Mathobela Rebecca M, Chikwanha Obert C, Katiyatiya Chenaimoyo L F, Semwogerere Farouk, Molotsi Annelin H, Marufu Munyaradzi C, Strydom Phillip E, Mapiye Cletos
Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
Western Cape Department of Agriculture, Private Bag X1, Elsenburg, 7607, South Africa.
Vet Anim Sci. 2025 Apr 14;28:100454. doi: 10.1016/j.vas.2025.100454. eCollection 2025 Jun.
Pre-slaughter practices, pork physicochemical quality, and fatty acid (FA) composition of 36 Landrace barrows aged six months, sourced from five smallholder urban farms (SUFs) in low-income, high-density suburbs and one commercial abattoir in Cape Metropole District, South Africa were evaluated. Pigs on SUFs were fed three diets: (1) kitchen-bakery-vegetable waste-based, (2) bakery-dairy waste-based, or (3) homemade grain-based, while those on a large-scale farm were fed a commercial diet. Pigs on SUFs were either stunned mechanically or not stunned before slaughter. The SUFs either practiced throat or cervical spine sticking during slaughter. Carcasses from pigs fed the homemade grain-based diet had higher ( ≤ 0.05) weights, ash subcutaneous and intramuscular fat (IMF) values than those fed the other diets. The homemade grain-based diet, throat sticking treatment produced pork with the highest pH followed by the bakery-dairy waste-based diet, throat sticking and kitchen-bakery-vegetable waste-based diet, cervical spine treatments ( ≤ 0.05). Pigs fed a commercial diet and slaughtered by throat sticking produced pork with the lower ( ≤ 0.05) values for pH, colour coordinates (L*, a*, b*, H° and C°) and the higher ( ≤ 0.05) carcass temperature and shear force values relative to the other treatments. Pork from pigs fed the homemade grain-based diets had higher ( ≤ 0.05) contents of total FA, total PUFA, individual and total -6 PUFA than pork from pigs fed the other diets. Pig carcasses stunned with a gun had higher ( ≤ 0.05) pH, pH and shear force values than those not stunned. The homemade grain-based diet improved carcass attributes and fatty acid profiles of pigs raised and slaughtered on SUFs, stunning enhanced pork physical quality attributes while the kitchen-bakery-vegetable waste-based diet, cervical spine sticking treatment produced less desirable pork physical attributes.
对来自南非开普敦都会区低收入、高密度郊区的五个城市小农养殖场（SUF）和一个商业屠宰场的36头6月龄长白公猪的宰前处理、猪肉理化品质及脂肪酸（FA）组成进行了评估。SUF的猪被喂食三种日粮：（1）基于厨房 - 面包店 - 蔬菜废弃物的日粮，（2）基于面包店 - 奶制品废弃物的日粮，或（3）自制谷物日粮，而大型农场的猪则喂食商业日粮。SUF的猪在屠宰前要么进行机械致昏，要么不致昏。SUF在屠宰时要么采用割喉要么采用颈椎刺杀。喂食自制谷物日粮的猪的胴体重量、皮下灰分和肌内脂肪（IMF）值高于喂食其他日粮的猪（P≤0.05）。自制谷物日粮、割喉处理的猪肉pH值最高，其次是基于面包店 - 奶制品废弃物的日粮、割喉处理以及基于厨房 - 面包店 - 蔬菜废弃物的日粮、颈椎刺杀处理（P≤0.05）。喂食商业日粮并通过割喉屠宰的猪所产猪肉的pH值、颜色坐标（L*、a*、b*、H°和C°）较低（P≤0.05），胴体温度和剪切力值较高（P≤0.05），相对于其他处理而言。喂食自制谷物日粮的猪所产猪肉的总脂肪酸、总多不饱和脂肪酸、个体及总ω-6多不饱和脂肪酸含量高于喂食其他日粮的猪（P≤0.05）。用枪致昏的猪胴体的pH值、pH值和剪切力值高于未致昏的猪（P≤0.05）。自制谷物日粮改善了SUF饲养和屠宰的猪的胴体特性和脂肪酸谱，致昏提高了猪肉的物理品质特性，而基于厨房 - 面包店 - 蔬菜废弃物的日粮、颈椎刺杀处理产生的猪肉物理特性较差。
