Impact of handling and pre-mortal stress on the flesh quality of common carp (Cyprinus carpio L.)

The aim of this study was to investigate the stress in common carp (Cyprinus carpio L.) caused by harvesting, transport and stunning method, and the effect of the latter on meat quality. There was a significant increase in serum cortisol concentration during harvesting and transport. Stunning method had significant impact on the blood cortisol concentration (P<0.01). Minimal stress was caused by the percussive stunning. It was followed by the CO2 asphyxiation and the biggest stressor was the live chilling. Stunning method had no significant effect on the conventional meat quality. CO2 treated group had a delayed stiffening in the rigor mortis development. The pH fall of CO2 asphyxiated and live chilled groups were more effective compared to the blow on head group. Summarized, according our results percussive stunning led to the best fillet quality and this method is less objectionable from animal welfare aspects.