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

Autores

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

Palavras-chave:

bienestar animal, estrés, prefaenado, calidad de la carne, biomarcadores

Resumo

El estrés en la etapa de prefaenado es un periodo crítico dentro de la cadena productiva al provocar pérdidas en el peso vivo del animal, afectaciones en el rendimiento y calidad de la canal y pérdida del bienestar animal debido a una alteración de homeóstasis del organismo por la exposición a situaciones estresantes. En la presente revisión se identifican y describen los factores estresores que se han reportado en los últimos 5 años como principales causas de deterioro de la calidad de la carne entre los cuales se incluyen actividades de manejo de los animales por parte del personal de granja o planta (transporte, carga y descarga, en planta de sacrificio), condiciones ambientales (temperatura, vibraciones), tiempo de espera previo al sacrificio y mezcla de lotes, periodo de ayuno de agua y comida, y estados de fatiga, así como los biomarcadores usados rutinariamente para el estudio de condiciones asociadas al estrés. Aunque las investigaciones sobre el tema son abundantes, aún no es totalmente claro los mecanismos bioquímicos involucrados en la obtención de ciertas características organolépticas de la carne con respecto a niveles de estrés y las variaciones individuales observables en diferentes grupos de animales, así mismo, se requiere mayor investigación en los biomarcadores de estrés que permitan una identificación y medición más específica, efectiva y no invasiva.

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