: This study evaluated the effects of on-farm slaughter (OF) compared to traditional slaughter (TS) on animal welfare, meat quality, and microbiological safety in Cinta senese pigs reared outdoors. Forty pigs were slaughtered using both methods across different seasons, allowing for the analysis of environmental influences via the Temperature-Humidity Index (THI). Blood parameters (cortisol, LDH, CPK), carcass and meat microbial loads, and technological meat quality traits were assessed. Pigs slaughtered on-farm showed significantly lower levels of cortisol, LDH, and CPK, indicating reduced physiological stress. Meat from these animals also had a lower pH 24 h post-mortem, suggesting improved glycolytic activity and better preservation of quality traits. Microbiological analysis showed no significant differences between the two methods, with all carcasses remaining within safety thresholds, although mesophilic counts tended to be lower in OF carcasses. Environmental conditions, especially THI in the two weeks before slaughter, affected some microbial loads in meat but not in carcasses. The results demonstrate that OF slaughter is a viable alternative that can significantly reduce animal stress and maintain both meat quality and microbiological safety, offering a sustainable and ethical option for small-scale or pasture-based pig farming.
Animal welfare and meat quality: The impact of on-farm slaughter on Cinta senese pigs
Amarie R. E.;Goracci J.;Casarosa L.;Tinagli S.;Senese M.;Terracciano G.;Del Tongo A.;Serra A.
2025-01-01
Abstract
: This study evaluated the effects of on-farm slaughter (OF) compared to traditional slaughter (TS) on animal welfare, meat quality, and microbiological safety in Cinta senese pigs reared outdoors. Forty pigs were slaughtered using both methods across different seasons, allowing for the analysis of environmental influences via the Temperature-Humidity Index (THI). Blood parameters (cortisol, LDH, CPK), carcass and meat microbial loads, and technological meat quality traits were assessed. Pigs slaughtered on-farm showed significantly lower levels of cortisol, LDH, and CPK, indicating reduced physiological stress. Meat from these animals also had a lower pH 24 h post-mortem, suggesting improved glycolytic activity and better preservation of quality traits. Microbiological analysis showed no significant differences between the two methods, with all carcasses remaining within safety thresholds, although mesophilic counts tended to be lower in OF carcasses. Environmental conditions, especially THI in the two weeks before slaughter, affected some microbial loads in meat but not in carcasses. The results demonstrate that OF slaughter is a viable alternative that can significantly reduce animal stress and maintain both meat quality and microbiological safety, offering a sustainable and ethical option for small-scale or pasture-based pig farming.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
