ABSTRACT
ABSTRACT Objective. Two experiments were conducted on a slaughterhouse located in Brazil, which the first aimed at evaluating the injuries on pig skin and carcass resulting from slaughterhouse waiting area management and the second aimed at assessing how glucose (G), sodium bicarbonate (SB) and vitamin E (VE) added to water during pre-slaughter fasting may affect carcass yield, organ relative weight and pork meat quality characteristics. Materials and methods. First trial included 1000 pigs, which were observed in the slaughterhouse resting area until the moment they entered the stunning process area. In the second trial were used 500 animals distributed on the last pre-slaughter day in a completely randomized design, including ten treatments and ten replicates. The treatments were: water; 50 g/L G; 50 g/L G + 200 mg/L of VE; 75 g/L of G; 75 g/L of G + 200 mg VE; 0.45% SB; 0.45% SB + 200 mg/L of VE; 0.55% SB; 0.55% SB + 200 mg/L of VE; 200 mg/L of VE. Results. Carcass yield and relative organ weight were not affected by treatments. The addition of 0.55% SB + 200 mg VE reduced the final pH of meat, and of 0.45% SB reduced the red pigment intensity. Conclusions. The main occurrences of injuries to the skin and carcass of pigs are due to fights. Also, adding glucose, sodium bicarbonate, and vitamin E to diet did not affect the carcass and viscera yield and meat quality.
RESUMEN Objetivo. Se realizaron dos experimentos en un beneficiadero en Brasil, dirigido a la evaluación de las lesiones en la piel de cerdo y la canal en la área de espera del beneficiadero y destinado a evaluar los efectos de glucosa (G), bicarbonato de sodio (SB) y vitamina E (VE) añadida al agua durante el ayuno antes de la masacre en el rendimiento de la canal, de órganos y la calidad de la carne. Materiales y métodos. En primer ensayo incluyó a 1.000 cerdos, observados en la zona de descanso del beneficiadero hasta la entrada en el área del aturdimiento. En el segundo ensayo se utilizaron 500 animales en el último día antes del beneficio, en un diseño experimental incluyendo diez repeticiones. Los tratamientos fueron: agua; 50 g/L G; 50 g/L G + 200 mg/L VE; 75 g/L G; 75 g/L G + 200 mg VE; 0.45% SB; 0.45% SB + 200 mg/L VE; 0.55% SB; 0.55% SB + 200 mg/L VE; 200 mg/L of VE. Resultados. Los rendimiento de la canal y de órganos no se vieron afectados por los tratamientos. La adición de 0.55 % SB + 200 mg VE redujo el pH final de la carne, y de 0.45 % SB reduce el valor de pigmento rojo. Conclusiones. Los principales casos de lesiones en la piel y la canal de cerdos se deben a peleas. La adición de los nutrientes en el agua de bebida no afectó a la carcasa, el rendimiento vísceras y calidad de la carne.