relative humidity and temperature parameters evolution on animal walfare during transportation on...

Gbariela Maria Grama RELATIVE HUMIDITY AND TEMPERATURE PARAMETERSEVOLUTIONON ANIMAL

WALFARE DURING TRANSPORTATION ON SHORT OR LONG DISTANCE

University of Agricultural Sciences and Veterinary Medicine from

Cluj Napoca

Faculty of Animal Science and Biotechnology

The Management of Animal Product Quality

RELATIVE HUMIDITY AND TEMPERATURE PARAMETERS EVOLUTION ON ANIMAL

WALFARE DURING TRANSPORTATION ON SHORT OR LONG DISTANCES

Scientific Coordinator, Graduate studentProf. Dr. Ing. Vioara Miresan Ing. Gabriela Maria Grama

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University of Agricultural Sciences and Veterinary Medicine Cluj Napoca

FACULTY OF ANIMAL SCIENCE

Dissertation PROJECT

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Many thanks

I wish to thank the entire teaching staff who helped my formation as Zootechnical Engineer of the Faculty of Animal Sciences and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine from Cluj, especially Mrs. Dean, Prof.Dr.Ing. Violin Mireşan, who guided me to follow The Erasmus Program, with exchange of experience outside the country wich I consider beeing a good opportunity for professional advancement and career.

I also want to thank teachers at the Polytechnic University of Madrid, Superior Technical School of Agronomists Engineers, who brought me an addition to the knowledge I already gained, especially Prof. Dr. Morris Villarroel, and my assistant Ana who helped me to collect informations and data from the research.

I would also want to manifest my gratitude to my family, for the moral and material support they provided me also for the understanding given during this time when they supportend me in implementation and delivery of my objectives under this program .

And that is why I could say that my success is your success too.

Thank you!

Sincereley,

Eng. Gabriela Maria Grama

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Introduction:

Numerous studies have been done for identification of environmental factors and management, each having a negative influence on certain periods of time, the transport of long duration, causing stress to increase the frequency of pigs during transport from farm to slaughterhouse. As non-ambulatory and fatalities are a negative influence on the world meat industry makes increasing share of spending to prevent losses of any kind.

Our interest is represented by the comfort and animal welfare since their load in truck f transported to the slaughterhouse and critical moments they encounter during transport

Losses in transport are all dead pigs, fatigued, injured or non-ambulatory status during transport from farm to slaughterhouse. Besides these losses were associated a number of factors such as temperature TC, RH% relative humidity, wind currents m / s, the distance and duration of transport time from farm to slaughterhouse, the year or season when the transporting, stocking density and weight of their truck during transport, waiting time between trucks from unloading at the slaughterhouse waiting room and rest during the slaughter

Overview of status pigs from entering the slaughterhouse: most of the beeing exhausted, injured due to clashes between individuals during transport and stress. Pigs often have wide mouth to breathe, has reddened skin, full of spots, trembling limbs and muscles, giving him a high risk of death before being sacrificed.

The work team must be trained by each employer from the slaughterhouse and be given great importance in handling and handling of each animal without causing more stress.

It was found that during warm season there is a high percentage of deaths and the injured animals, tired during transportation than during the winter season.

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Another very important factor is the wind currents, which in summer time are a great use during transport. These currents are ventilating the animals in each compartment from the trailer and oxygenates it, so breathing is more even and constant intensity because of the fact that it removes the content of ammonia arising from the dejection and (micturition?) that animals produce in slightly increased quantity due to changing environment or place they are used in farm ,or the presence of foreign people and noise when selection for transportation to the slaughterhouse , the stress caused along with other factors.

The benefits we have in the warm season can not compare with the cold season and represents the opposite, being quite dangerous together with other seasonal factors also causing significant losses of animals during transportation if they are not provided the specific protection conditions.

Chapter 1 PRODUCTION AND CONSUMPTION OF PORK

Meat production worldwide:

Swine industry ranks first worldwide in meat production especially the Asian continent over the past decade has placed strong growth well ahead of the European continent, where the most important producing countries Germany and Spain remain detached from the rest of EU countries.

According to FAO (FAOSTAT, 2011) in 2009 pork production was on top of meat production compared with other main species.

At the moment the world's pork production is 40% which is 3% higher than in 2008.We can see an annual increase of pork production worldwide this being the main sector and on top of the poultry production .

There is an increase from 2008 to 2009 in production of pork with a rate of 2.79% followed by meat production rate of 1.7% and a decreased production of rabbit meat, sheep and cattle.

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Table 1.1 Meat production worldwide in different categories of species in 2009 expressed in percentages and tons (source: FAOSTAT .. April 2011)

Anul 2008 2009 % 2008/ 2009 % 2009

Porc 103.189 106.069 2,79 40 %

Pasare 79.372 79.595 0,28 30%

Bovin 62.363 61.837 -0,84 23%

Ovine 8.255 8.109 -1,77 3%

Caprine 4.918 4.938 0,41 2%

Rata 3.779 3.845 1,73 1%

Iepure 1.842 1.644 -10,71 1%

Figure.1.2. The share of meat production, worldwide in 2009

1.2. The 2010 census and fluctuations in meat production for the last decade in Europe

The 2010 census made in Europe has resulted in a record 152 million head of pigs equivalent to 22 million tons, representing 25% of the world.

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Fig.1.2.1.Pork production in the EU27 for the period 2008 to 2010

We can see a analysis variation of pork production in different European countries there was an increase in the last decade for Germany to 36.6%, followed by Spain with 17% in 2010 these two countries have made a total of 22 million tons pork represents 40% of European pork production.

Variation in pork production growth during 2008-2010 indicate an increase of 6.32% for Germany and a decrease in the percentage with 2.4% for Spain and Belgium increased to 7%, as a decrease of 11.70% for Poland and 7.77% for France

Table 1.2.2. Evolution of pork production in the top 10 producing countries in the EU-27 (thousand tons); Source:. Eurostat in April 2011

Anul 2000 2002 2004 2006 2008 2010 %2008/2010 %2000/2010

Germania 3982 4110 4308 4662 5114 5438 6.32 36.6

Spania 2912 3070 3076 3235 3484 3401 -2.4 16.8

Polonia 2318 2350 2311 2263 2277 2010 -11.7 -13.3

Franta 1892 1981 1923 2071 1888 1741 -7.77 -8

Danemarca 1624 1759 1809 1749 1707 1666 -2.41 2.6

Olanda 1488 1536 1590 1556 1606 1633 1.66 9.7

Italia 1623 1377 1287 1265 1318 1288 -2.24 -20.6

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Bélgia 1055 1044 1032 1006 1056 1129 6.9 7

U.K 923 795 720 697 740 774 4.71 -16.1

Austria 502 511 516 505 526 542 3.09 8

1.3. Pork consumption worldwide in 2010

All Eurostat data shows the total consumption of pork tons Tm, worldwide in 2010 where China holds 53%, followed by Europe EU27, U.S. 21% and 9%, other countries such as Brazil, Japan, Russia hold many 3%.

Fig 1.3.1. Total world consumption of pork in tons

Source: USDA y EU Commission. Prepared by: S.G. Productos Ganadería

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JAPONIA3%

BRAZILIA3%

RUSIA3%

ALTE TARI TOTAL

8%

SUA9%

UE21%

CHINA53%

CONSUMUL LA NIVEL MONDIAL DE CARNE DE PORC IN 2010



Chapter 2. IMPORTANCE OF ANIMAL WELFARE

2.1 The rights of animals to be observed "The five freedoms of animal"

1. Freedom to not suffer hunger or thirst favoring easy access to drinking water and a diet that provides adequate health and vigor.

2. Freedom to not suffer discomfort in areas suitable environment for calves and comfortable rest areas

3. Freedom from pain, suffering, injury or illness due to work of prevention, diagnosis and rapid treatment.

4. Freedom to express natural behavior, providing sufficient space, proper facilities and company of individuals of their species

5. Freedom to be free not to have fear or distress and benefit of conditions and treatment which avoid mental suffering.

Source: Liberación Animal, Peter Singer (1975), FAWC (2008).

2.2. Conclusions on animal rights

In terms of animal welfare includes a variety of responsibilities: prevention in the treatment of diseases, injuries, alleviate suffering and other negative effects, administration of food and living conditions that meet the needs of animals after their natural environment.

All these practices benefit both animal welfare and people as facilitate and increase the health and productivity of animals with a safe product that enters into populations eating.

Generally, how are animals treated is influenced by beliefs and values about the nature of ethical, religious, values that differ from one culture to another, so they offer

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a different perception about the priority of primary animal welfare, health and provision of specific nutrition care as appropriate.

A new concept is "sensitive being" , modern science in the field of multidisciplinary research responded to concerns in protecting the animals welfare and increase the scale in all production systems.

A particular concern is the slaughter noticing and the transportation problems of the animals in decent conditions which differ from country to country due to economic development. In these directions it's necessary to impose modern technical advances in animal welfare and partnership agreements with centers of scientific expertise on animal welfare throughout the production chain.

Source MARM, (Ministry of Environment, Rural and Marine Affairs, Spain)

2.3 Pigs welfare during transport and slaughter

To maintain a high standard is required to start everything from equipment worn paper and supervision of employees at work, it is needed to have an adequate number of personnel for handling, stunning and to maintain standards through good management practices

For a correct and effective amperage electrical stunning should be a force to induce ample loose in epilepsy (fainting) while its passage through the brain. Also , the recommended concentration should be 90% CO2, another important aspect is handling facilities to be built to ease the movement of pigs.

It is required that people who are engaged in such work to be informed, trained and they have to understand the nature and handling behavior of these animals, how to treat them calmly and patiently and try them as possible to avoid the states of agitation and nervous excitement or stress.

In the moment of selecting pigs for transportation, it's indicated to move them and direct them with plastic panels, especially for such cases, small groups are easier to handle them without force, directed towards the platform, this will prevent feelings of agitation and then huddled in compartments. Electric batons are prohibited because they produce not only animal suffering but also a state of panic and stress, in addition, transport and unloading before their slaughter.

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What can be recommended for quiet and easy handling of pigs is the removing of all obstacles that distract either shadows or reflections of moving objects or glossy noise. It is recommended to install a light source from the beginning to improve the circulation of pigs, they tend to move from a dark to light areas. . (Van Putten and Elshof , 1978; T. Grandin , 1982, 1996 and Tanida et al, 1996) It is totally prohibited for people or employees to walk in front of animals especially at the time they should be ready to be loaded onto trucks or platforms when the immobilizer (T. Grandin 2000b).

Reducing noise should be considered because it is uncomfortable for pigs. It was found that pigs react to noise levels greater than 80/90 dB increasing heart rate rhythm in pigs (Spensley 1995). Another observation is that pigs react differently to noises so they were more disturbed at intermittent than continuous noise (Talling et al., 1998), their removal from the compartments to the truck is preferable to be made as much as possible in silence without yelling or vocalize or having the truck engine on, in this way offering them safety during the takeover of the farm work is done and transport . Same thing happens with them when unloading to the slaughterhouse, everything must be done calmly and if possible aggravate them quietly without transport after a stressful condition. Overloading of trucks can be also a major problem in producing them stress, plus the transportation time, time of year when that is primarily during summer when temperatures are high there may be some problems starting with the the area given to each animal to be able to sit down and rest. Another problem that is visible from which we can conclude is the mixing of animal stress and discomfort are due to lesions of the skin. These lesions indicating the stress is accumulated in the blood such as CPK, lactate and cortisol .

When unloading at the slaughterhouse that pigs need to rest more than 6 hours so that stress factors in the blood will come to normal .There is still indicated when unloading at the slaughterhouse at the rest areas, to take them water showers to reduce stress, to revive them and remove the smell of other pigs from other farms are in the same waiting area and rest of the slaughterhouse by decreasing aggressiveness due to the installed stress. There is only one inconvenient on cold weather when temperatures can drop below 10.5 degrees cold discomfort occurs and it is recommended to take them warm showers before slaughter.

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Following these requirements it can be seen a much better bleeding and almost completed of the slaughtered animal and carcass quality with a pleasant look on the outside skin and wounds .

Source : Temple Grandin , (Department of Animal Science, Colorado State University, Fort Collins, CO 80523-1171).

2.4 Preventing of the effects that occurs while transportation of pigs.

The transportation of animals is represented by a chain of operations needed to be done from the farm to the slaughterhouse and then slaughtering, one of the most stressful stage of handling operations. This contributed to the loss of production and meat quality if not considered.

2.4.1. Transportation of animals and problems encountered

We could say that stress during transportation and slaughter of animals can greatly influence physiological and biochemical processes in pigs.

It was found in many cases that animals who did not have traumas, injuries but refuses to ride in the truck during loading or unloading, are considered to be tired pigs. There can be pigs in a state of agony or non-ambulatory because of physical exhaustion (severe loss of glycogen) or acute stress installation (acidosis) or a combination of both. At these it is found rough muscles which appears generally in the new lines being more sensitive to heat stress. , (Brown-Brandl et al., 2001).

On the tired pigs also the external visible signs are: muscle tremors, skin redness and breathlessness, increased body temperature and acute metabolic acidosis development. They rarely can recover by resting , in most cases death occurs.

Another aspect is no longer supported in the European Community is used today in some pig abattoirs to discharge whether they are stressed or injured, the electric batons emphasizing fatigue and stress.

2.5. Measures to reduce stress in animals during transportation

Procedures for handling designated to slaughter animals from farms meet a series of emotional shocks causing them stress that varies in intensity to that associated with

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other causes of fatigue can lead to production of animal death before they are slaughtered.

As it is known pigs are animals which show an increased sensitivity being at different stress levels, specialized breeds today have a high incidence to Halothane gene which is responsible for animal sensitivity and stress. These where was found from observations on the mortality rate of animals during inappropriate transportation, improper conditions inside the truck, insufficient quantity of water and ventilation, the area for each animal and covered skirmishes between individuals.

This is due to lack of adaptation of animals to another place, the environment where increased integration with other individuals in other groups, the transport distance, to the sounds ,to temperature variations, all having a negative consequence on the CNS( central nervous system) , the endocrine and immune system. Another reason is to installing fear, this is a strong emotion that motivates animals to have behavioral and physiological response in the first stage by vocals, and strong squealing

2.5.1. Stress or General Adaptation Syndrome -GAS

The famous Scientist, Hans Hugo Bruno Selye , from Mc Gill University of Montreal, argued in his research "General Adaptation Syndrome" (General Adaptation Syndrome-GAS) as being the term "stress" which includes a series of nonspecific mechanisms of external strain of the body; complex states of physical, chemical, biological and psychological agents, etc.., as an example of strain, pressure, load, force, effort, power able to produce a series of morpho functional changes. . The term is used in diagnosis both humans and animals.

Source: (The Stress of Life, Hans Selye , 1956)

2.6. Losses that occurs in the transportation of animals:

Generally it is found that during transport of pigs or other animals may occur deaths of animals that face a stressful situation that can not adapt, and suffered a circulatory collapse.

Another aspect can be observed from the technological flow cutting line, some aspect of housing problems. This scratches the skin, bruises or deep wounds that have occurred: during the preparation of transport, during transport and unloading time. It is known that the economic value of the skin is quite small but this has a final

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destination together with meat on the consumer markets. The consumer prefers to avoid the unpleasant aspects at first glance of the exhibited product and its questionable quality and the value decreases or may not be placed on the consumption market, many times it is needed a special technological effort to turn from these products with unpleasant visible aspect into a finished product with a great value.

It is known that stress produced at the loading, transportation untill the slaughter moment, leads to muscle acidification, which if persistent leads to animal death (Ritter, 2009). This acidic pH seems to point to a value less than 5, 8 to slaughter and pH at 24 hours after slaughter is lower by 5.4, with a low quality meat that can not be used in consumer and even meat products.

Another important economic value in this circuit is eliminating the risk of epizootic farms through transportation and acquisition of animals, not complying with the regime of cleaning and disinfection after each download and can lead to loss of production to loss of the finished product.

If a disease outbreak greatly increases costs and the length of reintegration in the circuit is quite long and costly economically. In a brief analysis of the loss can be observed: the sacrificing cost of the entire group of animals, the maintenance costs of holding during the discharge, removal, etc.. loss of profit during the period of inactivity.

Chapter 3. Pork carcass quality

3.1. Factors affecting carcass quality

Meat quality is generally conditioned by a number of factors who act during the life time and others who act after slaughter. There has to be considered other issues like: race, sex, age and maintenance condition of the animal have an important role by suppressing the animal in terms of meat quality.

Also in the loft factors it is to remember the type of hall and density on each compartment, age, sex and weight animal scarification. It is known that gender influences animal smell and flavor, color and content in carcass fat weight is conditioned by the slaughter and it also can indicate us the animals age.

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Another important factor is "genetic factors" which influences the quality and technological organoleptically meat indices. Of these, it is mentioned the genes that plays a major role: are genes responsible for stress syndrome (PSS), Hal gene which controls sensitivity to stress of pigs influencing some production characters especially the percentage of meat in carcass and the Ph of the meat after slaughter avoiding low quality meat: PSE or DFD (PSE pale, soft, exudative and DFD dark, firm, dry).

Other genes are responsible for muscle glycogen introduction of management information, RN-gene, which influences the pH of the meat after 24 hours of slaughter (Ph24 = 5.5).

Meat with low nutritional value

Fig.3.1.1 PSE meat, normal meat and DFD meat. Source :: FAO (2001).

Meat with low nutritional value is declared as required by law, as being the meat that represents colors modification, low consistency, smell and taste or the meat that comes from animals slaughtered by incomplete bleeding and the weak animals that present a high degree of weight loss

3.1.1 PSE meat (pale, soft , exudative ) is the meat which has these qualities of the discolored meat same as boiled, because of the lack of elasticity and exudation by decreased ability to retain water and of broken muscular structures, this being really difficult to be cooked.

This meat is inappropriate to be processed, but in many cases we can see it on the shelves of shops mixed with good quality meat. To overcome these issues we should consider to have optimal transportation conditions, recreation area where animals can rest before slaughter and beside that it matters a lot the fastness of processing and cold storage of meat.

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3.1.2. Meat from animals slaughtered with incomplete bleeding .

This meat category comes from tired animals, febrile or intoxicated. The obtained meat has: increased stiffness with pH (6 to 6.5) and acid odor, has a dark color, subcutaneous tissues are infiltrated, congested and dark.

Because of its resistance, decreased capacity of hydration and water binding due to the colloidal state changes the industrial processing is being slow.

3.1.3. DFD meat (dark, firm, dry) is the abnormal state other pork. It is characterized by a very dark color and rough consistency, dry surface and high PH.

3.1.4 Altered meat

Shows changes that distinguish it from normal meat, assessing the degree is made by organoleptically examination, physical-chemical and microbiological examination. If it shows conclusive organoleptically changes after the freshness assessing exam as law requires, it is going to be excluded from human consumption, it will be confiscated and distorted.

3.2. Conclusions regarding animals welfare prepared for transport to slaughterhouses

The previous and subsequent stages of slaughtering from slaughtering area have a major importance in terms of meat quality can vary up to 50% due to several aspects that were not generally considered. Since the phase pre-transportation, selection of pigs on the farm, their marking, handling pigs for loading in trucks, transportation, the animals density per compartment, unloading and then the short time in the waiting room of the slaughterhouse to the slaughter moment, aspect which doesn't respects the pigs resting, adopted the Regulation (EC) No. 1 of 2005 adopted on December 22. In 2004.

Swine encounter lots stressful stages and foreign from what they normally were used with .We can list several stressors, in this stage, such as the presence of strangers, strange smells, noises, foreign voices, marking each individual apart, leaving the compartments, mixing with other animals in the compartments, also in the slaughterhouses waiting room, environmental conditions which differs greatly between summer and winter, transportation time, the ventilation inside the truck, the

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individual consumption level of water and food during transportation, and if it is long lasting, there are just a few stress factors that are subject swine. But what really matter is the manner of handling of these animals by the farmers from the charge and then unloading at the slaughterhouse and drivers care for transporting animals complying with certain requirements related to the trucks driving speed without bouncing, avoiding possible accidents and crowding inside the truck, rest breaks, watering and feeding the animals during transport, and finally an important aspect would be the trucks disinfection and sterilization for avoiding a possible epizotie ???

Many times these requirements are not respected, especially regarding the rest period before slaughtering which matters a lot in terms of organoleptic and biochemical qualities and properties of meat, , avoiding this way, questionable meat qualities, PSE and DFD.

As consumers of pork, we often wonder why the color is more pinkish like chicken. It may be coming from the big manufacturing companies which over the years have wanted to increase their production gradually, introducing this type of product on the market without notifying and without any regard for consumer feedback. Mainly it has to be investigated way of meat maturation that we can understand the remaining effects where the meat is subject.

First, the provoked stress on the animal before and at the slaughter moment affects the meat suffering lots of physiological degradation processes of the reserve substances. This way the discharged adrenaline after the stress shock as exciting form, distorting the glycogen stored in muscle, it undergoes anaerobic degradation, through the absence of oxygen is converted into lactic acid or lactate, which being gathered produces a decrease of pH from 6.5 to 5.5 meat which is a poor quality meat from a lower class called PSE or DFD meat.

In order to achieve all the requirements of a good product it is needed to keep in mind from the beginning the handling process, transportation and resting of the animal before slaughter and removing the possible effects of the caused stress .

Chapter 4 MATERIALS AND METHODS IN THE PROJECT

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The objective of this study was to observe and compare data regarding the temperature and relative humidity during transportation and then to compare quality parameters of meat and blood to see animal welfare during transport.

The idea of this study is that temperature and relative humidity can cause physiological mood changes affecting the production.

4.1. Transportation of animals and location sensors

We made a total of nine to different types of trips which four have been to France near Pau from Sadaba, this being a long transportation of more than four hours, the next type of trip with average length was made from Cadreita and Murchante to Miranda de Ebro near Burgos which is more than three hours in duration and we did two short trips. The last one was the short one-it took less than hour (40 minutes) was made between Artajona and Pamplona.

All the data was collect and processed due to the collaboration with the carrier Biurrun SL Using only appropriate trucks for carrying pigs (MAN engine and semi-trailer Pezzaioli), consisting of 3 levels and each divided into six compartments, estfel the compartment width is 220 cm, 245 cm length and 84 cm height, with a total area of 5.39 m2 per compartment and carrying capacity is of 240 heads each shipment.

Figure 4.1.1. Scheme used in the transport trailer Pezzaioli pigs.source: Pezzaioli (2011).

Figure 4.1.2. Transportation truck of the SL Biurrun company:

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Breed of pigs that was used was Largewhite Landrace x Duroc, males and females weigh between 90 and 100 during transport Kg. The comfort during transport had not brought any losses and special events about pigs.

Figure.4.1.3 Pigs arrangement inside the truck and placing sensors

4.2. Sensors and computing shape statistics

The sensors were placed in the upper compartment inside and outside the truck to continuously measure temperature and relative humidity since the time of loading pigs on the farm until their discharge at the slaughterhouse. They were programmed to retrieve information, this data was downloaded by a specific sensor, date loggers

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(onset Computers, Hobo H8 loggers) and then export the data and processed in Excel and a statistical program, Statistix 9, to get a higher affinity on the information gathered.

Watching the temperature values T ° C and relative humidity RH% of the sensors located outside and inside of the truck in front and behind it, to be able to compare the data regarding the oscillations occurred during transportation. Other analyzes that were also performed was regarding information of the pH at 45 minutes and 24 hours of pork, temperature and observations about color and freshness. Therefore in the statistical calculation was considered the significant difference that can make LSD with a level of appreciation of 5% (P <0.05). A value between 0.05 y 0.10 is considered to have differences.

4.3. Indices of temperature and humidity

Besides a number of different animal stress indicators such as level and volume of respiration, heart rate, skin color and body temperature they are most often used separately and together to compare the animal. (Lucas et al., 2000).

Figure.4.3.1. When unloading was taken from the body temperature (1-2-3)

Source : http://www.cevabun.ro/carnea-de-porc/

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http://www.cevabun.ro/carnea-de-porc/



4.4. Temperature and pH of meat

The animals were slaughtered in different regions Pamplona, Bugos and Fipso France, through various methods of stunning: electric shock, the gas chamber with pig carcass CO2.From pigs dorsal-thoracic region and thigh was taken the temperature and pH which was taken no more than15 minutes from the slaughter moment plus a sample of meat, was analyzed 24 hours to observe differences in pH and temperature . For collecting this information was used pHmetro Hanna HI 9125, pH and temperature simultaneously pointing

4.5. Blood sampling

At the end of each transportatio all animals were slaughtered at the slaughterhouse after waiting one, two, up to three hours. When slaughter was blood sampled Eppendorf tubes with EDTA anticoagulant and that shortly centrifuged at a mobile device separating plasma from the rest centrifuged red blood cells. There where control days to make comparison between different times when it has not had state of shock due to transportation of the animals from the farm.

Chapter 5. RESULTS AND THEIR INTERPRETATION

5.1. Transportation of animals

The new output from the farm to the slaughterhouse were divided into type long trips, medium and short. These were recorded as treatment-trt1, trt2, trt3.

Trt 1 - short trip, trip time is under an hour (0.47 minutes into the third day in a 0.40 minutes and 0.30 minutes in the fifth day to day eight) from Artajona to Pamplona; Trt 2-travel environment during transport is more than 3 hours (3.10 hours 3.40 hours on day six and seven) made from Cadreita and Murchante to Burgos;

Trt 3-long trip, the time exceeds 4 hours (4.5 hours the first day, 4.15 hours and 4.25 hours on day two in the ninth day) made from Sadaba and Cabanillas to France;

Table 5.1.1 Types of treatment and temperature and humidity values

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tratRH% spate

RH% fata

RH% afara

T°C spate T°C fata

T°C afara

trt1 62.18b 62.10b 48.51b 8.83c 9.44c 12.63btrt2 61.38b 62.16b 47.31b 14.42a 15.46a 17.51atrt3 68.98a 66.41a 73.27a 10.99b 12.99b 8.94c

5.2. Temperature, relative humidity

These two indicators are called to be optimal thermal environment which is different and depends on one species to another, having direct effect of production and animals wealth.

International Commission of Rural Engineering and CIGR (International Comision of Agricultural Engineering) have established maximum and minimum values for temperature and humidity. For a relative humidity between 40% -60% a temperature of 30 ° C and a relative humidity of 50-90% optimum temperature of 0 ° C.

In cases when temperatures exceed the critical value of 35 ° C the shipment is delayed, this decision is found in the Regulation (EC) No. 1 of 2005 adopted on December 22. 2004 (chapter 2, section 3.1).

In the transportation presented in this case we found the temperature values that were framed in an optimal level and because of the period, in March, when temperatures in the area were increased. We have to mention important issues related to: geographical location and altitude, the weather, the time when transportation was made, which is an mountainous area with average altitude.

The graphics made are showing a significant difference between the three types of trips, considering that for the longer duration trip the transportation at an very early hour (3-4 am) and a weather condition with snow and rain since the short trip was made in the morning (between 7 and 8.30) during good weather.

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Figure 5.2.1. The analyses values of variance on treatments of the temperatures at the sensors.

If this analysis graphic of variance it is observed a difference in the of short type where humidity from outside the truck is at a high level of alert but it can be influenced by the weather (fog and frost) compared with those placed inside the truck.

Figure 5.2.2. The analyses values of variance on humidity of the temperatures at the sensors.

The table below (tab.5.2.3.) For each day you can the value in both the temperature and humidity sensors that doesn't represents a significantly different value such as temperature T which varies from 7.93 ° C at a max T 18.77 ° C.

Table 5.2.3. INDIVIDUAL VALUES ON TRIPS OF THE ANALYSES OF VARIANCE

ziua

T°C spate

RH%spate

T°Cinainte

RH%inainte

T°C afara

RH%afara

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1 9.94c 67.82bc 12.56c 63.82c 7.93e 71.39b2 9.33c 74.12a 11.16d 71.17a 6.71f 84.55a3 4.02d 62.77de 4.30e 61.84cd 14.44c 47.52de4 13.08b 61.95e 14.63b 59.72d 10.60d 68.92b5 9.56c 54.38f 10.27d 57.66d 9.85d 46.79de6 15.26a 55.35f 16.17a 57.89d 18.77a 44.28e7 13.71b 66.53cd 14.86b 65.81bc 16.44b 49.90d8 13.57b 71.39ab 14.44b 68.07ab 14.04c 51.86d9 13.69b 69.57bc 15.24ab 70.06a 12.98c 62.30c

In the graphics where Standard Deviation values are presented as minimum and maximum values there are visible differences between these values, but averaging slightly more balanced DS that sets the oscillations on the whole traveled time on treatments and between them it is not to different.

Figure .5.2.4 Values of standard deviation of temperature sensors in transport

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Fig.5.2.5. Standard deviation values of humidity sensors in transportation

5.3. Analysis of meat on pH and temperature

Sampling and analysis of samples was performed in the first hour then 24 hours to see the variation of pH and temperature.

Fig .5.3.1 The variations in temperature and pH of the meat on treatment/hours.

All samples taken were classified by type of trip to observe any changes that may occur between long , medium and short trips. It is also important to observe the pH each 45 minutes which can provide us accurate information about the state of comfort

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or stress that the animal could suffer during transportation and then rest and recovery time from the slaughter. It is known that many times these simple rules regarding the animals welfare are not followed as required before stunning.

An answer can be seen best at short trip type, which was under 60 minutes, where once the animals reached their destination shortly after discharge were slaughtered. The high Ph level can tell that the animal was very stressed during transport when he suffered a shock of forced adaptation to the new environment and during recovery from the transportation.

Fig.5.3.2 analysis of individual values of the trip for pH and temperature at the pork

For analysis on individual trip can be seen that the critical period occurs at t5, which means the transportation five of short duration of 40-minutes made in Pamplona and the t8 long trip made in France which was more than 4.25 Ph hours in duration for 40 minutes PH.

In the short trip fits t3, t5, t8 to the medium trip, 76,t7, and the long trip of t1 t2, t4, T9.

High pH shows the discomfort that the animal correlated with external factors linked to low temperature, way of handling by the employees at loading from the farm and unloading at the slaughterhouse waiting area. Rest animals after transportation being a decisive factor regarding the vitality of the pork. Other analysis regarding a exact response are being find in the blood tests which are more relevant and could give us many answers regarding the animals physiological mood at the slaughtering moment

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Fig.5.3.3 maximum and minimum values and standard deviation (SD) of the meat temperature treatments depending on the time and when the body were taken

Fig.5.3.4 maximum and minimum values and the standard deviation (SD) for meat pH treatments depending on the time and when the body were taken

You can see a close correlation existing between temperature and pH, especially for short type trips(T sold1 24 hours and 24 hours sold1 ph) and the long T type solt3 24 hours and 24 hours pH balance 3) such parameters the temperature at 24 hours are high values for T24h sold1 and T24h sold3 and pH values can be seen in 24 hours for a short trip Lund and also have high values.

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5.4. Analysis and external temperature taken from the pigs neck

Another important indicator of stress is the body temperature external heat exchange of the animal or its environment and adaptation to physiological functions through the body. Researchers call it the reaction enthalpy and as a definition we can say that energy aspects are accompanying the chemical reactions.

Figure .5.4.1. Temperature and relative humidity values taken from pigs in the farm, slaughterhouse grouped treatments.

Fig.5.4.2. Temperature and relative humidity values taken from pigs in the farm, slaughterhouse transport or travel alone.

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Figure 5.4.1 can be observed in general that there are differences between temperatures in the farm and the slaughterhouse. More significant for the short trip type trt1 travel where the animals comfort from the farms environment represents normal parameters for starting a new set of observations on body temperature outside the slaughterhouse where we can see a decrease as a response of the body to a foreign environment of maladjustment by stress reaction.

A similar thing can be seen in table 5.4.2. where the information is detailed on days observing for the day t1 long trip and t5- a short trip a significant difference between temperatures that can be influenced by external factors during transportation.

Fig.5.4.3. The standard deviation and the average temperature in the pig farm and slaughterhouse.

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Figure .5.4.4. The minimum and maximum temperature in the pig farm and slaughterhouse in the neck area.

As in the case and Fig.5.4.3. Fig.5.4.4. there are values that differs greatly between long trip and the short trip but significant on the short trip. The short trip presents the maximum temperature difference compared with the maximum temperature at the long trip which means a reaction of the individual body at the environmental change by an insignificant decrease in body temperature but reversible after a short transportation.

In contrast with long trip type this reaction occurs by increasing the temperature because the body reactions for adapting to constant stress, but it can be quite easily repaired by resting animal at the end of the voyage. Aspect was observed by other researchers who reached the conclusion that a constant stress over a long period of time is easier to recover by over 8 to 12 hours rest than a stress caused during a short type trip which is presented as being a intense shock from which the body tries to adapt.

5.5 Analysis for the control days taken at the farm, regarding the values of the blood at the pigs.

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Figure.5.5.1 Analysis of variance values of the elements from blood on day control 6 and 7.

It shows a high value for leukocytes and VCM (CBC) representative elements in the blood for the defense in stress situations and fatigue response of the body with a decrease in body immunity but which is supported in rebalancing with their own body reserves.

Figure.5.5.2. SD and mean values in blood components for control day 6 and 7.

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Figure 5.5.3. Minimum and maximum elements elements of blood in control day 6 and 7.

From the obtained analysis we can see higher values but not significant, but we have for day 7control. A correlation can be made between the transport time if it's low and external factors affecting animal comfort. It is to be mentioned that blood sampling was done on the farm in the afternoon, the same place the same morning we made a pig transport.

5.6. Analysis of the treatment, from blood elements

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Figure 5.6.1. Analysis of variance for the values on the elements of the blood treatment

Figure 5.6.2. Blood values of the minimum, maximum and average, DS for trt1- short travel

Figure 5.6.2. Blood values from blood ,the minimum, maximum and average, DS trt1-for short travel

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Figure 5.6.4. Blood values of the minimum, maximum and average, DS for -trt3 long travel

5.7. Values of cortisol, glucose, CPK and lactate in the blood, the treatment and control days

Figure 5.7.1 Variant values treatments analysis on cortisol, lactate, glucose, CPK on treatments.

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Figure 5.7.2. Analysis of variance in cortisol values, glucose, CPK in control days 7,6,1 .

Figure .5.7.3. Value of variant analysis on treatments at cortisol, lactate, glucose, CPK for day 5 and 6:

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Figure 5.7.8 Ds values in blood analysis for CPK treatment 1 and 2, cortisol, glucose, lactate.

The preformed blood tests can indicate us with a more accurate precision the physiological state in which the animal is in the sampling time. High or low values of items such as leukocytes, WBC, CPK (creatine), cortisol, glucose, lactate, HGB (hemoglobin), HCT (hematocit)

Lactate or lactic acid that causes muscle fatigue and decreased amount of glucose in the body. The cortisol level in the body is a response to the action of stress state on the entire body especially the brain region, causing a chain is irreversible negative effects.

CPK (creatine) high levels of this enzymes may indicate heart disease or muscle tissue and on the brain.

Glucose is a type of sugar being an energy source in the organism, if there is an imbalance, the body tries to restore to normal levels by increasing insulin levels. The two forms of imbalance :hyper - and hypoglycemia can cause life-threatening disorders of internal organs, in brain and some cases leading to death.

Described elements could indicate the animal's physiological state, the advanced degree of body fatigue, state of panic and the body's defense and health state. All

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these elements of blood are some markers who are transmitting more accurately the body's reaction to all levels of stress that is being to an animal. Some of these reactions can indicate the animals state that can be an irreversible condition leading to death.

Conclusions

I to mention that animals are living organisms like us-humans but without the faculty of reasoning, that's why we should take care of them by offering them the comfort and wealth which they have in their natural environment, and improving their conditions even when the surrounding environment is poor for them.

Another element that relates to external environmental factors besides temperature and relative humidity is enthalpy. This is another marker of stress levels in the animal body is subjected especially during transportation from farm to slaughterhouse, for research example in this project.

Reaction enthalpy is described as being the biochemical reactions that occur in living organisms can be endothermic or exothermic reactions. Animal body uses this energy to ensure its vital functions (maintaining constant temperature 121j93b). This chemical energy is converted in mechanical work by the body with a high efficiency , exceeding the efficiency of a heat engine used.

After an exothermic reaction (exothermic reaction) or an endothermic reaction (heat absorption) held at constant pressure, represents a variation of sizes and it's called enthalpy is denoted by H.

H = U + pV

- U is internal energy of a thermodynamic system,

- pV is the work needed and the system to handle its volume V at constant pressure p

Absolute value of internal energy stored in the system one can not be determine but we can determinate the variation of this energy

(ΔU). QV = ΔU, Qp = ΔH

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ΔU is equal to heat Qv reaction which takes place at a constant volume in a reaction and also the constant pressure Qp.

In conclusion H and U represents the reaction enthalpy respectively the internal energy of reaction.

Exothermic: H 0 (system fails ambient heat). Endothermic: H 0 (system absorbs heat from the environment).

Josiah Willard Gibbs (1839-1903) professor at Yale University being one of the creators of chemical thermodynamics, studied energy issues that accompany chemical reactions and heat balances.

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Abbreviations

Full blood count???? is a diagnostic test that can provide the diagnostic for many diseases

CPK = creatinfosfokinaza (enzyme)

H = hematite, red globule and erythrocyt

L = lymphocyte (blood cell), leukocyte (white globule) WBC cL

Hematocrit HCT

Hemoglobin HGB

The number of red blood cells - red blood cells (RBC) The total amount of blood hemoglobin (HGB)

Percentage of red blood cells (hematocrit) (HCT)

Average cell volume (MCV) -the size of the red blood cells

Average globular hemoglobin (MCH)

The average hemoglobin concentration (MCHC)

Source: http://www.info-sanitar.ro/Default.aspx?PageID=598

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http://www.info-sanitar.ro/Default.aspx?PageID=598



CONTENTS

Many Thanks ............................................... ................................................. page 3

Introduction…………………………………………………………….…... page 4

CHAPTER 1 PRODUCTION AND CONSUMPTION OF PORK…… page 6

1.1 Meat production worldwide ........................................... ….................... page 6

1.2 Census 2010 and fluctuations in animal meat production for the last decade in Europe ............................................................................................................ page 7

1.3 Consumption of pork worldwide in 2010 ................................................ page 9

CHAPTER 2 - THE IMPORTANCE OF ANIMAL WELFARE ..........page10

2.1 The rights of animals to be observed ..................................................... page 10

2.2 Conclusions on animal rights ................................................................. page 10

2.3 The welfare of slaughter pigs during transport ....................................... page 11

2.4 Measures to prevent transport effects that occur in pigs ........................ page 13

2.4.1 Transportation of animals and problems encountered ......................... page 14

2.5 Measures to reduce stress of animals during transportation ……….…. page 14

2.5.1 Stress and General Adaptation Syndrome - GAS ………………..…..page 15

2.6 Losses arising in the transportation of animals ........................................page 15

CHAPTER 3 - Pork carcass quality .......................................................... page 17

3.1 Factors influencing the quality of housing ..............................................page 17

3.1.1 PSE meat ………………………………………………………..…….page18

3.1.2 Meat from animals slaughtered insufficient bleeding ......................... page 18

3.1.3 Meat D.F.D. ………………………………………………………… page 18

3.1.4 Altered meat …………………………………………………………. page19

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3.2 Conclusions on animal welfare prepared for transpor to the slaughterhouse ........................................................................................................................page 19

CHAPTER 4-MATERIALS AND METHODS, IN WORK .................. page 21

4.1 Animal transportation and location of the sensors ............................... page 21

4.2 Sensors and statistical calculation form ................................................ page 23

4.3 Temperature and humidity indices ........................................................ page 24

4.4 Temperature and meat pH...................................................................... page 24

4.5 Collection of blood samples .................................................................. page 26

CHAPTER 5 RESULTS AND THEIR INTERPRETATION ………….page 25

5.1 Animal transportation ............................................... ............................. page 25

5.2 Transportation and relative humidity .................................................. ... page 26

5.3 Analysis of meat on pH and temperature values ..................................... page 29

5.4 ANALYSIS external temperature taken at the neck, in pigs .................. page 32

5.5 Analysis for control days, taken from the field, regarding blood elements on pigs ……………………………………………………………….…….…..…....page 36

5.6 Analysis of the treatment, blood elements ............................................. page 37

5.7 The values of Cortisol, CPK , Glucose and Lactate in blood, and day treatment ……………………………………….……………………………………….page 39

Conclusions.......................................................................................................page 42

References……………………………………………………………….…….page44

Abbreviations…………………………………………………………………page46

Contained …………………………………………………………………… page48

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