Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing

While veterinarians are instrumental to the welfare of calves (Bos taurus), limited knowledge exists concerning veterinary perceptions towards perioperative pain management in calves. As a part of a larger, nationwide study investigating the perceptions of veterinarians towards calf welfare, the current work sought to quantify veterinary perceptions towards perioperative pain management, including barriers to its use, and investigate demographic influences affecting those perceptions. An electronic mixed-methods survey was completed by 104 veterinarians registered with the Veterinary Council of New Zealand. The current work revealed that most veterinarians considered a multimodal approach as the most effective method for ameliorating perioperative pain in calves, rejected the practice of differential treatment based on developmental age, and perceived that postprocedural pain persists beyond 24 h for the majority of procedures included in the survey. Despite this, veterinarians identified certain barriers that may inhibit the provision of pain mitigation on-farm, including costs, inadequate recognition of pain, and ingrained farming practices. Certain demographic effects were found to influence perceptions towards perioperative pain management, including gender, the number of years since graduation, and species emphasis. Nevertheless, the current work demonstrated considerable support among veterinarians to improve pain management protocols during routine husbandry procedures. The asymmetries that exist between the current minimum provisions of perioperative pain management and veterinary perspectives suggest that substantive improvements are necessary in order to reconcile New Zealand’s existing regulatory regime with developments in scientific knowledge.

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CRC 'Regional Combinations' project — effects of genetics and growth paths on beef production and meat quality: experimental design, methods and measurements.

Australian Journal of Experimental Agriculture ◽

10.1071/ea05061 ◽

2005 ◽

Vol 45 (8) ◽

pp. 959 ◽

Cited By ~ 15

Author(s):

W. A. McKiernan ◽

J. F. Wilkins ◽

S. A. Barwick ◽

G. D. Tudor ◽

B. L. McIntyre ◽

...

Keyword(s):

Meat Quality ◽

Bos Taurus ◽

Experimental Designs ◽

Research Centre ◽

Eating Quality ◽

Beef Production ◽

Cooperative Research ◽

Beef Quality ◽

Genetic Potential ◽

And Storage

As a component of the second term of the Cooperative Research Centre (CRC) for Cattle and Beef Quality, a project to further test and validate the effects of varying nutritional growth paths pre-finishing and slaughter on cattle of varying genetic potential for meat yield and eating quality was designed and implemented. This project, ‘Regional Combinations’, was a multi-site experiment, using Bos taurus cattle generated at 4 locations across southern Australia. The design of imposing different growth paths between weaning and finishing on cattle with specific genetic potential is common across sites. Treatment and interaction effects on beef production and meat quality were examined within and across sites. This paper describes the experimental designs, generation of experimental cattle at the various sites and the measurements, collection and storage of the data for multi-site analyses.

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Molecular characterization, expression profiles, and analysis of Qinchuan cattle SIRT1 gene association with meat quality and body measurement traits (Bos taurus)

Molecular Biology Reports ◽

10.1007/s11033-014-3393-1 ◽

2014 ◽

Vol 41 (8) ◽

pp. 5237-5246 ◽

Cited By ~ 12

Author(s):

Linsheng Gui ◽

Hongbao Wang ◽

Shengjuan Wei ◽

Yaran Zhang ◽

Linsen Zan

Keyword(s):

Molecular Characterization ◽

Meat Quality ◽

Bos Taurus ◽

Expression Profiles ◽

Body Measurement ◽

Qinchuan Cattle ◽

Gene Association ◽

Body Measurement Traits ◽

Sirt1 Gene

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Pig Meat Quality as Affected by Genetics and Production Systems

Outlook on Agriculture ◽

10.1177/003072709502400105 ◽

1995 ◽

Vol 24 (1) ◽

pp. 17-22 ◽

Cited By ~ 2

Author(s):

M. Ellis ◽

F.K. Mckeith

Keyword(s):

Meat Quality ◽

Production Systems ◽

Water Holding Capacity ◽

Eating Quality ◽

High Quality ◽

Pig Production ◽

Pig Meat ◽

On Farm ◽

To Receive ◽

Water Holding

The efficiency of pig production has increased considerably in recent years, but the improvement of meat quality has only recently begun to receive attention. Closer links between the producers and marketers of pigs are now resulting in a clearer understanding of the factors that lead to meat of high quality. Here, some of the major on-farm influences on meat quality are described, focussing on meat colour, water-holding capacity and eating quality.

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Infrared thermography reveals surface body temperature changes during proestrus and estrus reproductive phases in Gyr heifers (Bos taurus indicus)

Journal of Thermal Biology ◽

10.1016/j.jtherbio.2020.102662 ◽

2020 ◽

Vol 92 ◽

pp. 102662

Author(s):

Rogério R. Vicentini ◽

Yuri R. Montanholi ◽

Renata Veroneze ◽

André P. Oliveira ◽

Maria L.P. Lima ◽

...

Keyword(s):

Body Temperature ◽

Infrared Thermography ◽

Bos Taurus ◽

Temperature Changes ◽

Bos Taurus Indicus ◽

Reproductive Phases

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Identification of Possible Pre-Slaughter Indicators to Predict Stress and Meat Quality: A Study on Heavy Pigs

Animals ◽

10.3390/ani10060945 ◽

2020 ◽

Vol 10 (6) ◽

pp. 945 ◽

Cited By ~ 1

Author(s):

Luca Sardi ◽

Alessandro Gastaldo ◽

Marzia Borciani ◽

Andrea Bertolini ◽

Valeria Musi ◽

...

Keyword(s):

Meat Quality ◽

Blood Parameters ◽

Vehicle Speed ◽

Lower Stress ◽

Instrumental Color ◽

Meat Samples ◽

Welfare Index ◽

On Farm ◽

Water Holding ◽

Quality Variation

This study aimed at identifying possible pre-slaughter indicators and/or indexes to be used to predict pig stress response and meat quality variation. Data were collected on 44 shipments (loads) of Italian heavy pigs. For each shipment, several pre-slaughter parameters were recorded on farm, during transport, and at the slaughterhouse. Blood and meat samples were taken from 10 pigs from every of the 44 loads included in the study (N = 440). Blood samples were used to assess cortisol and creatine kinase levels, whereas meat samples were used to assess meat quality (pH, instrumental color, tenderness, water-holding capacity, and sensory analysis). Cluster analysis of blood parameters allowed the categorization of the shipments into two main clusters: Lower Stress (LS) and Higher Stress (HS). The variables/indexes statistically differing between the two clusters were: average vehicle speed during transport, welfare index at slaughter (i.e., “slaughter score”), overall transport and slaughter welfare index (TSWI), distance travelled, and behaviors (slips, falls, overlaps) during unloading, which appeared to be the best descriptors of the welfare conditions experienced by Italian heavy pigs during pre-slaughter handling. No consistent effects of the stress level experienced on meat quality was detected, which warrants the need for further studies conducted under more variable pre-slaughter conditions, with the aim of simplifying and improving the TSWI.

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Physicochemical properties of meat from Bos taurus and Bos indicus

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982011000600013 ◽

2011 ◽

Vol 40 (6) ◽

pp. 1250-1259 ◽

Cited By ~ 15

Author(s):

Maria Cristina Bressan ◽

Erika Cristina Rodrigues ◽

Lizandra Vercezi Rossato ◽

Eduardo Mendes Ramos ◽

Luis Telo da Gama

Keyword(s):

Physicochemical Properties ◽

Meat Quality ◽

Shear Force ◽

Positive Relationship ◽

Bos Taurus ◽

Bos Indicus ◽

Post Mortem ◽

Fresh Meat ◽

Lower Shear ◽

Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

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Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

Australian Journal of Experimental Agriculture ◽

10.1071/ea08193 ◽

2008 ◽

Vol 48 (11) ◽

pp. 1434 ◽

Cited By ~ 9

Author(s):

J. M. Thompson ◽

R. Polkinghorne ◽

M. Porter ◽

H. M. Burrow ◽

R. A. Hunter ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Bos Taurus ◽

Bos Indicus ◽

Meat Tenderness ◽

Sensory Testing ◽

Anterior Portion ◽

End Points ◽

Longissimus Lumborum ◽

Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

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A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Animal Science ◽

10.1017/s0003356100001458 ◽

1983 ◽

Vol 37 (1) ◽

pp. 1-9 ◽

Cited By ~ 16

Author(s):

M. Ellis ◽

W. C. Smith ◽

J. B. K. Clark ◽

N. Innes

Keyword(s):

Weight Loss ◽

Meat Quality ◽

Live Weight ◽

Quality Characteristics ◽

Skin Damage ◽

Weight Losses ◽

Farm Performance ◽

In Transit ◽

On Farm

ABSTRACTA total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

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