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Effects of transport and lairage time on some blood constituents of Friesian-cross steers in Chile
Authors:N Tadich  C Gallo  M Schwerter
Institution:a Instituto de Ciencias Clínicas, Fac. de Ciencias Veterinarias, Universidad Austral de Chile, Casilla 567, Valdivia, Chile
b Instituto de Ciencia y Tecnología de Carnes, Fac. de Ciencias Veterinarias, Universidad Austral de Chile, Chile
c Instituto de Medicina Preventiva Veterinaria, Fac. de Ciencias Veterinarias, Universidad Austral de Chile, Chile
Abstract:The objective of this study was to determine the effect of two transport journeys (3 and 16 h) and four lairage times at the abattoir (3, 6, 12 and 24 h) on some stress indicators in steers to validate the current Chilean legislation of a minimum lairage period of 12 h for cattle arriving at abattoirs.The study was carried out twice, 80 steers in the winter and 80 in the summer of 1999. Forty steers were transported for 3 h and 40 for 16 h. At arrival in the slaughterhouse, the 40 transported steers were randomly divided in four lairage groups. Blood samples were collected before loading at arrival at the slaughterhouse and at slaughter during exsanguination.Mixed models were used to determine the associations between the stress indicators and the independent variables while correcting for the repeated observations on animals. Lairage increased plasma cortisol and PCV values independent of the transport duration. Glucose concentrations in steers transported for 16 h further increased after 3 and 6 h of lairage but decreased after 12 and 24 h of lairage. In steers transported for 3 h, glucose concentrations only increased after 24 h of lairage. After 24 h of lairage, the steers transported for 16 h had increased βHB concentrations compared with those transported for 3 h. Plasma CK activity was increased in steers after transport but was not affected by lairage. The study shows that there is no beneficial effect on the welfare of the animals by a long lairage time at the abattoir.
Keywords:Steers  Lairage  Stress  Blood constituents
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