Influence of Pre-Slaughter Environmental Temperature on Meat Quality of Crossbred Pigs of Andhra Pradesh

doi: 10.5958/2581-6616.2021.00010.4

Abstract

This study aimed to investigate the effect of high environmental temperature on meat quality traits of crossbred pigs  brought for slaughter to the experimental abattoir of the Department of Livestock Products Technology, NTR College  of Veterinary Science, Sri Venkateswara Veterinary University, Andhra Pradesh, India. High pre-slaughter environmental  temperature significantly (P<0.05) influenced the meat quality of pigs. Pigs exposed to high environmental temperatures  had recorded significantly (P<0.05) lower pH values at 24 hr post-mortem with low heme iron content and recorded  significantly higher drip losses. Intramuscular fat and crude protein contents were not affected significantly (P<0.05).  Serum lactate, glucose, cortisol, and LDH levels differed significantly with increasing environmental temperatures. A  significant correlation was noticed with the levels of LDH to serve as a predictor of meat quality.