![](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAABEEAAATDCAIAAAAWe7xQAAAACXBIWXMAABYlAAAWJQFJUiTwAAAWa0lEQVR42u3dQWrDMBRFUf1izbz/nXomeN2A0xK1MoicM0zrJLx04AsqaQ0AAAAAAIAVKokVAACAXXyZAAAA0DAAAAAaBgAA0DAmAAAANAwAAICGAQAANIwJAAAADQMAAKBhAAAADWMCAABAwwAAAGgYAABAw5gAAADQMAAAABoGAADQMCYAAAA0DAAAgIYBAAA0jAkAAAANAwAAoGEAAAANYwIAAEDDAAAAaBgAAEDDmAAAANAwAAAAGgYAAPh4hwngSWOM3rsdAACmVRIrAAAAu3CWDAAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAAAAAVBIrAAAAu3CWDAAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAADKBPCwJEYAAJhvGLdTAADARpwlAwAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAABAmQAelsQIAADzDeN2CgAA2IizZAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAJQJ4GFJjAAAMN8wbqcAAICNOEsGAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAAAAAAAAAAKCSWAEAANiF/4cBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAACAhgEAADQMAACAhgEAANAwAACAhgEAANAwAAAAGgYAANAwAAAAGgYAAEDDAAAAGgYAAEDDAAAAaBgAAEDDAAAAaBgAAAANAwAAaBgAAAANAwAAoGEAAAANAwAAoGEAAAA0DAAAoGEAAAA0DAAAgIYBAAA0DAAAgIYBAADQMAAAgIYBAADQMAAAABoGAADQMAAAABoGAABAwwAAABoGAABAwwAAAGgYAABAwwAAAGgYAAAADQMAAGgYAAAADQMAAKBhAAAADQMAAKBhAAAANAwAAKBhAAAANAwAAICGAQAANAwAAICGAQAA0DAAAICGAQAA0DAAAAAaBgAA0DAAAAAaBgAAQMMAAAAaBgAAQMMAAABoGAAAQMMAAABoGAAAAA0DAABoGAAAAA0DAACgYQAAAA0DAACgYQAAADQMAACgYQAAADQMAADAYQIAAMZovb93SXLz4HW185x5A7fPBrcq/l4AAIB9OEsGAABoGAAAAA0DAACgYQAAAA0DAACgYQAAAD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______________________________________________________________________Revista Cientifica, FCV-LUZ / Vol. XXXIII, rcfcv-e33188, 1 - 8
5 de 8
TABLA II
Prácticas de manejo y eventos aversivos durante el proceso de faenado de bovinos según lesiones
prefaenado, estado de preñez y estado emocional, en un matadero convencional
Etapas del
Faenado
Prácticas de manejo y
eventos aversivos
Lesiones Prefaenado (LP) Estado de Preñez (EP) Estado Emocional (EE)
Sin lesión Con lesión NP 1
er
tercio 2
do
tercio 3
er
tercio Tranquilo Nervioso
Conducción
Golpes 0,6 ± 2,3 1,2 ± 5,0 0,2 ± 0,9 0,1 ± 0,4 4,2 ± 10,2 2,6 ± 3,6 0,6 ± 2,9* 2,1 ± 4,6*
Torceduras de cola 1,7 ± 3,2 0,9 ± 1,6 1,2 ± 2,4 1,9 ± 2,6 1,0 ± 2,0 3,8 ± 5,8 1,4 ± 2,7 2,2 ± 3,6
Gritos del operario 0,4 ± 1,1 0,4 ± 1,1 0,6 ± 1,2 0,3 ± 0,8 0 0,2 ± 0,5 0,3 ± 0,8* 1,3 ± 2,2*
Tiempo (min)
00:45 ± 00:41 00:38 ± 00:30 00:36 ± 00:17 00:40 ± 00:35 00:32 ± 00:22 00:46 ± 00:35 00:40 ± 00:35* 01:04 ± 00:52*
Sujeción
Golpes
0,4 ± 1,4 0,7 ± 1,8 0,2 ± 0,4 0,9 ± 2,4 2,0 ± 3,2 1,4 ± 2,0 0,5 ± 1,4 0,9 ± 2,0
Torceduras de cola 0,8 ± 1,9 0,9 ± 1,9 0,8 ± 1,7 1,1 ± 2,5 1,7 ± 2,7 2,2 ± 3,5 0,9 ± 2,0 0,6 ± 1,2
Gritos del operario 0,5 ± 1,2 0,9 ± 2,6 0,4 ± 0,7 1,4 ± 2,9 0 0,6 ± 1,3 0,6 ± 1,6 0,8 ± 2,4
Tiempo (min) 00:54 ± 01:02 00:55 ± 00:46 00:45 ± 00:26 01:16 ± 02:07 01:16 ± 01:08 00:41 ± 00:21 00:55 ± 01:01 00:53 ± 00:31
Resbalones 0,3 ± 0,6 0,3 ± 0,6 0,4 ± 0,8 0,4 ± 0,6 0,2 ± 0,4 0,4 ± 0,6 0,3 ± 0,5 0,5 ± 0,9
Caídas
0,1 ± 0,2 0,1 ± 0,4 0* 0,1 ± 0,3* 0,7 ± 8,2* 0* 0,1 ± 0,3 0,1 ± 0,4
Derribo
Torceduras de cola
0,8 ± 1,6 1,2 ± 3,0 0,9 ± 1,6 0,5 ± 1,1 2,5 ± 5,7 0,4 ± 0,9 0,8 ± 1,6 1,5 ± 3,7
Gritos del operario 0,3 ± 1,2 0,5 ± 1,2 0,3 ± 1,4 0 1,0 ± 2,0 0 0,3 ± 1,1 0,4 ± 1,3
Puntillazos al derribo 1,9 ± 1,2 2,5 ± 2,0 1,9 ± 1,8 2,2 ± 1,3 2,2 ± 1,5 1,2 ± 0,5 2,1 ± 1,6 2,1 ± 0,9
Puntillazos totales 7,3 ± 3,5 8,3 ± 5,8 7,0 ± 3,6 8,2 ± 5,3 6,8 ± 2,9 7,2 ± 2,2 7,6 ± 4,4 7,6 ± 3,1
Tiempo (min) 02:09 ± 02:35 01:54 ± 01:40 01:46 ± 01:24 01:45 ± 01:39 58 ± 35 02:03 ± 01:51 02:05 ± 02:30 02:03 ± 01:28
Resbalones 0,7 ± 1,4 0,5 ± 1,0 0,4 ± 0,9 0,5 ± 1,0 0 0,2 ± 0,5 0,5 ± 1,0 1,2 ± 2,3
Vocalizaciones 1,0 ± 2,5 1,4 ± 3,1 0,7 ± 1,8 1,3 ± 2,6 0,7 ± 0,8 1,0 ± 1,4 0,9 ± 2,1 2,6 ± 4,5
Intentos de incorporación
0,8 ± 1,3 0,9 ± 1,6 0,7 ± 1,5 1,3 ± 2,0 0,2 ± 0,4 0,8 ± 0,5 0,8 ± 1,4 0,9 ± 1,2
Exanguinado
Tiempo desde derribo (s)
44 ± 29 50 ± 43 41 ± 34 50 ± 41 37 ± 11 42 ± 18 44 ± 34* 57 ± 25*
Vocalizaciones 0,1 ± 0,3 0,2 ± 1,2 0,1 ± 0,2 0 1,0 ± 2,5 0 0,1 ± 0,7 0,1 ± 0,3
Intentos de incorporación 0,1 ± 0,4 0 0,1 ± 0,4 0 0 0 0,1 ± 0,3 0
*: Asociación signicativa mediante prueba Ji-cuadrado (P<0,05), y diferencias signicativas en los tiempos de cada etapa del faenado mediante U de Mann-Whitney (P<0,05)
La calidad sicoquímica de la carne fue afectada de manera no
significativa por la CC de los bovinos (P>0,05). Sin embargo, los
animales con CC≥3,25 lograron más alto pH
1h
y pH
24h
(6,63 y 5,72,
respectivamente) (FIG. 1A) y los de CC de 2,75 a 3,25 exhibieron la
mayor tasa de PG (3,37 %) (FIG. 2A). No se encontró diferencias en
el pH evaluado en tres momentos (0, 1 y 24 h) entre bovinos con y
sin presencia de lesiones pre faenado (P>0,05) (FIG 1B), aunque el
pH nal de carne de bovinos que tuvieron alguna LP (5,73), fue más
alto que en bovinos sin ninguna lesión (5,67). Similar respuesta se
observó en la evaluación de PG, donde la carne de bovinos con alguna
lesión y sin LP lesiones pre faenado (2,70 y 3,24 %, respectivamente),
perdieron un porcentaje estadísticamente similar de agua en forma
de gotas (P>0,05) (FIG. 2B). Respecto al EP no se hallaron diferencias
signicativas entre los valores de pH ni PG (FIGS. 1C y 2C). Además, la
carne de bovinos con EET y EEN alcanzaron valores de pH
0h
, pH
1h
y pH
24h
que no dirieron estadísticamente (P>0,05) (FIG. 1D), pero las tasas de
pérdidas por goteo (PG) fueron signicativamente mayores en bovinos
con EEN (4,57 %) que en bovinos con EET (2,86 %) (P<0,05) (FIG. 2D).
En animales con adecuado faenado y CC de 3,0 a 3,25, Bispo y
col.
[4] encontraron valores de pH
24h
entre 5,53 y 5,69 en Holstein-
Frisian. El pH nal de la carne está vinculado con el contenido inicial
de glucógeno [14], y por consiguiente con la actividad física de los
animales. Si bien las variaciones de pH podrían estar relacionadas a
factores previos al faenado (distancia de la granja para el transporte,
descanso, alimentación, entre otros) [12, 33], debido al agotamiento
de reservas energéticas, en las condiciones del estudio (matadero
convencional) se partió de un horario de ingreso al matadero y
tiempo de descanso uniforme (14 a 15 h antes); las condiciones de
la nca y la forma de transporte deben ser abordados en estudios
posteriores. Según la literatura, el pH nal puede mantenerse alto a
medida que el animal es golpeado en el transporte y en el matadero,
resultando en valores más altos de lo habitual (hasta 5,8) [23, 26]. En
cuanto a las perdidas por goteo (PG%), los porcentajes son mayores
a los reportados por Morón-Fuenmayor y Zamorano [25] para carne
bovina (1,8 %) aparentemente con un método adecuado de faenado;
evidenciando en este estudio una mayor tasa de exudación liquida,
propia de carnes pálidas, suaves y exudativas (PSE) ocasionadas por
intenso estrés agudo. La carne de bovinos EEN y EET exhibió mayor
PG%, revelando que bovinos EEN pueden sufrir estrés agudo antes
que EET, y del faenado propiamente dicho, secretando catecolaminas
que metabolizan anticipadamente el glucógeno, acelerando la
producción y acumulación de ácido láctico. Consecuentemente, la
activación de proteasas, catepsinas y glucoronidasas se traducirán
en mayor liberación de agua de la carne [6, 30].