Effects of pre-slaughter stress, sex and breed on blood stress indicators, heat shock proteins, glycolytic potential and lamb quality

The main objective of this study was to determine the effects of pre-slaughter stress (transportation distance and lairage duration), sex and breed on blood stress indicators, heat shock proteins, post-mortem muscle metabolites (glycogen, glucose, glucose-6-phosphate and lactate), glycolytic potential and meat quality attributes from lambs slaughtered at a commercial abattoir. The study was conducted in a high-throughput commercial abattoir in the Buffalo City local municipality of the Eastern Cape Province, South Africa. A total of a hundred eight-month old Dorper and Merino lambs, both male and female, were used in the study. Blood samples for the analysis of glucose and lactate levels were collected using 10.0 mL disposable Becton Dickinson vacutainer tubes treated with fluoride oxalate (grey top) whereas those for determination of cortisol and heat shock protein 70 (HSPA1A) levels were collected using plasma separating vacutainer tubes (SSTTMII, gold top), and those for analysis of creatine kinase and lactate dehydrogenase were collected using 10.0 ml vacutainer tubes treated with Ethylenediaminetetraacetic acid (EDTA). Meat samples (~50 g) for the measurement of post-mortem energy metabolites (glycogen, lactate glucose-6-phosphate and glucose content) were collected from the Muscularis longimissius thoracis et lumborum (LTL) of each carcass ~30 minutes after slaughter and immediately frozen in liquid nitrogen (-196 oC) to prevent further glycolysis. Cold carcass weight (CCW), warm carcass weight (WCW) and carcass fatness (CF) was measured. Meat pH and temperature were measured at iii 45 minutes (initial pH), 6 hours and 24 hours ultimate pH (pHu) post-mortem. Meat colour coordinates [lightness (L*), redness (a*), yellowness (b*), hue angle (H*), chroma (C*)] were also measured 24 hours after slaughter. Furthermore, thawing loss (TL%), cooking loss (CL%) and warner braztler shear force (WBSF) was measured in the LTL 7 days post slaughter. Breed had a significant effect on plasma HSPA1A, plasma lactate, WCW, CCW, L*, muscle glycogen and WBSF. Sex had a significant effect on plasma HSPA1A and pHu. Pearson‘s correlations showed that meat muscle glycogen was positively correlated to glycolytic potential (P<0.001; r=0.63) and initial pH (P<0.05, r=0.20). Muscle lactate was positively correlated to muscle glucose (P<0.01, r=0.30) and glycolytic potential (P<0.001, r=0.79). A positive correlation was shown between muscle glucose and glycolytic potential (P