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dc.contributor.authorBouzraa, Said
dc.contributor.authorAgüera, Estrella I.
dc.contributor.authorRequena Domenech, Francisco
dc.contributor.authorRodríguez, Inmaculada
dc.contributor.authorSerrano, Salud
dc.date.accessioned2023-03-13T09:55:08Z
dc.date.available2023-03-13T09:55:08Z
dc.date.issued2023
dc.identifier.urihttp://hdl.handle.net/10396/24947
dc.description.abstractThe main objective of this research was to carry out a comparative study between different types of slaughter in beef cattle with and without stunning. In addition, the hygienic quality of the obtained meat was determined through microbiological analysis and the animal welfare at the time of slaughtering was assessed by means of physiological parameters. A total of 52 blood samples collected at the slaughterhouse during slaughter (10 for each type of slaughter: regular, halal, and halal with stunning; 10 at the time of resting; and 12 from rotating box slaughter) were analysed for physiological parameters indicating animal welfare status, namely, glucose, cortisol, lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, the meat from 30 of the above animals was analysed for aerobic mesophilic bacteria, enterobacteria and coliforms. Moreover, a radiological study of the possible skull damage due to the non-penetrative captive bolt used at the time of stunning in the halal rite slaughter was carried out. A significance difference (p < 0.05) in the microbiological counts per type of slaughter was observed. It was proven that the amounts of glucose, LDH, CK, and cortisol in plasma were influenced (p < 0.05) by the type of slaughter. The halal rite slaughter using stunning with a non-penetrative captive bolt resulted in the best hygienic quality of meat and obtained the lowest values for all animal welfare biomarkers.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceAnimals, 13(6), 1014 (2023)es_ES
dc.subjectStunninges_ES
dc.subjectBovine meates_ES
dc.subjectHalales_ES
dc.subjectMicrobiologyes_ES
dc.subjectCKes_ES
dc.subjectLDHes_ES
dc.subjectGlucosees_ES
dc.subjectCortisoles_ES
dc.titleInfluence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkerses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/ani13061014es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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