Academic Journal
Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine
| Title: | Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine |
|---|---|
| Authors: | Muhammad Shahbubul Alam, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Inho Hwang, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Kuk-Hwan Seol |
| Source: | Animals, Vol 12, Iss 17, p 2249 (2022) |
| Publisher Information: | MDPI AG, 2022. |
| Publication Year: | 2022 |
| Collection: | LCC:Veterinary medicine LCC:Zoology |
| Subject Terms: | nitrogen gas stunning, pigs, quality, loin, small intestine, Veterinary medicine, SF600-1100, Zoology, QL1-991 |
| More Details: | The objective of present study was to investigate the feasibility of utilizing only high concentration of nitrogen gas in the stunning of pigs and its effects on the quality traits of the meat and small intestine.To conduct this experiment, three treatment groups were compared: (i) electric stunning (T1), (ii) CO2 (80%) gas stunning (T2), and (iii) N2 (98%) gas stunning (T3). A total of 21 standard pigs (Landrace × Yorkshire × Duroc; LYD) were collected from a commercial pig farm, randomly selecting seven pigs for each group (body weight of 104.5 to 120.6 kg). For stunning, each individual pig was separately kept in a gas chamber, after which each specific gas was used to fulfill the desired level in the pit. To obtain the desired level of concentration for each gas (N2 at 98% and CO2 at 80%), approximately 80 min and 35 min were required, respectively. It was observed that after reaching the desired level of concentration, pigs were stunned within a very short time (for CO2, 90 s and for N2, 120 s). For electric stunning, standard quality electric devices were used. After slaughtering, the meat and small intestine of each animal was collected separately and kept in a cool room where temperature was −2 °C. In the meat and small intestine, L* (Lightness) and b* (Yellowness) were high (p < 0.05) in the T1 and T3 groups. The T2 group showed high a* (Redness) (p < 0.05) values in both the meat and small intestine. A proximate composition of meat showed no significant differences except moisture. The water holding capacity (WHC), cooking loss (CL), and Warner-Bratzler shear force (WBSF) of meat were lowest in the T2 group, but not at a notable difference compared to T3. In the small intestine, L* (Lightness), a* (Redness), b* (Yellowness), and thickness significantly differed (p < 0.05) in each group, but WBSF showed no significance between the T2 and T3 groups. It is concluded that a high concentration of N2 gas (98%) may be considered in the stunning of pigs, and its effect on meat and small intestine is favorable. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2076-2615 |
| Relation: | https://www.mdpi.com/2076-2615/12/17/2249; https://doaj.org/toc/2076-2615 |
| DOI: | 10.3390/ani12172249 |
| Access URL: | https://doaj.org/article/57ba52a1b6964d5286c6b34a1960fb95 |
| Accession Number: | edsdoj.57ba52a1b6964d5286c6b34a1960fb95 |
| Database: | Directory of Open Access Journals |
| Full text is not displayed to guests. | Login for full access. |
| ISSN: | 20762615 |
|---|---|
| DOI: | 10.3390/ani12172249 |
| Published in: | Animals |
| Language: | English |