Changes of the activities of glycolytic enzymes before and after slaughter of pigs and the relation to stress susceptibility of the animalsOriginal Title (non-English) Veranderungen der Aktivitaten glykolytischer Enzyme vor und nach der Schlachtung von Schweinen und die Beziehung zur Stressempfindlichkeit der Tiere [German]

摘要

In the present study slaughter and meat quality characteristics as well as the activities of the glycogen-phosphorylase (GP), phosphofructokinase (PFK) and lactate dehydrogenase (LDH) - determined at different times before (24 h a.m.) and after (1 min p.m., 40 min p.m., 24 h p.m.) slaughter - of each 32 pigs of the genetics Pietrain with (PiPP) and without mutation (PiNN) in the gene of the ryanodine receptor (RyR) were investigated. In both experimental groups half of the animals were female. The PiPP pigs had significantly higher slaughter yields and meat percentages and significantly lower pH factors as well as higher electrical conductivity values and drip losses. Beside this the meat of these pigs was brighter (L*). The GP activities increase 1 min p.m. significantly then dropping with the following measurement 40 min p.m. again to the level determined 24 h a.m.. The activities of the PFK also increase shortly after slaughter (1 min p.m.), but remained at high level (40 min p.m.) before the activity dropped again 12 h p.m.. An increase of the LDH activities could be determined 40 min p.m., while at all other determination times the values were comparable. Differences between the genetics existed concerning the higher GP activities 1 min p.m. and the lower PFK activities 1 min and 40 min p.m. in the meat of the PiPP pigs. The investigation shows that the examined enzymes are involved in the meat development, whereas only the GP seems to influence the altered meat quality of the PiPP pigs.