The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two different muscles, and meat quality traits (pH, colour, drip loss, cooking loss and shear force) across three different pig breeds, in the presence and absence of physical short-term pre-slaughter str...

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Bibliographic Details
Main Authors: Eduardo Alexandre de Oliveira, Stefania Dall’olio, Francesco Tassone, Agnese Arduini, Leonardo Nanni Costa
Format: Article
Language:English
Published: Taylor & Francis Group 2018-10-01
Series:Italian Journal of Animal Science
Subjects:
Breeds
glycogen forms
meat quality traits
pigs
handling procedures
Online Access:http://dx.doi.org/10.1080/1828051X.2018.1449672

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