De Smet S M, Pauwels H, De Bie S, Demeyer D I, Callewier J, Eeckhout W
Department of Animal Production, Faculty of Agricultural and Applied Biological Sciences, University of Gent, Melle, Belgium.
J Anim Sci. 1996 Aug;74(8):1854-63. doi: 10.2527/1996.7481854x.
A total of 434 Belgian Landrace (B) or Piétrain x B (PB) pigs, of known halothane genotype (NN, Nn, and nn), were slaughtered in a commercial abattoir. Pigs were either fed until loading or deprived of food overnight before delivery. Upon arrival at the abattoir, pigs were slaughtered after different lairage times (within 1 h after arrival, after 2 to 3 h lairage, or 4 to 5 h lairage). Meat quality traits were measured on the carcass, as well as on a piece of loin. Halothane genotype was the predominant factor determining meat quality traits related to the PSE condition (P < .001 for pH 40 min after death, internal reflectance, color L value; P < .01 for drip losses, transmission value). For these traits, nn pigs were always significantly different from Nn and NN pigs. Depending on the specific trait, Nn pigs were intermediate between NN and nn pigs, or close to NN pigs. For pH 40 min after death and drip losses, Nn and NN pigs were significantly different, whereas the difference between Nn and NN pigs was not significant for internal reflectance, color L value, and transmission value. Shear force and intramuscular fat content were apparently not related to the PSE condition and were not influenced by the halothane genotype (P > .05). Differences in meat quality between B and PB pigs and between gilts and barrows were rather unimportant compared with the effect of halothane genotype. Overnight feed withdrawal had no effect on meat quality (P > .05 for all PSE-related traits). On the other hand, holding pigs a few hours in lairage improved meat quality compared with immediate slaughtering (P < .05 for pH and temperature in the loin 40 min after death, internal reflectance, color L value, transmission value, drip losses). This effect was more pronounced in stress-susceptible pigs than in stress-resistant pigs.
总共434头已知氟烷基因型（NN、Nn和nn）的比利时长白猪（B）或皮特兰×B（PB）猪在一家商业屠宰场被屠宰。猪在装车前要么正常喂食，要么在运送前禁食过夜。到达屠宰场后，猪在不同的待宰时间后（到达后1小时内、2至3小时待宰后或4至5小时待宰后）被屠宰。在胴体以及一块腰肉上测量肉质性状。氟烷基因型是决定与PSE状况相关的肉质性状的主要因素（死后40分钟pH值、内部反射率、颜色L值，P <.001；滴水损失、透射值，P <.01）。对于这些性状，nn型猪总是与Nn和NN型猪有显著差异。根据具体性状，Nn型猪介于NN和nn型猪之间，或接近NN型猪。对于死后40分钟pH值和滴水损失，Nn和NN型猪有显著差异，而对于内部反射率、颜色L值和透射值，Nn和NN型猪之间的差异不显著。剪切力和肌内脂肪含量显然与PSE状况无关，也不受氟烷基因型的影响（P >.05）。与氟烷基因型的影响相比，B和PB猪之间以及后备母猪和阉猪之间的肉质差异相当小。过夜禁食对肉质没有影响（所有与PSE相关的性状，P >.05）。另一方面，与立即屠宰相比，让猪在待宰栏中停留几个小时可改善肉质（死后40分钟腰肉的pH值和温度、内部反射率、颜色L值、透射值、滴水损失，P <.05）。这种效果在应激敏感猪中比在应激抗性猪中更明显。
