2012
DOI: 10.1017/s1751731111001698
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Characteristics of bruises in carcasses of cows sourced from farms or from livestock markets

Abstract: 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 br… Show more

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Cited by 62 publications
(70 citation statements)
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“…As a bright red colour is characteristic of fresh bruises (Grandin 2000), the observation of bruises of this colour mainly, confirms that lesions were recent (less than 24 hours) and were most likely produced during the immediate pre-slaughter period, probably during transit, at unloading, during lairage or during handling at the slaughterhouse. This has been also found in cattle (Strappini et al 2012) and lambs (Tarumán and Gallo 2008).…”
Section: Carcass Indicatorssupporting
confidence: 64%
“…As a bright red colour is characteristic of fresh bruises (Grandin 2000), the observation of bruises of this colour mainly, confirms that lesions were recent (less than 24 hours) and were most likely produced during the immediate pre-slaughter period, probably during transit, at unloading, during lairage or during handling at the slaughterhouse. This has been also found in cattle (Strappini et al 2012) and lambs (Tarumán and Gallo 2008).…”
Section: Carcass Indicatorssupporting
confidence: 64%
“…Bruises were defined as lesions where tissues were crushed with the rupture of vascular supply and the accumulation of blood and serum (Chile INN, 2002). The carcass was virtually divided into various areas and the observer was instructed to record the number and the characteristics of the bruises: size, severity grade, shape and colour as defined in Strappini et al (2012). The head and the belly of the animal were excluded.…”
Section: Animalsmentioning
confidence: 99%
“…To distinguish between bmises inflicted at the farm and in the antemortem period, bruises were also classified by the age of infliction based on the color change, in terms of "red," corresponding to a fresh bruise (occurred within 10 h), and "dark" (occurred more than 24 h before) for an old bruise as described by Gracey and Collins (1992) and Strappini et al (2012). As there is evidence that the typical boar behavior is maintained until the second vaccine injection (Fàbrega et al, 2010), this measurement particularly provides indirect information on the difference in social behavior of boars before and after mixing before transport.…”
Section: Carcass Quality Measurementsmentioning
confidence: 99%