OIE Training The –Trainer’s Workshop · OIE Training –The –Trainer’s Workshop Animal...
Transcript of OIE Training The –Trainer’s Workshop · OIE Training –The –Trainer’s Workshop Animal...
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OIE Training – The – Trainer’s WorkshopAnimal Welfare conditions during long distance
transport by land(chapter 7.3 of the OIE terrestrial Animal Health Code)
Trainer:
SESSION I
9. ANIMAL WELFARE AND MEAT QUALITY
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MEAT QUALITY
GENETICS NUTRITION
HEALTH
ANIMAL WELFARE
POST MORTEM
MEAT
QUALITY
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ANIMAL WELFARE AND MEAT QUALITY
After stunning and bleeding of the animal, muscles do not
suddenly terminate all their living functions and become
meat.
A number physical and chemical changes take place over a
period of several hours or even days in the process of
conversion of muscles to the product called “meat”.
It is a gradual degradative process.
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CONVERSION OF MUSCLES TO MEAT
• An important part of a muscle is glycogen which belongs to biochemical group of sugars and it is a source of energy
• After death of an animal glycogen is metabolised into lactic acid which “digests” or “converts” muscles into the product we call “meat”.
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CONVERSION OF MUSCLES TO MEAT
During the 24 hours after death
of an animal the following
occurs:
- breaking up of the glycogen
to the lactic acid
- Increasing acidity of the
muscles from pH 7 to pH 5.6
- Changing of colour of the
muscles to bright red
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ANIMAL WELFARE AND MEAT QUALITY
Transport is stressful for farm animals:
- altered normal routine of feeding and drinking
and resting
- novel environments,
- sometimes mixed with unfamiliar animals
- closely confined
- noise and vibration
- possibly extreme temperatures
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ANIMAL WELFARE AND MEAT QUALITY
• Acute stress
intensive and short term
(panic, rough handling etc..)
• Chronic stress
long term
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CHRONIC STRESS AND MEAT QUALITY
In situations where, before stunning and slaughter,
animals are exposed to long term chronic stress:
• physical - long distance transport
• physiological – hunger and thirst
• behavioural - constant fights between mixed
• or by combination all above
glycogen in animal body is dramatically decreasing and
results in biochemical changes of the meat.
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DFD – DRY FIRM DARK MEAT• Insufficient level of glycogen
(decreased by 70%) causes:
- Insufficient level of lactic acid
- Acidity changes
- Insufficient amount of glycogen –“sugar” results in low lactate and low growth of useful lactobacilli
- Free niche supports increased growth of putrid or putrescentbacteria utilising meat protein for their growth
- Formation of DRY FIRM and DARK meat – DFD meat
Due to poor shelf life and eating quality DFD meat is always used as to processed products
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DFD MEAT Colour Glycogen
(in time of slaughter)
Glycogen24 h. after slaughter
Production of
Lactic acid
pH
Normal 1,0% 0,1% high 5,6
Dark DFD 0,3 % 0,1% low 6,0 - 6,5
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A
B
C C
A
B
C C
Brazilian research - Tseimazides, (2007)
5.30
5.40
5.50
5.60
5.70
5.80
5.90
6.00
1
2
3
4
Series1 Series2
CHANGE IN MEAT pH RELATIVE TO THE
DISTANCE CATTLE ARE TRANSPORTED
pH
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Tseimazides, (2007)
5.6
5.7
5.8
5.9
1 2
Series1 Series2
RESULTS OF TRAINING OF DRIVERS
pH
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MIXING OF ANIMALS AND MEAT
QUALITY
Fariss 1988
0
10
20
30
40
50
60
1 2
Series1 Series2
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OTHER EFFECTS OF TRANSPORT &
HANDLING
Handling of animals to:
• assemble them,
• move them,
• load them, then
• unload them for moving from/to feedlots, holding pens,
markets and to lairage and slaughter
exposes animals to many opportunities for bumping
fighting and bruising.
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POSSIBLE CAUSES:
1. Unsuitable facilities
• Poor floors
• Steep ramps
• Sharp corners
• Narrow races and gateways
2. Poor handling
• Beating animals
• Rushing animals
• Mixing different groups, sizes and sexes
3. Poor Transport Practices
• Inappropriate driving (Michael Schumaker!)
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ECONOMICAL LOSSES
Foto: Osmar Dalla Costa
DIRECT LOSSESBRUISES AND FRACTURES
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Fotos: Osmar Dalla Costa
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Fotos: Osmar Dalla Costa
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Fotos: Osmar Dalla Costa
Injury caused by the gap
between the ramp and the
truck.
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SOURCE: National Pork Producers Council (USA).
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Foto: Osmar Dalla Costa
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DIRECT LOSSES
DEAD on ARRIVAL (DOA)
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VIDEO RECAPITULATION
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FOR ANIMALS IT IS NOT IMPORTANT WHAT YOU THINK BUT WHAT YOU DO
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Thank you for your attention