Lairage time (short - 8 min to 2.7 h, n = 28 vs. long - 14 to 21.5 h, n = 72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus postmortem pH (PH60 min pH(24) h), temperature (T-60 min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH(60 m...
This study assessed the effects of transportation and lairage time and their interaction on welfare,...
Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which...
The objective of the present experiment was to study physiological changes elicited in response to s...
The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blo...
The objective of this study was to evaluate the consequences of low or high stress during pre-slaugh...
The objective of this study was to determine the effects of lairage time (short vs. long), behavior ...
Objective of this study was to investigate the effect of lairage time pigs on stress indicators and ...
A total of 150 Large White cross Landrace pigs (110-120 kg) of both sexes were used to investigate ...
none6The effect of different pre-slaughter procedures on behavioural, blood parameters, meat quality...
The objectives of the present experiment were 1) to study the effects of transport conditions and la...
The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two ...
Relationships among different stress parameters (lairage time and blood level of lactate and cortiso...
In this study the effects of barren vs enriched housing conditions of pigs on their behavior during ...
The effect on meat quality characteristics of stress, applied during a short period just before stun...
This study assessed the effects of transportation and lairage time and their interaction on welfare,...
Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which...
The objective of the present experiment was to study physiological changes elicited in response to s...
The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blo...
The objective of this study was to evaluate the consequences of low or high stress during pre-slaugh...
The objective of this study was to determine the effects of lairage time (short vs. long), behavior ...
Objective of this study was to investigate the effect of lairage time pigs on stress indicators and ...
A total of 150 Large White cross Landrace pigs (110-120 kg) of both sexes were used to investigate ...
none6The effect of different pre-slaughter procedures on behavioural, blood parameters, meat quality...
The objectives of the present experiment were 1) to study the effects of transport conditions and la...
The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two ...
Relationships among different stress parameters (lairage time and blood level of lactate and cortiso...
In this study the effects of barren vs enriched housing conditions of pigs on their behavior during ...
The effect on meat quality characteristics of stress, applied during a short period just before stun...
This study assessed the effects of transportation and lairage time and their interaction on welfare,...
Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which...
The objective of the present experiment was to study physiological changes elicited in response to s...