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Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum

Abstract : Forty-eight castrated F-2 offspring of Pietrain and Large White pigs were allocated to a 3 x 2 factorial design in order to study the interactive effect of halothane genotype (NN, Nn and nn) and pre-slaughter treatment [referred to as 'Experimental' (EXP) and 'Commercial-like' (COL) conditions; the latter combining short transportation, mixing unfamiliar pigs and slaughtering shortly after transport] on muscle post mortem changes and meat quality. The pigs were slaughtered over 4 days. Pre-slaughter glycogen depletion in M. longissimus lumborum (LL) was greater in the nn pigs, compared with the two other genotypes. Lactate accumulation post mortem in LL muscle was greater and the pH value at 40 min post mortem was lower in nn compared with NN pigs. Nit pigs were close to nn pigs for lactate accumulation and showed intermediate pH values in the LL muscle. In the M. semimembranosus (SM), NN and Nn pigs showed the same rate of post mortem changes, as evidenced by similar glycogen, lactate, creatine phosphate and ATP levels, and pH values at 40 min post mortem. Pre-slaughter treatment did not affect the rate of post mortem changes in both muscles and no interactive effect with halothane genotype was found. The pigs slaughtered under the 'COL' conditions had a significantly higher ultimate pH in the LL and SM muscles than those slaughtered under the 'EXP' conditions. The LL muscle from nn pigs was paler (higher L*) than that of NN and Nn pigs. In SM muscle, Nn pigs showed a significantly higher L* value than NN pigs. Drip loss of the LL muscle was significantly higher in nn compared with NN pigs, the heterozygous pigs being intermediate. Sensory evaluation of the LL muscle showed that nn pigs had a lower colour intensity and colour homogeneity of raw meat than NN and Nn pigs. Tenderness was significantly lower in nn compared with NN pigs, the Nn pigs being intermediate. Pre-slaughter treatment significantly increased ultimate pH in both muscles (LL and SM) but did not affect significantly the rate of pH fall (pH(40)). It did not affect any of the meat quality traits and no interactive effect with halothane genotype was found. These results confirmed the influence of the halothane gene on the kinetics of muscle post mortem changes and related meat quality traits. They also confirmed the intermediate position of heterozygous pigs in terms of meat quality.
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Submitted on : Sunday, May 31, 2020 - 10:17:28 PM
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Xavier Fernandez, Eric Neyraud, Thierry Astruc, Veronique Sante-Lhoutellier. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum. Meat Science, Elsevier, 2002, 62 (4), pp.429-437. ⟨10.1016/S0309-1740(02)00034-7⟩. ⟨hal-02680363⟩

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