Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting

Autores
Pighin, Darío Gabriel; Brown, W.; Ferguson, D.M.; Fisher, A.D.; Warner, R.D.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Animal Production Science 54(4) : 459-463. (2014)
Materia
Cordero
Temperatura del Cuerpo
Sacrificio
Glicógeno
Corte
Lambs
Body Temperature
Slaughtering
Glycogen
Cutting
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/2400
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spelling Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cuttingPighin, Darío GabrielBrown, W.Ferguson, D.M.Fisher, A.D.Warner, R.D.CorderoTemperatura del CuerpoSacrificioGlicógenoCorteLambsBody TemperatureSlaughteringGlycogenCuttingPre-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 AlimentosFil: Pighin, Darí­o Gabriel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: 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; AustraliaFil: Warner, R.D. CSIRO Animal, Food and Health Sciences; Australia2018-05-15T15:30:02Z2018-05-15T15:30:02Z2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://www.publish.csiro.au/an/an12379http://hdl.handle.net/20.500.12123/24001836-09391836-5787https://doi.org/10.1071/AN12379Animal Production Science 54(4) : 459-463. (2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:13Zoai:localhost:20.500.12123/2400instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:17.517INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
Pighin, Darío Gabriel
Cordero
Temperatura del Cuerpo
Sacrificio
Glicógeno
Corte
Lambs
Body Temperature
Slaughtering
Glycogen
Cutting
title_short 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_sort Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
dc.creator.none.fl_str_mv Pighin, Darío Gabriel
Brown, W.
Ferguson, D.M.
Fisher, A.D.
Warner, R.D.
author Pighin, Darío Gabriel
author_facet Pighin, Darío Gabriel
Brown, W.
Ferguson, D.M.
Fisher, A.D.
Warner, R.D.
author_role author
author2 Brown, W.
Ferguson, D.M.
Fisher, A.D.
Warner, R.D.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cordero
Temperatura del Cuerpo
Sacrificio
Glicógeno
Corte
Lambs
Body Temperature
Slaughtering
Glycogen
Cutting
topic Cordero
Temperatura del Cuerpo
Sacrificio
Glicógeno
Corte
Lambs
Body Temperature
Slaughtering
Glycogen
Cutting
dc.description.none.fl_txt_mv 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
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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2018-05-15T15:30:02Z
2018-05-15T15:30:02Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
url http://www.publish.csiro.au/an/an12379
http://hdl.handle.net/20.500.12123/2400
https://doi.org/10.1071/AN12379
identifier_str_mv 1836-0939
1836-5787
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Animal Production Science 54(4) : 459-463. (2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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