Cortisol Hormone Concentration and Meat Quality of Beef Cattle Stunned by Captive Bolt Stun Gun before Slaughtering

Maghfiroh, K; Latif, Hadri; Santoso, Koekoeh

doi:10.5398/medpet.2014.37.3.155

Cited by 5 publications

(3 citation statements)

References 22 publications

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“…In particular, plasma cortisol levels showed a similar trend in all three steps of our experimental study and this mirrors the results described in traditionally slaughtered animals after stunning [ 8 ]. Conversely, the average plasma cortisol values observed in this study were lower than those reported in the literature [ 28 , 29 ]. The plasma dopamine values of the calves slaughtered by traditional method, detected in steps 1 and 2, were slightly higher than the values observed in the animals slaughtered by the Jewish religious rite.…”

Section: Discussioncontrasting

confidence: 98%

Analysis of Stress Indicators for Evaluation of Animal Welfare and Meat Quality in Traditional and Jewish Slaughtering

Bozzo

Barrasso

Marchetti

et al. 2018

Animals

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Simple SummaryCortisol and catecholamines (dopamine, norepinephrine and epinephrine) are released in response to stress and directly stimulate glycogen mobilization, thus influencing meat acidification. The aim of the study was to estimate and compare these stress indicators to evaluate the welfare of beef cattle, subjected to either traditional slaughtering (with stunning) or to slaughtering with religious Jewish rite (without stunning). Significant differences in plasma cortisol and catecholamine levels were observed during exsanguination by monitoring animals in the pre-slaughtering (before and after transportation) and slaughtering phases. Cortisol, dopamine and norepinephrine, but not epinephrine, were markedly higher in the animals slaughtered by the religious rite. Pursuing animal welfare in the religious slaughtering procedures could produce advantages in terms of hygiene, organoleptic quality and shelf life of meat.AbstractSixty Charolais male beef cattle of eight months of age were divided into two groups according to the slaughtering method, i.e., traditional or Kosher (religious Jewish rite). The aim of the study was to detect and compare the plasma concentrations of cortisol and catecholamines (dopamine, norepinephrine and epinephrine), by Elisa and HPLC test. These four stress indicators were evaluated during three different stages of each animal productive life: on the farm (step 1), after transportation (step 2) and during bleeding (step 3). The patterns of the parameters measured were similar and, interestingly, revealed significant changes throughout the three steps considered. The greatest variation between the two methods of slaughtering was observed in step 3, where we found a statistically significant difference with all the parameters except epinephrine. In the animals slaughtered by the religious rite, cortisol, dopamine, norepinephrine and epinephrine were 68.70 ± 30.61 nmol/L; 868.43 ± 508.52 ng/L; 3776.20 ± 1918.44 ng/L; and 4352.20 ± 3730.15 ng/L, respectively, versus 45.08 ± 14.15 nmol/L; 513.87 ± 286.32 ng/L; 3425.57 ± 1777.39 ng/L; and 3279.97 ± 1954.53 ng/L, respectively, in the other animals. This suggests that the animals slaughtered by the Kosher rite are subjected to higher stress conditions at the exsanguination phase. The animals slaughtered by the religious Jewish rite showed lower cortisol and catecholamine levels on the farm (step 1) and after transportation to the slaughterhouse (step 2). This was likely because the animals selected at the end of step 1 by the Rabbis for the religious rite are usually the most docile and gentle.

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Section: Discussioncontrasting

confidence: 98%

Analysis of Stress Indicators for Evaluation of Animal Welfare and Meat Quality in Traditional and Jewish Slaughtering

Bozzo

Barrasso

Marchetti

et al. 2018

Animals

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“…The lack of a head restraint results in a low SP accuracy, thus increasing the risk of stunning failure because the cattle head can still move freely to avoid stunning (Von Wenzlawowicz et al, 2012), causing the stunner-man to take longer time to perform the stunning. Poor handling when animals enter the restraining box and the time frame of the stunning action can have different effects on the psychological status of the animal in relation to stress-related hormone assessments (Khan et al, 2018. Maghfiroh et al, 2014Zulkifli et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Bleeding Time and False Aneurysm Incidence on Cattle Slaughtering Using Non-Penetrative Pre-Slaughter Stunning in Indonesia

Supratikno

Setijanto

Nuraini³

et al. 2022

Trop. Anim. Sci. J.

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The use of non-penetrating pre-slaughter stunning (NPPSS) in ruminants remains a contentious issue in Indonesia since it is thought to interfere with the bleeding. This paper evaluated the bleeding time (BT), incidence of the false aneurysm (FA), and factors influencing these parameters in 460 NPPSS and 50 non-NPPSS slaughters in Indonesia. In this research, bodyweight, neck skin fold, sex, incisors condition, stunner strength, door closed-final stunning interval, number of shots, stunning success rate (SSR), stunning final-slaughter interval, broken skull, shooting placement, stunner-men and slaughtermen competencies, incision direction, incision location, BT, and FA were assessed for NPPSS slaughter. The same parameters were also assessed for non-NPPSS except the stunning parameter. The results showed that the BT of the non-NPPSS slaughters (187±47.37 seconds) was faster than that of the NPPSS slaughters, with the BT for the NPPSS dependent upon the level of unconsciousness. The longest BT was found in fully unconscious cattle shot once (304.32±69.76 seconds). The risk of FA incidence in non-NPPSS cattle was higher than in the NPPSS cattle. The FA incidence was 2.64 times higher in non-NPPSS cattle than in unconscious NPPSS cattle. The BT of non-NPPSS cattle was affected by FA, whereas the NPPSS cattle were affected by SSR, number of shots, broken skull, and FA incidence. The primary influence factor of FA in non-NPPSS cattle was incision location, whereas the NPPSS cattle were DCFS, incision location, and incision direction. Based on the results of this study, it can be concluded that the use of NPPSS prolongs BT and reduces the risk of FA in the slaughter of Australian Brahman cross cattle.

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“…Dokmanović et al [38] correlated different categories of animal stresses, meat quality, and carcass quality characteristics in pigs and found that cortisol affected the carcass quality. High cortisol values in beef cattle resulted in high pH but cooking loss values were still within the normal range [39]. After arrival at the slaughterhouse, two important factors that may affect the level of stress in pigs and consequently pork quality, are lairage time and handling procedure immediately prior to slaughter [40].…”

Section: Stress Factors That Affect Meat Qualitymentioning

confidence: 99%

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2018

JAST-B

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The objective of this review was to address the stress effects on meat quality considering the main attributes that involve meat quality. Animal protein production has been increasing with global demand for meat with meat quality a major concern, especially for more demanding consumers who are looking for quality products to meet their needs. The quality of the meat is the result of what happened to the animal throughout the production chain, that is, good rearing conditions result in a better meat quality. Different types of stress can be harmful to animals due to inadequate or improper animal handling on farms, inadequate transport conditions, poorly maintained trucks and roads, and conditions that agitate animals can lead to bruising, thermal stress. The stress in animals occurs when they are in adverse conditions and can significantly compromise meat quality loss. As an example, stress can significantly affect meat quality parameters as drip loss (DL), meat color, change ultimate pH and cause meat anomalies. Among the main parameters of evaluation used for meat quality are color, characterized by luminosity (L*, a*, b*), lipid and protein oxidation, pH, water holding capacity (WHC) and softness. Producing and processing high-quality meat is a challenge since it is necessary to apply methods that promote comfort in a complete sense, in a way that minimizes inducing significant stress. Based on the results presented it is remarkable that stress alters the meat quality, compromising the main attributes that involve it, like color, pH, WHC, Warner-Bratzler shear force (WBSF), lipid oxidation, among others andis necessary to avoid or reduce stress caused during the production of the animals to ensure a high-quality meat, resulting in greater profitability for the producer.

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Cortisol Hormone Concentration and Meat Quality of Beef Cattle Stunned by Captive Bolt Stun Gun before Slaughtering

Cited by 5 publications

References 22 publications

Analysis of Stress Indicators for Evaluation of Animal Welfare and Meat Quality in Traditional and Jewish Slaughtering

Analysis of Stress Indicators for Evaluation of Animal Welfare and Meat Quality in Traditional and Jewish Slaughtering

Bleeding Time and False Aneurysm Incidence on Cattle Slaughtering Using Non-Penetrative Pre-Slaughter Stunning in Indonesia

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