Limits...
Effect of Season, Transport Length, Deck Location, and Lairage Length on Pork Quality and Blood Cortisol Concentrations of Market Hogs.

Newman D, Young J, Carr C, Ryan M, Berg E - Animals (Basel) (2014)

Bottom Line: Season and deck did not have a main effect on cortisol concentrations or pork quality.Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h.Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage.

View Article: PubMed Central - PubMed

Affiliation: Department of Animal Sciences, North Dakota State University, Fargo, ND 58108, USA. david.newman@ndsu.edu.

ABSTRACT
The objective of this study was to investigate the effects of seasonal environment, transport conditions, and time in lairage on pork quality and serum cortisol concentrations. Market hogs were slaughtered during winter (n = 535), spring (n = 645), summer (n = 644), and fall (n = 488). Within season, hogs were randomly assigned to treatments in a 2 × 2 × 2 factorial arrangement, with 2 deck locations (top vs. bottom) and 2 transport and lairage durations (3 h vs. 6 h). Blood samples were collected at exsanguination for analysis of cortisol concentration. Loins were collected at 24 h postmortem for pork quality assessment. Season and deck did not have a main effect on cortisol concentrations or pork quality. Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h. Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage.

No MeSH data available.


Related in: MedlinePlus

Ultimate pH values (a) by lairage duration (P = 0.005) and by season × lairage duration (P < 0.0001) and (b) by transport duration × deck location (P = 0.02). Values with different letters differ by P < 0.05.
© Copyright Policy
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4494428&req=5

animals-04-00627-f005: Ultimate pH values (a) by lairage duration (P = 0.005) and by season × lairage duration (P < 0.0001) and (b) by transport duration × deck location (P = 0.02). Values with different letters differ by P < 0.05.

Mentions: In the present study, season, deck location, and transport duration did not have a main effect on pH (P > 0.5) while lairage duration had a significant effect (P < 0.01; Figure 5a) on pH with hogs subjected to 3 h of lairage having a lower pH than hogs lairaged for 6 h (5.66 vs. 5.69). Significant interactions for pH were season by lairage duration (P < 0.0001; Figure 5a) and deck location by transport duration (P = 0.02; Figure 5b). The pH values for winter and spring were similar (P > 0.25) for hogs lairaged for 3 h vs. 6 h. However, pH was increased in hogs lairaged for 6 h in the summer (5.74 vs. 5.60; P < 0.0001) and decreased in the fall (5.67 vs. 5.74; P < 0.0001) when compared to hogs lairaged for only 3 h. Hogs that were transported for 6 h on the bottom deck tended to have greater pH than hogs transported for 3 h in the bottom deck (5.69 vs. 5.67; P = 0.11) while there was no difference in pH between hogs transported for 6 h vs. 3 h in the top deck (5.67 vs. 5.68; P = 0.63).


Effect of Season, Transport Length, Deck Location, and Lairage Length on Pork Quality and Blood Cortisol Concentrations of Market Hogs.

Newman D, Young J, Carr C, Ryan M, Berg E - Animals (Basel) (2014)

Ultimate pH values (a) by lairage duration (P = 0.005) and by season × lairage duration (P < 0.0001) and (b) by transport duration × deck location (P = 0.02). Values with different letters differ by P < 0.05.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4494428&req=5

animals-04-00627-f005: Ultimate pH values (a) by lairage duration (P = 0.005) and by season × lairage duration (P < 0.0001) and (b) by transport duration × deck location (P = 0.02). Values with different letters differ by P < 0.05.
Mentions: In the present study, season, deck location, and transport duration did not have a main effect on pH (P > 0.5) while lairage duration had a significant effect (P < 0.01; Figure 5a) on pH with hogs subjected to 3 h of lairage having a lower pH than hogs lairaged for 6 h (5.66 vs. 5.69). Significant interactions for pH were season by lairage duration (P < 0.0001; Figure 5a) and deck location by transport duration (P = 0.02; Figure 5b). The pH values for winter and spring were similar (P > 0.25) for hogs lairaged for 3 h vs. 6 h. However, pH was increased in hogs lairaged for 6 h in the summer (5.74 vs. 5.60; P < 0.0001) and decreased in the fall (5.67 vs. 5.74; P < 0.0001) when compared to hogs lairaged for only 3 h. Hogs that were transported for 6 h on the bottom deck tended to have greater pH than hogs transported for 3 h in the bottom deck (5.69 vs. 5.67; P = 0.11) while there was no difference in pH between hogs transported for 6 h vs. 3 h in the top deck (5.67 vs. 5.68; P = 0.63).

Bottom Line: Season and deck did not have a main effect on cortisol concentrations or pork quality.Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h.Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage.

View Article: PubMed Central - PubMed

Affiliation: Department of Animal Sciences, North Dakota State University, Fargo, ND 58108, USA. david.newman@ndsu.edu.

ABSTRACT
The objective of this study was to investigate the effects of seasonal environment, transport conditions, and time in lairage on pork quality and serum cortisol concentrations. Market hogs were slaughtered during winter (n = 535), spring (n = 645), summer (n = 644), and fall (n = 488). Within season, hogs were randomly assigned to treatments in a 2 × 2 × 2 factorial arrangement, with 2 deck locations (top vs. bottom) and 2 transport and lairage durations (3 h vs. 6 h). Blood samples were collected at exsanguination for analysis of cortisol concentration. Loins were collected at 24 h postmortem for pork quality assessment. Season and deck did not have a main effect on cortisol concentrations or pork quality. Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h. Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage.

No MeSH data available.


Related in: MedlinePlus