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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Romero, M. H. Uribe-Velásquez, L. F. Sánchez, J. A. Rayas-Amor, A. A. Miranda-de la Lama, G. C. |
| Description | Country affiliation: Colombia Author Affiliation: Romero MH ( Department of Animal Health, Faculty of Agrarian and Animal Sciences, University of Caldas, Manizales, Colombia.); Uribe-Velásquez LF ( Department of Animal Health, Faculty of Agrarian and Animal Sciences, University of Caldas, Manizales, Colombia.); Sánchez JA ( Department of Animal Health, Faculty of Agrarian and Animal Sciences, University of Caldas, Manizales, Colombia.); Rayas-Amor AA ( Department of Food Science, Metropolitan Autonomous University, UAM-Lerma, State of Mexico, Mexico.); Miranda-de la Lama GC ( Department of Food Science, Metropolitan Autonomous University, UAM-Lerma, State of Mexico, Mexico. Electronic address: g.miranda@correo.ler.uam.mx.) |
| Abstract | The aim of the study was to determine the effects of abattoir type (conventional abattoir -CA- versus modern abattoir -MA-) on stress parameters and risk factors for high muscle pH in Colombia. A total of 522 Zebu young bulls were studied in two groups: 285 at CA, and 237 at MA. Blood samples were taken to measure cortisol, glucose, lactate, creatine kinase, ß-hydroxybutyrate, total protein, albumin, creatinine, urea, haematocrit, leukocytes and N/L ratio. Cattle were monitored during the unloading, lairage, handling and stunning. The logistic regression model showed that stocking density, transport time, abattoir type, and inefficient stunning were variables associated with the prevalence of dark cutting carcasses. This study demonstrated that modern improvements at abattoir level, proper infrastructure, and stunning equipment, do not always guarantee quality in terms of animal welfare. As a first attempt in the Colombian beef industry, this research suggested how handling practices could affect cattle welfare and the prevalence of high muscle pH even at MA. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 123 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2017-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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