Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an indicator of stress events. Possible relationships between body temperature of s...
| Main Authors: | , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | http://www.publish.csiro.au/an/an12379 http://hdl.handle.net/20.500.12123/2400 https://doi.org/10.1071/AN12379 |
| _version_ | 1855483048623079424 |
|---|---|
| author | Pighin, Darío Gabriel Brown, W. Ferguson, D.M. Fisher, A.D. Warner, R.D. |
| author_browse | Brown, W. Ferguson, D.M. Fisher, A.D. Pighin, Darío Gabriel Warner, R.D. |
| author_facet | Pighin, Darío Gabriel Brown, W. Ferguson, D.M. Fisher, A.D. Warner, R.D. |
| author_sort | Pighin, Darío Gabriel |
| collection | INTA Digital |
| description | Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an indicator of stress events. Possible relationships between body temperature of sheep and post-mortem muscle glycogen were investigated in this study. Body temperature was measured with intravaginal loggers inserted into each animal at 3 days pre-slaughter, to record body temperature every 3 min over a period of 3 days. Blood samples were collected from each animal at exsanguination for measurement of glucose and lactic acid concentrations. The muscle content of glycogen and lactic acid were determined in samples of M. longissimus collected at the level of the 13th rib, at 1 h post-slaughter. A plot of body temperature versus time showed a rise in body temperature from all animals during events such as mustering, loading onto the truck, unloading at the abattoir, during pre-slaughter handling and at slaughter. Pearson’s correlation coefficients were determined between (1) the main temperature increments occurring between farm and slaughter; and (2) post-slaughter muscle glycogen and lactate levels. A significant negative correlation was detected between elevation in core body temperature due to physical stress of sheep and muscle glycogen levels at slaughter. A low correlation was detected between body temperature and blood glucose or lactate concentrations. Further research should examine the relationship between core body temperature and meat quality in order to better understand the complex relationship between animal stress and meat quality. |
| format | Artículo |
| id | INTA2400 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24002018-05-22T11:17:23Z Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting Pighin, Darío Gabriel Brown, W. Ferguson, D.M. Fisher, A.D. Warner, R.D. Cordero Temperatura del Cuerpo Sacrificio Glicógeno Corte Lambs Body Temperature Slaughtering Glycogen Cutting Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an indicator of stress events. Possible relationships between body temperature of sheep and post-mortem muscle glycogen were investigated in this study. Body temperature was measured with intravaginal loggers inserted into each animal at 3 days pre-slaughter, to record body temperature every 3 min over a period of 3 days. Blood samples were collected from each animal at exsanguination for measurement of glucose and lactic acid concentrations. The muscle content of glycogen and lactic acid were determined in samples of M. longissimus collected at the level of the 13th rib, at 1 h post-slaughter. A plot of body temperature versus time showed a rise in body temperature from all animals during events such as mustering, loading onto the truck, unloading at the abattoir, during pre-slaughter handling and at slaughter. Pearson’s correlation coefficients were determined between (1) the main temperature increments occurring between farm and slaughter; and (2) post-slaughter muscle glycogen and lactate levels. A significant negative correlation was detected between elevation in core body temperature due to physical stress of sheep and muscle glycogen levels at slaughter. A low correlation was detected between body temperature and blood glucose or lactate concentrations. Further research should examine the relationship between core body temperature and meat quality in order to better understand the complex relationship between animal stress and meat quality. Instituto de Tecnología de Alimentos Fil: Pighin, Darío Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Brown, W. Department of Primary Industries; Australia. Fil: Ferguson, D.M. CSIRO Livestock Industries. Livestock Welfare; Australia. Fil: Fisher, A.D. University of Melbourne. Faculty of Veterinary Science and Animal Welfare Science Centre; Australia Fil: Warner, R.D. CSIRO Animal, Food and Health Sciences; Australia 2018-05-15T15:30:02Z 2018-05-15T15:30:02Z 2014 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://www.publish.csiro.au/an/an12379 http://hdl.handle.net/20.500.12123/2400 1836-0939 1836-5787 https://doi.org/10.1071/AN12379 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Animal Production Science 54(4) : 459-463. (2014) |
| spellingShingle | Cordero Temperatura del Cuerpo Sacrificio Glicógeno Corte Lambs Body Temperature Slaughtering Glycogen Cutting Pighin, Darío Gabriel Brown, W. Ferguson, D.M. Fisher, A.D. Warner, R.D. Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title | Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title_full | Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title_fullStr | Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title_full_unstemmed | Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title_short | Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting |
| title_sort | relationship between changes in core body temperature in lambs and post slaughter muscle glycogen content and dark cutting |
| topic | Cordero Temperatura del Cuerpo Sacrificio Glicógeno Corte Lambs Body Temperature Slaughtering Glycogen Cutting |
| url | http://www.publish.csiro.au/an/an12379 http://hdl.handle.net/20.500.12123/2400 https://doi.org/10.1071/AN12379 |
| work_keys_str_mv | AT pighindariogabriel relationshipbetweenchangesincorebodytemperatureinlambsandpostslaughtermuscleglycogencontentanddarkcutting AT brownw relationshipbetweenchangesincorebodytemperatureinlambsandpostslaughtermuscleglycogencontentanddarkcutting AT fergusondm relationshipbetweenchangesincorebodytemperatureinlambsandpostslaughtermuscleglycogencontentanddarkcutting AT fisherad relationshipbetweenchangesincorebodytemperatureinlambsandpostslaughtermuscleglycogencontentanddarkcutting AT warnerrd relationshipbetweenchangesincorebodytemperatureinlambsandpostslaughtermuscleglycogencontentanddarkcutting |