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(l), pH(u), 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 EFFECT; MEAT QUALITY; PIGS

Published in

Animal Production
1992, Volume: 54, number: 3, pages: 421-426
Publisher: DURRANT PERIODICALS

SLU Authors

• Karlsson, Anders

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1017/S0003356100020882

Permanent link to this page (URI)

https://res.slu.se/id/publ/85953