caa a22 4500 388061243 CHVBK 20180307125121.0 cr unu---uuuuu 161130e199802 xx s 000 0 eng 10.1017/S1357729800009036 doi S1357729800009036 pii (NATIONALLICENCE)cambridge-10.1017/S1357729800009036 Effect of lairage time on levels of stress and meat quality in pigs [Elektronische Daten] A total of 1580 pigs killed in three slaughter -plants were held in lairage for ≥ 1 h, 3 h or overnight before slaughter. Blood samples were collected at exsanguination and subsequent carcass and meat quality monitored. Longer lairage reduced stress levels based on the concentration of cortisol, lactate and creatine phosphokinase in the blood. It also reduced the prevalence of pale, soft, exudative (PSE) but increased the prevalence of dark, firm, dry (DFD) meat. Additionally, it produced progressively greater amounts of skin damage caused by fighting between unfamiliar pigs and an overnight lairage reduced carcass yield and backfat thickness. The overall conclusion ivas that a period of between 1 and 3 h rest in lairage was optimal. There was no evidence that leaner, potentially more stress-susceptible pigs reacted differently from fatter, potentially more stress-resistant animals with regard to the effects of lairage time. Copyright © British Society of Animal Science 1998 lairage nationallicence meat quality nationallicence pigs nationallicence stress nationallicence Warriss P. D. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY Brown S. N. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY Edwards J. E. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY Knowles T. G. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY Animal Science Cambridge University Press 66/1(1998-02), 255-261 1357-7298 66:1<255 1998 66 ASC https://doi.org/10.1017/S1357729800009036 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S1357729800009036 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Warriss P. D. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY NATIONALLICENCE 700 1- Brown S. N. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY NATIONALLICENCE 700 1- Edwards J. E. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY NATIONALLICENCE 700 1- Knowles T. G. School of Veterinary Science, University of Bristol, Langford, Bristol BS18 7DY NATIONALLICENCE 773 0- Animal Science Cambridge University Press 66/1(1998-02), 255-261 1357-7298 66:1<255 1998 66 ASC CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge