Pre-slaughter stress and horn status influence physiology and meat quality of young bulls.

Autor: Reiche AM; Ruminant Research Unit, Agroscope, Posieux, Switzerland; ETH Zurich, Animal Physiology, Institute of Agricultural Sciences, Zurich, Switzerland., Oberson JL; Ruminant Research Unit, Agroscope, Posieux, Switzerland., Silacci P; Animal Biology Group, Agroscope, Posieux, Switzerland., Messadène-Chelali J; Food Microbial Systems, Agroscope, Posieux, Switzerland., Hess HD; Ruminant Research Unit, Agroscope, Posieux, Switzerland., Dohme-Meier F; Ruminant Research Unit, Agroscope, Posieux, Switzerland., Dufey PA; Ruminant Research Unit, Agroscope, Posieux, Switzerland., Terlouw EMC; Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: claudia.terlouw@inra.fr.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2019 Dec; Vol. 158, pp. 107892. Date of Electronic Publication: 2019 Jul 23.
DOI: 10.1016/j.meatsci.2019.107892
Abstrakt: The study used 81 young bulls, half of which were disbudded at 7 weeks of age. The effects of horn status during rearing and of acute physical and emotional stress just before slaughter on the physiological status at slaughter and subsequent meat quality were investigated. Bulls were reared in groups containing i) only bulls with horns, ii) only bulls without horns, or iii) mixed (half with, and half without horns). Bulls of each rearing condition were assigned to one of two slaughter conditions: with limited (LS) or with supplementary stress (SS). LS resulted in lower heart rates, stress hormone concentrations and carcass temperature, whereas SS resulted in faster post mortem pH decline and lower juiciness. Horned bulls from unmixed rearing groups had lower early pm temperature, shorter sarcomeres, and lower tenderness compared to disbudded bulls. Correlations and regression analysis revealed relationships between physiological indicators, mainly heart rate before slaughter, and meat quality, including water-holding capacity and indicators of proteolysis.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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