linear stability

fluids

feed intake

adsorption_56448

cows_44707

chronic schizophrenia

heat exposure

buffaloes

petals

cattle_44931

hsya

myhc

broilers_30555

heat stress_127548

zika_84786

Meat Science

Heat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity and product quality . Ruminants, pigs and poultry are susceptible to heat stress due to their rapid metabolic rate and growth, high level of production, and species-specific characteristics such as rumen fermentation , sweating impairment, and skin insulation. Acute heat stress immediately before slaughter stimulates muscle glycogenolysis and can result in pale, soft and exudative (PSE) meat characterized by low water holding capacity (WHC). By contrast, animals subjected to chronic heat stress, have reduced muscle glycogen stores resulting in dark, firm and dry (DFD) meat with high ultimate pH and high WHC. Furthermore, heat stress leads to oxidative stress , lipid and protein oxidation , and reduced shelf life and food safety due to bacterial growth and shedding. This review discusses the scientific evidence regarding the effects of heat stress on livestock physiology and metabolism, and their consequences for meat quality and safety.

Effects of heat stress on animal physiology, metabolism, and meat quality: A review