Prevalence of carcass lesions and their effects on welfare, carcass composition and meat quality in slaughtered pigs

Abstract The aims of this study were to determine the prevalence carcass lesions in slaughtered pigs and quantify their relationships with different animal characteristics, pre-slaughter factors, blood measurements, performance indices, composition meat quality traits. Data was recorded for 30 journeys referring 1080 market-weight that originated from 15 commercial small-scale finishing farms. Carcass visually assessed on slaughterline parts carcass, i.e., anterior, middle posterior, using a three-point scale. Complete count investigated. following indices traits measured: average lifetime daily weight gain, live, hot cold weights, cooler shrinkage, dressing percentage, backfat thickness meatiness. Meat pH temperature measured 45 minutes postmortem. Of batches, 70.28% displayed some degree (moderate – 30.00%; severe 40.28%). most prevalent (50.20%) posterior part pig carcass. RYR 1 genotype, live weight, loading density, lairage time, density slaughter season affected lesion prevalence. presence lesions, irrespective severity, associated alterations measurements pigs, indicating compromised welfare. significantly increased 45min , which led highest occurrence dark, firm dry pork. In contrast, there strong evidence association between moderate both decreased T pale, soft exudative pork among groups. conclusion, showed high whereby risk by characteristics conditions. Also, quality.