Qualidade de carne e bem-estar de suínos submetidos a diferentes tamanhos de lote no embarque
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2017-03-03
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Universidade Federal de Goiás
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Pig production starts on the farms until reaching the final product that is generated in the refrigerator. One of the impasses in the pig termination phase is the best shape and the ideal batch size to be taken to the transport truck for shipment in order to minimize or eliminate animal stress and factors detrimental to carcass and quality Of meat. When driving the pigs to the truck, it is necessary to use management methods that minimize stress. For the conduct of the animals it is necessary to determine the number of animals to be driven at a time since a very large group could be subject to greater stress and agitation which can interfere in the final quality of the meat. The objective was to evaluate the relationship between the size of the group of finished pigs driven to the truck, the influence on meat quality, number of lesions and parameters of animal welfare. The experiment was carried out in five pig growth and finishing farms in the western region of Santa Catarina. Were used 198 finishing pigs of both sexes (females and males), divided in three ways of conduction (lot of three, five and ten animals) were used. The experimental design was completely randomized, with 54 animals from one of the farms (corresponding to three replicates for each treatment) and 36 animals from each farm (representing eight replicates per treatment). The variables analyzed were number of lesions, aspects of meat quality, physiological parameters of stress. Measurements of lesions in the farm, slaughterhouse and slaughterhouse, injuries of the type of fight, density and management, lesions in the loin, palette, leg and total, meat quality parameters in the Longissimus dorsi and Semimembranosus muscle, meat classification in CSR, NFP And RFN, and physiological measures of cortisol and lactate. In all treatments the data were submitted to analysis of variance, through the SAS program, and the means were compared by the Tukey test at 5% of significance. There were no significant differences between batch sizes, for lesions caused on the farm, slaughterhouse, slaughterhouse and totals, as well as between carcass, loin, palette, shank and total cuts. There were differences (p <0.05) in loin lesions, caused by fights where the group of ten animals had a larger number. Density-type lesions were also found in batch treatments of three and five animals when compared to the batch of ten animals. For management-type lesions, there was a statistical difference in the loins of the animals from a group of three animals that had a lower number of lesions when compared to five and ten animals. In the Longissimus dorsi muscle, at 45 minutes post-mortem temperature, there was a significant difference between the treatment of five animals that had a lower temperature than the other treatments. In the Semimembranosus muscle, the temperature 45 minutes post-mortem obtained a difference (p <0.05) in treatments five and ten animals with lower temperatures, when compared to the treatment with three animals. The pH measured 24 hours post mortem in the treatment of five animals is inferior to the other treatments and in the driploss the treatment of five animals obtained greater loss of water. As for the sizes of finishing pig lots driven to the truck, the results indicate that batches of three, five and ten animals can be shipped without impairing the quality of meat and animal welfare.
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CASTRO, I. C. Qualidade de carne e bem-estar de suínos submetidos a diferentes tamanhos de lote no embarque. 2017. 51 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2017.