Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb

Abstract

The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb ultimate pH. Blood was collected at exsanguination from 2,877 lambs from the Meat and Livestock Australia Genetic Research flock with a suite of indicators analyzed. Ultimate pH was measured in the loin (M. longissimus lumborum) at 24 h post-slaughter. There was a positive association (P < 0.05) between ultimate pH and plasma glucose and lactate concentrations, which indicates that opportunities exist to reduce variation in ultimate pH by reducing stress in the pre-slaughter period. These effects were small by comparison to production factors, however further understanding of how to best manage lambs in the pre-slaughter period is required to minimize stress and maximize lamb wellbeing and meat quality.

Keywords

• ultimate pH
• lamb
• meat quality
• welfare
• Stress