Effects of Stocking Density of Lambs on Biochemical Stress Parameters and Meat Quality Related to Commercial Transportation

Abstract

the aim of this study was to evaluate the effects of stocking density (0.20 and 0.27 m 2 /lamb) during transportation on certain biochemical stress parameters and meat quality characteristics of fiftyfive Karayaka lambs divided into two groups. The front compartment of the trailer was loaded at high stocking density (hd: 0.20 m 2 /lamb; n=33) and the remainder was loaded at low stocking density (ld: 0.27 m 2 /lamb; n=22). the distance was approximately 130 km and duration was 2 h 15 min. blood samples were taken just before and just after transportation. glucose (p<0.001), lactate (p<0.001), cortisol (p<0.01), creatine kinase (ck) (p<0.01), lactate dehydrogenase (ldh) (P<0.01) and alanine aminotransferase (ALT) (P<0.05) levels were significantly higher in lambs of the hd group than in the ld group. the effects of stocking density on ph, proportion of expressed juice, cooking loss, Warner-Bratzler shear force value and meat colour parameters were not significant (P>0.05). Transportation with a stocking density of 0.20 m 2 /lamb resulted in higher stress responses in lambs compared with a stocking density of 0.27 m 2 /lamb. however, increased stress in the hd group did not lead to any adverse effects on meat quality characteristics. in the determination of stocking density, a compromise that gives animal welfare and commercial objectives equal status would improve the current situation.

Effect of space allowance during transport and fasting or non-fasting during lairage on carcass contamination and meat traits in Merino lamb

“…In the present study, space allowance did not affect pH. Our results are consistent with the reports by De la Fuente et al (2010) and Teke et al (2014) in lambs transported at different stocking densities. On the other hand, lairage allows animals to recover from the stress of transport and unloading, and consequently to improve meat quality (Rabaste et al, 2007).…”

“…In spite of the differences observed on ultimate pH values in the current study, meat samples showed similar SF values. Similar findings were found by De la Fuente et al (2010) or Teke et al (2014), in suckling and light lambs respectively, who found no significant effect of stocking density on SF values. Liste et al (2011) did not find any effect of treatment before slaughter (with or without lairage) on textural variables.…”

Correlation between pre and post-slaughter physiological parameters in lambs

“…The authors reported that plasma glucose can increase about 2 times the normal levels in exercised animals when compared to idle animals. Teke et al (2014) observed the effect of density levels on glycemia after transporting animals from a low-density flock (0.27 m²/lamb) and obtained lower glucose levels when compared to animals submitted to a high density (0.20 m²/lamb). Similarly, Cozar et al (2016) found that animals under a density of 0.30 m²/lamb had the highest glycemic values before transportation, but after transportation they obtained the lowest glucose values, demonstrating that they used more of their energy sources to adapt.…”

“…Lactic acid levels can be used to indicate the occurrence of stress in ruminants (Maiorano et al, 2016;Miranda-de la lama et al, 2010). Teke, Ekiz, Akdag, Ugurlu, Gulay & Senturk (2014) observed the effects of different densities on transport (0.20 and 0.27 m²/lamb), reporting significantly higher values for lactic acid levels in lambs under higher density after transport (3.27 mmol/L versus 2.82 mmol/L). In contrast, Cozar, Rodriguez, Garijo, Calvo & Vergara (2016) found no significant variations of this parameter in Merino lambs transported in densities between 0.16-0.30 m2/animal (2.55 mmol/L and 2.22 mmol/L, respectively).…”

Kasaplık Sığırlarda Bazı Kesim Öncesi Stress Faktörlerinin Et Kalite Özelliklerine Etkileri

“…Nakil işlemi çok uygun koşullarda yapılsa bile önemli bir stres kaynağıdır ve et kalitesini etkileyen önemli (14,38,41). Nakil 8 saatten daha fazla sürecek olursa et kalitesi, hayvan refahı ve aynı zamanda üreticinin geliri ciddi şekilde azalabilmektedir (37).…”