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Ana Strappini presents Poster 77 during the poster sessions in the Aula.
Session theme 6: Free topics
149
Poster 77
PRESENCE OF BRUISING IN CATTLE BEEF CARCASSES IN CHILE
A.C. Strappini 12 , K. Frankena 3 , J.H.M. Metz 4 , C. Gallo 2 , B. Kemp 1
1 Adaptation Physiology Group, 3 Quantitative Veterinary Epidemiology, 4 Farm Technology Group,
Wageningen University, Wageningen, the Netherlands
2 Institute of Animal Science, Meat Technology, Universidad Austral de Chile, Valdivia, Chile
While studying the presence of cattle beef bruised carcasses in slaughterhouses provide useful
information about the stressful situations the animals endure during the pre-slaughter period.
Bruises have serious economic losses every year to the Chilean meat industry. Epidemiological
information is limited. This present study aims to generate information based on the data of Chilean
abattoirs.
The data was obtained from cattle beef carcass register in 138, 418 animals slaughtered in one year
by two slaughterhouses located in Southern Chile. Animal effect like (sex, age, and weight),
environment variation, source in which animals were purchase (market, dealer, and farm) and lair
age time on bruises occurrence (as scored by meat inspectors) was analyzed using logistic
regression. First, univariable analysis of each predictor variable and potential confounder was
carried out. Subsequently, a multivariable analysis was performed.
Prevalence of carcass bruises was 8.6% (n=99, 942) in one slaughterhouse and 20.8% (n=36, 156)
for the other. Carcasses were downgraded due to presence of bruises grade 2 (affecting
subcutaneous tissue and muscle) and grade 3 (affecting subcutaneous tissue, muscle and bones)
accounting 1.1% in one abattoir and 0.9% in the other.
Presence of bruises differed between sexes, presenting female a higher risk of developing bruises
than males (OR 2.1; CI 2.0-2.2). Older animals developed bruises more than younger ones (OR 3.9;
CI 3.6-4.1). A significant positive correlation between sex and age was found (r=0.45).
Animals through livestock markets presented more risk for bruises than animals transported directly
from farms (OR 2.1; CI 2.0-2.3) or sold through livestock dealers (OR 1.7; CI 1.5-1.9).
Final results of the multivariable analysis will be presented at the conference.
Differences in prevalence of bruises between slaughterhouses may be due to different criteria used
by meat inspectors to grade bruises.
Delivering old female animals directly to the slaughterhouse might reduce the likelihood of injuries.
Contact information: Ana Strappini or email ana.strappini@wur.nl
Complete address: Adaptation Physiology Group, P.O. Box 338, 6700 AH Wageningen, The
Netherlands
Species: Beef cattle