{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T20:06:05Z","timestamp":1790625965924,"version":"4.1.0"},"reference-count":34,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T00:00:00Z","timestamp":1568246400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004564","name":"Ministarstvo Prosvete, Nauke i Tehnolo\u0161kog Razvoja","doi-asserted-by":"publisher","award":["31034"],"award-info":[{"award-number":["31034"]}],"id":[{"id":"10.13039\/501100004564","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004564","name":"Ministarstvo Prosvete, Nauke i Tehnolo\u0161kog Razvoja","doi-asserted-by":"publisher","award":["31071"],"award-info":[{"award-number":["31071"]}],"id":[{"id":"10.13039\/501100004564","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004564","name":"Ministarstvo Prosvete, Nauke i Tehnolo\u0161kog Razvoja","doi-asserted-by":"publisher","award":["46009"],"award-info":[{"award-number":["46009"]}],"id":[{"id":"10.13039\/501100004564","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Animal Science Journal"],"published-print":{"date-parts":[[2019,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The aim of this study was to identify the prevalence of pathological lesions in pigs from small\u2010scale farms and to determine associations between pathological lesions and hematological parameters, and carcass and meat quality in slaughtered pigs. The study was conducted on 625 pigs (~115\u00a0kg) originating from 20 small\u2010scale farms. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. Complete blood count was investigated. The following carcass quality parameters were measured: live, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, and meatiness. Meat pH and temperature were measured 45\u00a0min postmortem. Of the 625 examined pigs, 41.8% had pneumonia, 23.5% pleurisy, 2.7% pericarditis, and 29.9% liver milk spots. The presence of pathological lesions in slaughtered pigs adversely affected hematological parameters, reduced live, hot and cold carcass weights, and meatiness and had deleterious effects on meat quality (higher pH<jats:sub>45min<\/jats:sub> and higher prevalence of dark, firm and dry meat). In conclusion, this study showed a high prevalence of pathological lesions in slaughtered pigs, indicating serious health problems in smallholder pig production systems. The presence of single and, especially, multiple pathological lesions in slaughtered pigs negatively affected hematological parameters, and carcass and meat quality.<\/jats:p>","DOI":"10.1111\/asj.13287","type":"journal-article","created":{"date-parts":[[2019,9,13]],"date-time":"2019-09-13T05:10:38Z","timestamp":1568351438000},"page":"1475-1483","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Slaughterline records of various postmortem pathological lesions and their influence on carcass and meat quality in slaughtered pigs"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2650-6272","authenticated-orcid":false,"given":"Nikola","family":"\u010cobanovi\u0107","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ljiljana","family":"Jankovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Animal Hygiene Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dragan","family":"Vasilev","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mirjana","family":"Dimitrijevi\u0107","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vlado","family":"Teodorovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Branislav","family":"Kurelju\u0161i\u0107","sequence":"additional","affiliation":[{"name":"Department of Pathology Scientific Institute of Veterinary Medicine of Serbia Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6097-3216","authenticated-orcid":false,"given":"Nedjeljko","family":"Karabasil","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine University of Belgrade Belgrade Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,9,12]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.livsci.2017.04.012"},{"key":"e_1_2_7_3_1","volume-title":"Serbian pig sector: An overview. 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