Correlations among various blood parameters at exsanguination and their relationships to pork quality traits
J. H. Choe A B , M. H. Choi A , Y. C. Ryu C , K. S. Lim B D , E. A. Lee D , J. H. Kang D , K. C. Hong D , S. K. Lee E , Y. T. Kim F , S. S. Moon F , K. W. Lee A , M. S. Rhee A and B. C. Kim A G
+ Author Affiliations
- Author Affiliations
A Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
B Institute of Life Science and Natural Resources, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
C College of Applied Life Science, Jeju National University, Jeju-si, Jeju-Do 690-756, Republic of Korea.
D Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
E Department of Animal Products and Food Science, Kangwon National University, Chuncheon-si, Gangwon-Do 200-701, Republic of Korea.
F Sunjin Meat Research Centre, Sunjin Co. Ltd, Kangdong-Gu, Seoul 134-060, Republic of Korea.
G Corresponding author. Email: bckim@korea.ac.kr
Animal Production Science 55(5) 672-679 https://doi.org/10.1071/AN13424
Submitted: 15 October 2013 Accepted: 13 February 2014 Published: 1 April 2014
Abstract
The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedure and handling conditions and to assess their potential as indicators of pork quality traits. Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium. Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity. In particular, blood lactate and glucose levels significantly differed between porcine quality classes. However, other blood parameters including electrolytes did not significantly differ between quality classes though they significantly correlated with pork quality traits. Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter.
References
Becerril-Herrera M, Alonso-Spilsbury M, Lemus-Flores C, Guerrero-Legarreta I, Olmos-Hernandez A, Ramirez-Necoechea R, Mota-Rojas D (2009) CO2 stunning may compromise swine welfare compared with electrical stunning. Meat Science 81, 233–237.| CO2 stunning may compromise swine welfare compared with electrical stunning.Crossref | GoogleScholarGoogle Scholar | 22063988PubMed |
Becerril-Herrera M, Alonso-Spilsbury M, Trujillo-Ortega ME, Guerrero-Legarreta I, Ramirez-Necoechea R, Roldan-Santiago P, Perez-Sato M, Soni-Guillermo E, Mota-Rojas D (2010) Changes in blood constituents of swine transported for 8 to 16 h to an abattoir. Meat Science 86, 945–948.
| Changes in blood constituents of swine transported for 8 to 16 h to an abattoir.Crossref | GoogleScholarGoogle Scholar | 20732749PubMed |
Briskey EJ (1964) Ethiological status and associated studies of pale, soft and exudative porcine musculature. Advances in Food Research 13, 89–178.
| Ethiological status and associated studies of pale, soft and exudative porcine musculature.Crossref | GoogleScholarGoogle Scholar | 14283271PubMed |
Brown SN, Warriss PD, Nute GR, Edwards JE, Knowles TG (1998) Meat quality in pigs subjected to minimal preslaughter stress. Meat Science 49, 257–265.
| Meat quality in pigs subjected to minimal preslaughter stress.Crossref | GoogleScholarGoogle Scholar | 22060576PubMed |
Choe JH, Choi YM, Lee SH, Shin HG, Ryu YC, Hong KC, Kim BC (2008) The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Science 80, 355–362.
| The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality.Crossref | GoogleScholarGoogle Scholar | 22063340PubMed |
Choe JH, Choi YM, Lee SH, Nam YJ, Jung YC, Park HC, Kim YY, Kim BC (2009) The relation of blood glucose level to muscle fiber characteristics and pork quality traits. Meat Science 83, 62–67.
| The relation of blood glucose level to muscle fiber characteristics and pork quality traits.Crossref | GoogleScholarGoogle Scholar | 20416649PubMed |
Choi YM, Jung KC, Choe JH, Kim BC (2012) Effects of muscle cortisol concentration on muscle fiber charcateristics, pork quality, and sensory quality of cooked pork. Meat Science 91, 490–498.
| Effects of muscle cortisol concentration on muscle fiber charcateristics, pork quality, and sensory quality of cooked pork.Crossref | GoogleScholarGoogle Scholar | 22498136PubMed |
D’Souza DN, Dunshea FR, Warner RD, Leury BJ (1998a) The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality. Meat Science 50, 429–437.
| The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality.Crossref | GoogleScholarGoogle Scholar | 22061345PubMed |
D’Souza DN, Warner RD, Dunshea FR, Leury BJ (1998b) Effect of on-farm and pre-slaughter handling of pigs on meat quality. Australian Journal of Agricultural Research 49, 1021–1025.
| Effect of on-farm and pre-slaughter handling of pigs on meat quality.Crossref | GoogleScholarGoogle Scholar |
Edwards LN, Engle TE, Correa JA, Paradis MA, Grandin T, Anderson DB (2010a) The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs. Meat Science 85, 435–440.
| The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs.Crossref | GoogleScholarGoogle Scholar | 20416836PubMed |
Edwards LN, Grandin T, Engle TE, Porter SP, Ritter MJ, Sosnicki AA, Anderson DB (2010b) Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling. Meat Science 86, 384–390.
| Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling.Crossref | GoogleScholarGoogle Scholar | 20566249PubMed |
Faucitano L (1998) Preslaughter stressors effects on pork: a review. Journal of Muscle Foods 9, 293–303.
| Preslaughter stressors effects on pork: a review.Crossref | GoogleScholarGoogle Scholar |
Foury A, Lebret B, Chevillon P, Vautier A, Terlouw C, Mormede P (2011) Alternative rearing systems in pigs: consequences on stress indicators at slaughter and meat quality. Animal 5, 1620–1625.
| Alternative rearing systems in pigs: consequences on stress indicators at slaughter and meat quality.Crossref | GoogleScholarGoogle Scholar | 22440354PubMed |
Hambrecht E, Eissen JJ, Nooijen RIJ, Ducro BJ, Smits CMH, den Hartog LA, Verstegen MWA (2004) Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants. Journal of Animal Science 82, 1401–1409.
Hambrecht E, Eissen JJ, Newman DJ, Smits CHM, den Hartog LA, Verstegen MWA (2005a) Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions. Journal of Animal Science 83, 440–448.
Hambrecht E, Eissen JJ, Newman DJ, Smits CHM, Vertegen MWA, den Hartog LA (2005b) Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition. Journal of Animal Science 83, 900–907.
Hewson CJ (2003) What is animal welfare? Common definitions and their practical consequences. The Canadian Veterinary Journal. La Revue Veterinaire Canadienne 44, 496–499.
Honikel KO (1998) Reference methods for the assessment of physical characteristics of meat. Meat Science 49, 447–457.
| Reference methods for the assessment of physical characteristics of meat.Crossref | GoogleScholarGoogle Scholar | 22060626PubMed |
Joo ST, Kauffman RG, Kim BC, Park GB (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Science 52, 291–297.
| The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle.Crossref | GoogleScholarGoogle Scholar | 22062578PubMed |
Kanitz E, Otten W, Tuchscherer M (2005) Central and peripheral effects of repeated noise stress on hypothalamic-pituitary-adrenocortical axis in pigs. Livestock Production Science 94, 213–224.
| Central and peripheral effects of repeated noise stress on hypothalamic-pituitary-adrenocortical axis in pigs.Crossref | GoogleScholarGoogle Scholar |
Kauffman RG, Eikelenboom G, van der Wal PG, Merkus G, Zaar M (1986) The use of filter paper to estimate drip loss of porcine musculature. Meat Science 18, 191–200.
| The use of filter paper to estimate drip loss of porcine musculature.Crossref | GoogleScholarGoogle Scholar | 22055647PubMed |
Koknaroglu H, Akunal T (2013) Animal welfare: an animal science approach. Meat Science 95, 821–827.
| Animal welfare: an animal science approach.Crossref | GoogleScholarGoogle Scholar | 23664009PubMed |
Li X, Yang X, Shan B, Shi J, Xia D, Wegner J, Zhao R (2009) Meat quality is associated with muscle metabolic status but not contractile myofiber type composition in premature pigs. Meat Science 81, 218–223.
| Meat quality is associated with muscle metabolic status but not contractile myofiber type composition in premature pigs.Crossref | GoogleScholarGoogle Scholar | 22063985PubMed |
Lister D, Gregory N, Warriss PD (1981) ‘Developments in meat science.’ 2nd edn. (Applied Science Publishers: London)
Mendoza-Lara M, Orozco-Gregorio H, Ramirez-Necoechea R, Caballero-Chacon S, Hernandez-Gonzalez R, Becerril-Herrera M, Mora-Medina P, Mota-Rojas D (2012) Physiometabolic profile of Belgian Malinois Shepherd and Dutch Shepherd dogs in response to training session for French Ring. Archivos de Medicina Veterinaria 44, 137–144.
| Physiometabolic profile of Belgian Malinois Shepherd and Dutch Shepherd dogs in response to training session for French Ring.Crossref | GoogleScholarGoogle Scholar |
Minton JE (1994) Function of the hypothalamic-pituitary-adrenal axis and the sympathetic nervous system in models of acute stress in domestic farm animals. Journal of Animal Science 72, 1891–1898.
Moss BW (1984) The effects of pre-slaughter stressors on the blood profiles of pigs. In ‘Proceedings of the 30th European meeting of meat research workers, Bristol, UK’. pp. 20–21.
Mota-Rojas D, Becerril-Herrera M, Roldan-Santiago P, Alonso-Spilsbury M, Flores-Peinado S, Ramirez-Necoechea R, Ramirez-Telles JA, Mora-Medina P, Perez M, Molina E, Soni E, Trujillo-Ortega ME (2012) Effects of long distance transportation and CO2 stunning on critical blood values in pigs. Meat Science 90, 893–898.
| Effects of long distance transportation and CO2 stunning on critical blood values in pigs.Crossref | GoogleScholarGoogle Scholar | 22155113PubMed |
National Pork Producer Council (2000) ‘Pork composition and quality assessment procedures.’ (NPPC: Des Moines, IA)
National Research Council (1998) ‘Nutrient requirements of swine.’ 10th edn. (National Academy Press: Washington, DC)
Roldan-Santiago P, Mota-Rojas D, Guerreo-Legarreta I, Mora-Medina P, Borderas-Tordesillas F, Alarcon-Rojo AD, Flores-Peinado S, Orozco-Gregorio H, Martines-Rodriguez R, Trujillo-Ortega ME (2013) Animal welfare of barrows with different antemortem lairage times without food. Veterinarni Medicina 58, 305–311.
Russell E, Koren G, Rieder M, van Uum S (2012) Hair cortisol as a biological marker of chronic stress: current status, future directions and unanswered questions. Psychoneuroendocrinology 37, 589–601.
| Hair cortisol as a biological marker of chronic stress: current status, future directions and unanswered questions.Crossref | GoogleScholarGoogle Scholar | 21974976PubMed |
Ryu YC, Kim BC (2006) Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. Journal of Animal Science 84, 894–901.
Salajpal K, Dikic M, Karolyi D, Sinjeri Z, Liker B, Kostelic A, Juric I (2005) Blood serum metabolites and meat quality in crossbred pigs experiencing different lairage time. Italian Journal of Animal Science 4, 119–121.
Schaefer AL, Jones SDM, Stanley RW (1997) The use of electrolyte solutions for reducing transport stress. Journal of Animal Science 75, 258–265.
Scheffler TL, Gerrard DE (2007) Mechanisms controlling pork quality development: the biochemistry controlling postmortem energy metabolism. Meat Science 77, 7–16.
| Mechanisms controlling pork quality development: the biochemistry controlling postmortem energy metabolism.Crossref | GoogleScholarGoogle Scholar | 22061391PubMed |
Shaw FD, Tume RK (1992) The assessment of pre-slaughter and slaughter treatment of livestock by measurement of plasma constituents. A review of recent work. Meat Science 32, 311–329.
| The assessment of pre-slaughter and slaughter treatment of livestock by measurement of plasma constituents. A review of recent work.Crossref | GoogleScholarGoogle Scholar | 22059818PubMed |
Shaw FD, Trout GR, McPhee CP (1995) Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigs. Meat Science 39, 237–246.
| Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigs.Crossref | GoogleScholarGoogle Scholar | 22059829PubMed |
SAS (2009) ‘SAS 9.2 SQL procedure user’s guide.’ (SAS Institute Inc.: Cary, NC)
Trujillo-Ortega ME, Mota-Rojas D, Juarez O, Villanueva-Garcia D, Roldan-Santiago P, Becerril-Herrera M, Hernandez-Gonzalez R, Mora-Medina P, Alonso-Spilsbury M, Rosales AM, Martinez-Rodriguez R, Ramirez-Necoechea R (2011) Porcine neonates failing vitality score: physio-metabolic profile and latency to the first teat contact. Czech Journal of Animal Science 56, 499–508.
van der Wal PG, Engel B, Hulsegge B (1997) Causes for variation in pork quality. Meat Science 46, 319–327.
| Causes for variation in pork quality.Crossref | GoogleScholarGoogle Scholar | 22062315PubMed |
van der Wal PG, Engel B, Reimert HGM (1999) The effects of stress, applied immediately before stunning, on pork quality. Meat Science 53, 101–106.
| The effects of stress, applied immediately before stunning, on pork quality.Crossref | GoogleScholarGoogle Scholar | 22063086PubMed |
Vazquez-Galindo G, de Aluja AS, Guerrero-Legarreta I, Orozco-Gregorio H, Borderas-Tordesillas F, Mora-Medina P, Roldan-Santiago P, Flores-Peinado S, Mota-Rojas D (2013) Adaptation of ostriches to transport-induced stress: physiometabolic response. Animal Science Journal 84, 350–358.
| Adaptation of ostriches to transport-induced stress: physiometabolic response.Crossref | GoogleScholarGoogle Scholar | 23590510PubMed |
Warriss PD (1990) The handling of cattle pre-slaughter and its effects on carcass and meat quality. Applied Animal Behaviour Science 28, 171–186.
| The handling of cattle pre-slaughter and its effects on carcass and meat quality.Crossref | GoogleScholarGoogle Scholar |
Warriss PD (2010) ‘Meat science – an introductory text.’ 2nd edn. (CABI: Cambridge, MA)
Warriss PD, Brown SN, Adams SJM, Corlett IK (1994) Relationships between subjective and objective assessments of stress at slaughter and meat quality in pigs. Meat Science 38, 329–340.
| Relationships between subjective and objective assessments of stress at slaughter and meat quality in pigs.Crossref | GoogleScholarGoogle Scholar | 22059669PubMed |
