000131401 001__ 131401
000131401 005__ 20240319080953.0
000131401 0247_ $$2doi$$a10.1016/j.livsci.2022.104904
000131401 0248_ $$2sideral$$a128442
000131401 037__ $$aART-2022-128442
000131401 041__ $$aeng
000131401 100__ $$aGuarnido-López, Pablo
000131401 245__ $$aSlaughtering of heifers in a local or an industrial abattoir: Animal welfare and meat quality consequences
000131401 260__ $$c2022
000131401 5060_ $$aAccess copy available to the general public$$fUnrestricted
000131401 5203_ $$aThe aim of the study was to compare stress response and meat quality related to two abattoirs types. Pirenaica heifers were slaughtered in a small-scale local abattoir (LOC, n=8) or in a large-scale industrial abattoir (IND, n=8). The two groups differed in terms of transport distance and duration, waiting time, stunning to slaughter time, facilities, handling and processing conditions. Blood parameters showed higher levels of glucose, neutrophil/lymphocyte ratio, and neutrophils in animals slaughtered at the IND compared to the LOC, but cortisol levels were high in both groups. Meat colour from the LOC treatment was lighter, less red, yellow and saturated and had a greater hue angle than the IND, but colour deterioration showed a similar trend. LOC samples had lower shear force values and better eating quality compared to IND samples at day 11 of ageing. This study shows that slaughtering animals in small abattoirs, located close to farms, may reduce animal stress compared to large-scale industrial abattoirs, but there is room for improvement in both systems. Consumers may be able to differentiate steak colour from the different slaughter systems and find the meat from local abattoir animals more palatable. Final pH is not thought to be the main contributor to the differences. © 2022
000131401 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000131401 590__ $$a1.8$$b2022
000131401 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b29 / 62 = 0.468$$c2022$$dQ2$$eT2
000131401 592__ $$a0.529$$b2022
000131401 593__ $$aVeterinary (miscellaneous)$$c2022$$dQ1
000131401 593__ $$aAnimal Science and Zoology$$c2022$$dQ2
000131401 594__ $$a3.6$$b2022
000131401 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000131401 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia Celia$$uUniversidad de Zaragoza
000131401 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000131401 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, Ana
000131401 700__ $$0(orcid)0000-0002-6106-2577$$aMaría, Gustavo Adolfo$$uUniversidad de Zaragoza
000131401 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, José Luis$$uUniversidad de Zaragoza
000131401 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000131401 773__ $$g259 (2022), 104904 [10 pp]$$pLivest. Sci.$$tLivestock Science$$x1871-1413
000131401 8564_ $$s1041666$$uhttps://zaguan.unizar.es/record/131401/files/texto_completo.pdf$$yVersión publicada
000131401 8564_ $$s1983405$$uhttps://zaguan.unizar.es/record/131401/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000131401 909CO $$ooai:zaguan.unizar.es:131401$$particulos$$pdriver
000131401 951__ $$a2024-03-18-13:14:25
000131401 980__ $$aARTICLE