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Meat quality in pigs reared in groups kept as a unit during the fattening period and slaughter

Published online by Cambridge University Press:  02 September 2010

A. Karlsson  and
K. Lundström
A. Karlsson
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, S–750 07 Uppsala, Sweden
K. Lundström
Affiliation:
Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, S–750 07 Uppsala, Sweden
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Abstract

Meat quality was studied in pigs reared in groups kept as units during the fattening period and slaughter (unmixed). The results were compared with conventionally reared pigs, which were mixed during the fattening period, at transport to the abattoir and at lairage (mixed). It is concluded that the unmixed pigs in this study had a better meat quality measured as pH,, pHu, weight loss and also fewer skin lacerations compared with the mixed groups (i.e. less development of pale, soft exudative (PSE) and dark, firm dry (DFD) in the unmixed animals). There were no significant differences in meat colour or in lean content between the unmixed and mixed pigs.

Keywords

group effectmeat qualitypigs
Type
Research Article
Information
Animal Production , Volume 54 , Issue 3 , June 1992 , pp. 421 - 426
Copyright
Copyright © British Society of Animal Science 1992

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