Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs
MEAT SCIENCE, cilt.90, sa.4, ss.967-976, 2012 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 90 Sayı: 4
- Basım Tarihi: 2012
- Doi Numarası: 10.1016/j.meatsci.2011.11.042
- Dergi Adı: MEAT SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.967-976
- Anahtar Kelimeler: Transport, Welfare, Carcass quality, Meat quality, Lamb, PHYSIOLOGICAL-RESPONSES, ELECTRICAL-STIMULATION, BLOOD METABOLITE, LIVE WEIGHT, SHEEP, ROAD, PRESLAUGHTER, WELFARE, BULLS, GOATS
- İstanbul Üniversitesi-Cerrahpaşa Adresli: Evet
Özet
Thirty Kivircik lambs were used to investigate effect of pre-slaughter treatment on certain haematological and biochemical parameters, carcass and meat quality characteristics. Lambs were divided into three treatments: 75 min transport and lairage for 18 h (TS-L18 h); 75 min transport and lairage for 30 min (TS-L30 min) and no pre-slaughter transport and lairage for 30 min (NTS). Treatment, as a main effect, did not influence haematological and biochemical parameters, but sampling time significantly affected these parameters, except total protein. Plasma cortisol concentration at exsanguination in TS-18 h, TS-30 min and NTS treatments were 117.34, 11923 and 72.51 ng/ml, respectively. pH of longissimus dorsi muscle was higher in TS-L30 min than other treatments. TS-L30 min lambs had the highest shear force value, the lowest WHC and cooking loss. TS-L30 min treatment yielded the darkest meat immediately after cutting and 1 h later. Meat redness, yellowness and chroma values were similar in treatments. (C) 2011 Elsevier Ltd. All rights reserved.