The influence of farmers' behavior on calves' reactions to transport and quality of veal meat.
The influence of farmers' behavior on calves' reactions to transport and quality of veal meat.
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农民行为对小牛运输反应和小牛肉质量的影响。
DOI：
10.2527/2001.793642x
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发表时间：
2001
影响因子：
3.3
通讯作者：
Isabelle Veissier
中科院分区：
文献类型：
--
作者：
B. J. Lensink;Xavier Fernandez;Giulio Cozzi;L. Florand;Isabelle Veissier
农民对小牛肉的行为，小牛的反应处理和运输，小牛肉的肉质之间的关系进行了评估。根据先前观察到的农民对小牛的行为，选择了两组10个小牛肉单位：一组由对小牛表现出主要“积极”行为的农民组成，另一组农民表现出主要“消极”行为。观察小牛对该单位人员的反应，并将每个小牛肉单位20头小牛直接运输至屠宰场或进行额外运输，包括额外装卸的20分钟补充运输。观察将小牛装载到卡车上所需的努力及其在装载过程中的行为。在装载和卸载期间，以及在屠宰场的畜栏期间，记录了潜在的创伤事件（跌倒、撞击结构、滑倒），并进行了心率和皮质醇测量。尸体的重量，颜色，构象，pH值和瘀伤水平进行了评价。从胸最长肌中提取肉样品进行物理、化学和感官分析。来自“积极行为”单元的小牛对小牛肉单元的人表现出更少的恐惧反应，需要更少的努力被装载到卡车上，在装卸过程中心率更低，在屠宰场发生的事件比来自“消极行为”单元的小牛少（P < 0.05）。来自“积极行为”单元的小牛的胴体更苍白，并且与来自“消极行为”单元的小牛的胴体相比，肉样品的分析显示更低的pH、水分水平和发红（P < 0.05）。与直接运输相比，额外运输导致运输后皮质醇水平较低，屠宰时胴体pH值较高（P < 0.05），但不影响肉质。我们的结论是，农民的积极行为对小牛在饲养过程中可能会减少小牛的情绪反应处理和运输，并导致更少的事件，相比，消极的行为。这种减少小牛的情绪反应似乎是改善小牛肉颜色的原因。
The relationships between farmers' behavior toward veal calves, calves' responses to handling and transport, and veal meat quality were assessed. Two groups of 10 veal units were selected based on previous observed farmers' behavior toward the calves: one group consisted of farmers who had shown predominantly "positive" behavior toward the calves, and the other group of farmers had shown predominantly "negative" behavior. Calves were observed for their reactions to people at the unit, and 20 calves per veal unit were transported either directly to the slaughterhouse or subjected to additional transport consisting of a supplementary 20-min transport with additional unloading and loading. The effort needed to load the calves onto the truck and their behavior during loading was observed. During loading and unloading, and during lairage at the slaughterhouse, potentially traumatic incidents (falling down, hits against structures, slips) were recorded, and heart rate and cortisol measurements were taken. Carcasses were evaluated on their weight, color, conformation, pH, and bruise level. A meat sample was taken from the longissimus thoracis muscle for physical, chemical, and sensory analysis. Calves originating from "positive behavior" units showed fewer fear responses to people at the veal unit, needed less effort to be loaded to the truck, had lower heart rates during loading and unloading, and had fewer incidents at the slaughterhouse than calves from "negative behavior" units (P < 0.05). Carcasses from calves from "positive behavior" units were paler, and analyses of the meat sample revealed lower pH, moisture level, and redness compared to carcasses from calves from "negative behavior" units (P < 0.05). Additional transport led to a lower cortisol level after transport and to higher carcass pH values at slaughter compared to direct transport (P < 0.05) but did not affect meat quality. We concluded that farmers' positive behavior toward veal calves during rearing is likely to reduce the emotional responses of calves to handling and transport and to lead to fewer incidents, compared to negative behavior. This reduction of calves' emotional responses seems to be the reason for improved veal meat color.