フィニッシャー豚の肉質に住宅、短距離輸送とLairageの効果

Effects of Housing, Short Distance Transport and Lairage on Meat Quality of Finisher Pigs.

• Bert Driessen
• Sanne Van Beirendonck
• Johan Buyse

抄録

輸送と関連するハンドリングは、豚の福祉と肉質に悪影響を及ぼす可能性がある。本研究の目的は、ハロセン遺伝子のヘテロ接合体である肥育豚の肉質に及ぼす農場管理、気候パラメータ、輸送およびレイヤード条件の影響（変動）を決定することであった。1 つの農場から商業用食肉処理場（距離 110 km）まで 121 回の輸送で合計 4763 頭の肥育豚を輸送した。2404 頭の枝肉から、死後 45 分後の枝肉温度と pH を測定し、48 時間後の pH、導電率、ドリップロス、肉色を登録した。飼育期間中の性別、離乳時の条件（子豚として購入したかどうか、マイコプラズマワクチン接種の有無）、肥育期間中のペンの種類（約 22kg から 105kg）を登録し、豚肉の品質に関連させた。輸送時期、気象条件、積み込み中の再集団化の有無、輸送の組み合わせ（トラック、トレーラー、運転手）、輸送コンパートメント、輸送条件（積み込み密度、輸送時間、荷降ろし時間）をモニターした。食肉処理場では、と畜場でのレアージュの期間と枝肉の状態を追跡調査し、肉質パラメータとの相関関係を検討した。豚肉の品質に及ぼす農場管理、輸送中の気候条件、輸送、屠殺場の条件の影響が実証された。具体的には、飼育中のワクチン接種による肺病変の減少、輸送過程での豚の混合を行わないこと、十分な 曝気時間、極端な筋肉質の豚を輸送しないことが肉質の改善につながることが示された。

Transport and associated handling can have adverse effects on pig welfare and meat quality. The purpose of the study was to determine (the variation of) effects of farm management, climate parameters, transport and lairage conditions on the meat quality of fattening pigs, heterozygous for the halothane gene. A total of 4763 fattening pigs were transported from 1 farm to a commercial slaughterhouse (distance 110 km) in 121 transports. From 2404 carcasses, carcass temperature and pH were measured 45 min post-mortem; 48 hours post-mortem pH, electrical conductivity, drip loss and meat color were registered. During the raising period sex, conditions at weaning (purchased or not as piglet, vaccination against mycoplasma) and (type of) pen during fattening (i.e., from about 22 kg to 105 kg) were registered to relate with pork quality. Transport season, weather parameters, regrouping or not during loading, transport combination (truck, trailer and driver), transport compartment and transport conditions (loading density, transport duration and unloading time) were monitored. At the slaughterhouse, duration of lairage and carcass conformation were followed up to examine correlations with meat quality parameters. Effects of farm management, climate parameters during transport, transport and slaughterhouse conditions on pork quality were demonstrated. Specifically, reducing lung lesions by vaccination during raising, no mixing of pigs during the transport process, sufficient lairage time and transporting no extreme muscled pigs can improve meat quality.