-11. 
  7. Hambrecht, E., Eissen J.J., and Verrstegen M.W.A. (2003). Effect of processing plant on pork quality. Meat Sci. 64: 125-131.
  8. Lammens V., Watera G. Van de, Coenegrachtsb J., Driessena B., Peetersa E., and Geers R. (2006). Head current during and blood splashes after electrical stunning in relation to characteristics of the pig’s body. Meat Sci. 72: 140–145.
  9. Meiler, D. (2006). Kontrolle des Entbluteerfolges bei der Schweineschlachtung im Hinblick auf Tierschutz und mögliche Auswirkungen auf Ausblutungsgrad und Fleischqualität. Ludwig-Maximilians-Universität München.
  10. Meiler, D., Troeger K., Moje M., D Irina., Pesche W., Gõtz K-U., and Stolle A. (2006). Entblutung von Schlachtschweinen: Auswirkungen auf Ausblutungsgrad und Fleischqualität. Fleischwirtschaft 86(9): 136-139.
  11. Tereszkiewicz, K., Choroszy K. (2014). Assessment of slaughter exsanguination in fatteners with a different backfat thickness. Acta Sci. Pol., Zootechnica 13: 85-98.
  12. Tereszkiewicz, K., Choroszy K. 2015. The influence of slaughter stress on cortisol and glucose levels in fattener’s blood serum. IJAIR. 4: 1, 115-120.
  13. Troeger, K., Moje M., Schurr B. (2005). Kontrolle der Entblutung. Fleischwirtschaft, 85: 107-110.
  14. Rybarczyk, A., Karamucki T., Drozd R., Polasik D., £upkowska A., Michalecka A. (2015). Influence of selected factors upon the blood loss from the carcasses of pigs free of the stress susceptibility gene (RYR1T). Anim. Sci. Pap. Rep. 33: 177-184.
  15. Warriss, P.D. (1977.) The residual blood content of meat – a review. J. Sci. Food Agric. 28: 457-462.
  16. Warriss, P.D. (1984). Exsanguination of animals at slaughter and the residual blood content of meat. Vet. Rec. 115: 292-295.
  17. Winnicka, A. (2004). Wartoœci referencyjne podstawowych badañ laboratoryjnych w weterynarii. Wyd. SGGW, Warszawa. – In Polish. 
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    Research Article

    volume 53 issue 5 (may 2019) : 689-694,   Doi: 10.18805/ijar.B-714

    Evaluation of post-slaughter exsanguination of selected breeds of pigs

    K
    Krzysztof Tereszkiewicz
    K
    Karolina Choroszy
    1Department of Computer Engineering in Management, Faculty of Management, Rzeszow University of Technology, 39-959 Rzeszow, Ave. Powstañców Warszawy 8, Poland
    Cite article:- Tereszkiewicz Krzysztof, Choroszy Karolina (2017). Evaluation of post-slaughter exsanguination of selected breeds of pigs. Indian Journal of Animal Research. 53(5): 689-694. doi: 10.18805/ijar.B-714.

    ABSTRACT

    The aim of the study was to evaluate the course and rate of post-slaughter exsanguination of selected breeds of pigs used in Poland. The material comprised 36 fatteners of the Polish Landrace, 30 of the Polish Yorkshire, 30 of the Pietrain and 30 of the Duroc breeds of pigs. The study showed that the analyzed breeds differed in the weight of slaughter blood. The highest weight of blood was obtained from the Duroc breed, while the smallest from the Yorkshire pigs. The influence of breed on the amount of blood obtained in the 1st and 2nd minute was observed. It was also stated that the Yorkshire fatteners had a statistically significantly lower weight of the heart, lungs, spleen and kidneys, whereas the highest weight of these organs was observed for the Duroc fatteners. The study showed that the meat of the breeds differed in the intensity of colour. In the muscles of all the breeds, the presence of blood splash fault was observed, with the highest intensity in the Landrace and Pietrain fatteners. It was observed that in all analyzed breeds slaughter exsanguination caused a significant increase in the concentration of glucose, cortisol and lactic acid in the blood. The highest dynamics of these parameters was stated for the Pietrain and Landrace fatteners. The obtained results indicate important differences in the parameters of exsanguination between the examined breeds.

    REFERENCES

    1. Anil, M.H., Whittington P.E., and McKinstry J.L. (2000). The effect of the sticking method on the welfare of slaughter pigs. Meat Sci. 55: 315-319. 
    2. Beutling, D., and Hahlweg S. (1981). Untersuchungen über die feststellung des ausblutungsgrades von schlachttieren. Mh. Vet. Met. 36: 620-624.
    3. Burson, D.E., Hunt M. C., Schafer D.E., Beckwith D., and Garrison J.R. (1983). Effects of stunning method and time interval from stunning to exsanguination on blood splashing in pork. Anim. Sci. 57: 918-921.
    4. Council Regulation (EC) No. 1099/2009 of 24 September 2009 on the production of animals at the time of killing.
    5. Gardner, M.A., Huff-Lonergan E., Rowe L.J., Schultz – Kaster C.M., and Lonergan S.M. (2006). Influence of harvest processes on pork loin and ham quality. J. Anim. Sci. 84: 178-184.
    6. Gregory, N.G. (2008). Animal welfare at markets and during transport and slaughter. Meat Sci. 80: 2-11. 
    7. Hambrecht, E., Eissen J.J., and Verrstegen M.W.A. (2003). Effect of processing plant on pork quality. Meat Sci. 64: 125-131.
    8. Lammens V., Watera G. Van de, Coenegrachtsb J., Driessena B., Peetersa E., and Geers R. (2006). Head current during and blood splashes after electrical stunning in relation to characteristics of the pig’s body. Meat Sci. 72: 140–145.
    9. Meiler, D. (2006). Kontrolle des Entbluteerfolges bei der Schweineschlachtung im Hinblick auf Tierschutz und mögliche Auswirkungen auf Ausblutungsgrad und Fleischqualität. Ludwig-Maximilians-Universität München.
    10. Meiler, D., Troeger K., Moje M., D Irina., Pesche W., Gõtz K-U., and Stolle A. (2006). Entblutung von Schlachtschweinen: Auswirkungen auf Ausblutungsgrad und Fleischqualität. Fleischwirtschaft 86(9): 136-139.
    11. Tereszkiewicz, K., Choroszy K. (2014). Assessment of slaughter exsanguination in fatteners with a different backfat thickness. Acta Sci. Pol., Zootechnica 13: 85-98.
    12. Tereszkiewicz, K., Choroszy K. 2015. The influence of slaughter stress on cortisol and glucose levels in fattener’s blood serum. IJAIR. 4: 1, 115-120.
    13. Troeger, K., Moje M., Schurr B. (2005). Kontrolle der Entblutung. Fleischwirtschaft, 85: 107-110.
    14. Rybarczyk, A., Karamucki T., Drozd R., Polasik D., £upkowska A., Michalecka A. (2015). Influence of selected factors upon the blood loss from the carcasses of pigs free of the stress susceptibility gene (RYR1T). Anim. Sci. Pap. Rep. 33: 177-184.
    15. Warriss, P.D. (1977.) The residual blood content of meat – a review. J. Sci. Food Agric. 28: 457-462.
    16. Warriss, P.D. (1984). Exsanguination of animals at slaughter and the residual blood content of meat. Vet. Rec. 115: 292-295.
    17. Winnicka, A. (2004). Wartoœci referencyjne podstawowych badañ laboratoryjnych w weterynarii. Wyd. SGGW, Warszawa. – In Polish. 
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