PSIII-20 The Effect of Waiting Time at the Lairage of Slaughterhouse of Fattening Bulls After a Long Transport on Animal Behavior, Carcass Quality and Meat Quality

Abstract The aim of this study was to evaluate the effect waiting time at lairage before slaughter in crossbred bulls after a long transport (~14h). One-half each (n = 8 transports; n 48 ± 4 bulls/transport) were distributed two treatments: short (SWT; < 2h; 179) and (LWT; from 7 8h; 165). Animal behavior recorded during lairage. pH Longissimus dorsi (LD) between 30 36 h postmortem, registered subset 24 LD selected for meat quality evaluation. Each loin cut 5 slices, one determine instrumental color, others disposed high oxygen modified atmosphere packaging (MAP) microbiology, color stability d 1 12. Data analyzed using mixed models with repeated measures. Animals standing LWT treatment decreased (P< 0.001) first hour (71% 32%, 1h 2h, respectively). After 3h, non-nutritive oral behaviors started increase until sixth (63%). Meat lesser (P 0.01) SWT (5.6 0.05) compared (5.7 0.05). However, percentage carcass classified as DFD (pH > 5.7) did not differ treatments. redness (a*) yellowness (*b) 30-36 greater (16.3 0.94 16.7 1.53, respectively) (15.1 15.6 activity 3 could be related fasting hours caused by transport, however had minimal detrimental effects on quality.