Service Communautaire d'Information sur la Recherche et le Développement - CORDIS

Effects of handling, transport & lairage on porcine haptoglobin and CRP

An increase in haptoglobin and CRP serum concentrations were observed following a relatively short transport (1.3 h) and lairage of pigs. Whether this was due to sub-clinical tissue damage or haptoglobin and CRP production without tissue damage due to transport stress or other causes is unknown.

Chronic lesions, which are commonly observed at slaughter without consequences for meat inspection, did not increase haptoglobin serum concentration significantly in the present investigation. This may be due to the small sample size.

The study showed that blood samples for ante-mortem control in pig herds should preferentially be obtained before handling and transport to abattoir.

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Reported by

Royal Veterinary and Agricultural University
Royal Agricultural and Veterinary University, Grønnegårdsvej 2
1870 Frederiksberg
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