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The effect of length of journey by road to abattoir, resting and feeding before slaughter on carcass characteristics in bacon weight pigs

Published online by Cambridge University Press:  02 September 2010

A. Cuthbertson  and
R. W. Pomeroy
A. Cuthbertson
Affiliation:
Meat and Livestock Commission, Hitchin Road, Stotfold, Hitchin, Herts.
R. W. Pomeroy
Affiliation:
A.R.C. Meat Research Institute, Langford, nr Bristol
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Summary

Three trials were conducted to investigate the effect of length of journey by road to the abattoir, resting and feeding before slaughter on carcass characteristics of pigs of about 200 lb live weight.

Trial 1 investigated feeding or no feeding on the morning of slaughter, followed by a ½-hr or 8-hr journey by lorry to the abattoir with all pigs ending their journey and being killed at the same time. Ninety-six pigs were divided equally among the four treatments and the trial was repeated with a further 108 pigs. Measurements recorded on the live pigs and their carcasses included the live weight before the imposition of treatments, weight of liver, carcass and matured sides and the composition of a sample joint. Trial 2 studied lairaging overnight with food and water after a ½-hr or 8-hr journey to the abattoir compared with these journey lengths on the morning of slaughter. Eighty pigs were divided equally among the four treatments. Similar measurements to those in trial 1 were recorded. Trial 3 involved 49 pigs applied to each of three treatments, or 7-hr journey on the day of slaughter, with all pigs finishing their journey and being slaughtered at the same time.

In trial 1, pigs which travelled for 8 hr before slaughter had carcasses averaging 0·9% less than those which travelled for ½ hr, regardless of whether or not they were fed. It could not be established where this loss occurred. Liver weights were greater for those pigs which were fed and was greatest for those pigs which were fed and had the ½-hr journey. Streak thickness was found to be decreased by feeding, but was not affected by the length of the journey. No effects of the treatments were found on pH or eye-muscle colour, but the ultimate pH of the pigs fed before the 8-hr journey was lower than for the other treatments. Trial 2 pigs showed no effect of the treatments on carcass weights. Liver weights were similar on all treatments except for the treatment involving 8-hr journey followed by lairage where the liver was about 220 g (16%) heavier. The ultimate pH value was lowest among pigs which travelled 8 hr on the morning of slaughter but was similar for pigs on the other treatments. In trial 3, loss of live weight tended to increase with increasing journey length. Pigs on the 7-hr journey treatment had about 90 g (6%) more liver than those on the shorter journeys. pH1 values increased with length of journey and the longer the journey the thinner tended to be the maximum shoulder fat thickness.

From the differences in the results from the three trials, notably with carcass weight, it may be inferred that the behaviour and handling of pigs during the journey and during loading and unloading, may play an important part in determining the result of the length of the journey, resting and feeding. Further work is considered necessary to study such factors.

Type
Research Article
Information
Animal Production , Volume 12 , Issue 1 , February 1970 , pp. 37 - 46
Copyright
Copyright © British Society of Animal Science 1970

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References

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