Avances recientes en el estudio de factores de estrés prefaenado sobre la calidad de la carne bovina, aviar y porcina

Francisco Javier  Irreño-Barrera; Neila Sofía  Escorcia-Álvarez; Gary Mauricio  Navarro-Gómez; Laura  Muñoz-Salinas; Juan Carlos  Navas-Rodriguez; Aníbal  Domínguez-Odio; Daniel Leonardo  Cala-Delgado

doi:10.17268/sci.agropecu.2022.023

Authors

Francisco Javier Irreño-Barrera Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia.
Neila Sofía Escorcia-Álvarez Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia.
Gary Mauricio Navarro-Gómez Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia.
Laura Muñoz-Salinas Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia.
Juan Carlos Navas-Rodriguez Facultad de Medicina Veterinaria y Zootecnia, Universidad Cooperativa de Colombia.
Aníbal Domínguez-Odio Dirección de Ciencia e Innovación. Grupo Empresarial LABIOFAM. Avenida Independencia km 16 ½, Boyeros, La Habana.
Daniel Leonardo Cala-Delgado Animal Science Research Group, Universidad Cooperativa de Colombia, sede Bucaramanga. Carrera 33 N°. 30ª-05 (4.162,49 km) 68000, Bucaramanga.

DOI:

https://doi.org/10.17268/sci.agropecu.2022.023

Keywords:

Animal welfare, stress, pre-slaughter, meat quality, biomarkers

Abstract

Stress in the pre-slaughter stage is a critical period in the production chain because it causes losses in animal live weight, affects carcass yield and quality, and leads to a loss of animal welfare due to an alteration in the homeostasis of the organism as a result of exposure to stressful situations. This review identifies and describes the stressors that have been reported in the last 5 years as the main causes of meat quality deterioration, including animal handling activities by farm or plant personnel (transport, loading and unloading, in the slaughter plant), environmental conditions (temperature, vibrations), waiting time prior to slaughter and mixing of lots, water and food fasting period, and fatigue states, as well as the biomarkers routinely used for the study of conditions associated with stress. Although research on the subject is abundant, the biochemical mechanisms involved in obtaining certain organoleptic characteristics of meat with respect to stress levels and the individual variations observable in different groups of animals are still not completely clear, and more research is needed on stress biomarkers that allow a more specific, effective and non-invasive identification and measurement.

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