This study assessed the effects of season on health, behaviour, physiological stress parameters, and carcass and meat quality in a total of 480 slaughter pigs. The following health indicators were recorded: pneumonia, pleurisy, milk spots, and pericarditis. Behaviour was monitored during unloading (slipping, falling, turning back, reluctance to move, panting, shivering) and lairaging (panting, shivering, huddling). Blood lactate and glucose concentrations were determined at exsanguination. Performance indices (live weight, daily weight gain), carcass (carcass weight, backfat and loin thickness, lean meat content, carcass lesion score), and meat quality (pH, temperature, drip, thawing and cooking losses, colour, marbling) traits were measured postmortem. Pigs slaughtered in winter had the highest live weight, carcass weight, loin thickness, and carcass lesion score, while the lowest live weight, carcass weight, and backfat thickness were recorded in pigs slaughtered in summer. The highest lactate and glucose concentrations were recorded in pigs slaughtered in summer. The highest prevalence of red, soft, and exudative meat was recorded in pigs slaughtered in winter. Pigs slaughtered in summer had the lowest pH, the highest thawing loss, L* value, b* value, and occurrence of pale, soft, and exudative meat. Pigs slaughtered in autumn had the lowest drip loss, cooking loss, L* value, b* value, and the greatest percentage of red, firm, and nonexudative meat. In conclusion, the summer and winter temperatures compromised health and welfare and reduced carcass and meat quality in slaughter pigs, indicating that protection against heat and cold stress is not yet effective.

中文翻译：

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季节对生猪健康、福利、胴体和肉质的影响

本研究评估了季节对总共 480 头屠宰猪的健康、行为、生理应激参数以及胴体和肉质的影响。记录以下健康指标：肺炎、胸膜炎、乳斑、心包炎。在卸载（滑倒、跌倒、转身、不愿移动、喘气、颤抖）和筑巢（喘气、颤抖、蜷缩）期间监测行为。在放血时测定血乳酸和葡萄糖浓度。性能指标（活重、日增重）、胴体（胴体重量、背膘和腰肉厚度、瘦肉含量、胴体损伤评分）和肉质（pH、温度、滴水、解冻和烹饪损失、颜色、大理石花纹）特征是死后测量的。冬季屠宰的猪的活重、胴体重量、腰部厚度、和胴体病变评分，而夏季屠宰的猪的活重、胴体重量和背膘厚度最低。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。夏季屠宰的猪的活重、胴体重量和背膘厚度最低。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。夏季屠宰的猪的活重、胴体重量和背膘厚度最低。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到红色、柔软和渗出肉的最高流行率。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。记录了夏季屠宰的猪的背膘厚度。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。记录了夏季屠宰的猪的背膘厚度。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。夏季屠宰的猪的乳酸和葡萄糖浓度最高。在冬季屠宰的猪中记录到的红色、柔软和渗出肉的发生率最高。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。冬季屠宰的猪有渗出肉。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。冬季屠宰的猪有渗出肉。夏季屠宰的猪的pH值最低，解冻损失最高，L*值、b*值最高，肉色苍白、柔软、渗出。秋季屠宰的猪的滴水损失、蒸煮损失、L* 值、b* 值最低，红色、坚硬和非渗出肉的百分比最高。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。和非渗出肉。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。和非渗出肉。总之，夏季和冬季的温度损害了屠宰猪的健康和福利，并降低了屠体和肉质，表明对热和冷应激的保护尚未有效。