Bruised Tissue III. Some Factors Affecting Experimental Bruises

Hamdy, M. K.; Kunkle, L. E.; Rheins, Melvin S.; Deatherage, F. E.

doi:10.2527/jas1957.162496x

Cited by 17 publications

(13 citation statements)

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“…Bruises inflicted over the gluteus muscles of cows are deeper than those inflicted over the lumbo-dorsal fascia (Hamdy et al, 1957). Overall, the severity of a bruise depends greatly on the thickness and density of the affected tissue and its vascularity.…”

Section: Introductionmentioning

confidence: 99%

“…Rough estimates are provided by Gracey and Collins (1992), who reported that a bright red bruise is likely to be up to 10 h old, a dark red bruise is approximately 24 h old and a yellow bruise is more than 3 days old. Hamdy et al (1957) reported a different sequence of colour changes in cattle bruises: red colouration from 15 min to 2 days, green from days 3 to 4 and yellow and orange from days 4 to 6. McCausland and Dougherty (1978) found that a yellow colouration appeared by 48 h.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of bruises in carcasses of cows sourced from farms or from livestock markets

Strappini

Frankena

Metz

et al. 2012

Animal

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Bruises in cattle develop after the application of force, and they provide evidence for sub-optimal animal welfare. The aim of this study was to describe the gross characteristics of bruises in cows arriving at the slaughterhouse directly from farms or through the livestock market. The number of bruises and their distribution on the carcass as well as their severity, shape, size and colour were assessed post mortem in a slaughterhouse in Chile. A total of 258 cow carcasses were evaluated, and a total of 846 bruises were found on 243 of the carcasses. Cows that had passed through a livestock market (M-carcasses) had in total 563 bruises (mean 3.8 bruises/carcass, s.d. 2.0), whereas cows transported directly from farms (F-carcasses) had in total 283 bruises (mean 2.5 bruises/ carcass, s.d. 1.8). The backs of F-carcasses had twice as many bruises as M-carcasses (32.9% and 16.2%, respectively), whereas bruises in the rib area were more frequently observed in M-carcasses (13.1%) than in F-carcasses (8.1%). Superficial bruises (grade 1) were the most frequently observed (66.2% of all bruises). Regarding the size of the bruises, 64 (7.6%) were classified as large, 271 (32.0%) as medium and 511 (60.4%) as small. Irregularly shaped bruises were the most frequent (91.1%, n 5 771), followed by linear (3.8%, n 5 32), circular (3.1%, n 5 26) and tramline-shaped bruises (1.9%, n 5 16). The latter were noticed only in M-carcasses, which may indicate that these animals were beaten more frequently with sticks or other rod-shaped objects. Fresh, bright red-coloured bruises were found more frequently on all the animals (69.5% from farms and 70.5% from market) compared with bluish (29.7% and 29.3%, respectively) and yellow bruises (0.4% and 0.2%, respectively). The method of selling was significantly associated with the number of bruises on the carcass (P , 0.001) and the anatomical site (P , 0.05), but not with the severity, shape and colour of the bruises. Increased fat coverage reduced the severity of bruises (P , 0.001). This study shows that, in Chile, market animals have more bruises than those sourced directly from farms, and their distribution is different. More information about the causes of infliction may help reduce bruises and it may also improve their welfare. Further studies are required to elucidate whether the causes of the high bruising in the case of animals passing through markets are related only to extra handling (repeated loading, unloading, transportation, eventual mixing) or to the way of handling by personnel and inadequate design.Keywords: bruises, markets, farms, cattle, welfare ImplicationsBruises are subcutaneous lesions that become visible after the skin has been removed during the dressing of a carcass, and they are indicators of sub-optimal welfare conditions during the pre-slaughter period. Characteristics of bruises such as size, colour, shape and grade may provide information about the extent of sub-optimal welfare. In our study, we compared bruises on the carcasses of cows obtained from two type...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics of bruises in carcasses of cows sourced from farms or from livestock markets

Strappini

Frankena

Metz

et al. 2012

Animal

View full text Add to dashboard Cite

show abstract

“…The response of a tissue to a bruise-inducing event depends on the nature of the mechanical force applied and also on the anatomical location where the force is applied (Hamdy et al, 1957b). As a result, bruises may differ in their site, appearance, extension, shape and severity.…”

Section: Characteristics Of Bruisesmentioning

confidence: 99%

“…In the 1950s, Hamdy and co-workers collected evidence of biochemical and physical changes in bruised tissues, indicating that the estimation of the age of a bruise allows the identification of the place and time of livestock damage and provides information about the causes (Hamdy et al, 1957a and1957b). Since then, different methods have been employed to estimate the age of bruises in animals.…”

Section: Estimating Bruise Agementioning

confidence: 99%

“…Regarding the location of the bruises, Hamdy et al (1957b) studied the relationship between the force applied to inflict a bruise and the type of tissue involved in the bovine carcass. They observed that the bruises inflicted over the gluteus, triceps, biceps and trapezius muscles of the cows were deeper than those inflicted over the lumbodorsal fascia and the serratus muscle.…”

Section: Characteristics Of Bruisesmentioning

confidence: 99%

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Origin and assessment of bruises in beef cattle at slaughter

Strappini

Metz

Gallo

et al. 2009

Animal

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Studies of bruises, as detected on carcasses at the slaughterhouse, may provide useful information about the traumatic situations the animals endure during the pre-slaughter period. In this paper, we review scientific data on the prevalence, risk factors and estimation of the age of bruises in beef cattle. Risk factors such as animal characteristics, transport conditions, stocking density, livestock auction and handling of the animals are discussed. Investigation of the age of bruises could provide information on when in the meat chain bruises occur and, could help to pinpoint where preventive measures should be taken, from the stage of collecting the animals on the farm until slaughter. We review the methods available to assess the age of the bruises; data on human forensic research are also included. The feasibility to identify traumatic episodes during the pre-slaughter period, in order to improve animal welfare is discussed.

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The Welfare of Cattle at Slaughter

Grandin

2023

Animal Welfare

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Bruised Tissue III. Some Factors Affecting Experimental Bruises

Cited by 17 publications

References 0 publications

Characteristics of bruises in carcasses of cows sourced from farms or from livestock markets

Characteristics of bruises in carcasses of cows sourced from farms or from livestock markets

Origin and assessment of bruises in beef cattle at slaughter

The Welfare of Cattle at Slaughter

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