Influência do estresse no manejo pré-abate e na qualidade da carne suína

Abstract

The pre-slaughter handling of swines has a significant influence in the meat quality. This work compared the use of a board (G1) and electric prod (G2) for moving swines, checking the stress level and its influence in the meat quality. The experiment used hybrid swines (n=120) for the determination of stress levels, which were obtained through biochemical parameters (cortisol and lactate) and, in the carcasses (n=70) the quality of the meat was evaluated by the physic-chemical post mortem changes and the susceptibility of the swine stress gene (gene hal) in 20% of the carcasses. The results, submitted to variance analysis, showed significant differences (p<0,001) in the cortisol and plasma lactate concentrations between the swine groups G1 and G2. There was no significant difference regarding to color and water holding capacity, however, it was verified higher reduction of pH values, indicating higher speed of glycolysis in the first hours post mortem in G2 group in relation to G1 group, resulting in the first group, a higher incidence of PSE meat. The hal gene did not interfere in the PSE, because it was not verified carrier swines (nn), only 15% were heterozygote (Nn), and 85,7% were normal. It can be concluded that the use of the board during the pre-slaughter treatment of swines decreases the levels of stress, reducing in 53% the incidence of PSE meat.