Effect of Stress from Electrical Stimulation and Sugar on the Chemical Composition of Swine Carcasses

Abstract

Stress received from periodic electrical stimulation for approximately 5 hours prior to slaughter significantly increased yield of side and the pH of the longissimus dorsi, psoas major, quadriceps femoris muscles. The two toned score of the ham, cooking losses of these three muscles, lactic acid concentration of the psoas major and quadriceps femoris muscles and the glycogen concentration of the psoas major muscle were significantly decreased. The addition of 10% sugar to the drinking water for 48 hours prior to slaughter significantly increased the water consumption, amount of fill, yield of loin, moisture and ash content of the liver and the glycogen content of the psoas major muscle. Feed consumption and the protein content of the liver were significantly decreased. There was a significant interaction between sugar and stress in the dry matter lost in cooking. A combination of stress and sugar feeding prior to slaughter significantly increased the dry matter lost in cooking the longissimus dorsi muscle while sugar feeding alone significantly decreased the dry matter lost in cooking this muscle. None of the treatments had a significant effect on live shrink, weight of the liver, dressing percent, or the yield of the ham or the shoulder. Copyright © . .