Fibrinous pericarditis in slaughtered pigs: Impact on welfare, growth performance and carcass and meat quality

Abstract

This study aimed to determine the effects of fibrinous pericarditis on blood welfare indicators, performance indices and carcass and meat quality of slaughtered pigs. From a total of 144 examined pig hearts, the presence of fibrinous pericarditis was recorded in 25.69% cases. The presence of fibrinous pericarditis in slaughtered pigs was significantly associated with decreased (P<0.0001) blood lactate and glucose levels. The presence of fibrinous pericarditis in slaughtered pigs was significantly associated with reduced average lifetime daily weight gain (P=0.0042), live weight (P=0.0045), hot carcass weight (P=0.0045), cold carcass weight (P=0.0045) and lean meat content (P<0.0001). Consequently, pigs showing fibrinous pericarditis produced the lower (P<0.0001) percentage of "E" class carcasses, but the higher (P=0.0079) percentage of "R" class carcasses. Pigs without fibrinous pericarditis produced the better meat quality, with the higher (P=0.0465) percentage of red, firm and nonexudative meat. In contrast, the presence of fibrinous pericarditis in slaughtered pigs was significantly associated with abnormally elevated final meat pH (P<0.0001), high water-holding capacity (lower drip loss; P<0.0001) and unfavourable dark colour (higher lightness and yellowness; P<0.0001). As a result, pigs showing fibrinous pericarditis produced the highest percentage of dark, firm and dry meat (P=0.0002). In conclusion, assessing fibrinous pericarditis at the slaughterline has the potential to serve not only as an indirect indicator of pig health and welfare on the farm of origin but also of growth performance, carcass and pork quality.

Keywords

• blood metabolites
• heart lesions
• pig health
• pork quality