Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

J. H. Choe, M. H. Choi, Y. C. Ryu, K. S. Lim, E. A. Lee, J. H. Kang, Ki Chang Hong, S. K. Lee, Y. T. Kim, S. S. Moon, Kwang Won Lee, Min-Suk Rhee, Byoung-Chul Kim

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedure and handling conditions and to assess their potential as indicators of pork quality traits. Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium. Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity. In particular, blood lactate and glucose levels significantly differed between porcine quality classes. However, other blood parameters including electrolytes did not significantly differ between quality classes though they significantly correlated with pork quality traits. Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter.

Original languageEnglish
Pages (from-to)672-679
Number of pages8
JournalAnimal Production Science
Volume55
Issue number5
DOIs
Publication statusPublished - 2015

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Exsanguination
meat quality
Lactic Acid
Hydrocortisone
Blood Glucose
lactates
blood
Electrolytes
cortisol
slaughter
blood serum
electrolytes
Glycolysis
Serum
Potassium
glucose
Swine
Sodium
glycolysis
Calcium

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science

Cite this

Correlations among various blood parameters at exsanguination and their relationships to pork quality traits. / Choe, J. H.; Choi, M. H.; Ryu, Y. C.; Lim, K. S.; Lee, E. A.; Kang, J. H.; Hong, Ki Chang; Lee, S. K.; Kim, Y. T.; Moon, S. S.; Lee, Kwang Won; Rhee, Min-Suk; Kim, Byoung-Chul.

In: Animal Production Science, Vol. 55, No. 5, 2015, p. 672-679.

Research output: Contribution to journalArticle

Choe, J. H. ; Choi, M. H. ; Ryu, Y. C. ; Lim, K. S. ; Lee, E. A. ; Kang, J. H. ; Hong, Ki Chang ; Lee, S. K. ; Kim, Y. T. ; Moon, S. S. ; Lee, Kwang Won ; Rhee, Min-Suk ; Kim, Byoung-Chul. / Correlations among various blood parameters at exsanguination and their relationships to pork quality traits. In: Animal Production Science. 2015 ; Vol. 55, No. 5. pp. 672-679.
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