000150133 001__ 150133
000150133 005__ 20251017144635.0
000150133 0247_ $$2doi$$a10.1016/j.meatsci.2016.10.003
000150133 0248_ $$2sideral$$a134018
000150133 037__ $$aART-2017-134018
000150133 041__ $$aeng
000150133 100__ $$aRomero, M.H.
000150133 245__ $$aConventional versus modern abattoirs in Colombia: impacts on welfare indicators and risk factors for high muscle pH in commercial Zebu young bulls
000150133 260__ $$c2017
000150133 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150133 5203_ $$aThe 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, β-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.
000150133 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000150133 590__ $$a2.821$$b2017
000150133 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 133 = 0.256$$c2017$$dQ2$$eT1
000150133 592__ $$a1.643$$b2017
000150133 593__ $$aFood Science$$c2017$$dQ1
000150133 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000150133 700__ $$aUribe-Velásquez, L.F.
000150133 700__ $$aSánchez, J.A.
000150133 700__ $$aRayas-Amor, A.A.
000150133 700__ $$0(orcid)0000-0002-6848-1010$$aMiranda-de la Lama, G.C.
000150133 773__ $$g123 (2017), 173-181$$pMeat sci.$$tMeat Science$$x0309-1740
000150133 8564_ $$s870811$$uhttps://zaguan.unizar.es/record/150133/files/texto_completo.pdf$$yPostprint
000150133 8564_ $$s858138$$uhttps://zaguan.unizar.es/record/150133/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000150133 909CO $$ooai:zaguan.unizar.es:150133$$particulos$$pdriver
000150133 951__ $$a2025-10-17-14:28:46
000150133 980__ $$aARTICLE