Preslaughter Welfare

Question 1

What are the most common causes of DOA’s in pigs and why?

Answer 1

Hyperthermia & Metabolic acidosis
This is usually because of the halothane gene which is responsible for PSS (porcine stress syndrome) - causes them to be more susceptible to temp changes under stress.

Question 2

What is a common cause of Broiler DOA’s and how can this be detected?

Answer 2

Congestive heart failure- chicken will have a water belly/ ascites and a congested carcase

Question 3

Why do layer hens have a higher prevalence of broken bones than broilers at the abattoir?

Answer 3

hens on a properly balanced diet tend to suffer from osteoporosis, because in high production hens bone is mobilized throughout the laying period in order to contribute to the formation of eggshell

Question 4

How does the pH change in meat post mortem?

Answer 4

At PM, muscle glycogen gets converted to lactic acid which lowers the pH

Question 5

What is DFD/DCB meat?

Answer 5

Dark, Firm & Dry (or dark cutting beef)- means the pH has not been met post mortem because the animal has been stressed before slaughter and has used up its muscle glycogen reserves

Question 6

What is PSE meat?

Answer 6

Pale Soft Exudative- means the animal experienced stress at the time of slaughter causing the glycogen to be used up and lactic acid to be produced immediately post mortem leading to a low pH to be met faster

Question 7

How can we avoid high pH meat? (3)

Answer 7

• Reduce pre slaughter activity & stress
• Allow recovery of muscle glycogen after stressful situations- this can take 48 hours
• Enhance muscle glycogen storage through selective breeding

Question 8

How does dehydration effect meat quality? (4)

Answer 8

Difficult skin removal
Sticky meat
Darker, tougher meat
Smaller loin muscle area