Mounier L, Dubroeucq H, Andanson S, Veissier I
ENVL, Unité de zootechnie, 69280 Marcy L'Etoile, France.
J Anim Sci. 2006 Jun;84(6):1567-76. doi: 10.2527/2006.8461567x.
Animals are subjected to various events that cause physical exhaustion and psychological stress during transfer to slaughter. This can lead to defective meat quality. Some animals may be better able to withstand the stress of transfer, depending on their previous experience of transport and on their finishing conditions (mixing, farmers' attitudes). The objective of this study was to assess the impact of 1) the conditions of transfer to slaughter (including duration of the journey, waiting time at lairage, etc.); and 2) the bulls' previous history (including experience in transport, mixing during finishing, and the farmers' attitudes) on the reactions of bulls to transfer and on their meat quality. We conducted a survey in commercial conditions. The history of the bulls and the facilities on the farms were noted; farmers were questioned on their attitudes; the bulls' reactions to loading into and unloading from the truck were observed; journey-related data were collected; and cortisol concentration at slaughter and the pH of the LM and the rectus abdominis were measured. Our study confirmed that certain physical factors associated with transport can increase stress and limit the decline of meat pH. These factors include the absence of loading facilities on the farm, transport on a warm day, or a short waiting time at lairage. Social aspects also played a role; the presence of bulls from the same finishing group limited stress and improved the pH decline. Events and management before transfer were also of importance; the farmer awareness of the sensitivity of bulls to humans or to feeding schedules but the absence of a positive attitude toward close contacts with bulls were all likely to limit stress or its consequences on meat pH. Although these results need to be confirmed in controlled experiments, they suggest that good management of beef bulls before and during transfer is essential to meat quality.
在运往屠宰场的过程中，动物会遭遇各种导致身体疲劳和心理压力的事件。这可能会导致肉质缺陷。一些动物可能更能承受运输压力，这取决于它们先前的运输经历以及育肥条件（混群情况、养殖者的态度）。本研究的目的是评估：1）运往屠宰场的条件（包括行程时长、在牲畜栏的等待时间等）；2）公牛的过往经历（包括运输经验、育肥期间的混群情况以及养殖者的态度）对公牛运输反应及其肉质的影响。我们在商业环境中进行了一项调查。记录了公牛的过往经历和农场设施情况；询问了养殖者的态度；观察了公牛装车和卸车时的反应；收集了与行程相关的数据；并测量了屠宰时的皮质醇浓度以及腰大肌和腹直肌的pH值。我们的研究证实，与运输相关的某些物理因素会增加压力并限制肉品pH值的下降。这些因素包括农场缺乏装车设施、在温暖天气运输或在牲畜栏等待时间短。社会因素也起到了作用；来自同一育肥组的公牛的存在减轻了压力并改善了pH值下降情况。运输前的事件和管理也很重要；养殖者对公牛对人类或喂食时间表的敏感性有认识，但对与公牛密切接触缺乏积极态度，这些都可能会限制压力或其对肉品pH值的影响。尽管这些结果需要在对照实验中得到证实，但它们表明在运输前后对肉牛进行良好管理对肉质至关重要。
