ON THE CONCENTRATION OF CATECHOLAMINES IN BLOOD AND THE MEAT QUALITY IN PIGS

The concentration of epinephrine, norepinephrine and lactate were meas ured in blood collected from pigs at slaughter after electric stunning with 220 V and compared with pH values (pH(45)) and conductivity (LF( 45)) in Longissimus dorsi muscle 45 minutes after slaughter. In group 1 [Duroc x (Yorkshire x Landrace)] the concentration of norepinephrine was significant higher than in group 2 [Duroc x (Large White x Landra ce]) (66.2 +/- 3.6 vs. 54.7 +/- 3.9 ng/ml). Also, the level of lactate was significant higher in group 1 than in group 2 (10.8 +/- 0.5 vs. 9 .1 +/- 0.6 mmoles/1). However, no differences between the two groups w ere found in the concentration of epinephrine (46.5 +/- 2.5 vs. 46.8 /- 1.4 ng(ml), in pH(45) (6.68 +/- 0.06 vs. 6.68 +/- 0.09) and in LF(4 5) values (3.20 +/- 0.06 vs. 3.21 +/- 0.10 mS/cm). A correlation betwe en the levels of epinephrine or norepinephrine and pH(45) or LF(45) wa s not detected.