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Effect of Transport Time on the Blood Profile and Meat Quility of Slaughter Pigs

수송시간이 돼지의 혈액성상과 육질에 미치는 영향

  • Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Seo, J.T. (Pusankyungnam Pigfarmers Co-operative) ;
  • Hur, T.Y. (National Livestock Research Institute) ;
  • Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.W. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.D. (Gyeongnam Province Advanced Swine Research Institute)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 서종태 (부산경남양돈조합) ;
  • 허태영 (축산기술연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 이중동 (경상남도 첨단양돈연구소)
  • Published : 2003.10.31

Abstract

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20 min and the others to 2 h transport time, and held in lairage for 1 h 30 min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P〈0.05) higher in the group transported for 2 h compared with the group transported for 20 min. There was not significantly different(P〉0.05) in meat quality(pH$_1$, pH$_{u}$, drip loss, cooking loss, hardness, CIE L$^{*}$, a$^{*}$, b$^{*}$ and NPPC) and skin damage of pork carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.

Keywords

Transport;Cortisol;Lactic dehydrogenase;Meat quality

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