Bem-estar animal no manejo pré-abate de bovinos e alterações da carne

• Autor(a) principal: Leite, Claudesina Rodrigues
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/12976; https://doi.org/10.14393/ufu.di.2010.04
• topic: Carne bovina - qualidade; Bovino - carcaças; Abate; Carcaça bovinas; Insensibilização; Qualidade da carne; Beef carcass; Meat quality; Slaughter; Stunning; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA

The aim of this study was to verify the handling of 160 cows in a slaughterhouse of Triangulo Mineiro MG. The handling was related to the parameters of animal welfare and its effects on the stunning, bleeding and pH 24 hours. It was observed the conduct of animals in the slaughterhouse, since the corrals until stunning boxing, stunning of cattle and, on the bleed rail, the efficiency of stunning and the mensuration of pH of the carcasses 24 hours after slaughter. Slips reached 25, 0% and falls reached 5, 0%. The vocalizations presented 25, 0%. The use of electric prod represented a serious problem in the handling of cattle, with values of 100, 0%. About the parameter with a stunning shot, the data alternated from 32 to 36 animals (80, 0% to 90, 0%), except for one lot, which did not show effectiveness of stunning, because they all received more than one shot, emphasizing a defect in the equipment. Stunned cattle alternated from 32 to 40 animals (77, 5% to 100, 0%). About the criteria to determine the stunning, the reflection of posture correction was the most observed signal. There was no variation (P>0, 05) among the animals in the study to the interval of stunning and bleeding. The time of bleeding alternated (P<0, 05), but in the minimum time recommended, except a lot that had less time. pH means 24 hours in three lots did not alternate (P<0,05), however the values were intermediate, a lot had average values above 6,0. The failures in the handling of animals by the employees, the lack of equipment maintenance and poor supervisions let problems in the animal welfare and changes in the meat.