Impact of different pre-slaughter stages on selected stress biomarkers in slaughter pigs: a study on lactic acid, glucose, cortisol and eosinophil levels

ABSTRACT Pre-slaughter stress is a significant factor affecting meat quality in pigs. This study aims to investigate the impact of pre-slaughter stress on various physiological biomarkers. Pigs were subjected to a series of stressful events, including handling, transportation, and lairage, and blood samples were collected at different stages to measure cortisol, glucose, lactic acid, and eosinophil levels. Results showed that pre-slaughter stress significantly increased cortisol, glucose, and lactic acid levels, while reducing eosinophil counts, highlighting a very significant statistical correlation between stress intensity and lactic acid accumulation due to increased physical exertion and anaerobic metabolism.