Alteraciones del pH y temperatura en la canal a causa de factores relacionados al transporte bovino previo al sacrificio

Autores/as

  • George Alexander García-Ávila Méd. Vet., Trabajo final para optar el título de Maestría del Programa de Maestría en Medicina Veterinaria, Mención Salud y Reproducción en Especies Productivas del Instituto de Posgrado de la Facultad de Ciencias Veterinarias de la Universidad Técnica de Manabí http://orcid.org/0000-0002-8574-8995
  • Galo Ernesto Martinez Cepeda Docente Investigador de la Facultad de Medicina Veterinaria y Zootecnia de la Universidad de Guayaquil http://orcid.org/0000-0002-1749-6431
  • Wilmer Humberto Zambrano-Garay Méd. Vet., Trabajo final para optar el título de Maestría del Programa de Maestría en Medicina Veterinaria, Mención Salud y Reproducción en Especies Productivas del Instituto de Posgrado de la Facultad de Ciencias Veterinarias de la Universidad Técnica de Manabí http://orcid.org/0000-0002-9715-1539
  • Juan José Zambrano Villacis Instituto de Posgrado, Universidad Técnica de Manabí, Docente-Investigador, Facultad de Ciencias Veterinarias de la Universidad Técnica de Manabí. http://orcid.org/0000-0003-2635-781X

DOI:

https://doi.org/10.33936/la_tecnica.v0i0.2524

Palabras clave:

vacas, camal, PSE, DFD, movilidad

Resumen

La presente investigación tuvo como objetivo dilucidar los factores relacionados al transporte que tienen influencia sobre el pH y la temperatura del músculo post mortem, en la canal de los animales faenados en el camal frigorífico Nobol (GAI) de la provincia del Guayas, Ecuador. Se muestrearon 605 bovinos; las variables independientes como mezcla de categorías, tipos de categorías, sexo, tiempo de viaje y tipo de cama usado para el transporte fueron evaluados como posibles causas de variaciones del pH y temperatura. Se identificó que la temperatura de los bovinos sometidos a más de 3 horas de viaje y camas a base de residuo de caña generan una elevación de la temperatura corporal, afectando en la calidad de la carne y produciendo carnes de tipo pálidas, blandas y exudativas (PSE); corroborando que los factores relacionados al transporte son precursores de estrés en los semovientes.

Palabras clave: vacas; camal; PSE; DFD; movilidad

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Publicado

2021-09-01

Cómo citar

García-Ávila, G. A., Martinez Cepeda, G. E., Zambrano-Garay, W. H., & Zambrano Villacis, J. J. (2021). Alteraciones del pH y temperatura en la canal a causa de factores relacionados al transporte bovino previo al sacrificio. La Técnica. Revista De Las Agrociencias. ISSN 2477-8982, 95–109. https://doi.org/10.33936/la_tecnica.v0i0.2524

Número

Sección

Producción y Salud Animal