RELATIVE HUMIDITY AND TEMPERATURE PARAMETERS EVOLUTION ON ANIMAL WALFARE DURING TRANSPORTATION ON SHORT OR LONG DISTANCES

Gbariela Maria Grama RELATIVE HUMIDITY AND TEMPERATURE PARAMETERSEVOLUTIONON ANIMAL
WALFAREDURING TRANSPORTATION ON SHORTORLONGDISTANCE
1
University of Agricultural Sciences and Veterinary Medicine from
Cluj Napoca
Faculty of Animal Science and Biotechnology
The Management of Animal Product Quality
RELATIVE HUMIDITY AND TEMPERATURE
PARAMETERS EVOLUTION ON ANIMAL
WALFARE DURING TRANSPORTATION ON SHORT
OR LONG DISTANCES
Scientific Coordinator, Graduate student
Prof. Dr. Ing. Vioara Miresan Ing. Gabriela Maria Grama

2
University of Agricultural Sciences and Veterinary
Medicine Cluj Napoca
FACULTY OF ANIMAL SCIENCE
Dissertation PROJECT

3
Many thanks
I wish to thank the entire teaching staff who helped my formation as Zootechnical
Engineer of the Faculty of Animal Sciences and Biotechnologies, University of
Agricultural Sciences and Veterinary Medicine from Cluj, especially Mrs. Dean,
Prof.Dr.Ing. Violin Mireşan, who guided me to follow The Erasmus Program, with
exchange of experience outside the country wich I consider beeing a good
opportunity for professional advancement and career.
I also want to thank teachers at the Polytechnic University of Madrid, Superior
Technical School of Agronomists Engineers, who brought me an addition to the
knowledge I already gained, especially Prof. Dr. Morris Villarroel, and my assistant
Ana who helped me to collect informations and data from the research.
I would also want to manifest my gratitude to my family, for the moral and material
support they provided me also for the understanding given during this time when they
supportend me in implementation and delivery of my objectives under this program .
And that is why I could say that my success is your success too.
Thank you!
Sincereley,
Eng. Gabriela Maria Grama

4
Introduction:
Numerous studies have been done for identification of environmental factors and
management, each having a negative influence on certain periods of time, the
transport of long duration, causing stress to increase the frequency of pigs during
transport from farm to slaughterhouse. As non-ambulatory and fatalities are a negative
influence on the world meat industry makes increasing share of spending to prevent
losses of any kind.
Our interest is represented by the comfort and animal welfare since their load in truck
f transported to the slaughterhouse and critical moments they encounter during
transport
Losses in transport are all dead pigs, fatigued, injured or non-ambulatory status
during transport from farm to slaughterhouse. Besides these losses were associated a
number of factors such as temperature TC, RH% relative humidity, wind currents m /
s, the distance and duration of transport time from farm to slaughterhouse, the year or
season when the transporting, stocking density and weight of their truck during
transport, waiting time between trucks from unloading at the slaughterhouse waiting
room and rest during the slaughter
Overview of status pigs from entering the slaughterhouse: most of the beeing
exhausted, injured due to clashes between individuals during transport and stress. Pigs
often have wide mouth to breathe, has reddened skin, full of spots, trembling limbs
and muscles, giving him a high risk of death before being sacrificed.
The work team must be trained by each employer from the slaughterhouse and be
given great importance in handling and handling of each animal without causing more
stress.
It was found that during warm season there is a high percentage of deaths and the
injured animals, tired during transportation than during the winter season.

5
Another very important factor is the wind currents, which in summer time are a great
use during transport. These currents are ventilating the animals in each compartment
from the trailer and oxygenates it, so breathing is more even and constant intensity
because of the fact that it removes the content of ammonia arising from the dejection
and (micturition?) that animals produce in slightly increased quantity due to changing
environment or place they are used in farm ,or the presence of foreign people and
noise when selection for transportation to the slaughterhouse , the stress caused along
with other factors.
The benefits we have in the warm season can not compare with the cold season and
represents the opposite, being quite dangerous together with other seasonal factors
also causing significant losses of animals during transportation if they are not
provided the specific protection conditions.
Chapter 1 PRODUCTION AND CONSUMPTION OF PORK
Meat production worldwide:
Swine industry ranks first worldwide in meat production especially the Asian
continent over the past decade has placed strong growth well ahead of the European
continent, where the most important producing countries Germany and Spain remain
detached from the rest of EU countries.
According to FAO (FAOSTAT, 2011) in 2009 pork production was on top of meat
production compared with other main species.
At the moment the world's pork production is 40% which is 3% higher than in
2008.We can see an annual increase of pork production worldwide this being the main
sector and on top of the poultry production .
There is an increase from 2008 to 2009 in production of pork with a rate of 2.79%
followed by meat production rate of 1.7% and a decreased production of rabbit meat,
sheep and cattle.

6
Table 1.1 Meat production worldwide in different categories of species in 2009 expressed in percentages
and tons (source: FAOSTAT .. April 2011)
Anul 2008 2009 % 2008/ 2009 % 2009
Porc 103.189 106.069 2,79 40 %
Pasare 79.372 79.595 0,28 30%
Bovin 62.363 61.837 -0,84 23%
Ovine 8.255 8.109 -1,77 3%
Caprine 4.918 4.938 0,41 2%
Rata 3.779 3.845 1,73 1%
Iepure 1.842 1.644 -10,71 1%
Figure.1.2. The share of meat production, worldwide in 2009
40%
30%
23%
3% 2%
1% 1%
Productia de carne in %2009 la nivel mondial
Porc
Pasare
Bovin
Ovine
Caprine
Rata
Iepure
1.2. The 2010 census and fluctuations in meat production for the last decade in
Europe
The 2010 census made in Europe has resulted in a record 152 million head of pigs
equivalent to 22 million tons, representing 25% of the world.

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Fig.1.2.1.Pork production in the EU27 for the period 2008 to 2010
We can see a analysis variation of pork production in different European countries
there was an increase in the last decade for Germany to 36.6%, followed by Spain
with 17% in 2010 these two countries have made a total of 22 million tons pork
represents 40% of European pork production.
Variation in pork production growth during 2008-2010 indicate an increase of 6.32%
for Germany and a decrease in the percentage with 2.4% for Spain and Belgium
increased to 7%, as a decrease of 11.70% for Poland and 7.77% for France
Table 1.2.2. Evolution of pork production in the top 10 producing countries in the EU-27 (thousand tons);
Source:. Eurostat in April 2011
Anul 2000 2002 2004 2006 2008 2010 %2008/2010 %2000/2010
Germania 3982 4110 4308 4662 5114 5438 6.32 36.6
Spania 2912 3070 3076 3235 3484 3401 -2.4 16.8
Polonia 2318 2350 2311 2263 2277 2010 -11.7 -13.3
Franta 1892 1981 1923 2071 1888 1741 -7.77 -8
Danemarca 1624 1759 1809 1749 1707 1666 -2.41 2.6
Olanda 1488 1536 1590 1556 1606 1633 1.66 9.7
Italia 1623 1377 1287 1265 1318 1288 -2.24 -20.6
25.1%
15.4%
9%
8%
7.9%
7.4%
5.9%
5.4%
3.4%
2.5%
1.9%
7.4%
0 1000 2000 3000 4000 5000 6000
Germania
Franta
Polonia
Italia
Belgia
Austria
Romania
Anu
2010
Anu
2009
Anu
2008
Productia de carne de porc in UE mii tone
sursa EUROSTAT,Statistica MARM
1.7%

8
Bélgia 1055 1044 1032 1006 1056 1129 6.9 7
U.K 923 795 720 697 740 774 4.71 -16.1
Austria 502 511 516 505 526 542 3.09 8
1.3. Pork consumption worldwide in 2010
All Eurostat data shows the total consumption of pork tons Tm, worldwide in 2010
where China holds 53%, followed by Europe EU27, U.S. 21% and 9%, other
countries such as Brazil, Japan, Russia hold many 3%.
JAPONIA
3%
BRAZILIA
3%
RUSIA
3%
ALTE TARI
TOTAL
8%
SUA
9%
UE
21%
CHINA
53%
CONSUMUL LA NIVEL MONDIAL DE CARNE DE PORC
IN 2010
Fig 1.3.1. Total world consumption of pork in tons
Source: USDA y EU Commission. Prepared by: S.G. Productos Ganadería

9
Chapter 2. IMPORTANCE OF ANIMAL WELFARE
2.1 The rights of animals to be observed "The five freedoms of animal"
1. Freedom to not suffer hunger or thirst favoring easy access to drinking water and a
diet that provides adequate health and vigor.
2. Freedom to not suffer discomfort in areas suitable environment for calves and
comfortable rest areas
3. Freedom from pain, suffering, injury or illness due to work of prevention, diagnosis
and rapid treatment.
4. Freedom to express natural behavior, providing sufficient space, proper facilities
and company of individuals of their species
5. Freedom to be free not to have fear or distress and benefit of conditions and
treatment which avoid mental suffering.
Source: Liberación Animal, Peter Singer (1975), FAWC (2008).
2.2. Conclusions on animal rights
In terms of animal welfare includes a variety of responsibilities: prevention in the
treatment of diseases, injuries, alleviate suffering and other negative effects,
administration of food and living conditions that meet the needs of animals after their
natural environment.
All these practices benefit both animal welfare and people as facilitate and increase
the health and productivity of animals with a safe product that enters into populations
eating.
Generally, how are animals treated is influenced by beliefs and values about the
nature of ethical, religious, values that differ from one culture to another, so they offer

10
a different perception about the priority of primary animal welfare, health and
provision of specific nutrition care as appropriate.
A new concept is "sensitive being" , modern science in the field of multidisciplinary
research responded to concerns in protecting the animals welfare and increase the
scale in all production systems.
A particular concern is the slaughter noticing and the transportation problems of the
animals in decent conditions which differ from country to country due to economic
development. In these directions it's necessary to impose modern technical advances
in animal welfare and partnership agreements with centers of scientific expertise on
animal welfare throughout the production chain.
Source MARM, (Ministry of Environment, Rural and Marine Affairs, Spain)
2.3 Pigs welfare during transport and slaughter
To maintain a high standard is required to start everything from equipment worn
paper and supervision of employees at work, it is needed to have an adequate number
of personnel for handling, stunning and to maintain standards through good
management practices
For a correct and effective amperage electrical stunning should be a force to induce
ample loose in epilepsy (fainting) while its passage through the brain. Also , the
recommended concentration should be 90% CO2, another important aspect is
handling facilities to be built to ease the movement of pigs.
It is required that people who are engaged in such work to be informed, trained and
they have to understand the nature and handling behavior of these animals, how to
treat them calmly and patiently and try them as possible to avoid the states of agitation
and nervous excitement or stress.
In the moment of selecting pigs for transportation, it's indicated to move them and
direct them with plastic panels, especially for such cases, small groups are easier to
handle them without force, directed towards the platform, this will prevent feelings of
agitation and then huddled in compartments. Electric batons are prohibited because
they produce not only animal suffering but also a state of panic and stress, in addition,
transport and unloading before their slaughter.

11
What can be recommended for quiet and easy handling of pigs is the removing of all
obstacles that distract either shadows or reflections of moving objects or glossy noise.
It is recommended to install a light source from the beginning to improve the
circulation of pigs, they tend to move from a dark to light areas. . (Van Putten and
Elshof , 1978; T. Grandin , 1982, 1996 and Tanida et al, 1996) It is totally prohibited
for people or employees to walk in front of animals especially at the time they should
be ready to be loaded onto trucks or platforms when the immobilizer (T. Grandin
2000b).
Reducing noise should be considered because it is uncomfortable for pigs. It was
found that pigs react to noise levels greater than 80/90 dB increasing heart rate rhythm
in pigs (Spensley 1995). Another observation is that pigs react differently to noises so
they were more disturbed at intermittent than continuous noise (Talling et al., 1998),
their removal from the compartments to the truck is preferable to be made as much as
possible in silence without yelling or vocalize or having the truck engine on, in this
way offering them safety during the takeover of the farm work is done and transport .
Same thing happens with them when unloading to the slaughterhouse, everything
must be done calmly and if possible aggravate them quietly without transport after a
stressful condition. Overloading of trucks can be also a major problem in producing
them stress, plus the transportation time, time of year when that is primarily during
summer when temperatures are high there may be some problems starting with the the
area given to each animal to be able to sit down and rest. Another problem that is
visible from which we can conclude is the mixing of animal stress and discomfort are
due to lesions of the skin. These lesions indicating the stress is accumulated in the
blood such as CPK, lactate and cortisol .
When unloading at the slaughterhouse that pigs need to rest more than 6 hours so that
stress factors in the blood will come to normal .There is still indicated when unloading
at the slaughterhouse at the rest areas, to take them water showers to reduce stress, to
revive them and remove the smell of other pigs from other farms are in the same
waiting area and rest of the slaughterhouse by decreasing aggressiveness due to the
installed stress. There is only one inconvenient on cold weather when temperatures
can drop below 10.5 degrees cold discomfort occurs and it is recommended to take
them warm showers before slaughter.

12
Following these requirements it can be seen a much better bleeding and almost
completed of the slaughtered animal and carcass quality with a pleasant look on the
outside skin and wounds .
Source : Temple Grandin , (Department of Animal Science, Colorado State University, Fort
Collins, CO 80523-1171).
2.4 Preventing of the effects that occurs while transportation of pigs.
The transportation of animals is represented by a chain of operations needed to be
done from the farm to the slaughterhouse and then slaughtering, one of the most
stressful stage of handling operations. This contributed to the loss of production and
meat quality if not considered.
2.4.1. Transportation of animals and problems encountered
We could say that stress during transportation and slaughter of animals can greatly
influence physiological and biochemical processes in pigs.
It was found in many cases that animals who did not have traumas, injuries but refuses
to ride in the truck during loading or unloading, are considered to be tired pigs. There
can be pigs in a state of agony or non-ambulatory because of physical exhaustion
(severe loss of glycogen) or acute stress installation (acidosis) or a combination of
both. At these it is found rough muscles which appears generally in the new lines
being more sensitive to heat stress. , (Brown-Brandl et al., 2001).
On the tired pigs also the external visible signs are: muscle tremors, skin redness and
breathlessness, increased body temperature and acute metabolic acidosis development.
They rarely can recover by resting , in most cases death occurs.
Another aspect is no longer supported in the European Community is used today in
some pig abattoirs to discharge whether they are stressed or injured, the electric
batons emphasizing fatigue and stress.
2.5. Measures to reduce stress in animals during transportation
Procedures for handling designated to slaughter animals from farms meet a series of
emotional shocks causing them stress that varies in intensity to that associated with

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other causes of fatigue can lead to production of animal death before they are
slaughtered.
As it is known pigs are animals which show an increased sensitivity being at different
stress levels, specialized breeds today have a high incidence to Halothane gene which
is responsible for animal sensitivity and stress. These where was found from
observations on the mortality rate of animals during inappropriate transportation,
improper conditions inside the truck, insufficient quantity of water and ventilation, the
area for each animal and covered skirmishes between individuals.
This is due to lack of adaptation of animals to another place, the environment where
increased integration with other individuals in other groups, the transport distance, to
the sounds ,to temperature variations, all having a negative consequence on the CNS(
central nervous system) , the endocrine and immune system. Another reason is to
installing fear, this is a strong emotion that motivates animals to have behavioral and
physiological response in the first stage by vocals, and strong squealing
2.5.1. Stress or General Adaptation Syndrome -GAS
The famous Scientist, Hans Hugo Bruno Selye , from Mc Gill University of
Montreal, argued in his research "General Adaptation Syndrome" (General Adaptation
Syndrome-GAS) as being the term "stress" which includes a series of nonspecific
mechanisms of external strain of the body; complex states of physical, chemical,
biological and psychological agents, etc.., as an example of strain, pressure, load,
force, effort, power able to produce a series of morpho functional changes. . The term
is used in diagnosis both humans and animals.
Source: (The Stress of Life, Hans Selye , 1956)
2.6. Losses that occurs in the transportation of animals:
Generally it is found that during transport of pigs or other animals may occur deaths
of animals that face a stressful situation that can not adapt, and suffered a circulatory
collapse.
Another aspect can be observed from the technological flow cutting line, some aspect
of housing problems. This scratches the skin, bruises or deep wounds that have
occurred: during the preparation of transport, during transport and unloading time. It
is known that the economic value of the skin is quite small but this has a final

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destination together with meat on the consumer markets. The consumer prefers to
avoid the unpleasant aspects at first glance of the exhibited product and its
questionable quality and the value decreases or may not be placed on the consumption
market, many times it is needed a special technological effort to turn from these
products with unpleasant visible aspect into a finished product with a great value.
It is known that stress produced at the loading, transportation untill the slaughter
moment, leads to muscle acidification, which if persistent leads to animal death
(Ritter, 2009). This acidic pH seems to point to a value less than 5, 8 to slaughter and
pH at 24 hours after slaughter is lower by 5.4, with a low quality meat that can not be
used in consumer and even meat products.
Another important economic value in this circuit is eliminating the risk of epizootic
farms through transportation and acquisition of animals, not complying with the
regime of cleaning and disinfection after each download and can lead to loss of
production to loss of the finished product.
If a disease outbreak greatly increases costs and the length of reintegration in the
circuit is quite long and costly economically. In a brief analysis of the loss can be
observed: the sacrificing cost of the entire group of animals, the maintenance costs of
holding during the discharge, removal, etc.. loss of profit during the period of
inactivity.
Chapter 3. Pork carcass quality
3.1. Factors affecting carcass quality
Meat quality is generally conditioned by a number of factors who act during the life
time and others who act after slaughter. There has to be considered other issues like:
race, sex, age and maintenance condition of the animal have an important role by
suppressing the animal in terms of meat quality.
Also in the loft factors it is to remember the type of hall and density on each
compartment, age, sex and weight animal scarification. It is known that gender
influences animal smell and flavor, color and content in carcass fat weight is
conditioned by the slaughter and it also can indicate us the animals age.

15
Another important factor is "genetic factors" which influences the quality and
technological organoleptically meat indices. Of these, it is mentioned the genes that
plays a major role: are genes responsible for stress syndrome (PSS), Hal gene which
controls sensitivity to stress of pigs influencing some production characters
especially the percentage of meat in carcass and the Ph of the meat after slaughter
avoiding low quality meat: PSE or DFD (PSE pale, soft, exudative and DFD dark,
firm, dry).
Other genes are responsible for muscle glycogen introduction of management
information, RN-gene, which influences the pH of the meat after 24 hours of slaughter
(Ph24 = 5.5).
Meat with low nutritional value
Fig.3.1.1 PSE meat, normal meat and DFD meat. Source :: FAO (2001).
Meat with low nutritional value is declared as required by law, as being the meat that
represents colors modification, low consistency, smell and taste or the meat that
comes from animals slaughtered by incomplete bleeding and the weak animals that
present a high degree of weight loss
3.1.1 PSE meat (pale, soft , exudative ) is the meat which has these qualities of the
discolored meat same as boiled, because of the lack of elasticity and exudation by
decreased ability to retain water and of broken muscular structures, this being really
difficult to be cooked.
This meat is inappropriate to be processed, but in many cases we can see it on the
shelves of shops mixed with good quality meat. To overcome these issues we should
consider to have optimal transportation conditions, recreation area where animals can
rest before slaughter and beside that it matters a lot the fastness of processing and cold
storage of meat.

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3.1.2. Meat from animals slaughtered with incomplete bleeding .
This meat category comes from tired animals, febrile or intoxicated. The obtained
meat has: increased stiffness with pH (6 to 6.5) and acid odor, has a dark color,
subcutaneous tissues are infiltrated, congested and dark.
Because of its resistance, decreased capacity of hydration and water binding due to the
colloidal state changes the industrial processing is being slow.
3.1.3. DFD meat (dark, firm, dry) is the abnormal state other pork. It is characterized
by a very dark color and rough consistency, dry surface and high PH.
3.1.4 Altered meat
Shows changes that distinguish it from normal meat, assessing the degree is made by
organoleptically examination, physical-chemical and microbiological examination. If
it shows conclusive organoleptically changes after the freshness assessing exam as
law requires, it is going to be excluded from human consumption, it will be
confiscated and distorted.
3.2. Conclusions regarding animals welfare prepared for transport to
slaughterhouses
The previous and subsequent stages of slaughtering from slaughtering area have a
major importance in terms of meat quality can vary up to 50% due to several aspects
that were not generally considered. Since the phase pre-transportation, selection of
pigs on the farm, their marking, handling pigs for loading in trucks, transportation, the
animals density per compartment, unloading and then the short time in the waiting
room of the slaughterhouse to the slaughter moment, aspect which doesn't respects the
pigs resting, adopted the Regulation (EC) No. 1 of 2005 adopted on December 22. In
2004.
Swine encounter lots stressful stages and foreign from what they normally were used
with .We can list several stressors, in this stage, such as the presence of strangers,
strange smells, noises, foreign voices, marking each individual apart, leaving the
compartments, mixing with other animals in the compartments, also in the
slaughterhouses waiting room, environmental conditions which differs greatly
between summer and winter, transportation time, the ventilation inside the truck, the

17
individual consumption level of water and food during transportation, and if it is long
lasting, there are just a few stress factors that are subject swine. But what really
matter is the manner of handling of these animals by the farmers from the charge and
then unloading at the slaughterhouse and drivers care for transporting animals
complying with certain requirements related to the trucks driving speed without
bouncing, avoiding possible accidents and crowding inside the truck, rest breaks,
watering and feeding the animals during transport, and finally an important aspect
would be the trucks disinfection and sterilization for avoiding a possible epizotie ???
Many times these requirements are not respected, especially regarding the rest period
before slaughtering which matters a lot in terms of organoleptic and biochemical
qualities and properties of meat, , avoiding this way, questionable meat qualities, PSE
and DFD.
As consumers of pork, we often wonder why the color is more pinkish like chicken. It
may be coming from the big manufacturing companies which over the years have
wanted to increase their production gradually, introducing this type of product on the
market without notifying and without any regard for consumer feedback. Mainly it
has to be investigated way of meat maturation that we can understand the remaining
effects where the meat is subject.
First, the provoked stress on the animal before and at the slaughter moment affects the
meat suffering lots of physiological degradation processes of the reserve substances.
This way the discharged adrenaline after the stress shock as exciting form, distorting
the glycogen stored in muscle, it undergoes anaerobic degradation, through the
absence of oxygen is converted into lactic acid or lactate, which being gathered
produces a decrease of pH from 6.5 to 5.5 meat which is a poor quality meat from a
lower class called PSE or DFD meat.
In order to achieve all the requirements of a good product it is needed to keep in mind
from the beginning the handling process, transportation and resting of the animal
before slaughter and removing the possible effects of the caused stress .
Chapter 4 MATERIALS AND METHODS IN THE PROJECT

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The objective of this study was to observe and compare data regarding the
temperature and relative humidity during transportation and then to compare quality
parameters of meat and blood to see animal welfare during transport.
The idea of this study is that temperature and relative humidity can cause
physiological mood changes affecting the production.
4.1. Transportation of animals and location sensors
We made a total of nine to different types of trips which four have been to France near
Pau from Sadaba, this being a long transportation of more than four hours, the next
type of trip with average length was made from Cadreita and Murchante to Miranda
de Ebro near Burgos which is more than three hours in duration and we did two short
trips. The last one was the short one-it took less than hour (40 minutes) was made
between Artajona and Pamplona.
All the data was collect and processed due to the collaboration with the carrier
Biurrun SL Using only appropriate trucks for carrying pigs (MAN engine and semi-
trailer Pezzaioli), consisting of 3 levels and each divided into six compartments, estfel
the compartment width is 220 cm, 245 cm length and 84 cm height, with a total area
of 5.39 m2 per compartment and carrying capacity is of 240 heads each shipment.
Figure 4.1.1. Scheme used in the transport trailer Pezzaioli pigs.source: Pezzaioli (2011).
Figure 4.1.2. Transportation truck of the SL Biurrun company:

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Breed of pigs that was used was Largewhite Landrace x Duroc, males and females
weigh between 90 and 100 during transport Kg. The comfort during transport had
not brought any losses and special events about pigs.
Figure.4.1.3 Pigs arrangement inside the truck and placing sensors
4.2. Sensors and computing shape statistics
The sensors were placed in the upper compartment inside and outside the truck to
continuously measure temperature and relative humidity since the time of loading pigs
on the farm until their discharge at the slaughterhouse. They were programmed to
retrieve information, this data was downloaded by a specific sensor, date loggers

20
(onset Computers, Hobo H8 loggers) and then export the data and processed in Excel
and a statistical program, Statistix 9, to get a higher affinity on the information
gathered.
Watching the temperature values T ° C and relative humidity RH% of the sensors
located outside and inside of the truck in front and behind it, to be able to compare the
data regarding the oscillations occurred during transportation. Other analyzes that
were also performed was regarding information of the pH at 45 minutes and 24 hours
of pork, temperature and observations about color and freshness. Therefore in the
statistical calculation was considered the significant difference that can make LSD
with a level of appreciation of 5% (P <0.05). A value between 0.05 y 0.10 is
considered to have differences.
4.3. Indices of temperature and humidity
Besides a number of different animal stress indicators such as level and volume of
respiration, heart rate, skin color and body temperature they are most often used
separately and together to compare the animal. (Lucas et al., 2000).
Figure.4.3.1. When unloading was taken from the body temperature (1-2-3)
Source : http://www.cevabun.ro/carnea-de-porc/

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4.4. Temperature and pH of meat
The animals were slaughtered in different regions Pamplona, Bugos and Fipso France,
through various methods of stunning: electric shock, the gas chamber with pig carcass
CO2.From pigs dorsal-thoracic region and thigh was taken the temperature and pH
which was taken no more than15 minutes from the slaughter moment plus a sample of
meat, was analyzed 24 hours to observe differences in pH and temperature . For
collecting this information was used pHmetro Hanna HI 9125, pH and temperature
simultaneously pointing
4.5. Blood sampling
At the end of each transportatio all animals were slaughtered at the slaughterhouse
after waiting one, two, up to three hours. When slaughter was blood sampled
Eppendorf tubes with EDTA anticoagulant and that shortly centrifuged at a mobile
device separating plasma from the rest centrifuged red blood cells. There where
control days to make comparison between different times when it has not had state of
shock due to transportation of the animals from the farm.
Chapter 5. RESULTS AND THEIR INTERPRETATION
5.1. Transportation of animals
The new output from the farm to the slaughterhouse were divided into type long trips,
medium and short. These were recorded as treatment-trt1, trt2, trt3.
Trt 1 - short trip, trip time is under an hour (0.47 minutes into the third day in a 0.40
minutes and 0.30 minutes in the fifth day to day eight) from Artajona to Pamplona;
Trt 2-travel environment during transport is more than 3 hours (3.10 hours 3.40 hours
on day six and seven) made from Cadreita and Murchante to Burgos;
Trt 3-long trip, the time exceeds 4 hours (4.5 hours the first day, 4.15 hours and 4.25
hours on day two in the ninth day) made from Sadaba and Cabanillas to France;
Table 5.1.1 Types of treatment and temperature and humidity values

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trat
RH%
spate
RH%
fata
RH%
afara
T°C
spate T°C fata
T°C
afara
trt1 62.18b 62.10b 48.51b 8.83c 9.44c 12.63b
trt2 61.38b 62.16b 47.31b 14.42a 15.46a 17.51a
trt3 68.98a 66.41a 73.27a 10.99b 12.99b 8.94c
5.2. Temperature, relative humidity
These two indicators are called to be optimal thermal environment which is different
and depends on one species to another, having direct effect of production and animals
wealth.
International Commission of Rural Engineering and CIGR (International Comision of
Agricultural Engineering) have established maximum and minimum values for
temperature and humidity. For a relative humidity between 40% -60% a temperature
of 30 ° C and a relative humidity of 50-90% optimum temperature of 0 ° C.
In cases when temperatures exceed the critical value of 35 ° C the shipment is
delayed, this decision is found in the Regulation (EC) No. 1 of 2005 adopted on
December 22. 2004 (chapter 2, section 3.1).
In the transportation presented in this case we found the temperature values that were
framed in an optimal level and because of the period, in March, when temperatures in
the area were increased. We have to mention important issues related to: geographical
location and altitude, the weather, the time when transportation was made, which is an
mountainous area with average altitude.
The graphics made are showing a significant difference between the three types of
trips, considering that for the longer duration trip the transportation at an very early
hour (3-4 am) and a weather condition with snow and rain since the short trip was
made in the morning (between 7 and 8.30) during good weather.

23
Figure 5.2.1. The analyses values of variance on treatments of the temperatures at the sensors.
If this analysis graphic of variance it is observed a difference in the of short type
where humidity from outside the truck is at a high level of alert but it can be
influenced by the weather (fog and frost) compared with those placed inside the truck.
Figure 5.2.2. The analyses values of variance on humidity of the temperatures at the sensors.
The table below (tab.5.2.3.) For each day you can the value in both the temperature
and humidity sensors that doesn't represents a significantly different value such as
temperature T which varies from 7.93 ° C at a max T 18.77 ° C.
Table 5.2.3. INDIVIDUAL VALUES ON TRIPS OF THE ANALYSES OF VARIANCE
ziua
T°C
spate RH%spate T°Cinainte RH%inainte
T°C
afara RH%afara

24
1 9.94c 67.82bc 12.56c 63.82c 7.93e 71.39b
2 9.33c 74.12a 11.16d 71.17a 6.71f 84.55a
3 4.02d 62.77de 4.30e 61.84cd 14.44c 47.52de
4 13.08b 61.95e 14.63b 59.72d 10.60d 68.92b
5 9.56c 54.38f 10.27d 57.66d 9.85d 46.79de
6 15.26a 55.35f 16.17a 57.89d 18.77a 44.28e
7 13.71b 66.53cd 14.86b 65.81bc 16.44b 49.90d
8 13.57b 71.39ab 14.44b 68.07ab 14.04c 51.86d
9 13.69b 69.57bc 15.24ab 70.06a 12.98c 62.30c
In the graphics where Standard Deviation values are presented as minimum and
maximum values there are visible differences between these values, but averaging
slightly more balanced DS that sets the oscillations on the whole traveled time on
treatments and between them it is not to different.
Figure .5.2.4 Values of standard deviation of temperature sensors in transport

25
Fig.5.2.5. Standard deviation values of humidity sensors in transportation
5.3. Analysis of meat on pH and temperature
Sampling and analysis of samples was performed in the first hour then 24 hours to see
the variation of pH and temperature.
Fig .5.3.1 The variations in temperature and pH of the meat on treatment/hours.
All samples taken were classified by type of trip to observe any changes that may
occur between long , medium and short trips. It is also important to observe the pH
each 45 minutes which can provide us accurate information about the state of comfort

26
or stress that the animal could suffer during transportation and then rest and recovery
time from the slaughter. It is known that many times these simple rules regarding the
animals welfare are not followed as required before stunning.
An answer can be seen best at short trip type, which was under 60 minutes, where
once the animals reached their destination shortly after discharge were slaughtered.
The high Ph level can tell that the animal was very stressed during transport when he
suffered a shock of forced adaptation to the new environment and during recovery
from the transportation.
Fig.5.3.2 analysis of individual values of the trip for pH and temperature at the pork
For analysis on individual trip can be seen that the critical period occurs at t5, which
means the transportation five of short duration of 40-minutes made in Pamplona and
the t8 long trip made in France which was more than 4.25 Ph hours in duration for 40
minutes PH.
In the short trip fits t3, t5, t8 to the medium trip, 76,t7, and the long trip of t1 t2, t4,
T9.
High pH shows the discomfort that the animal correlated with external factors linked
to low temperature, way of handling by the employees at loading from the farm and
unloading at the slaughterhouse waiting area. Rest animals after transportation being a
decisive factor regarding the vitality of the pork. Other analysis regarding a exact
response are being find in the blood tests which are more relevant and could give us
many answers regarding the animals physiological mood at the slaughtering moment

27
Fig.5.3.3 maximum and minimum values and standard deviation (SD) of the meat temperature
treatments depending on the time and when the body were taken
Fig.5.3.4 maximum and minimum values and the standard deviation (SD) for meat pH treatments
depending on the time and when the body were taken
You can see a close correlation existing between temperature and pH, especially for
short type trips(T sold1 24 hours and 24 hours sold1 ph) and the long T type solt3 24
hours and 24 hours pH balance 3) such parameters the temperature at 24 hours are
high values for T24h sold1 and T24h sold3 and pH values can be seen in 24 hours for
a short trip Lund and also have high values.

28
5.4. Analysis and external temperature taken from the pigs neck
Another important indicator of stress is the body temperature external heat exchange
of the animal or its environment and adaptation to physiological functions through the
body. Researchers call it the reaction enthalpy and as a definition we can say that
energy aspects are accompanying the chemical reactions.
Figure .5.4.1. Temperature and relative humidity values taken from pigs in the farm,
slaughterhouse grouped treatments.
Fig.5.4.2. Temperature and relative humidity values taken from pigs in the farm, slaughterhouse
transport or travel alone.

29
Figure 5.4.1 can be observed in general that there are differences between
temperatures in the farm and the slaughterhouse. More significant for the short trip
type trt1 travel where the animals comfort from the farms environment represents
normal parameters for starting a new set of observations on body temperature outside
the slaughterhouse where we can see a decrease as a response of the body to a foreign
environment of maladjustment by stress reaction.
A similar thing can be seen in table 5.4.2. where the information is detailed on days
observing for the day t1 long trip and t5- a short trip a significant difference between
temperatures that can be influenced by external factors during transportation.
Fig.5.4.3. The standard deviation and the average temperature in the pig farm and slaughterhouse.

30
Figure .5.4.4. The minimum and maximum temperature in the pig farm and slaughterhouse in the
neck area.
As in the case and Fig.5.4.3. Fig.5.4.4. there are values that differs greatly between
long trip and the short trip but significant on the short trip. The short trip presents the
maximum temperature difference compared with the maximum temperature at the
long trip which means a reaction of the individual body at the environmental change
by an insignificant decrease in body temperature but reversible after a short
transportation.
In contrast with long trip type this reaction occurs by increasing the temperature
because the body reactions for adapting to constant stress, but it can be quite easily
repaired by resting animal at the end of the voyage. Aspect was observed by other
researchers who reached the conclusion that a constant stress over a long period of
time is easier to recover by over 8 to 12 hours rest than a stress caused during a short
type trip which is presented as being a intense shock from which the body tries to
adapt.
5.5 Analysis for the control days taken at the farm, regarding the values of the blood
at the pigs.

31
Figure.5.5.1 Analysis of variance values of the elements from blood on day control 6 and 7.
It shows a high value for leukocytes and VCM (CBC) representative elements in the
blood for the defense in stress situations and fatigue response of the body with a
decrease in body immunity but which is supported in rebalancing with their own body
reserves.
Figure.5.5.2. SD and mean values in blood components for control day 6 and 7.

32
Figure 5.5.3. Minimum and maximum elements elements of blood in control day 6 and 7.
From the obtained analysis we can see higher values but not significant, but we have
for day 7control. A correlation can be made between the transport time if it's low and
external factors affecting animal comfort. It is to be mentioned that blood sampling
was done on the farm in the afternoon, the same place the same morning we made a
pig transport.
5.6. Analysis of the treatment, from blood elements
Figure 5.6.1. Analysis of variance for the values on the elements of the blood treatment

33
Figure 5.6.2. Blood values of the minimum, maximum and average, DS for trt1- short travel
Figure 5.6.2. Blood values from blood ,the minimum, maximum and average, DS trt1-for short
travel
Figure 5.6.4. Blood values of the minimum, maximum and average, DS for -trt3 long travel

34
5.7. Values of cortisol, glucose, CPK and lactate in the blood, the treatment and
control days
Figure 5.7.1 Variant values treatments analysis on cortisol, lactate, glucose, CPK on treatments.
Figure 5.7.2. Analysis of variance in cortisol values, glucose, CPK in control days 7,6,1 .

35
Figure .5.7.3. Value of variant analysis on treatments at cortisol, lactate, glucose, CPK for day 5
and 6:
Figure 5.7.8 Ds values in blood analysis for CPK treatment 1 and 2, cortisol, glucose, lactate.
The preformed blood tests can indicate us with a more accurate precision the
physiological state in which the animal is in the sampling time. High or low values of

36
items such as leukocytes, WBC, CPK (creatine), cortisol, glucose, lactate, HGB
(hemoglobin), HCT (hematocit)
Lactate or lactic acid that causes muscle fatigue and decreased amount of glucose in
the body. The cortisol level in the body is a response to the action of stress state on the
entire body especially the brain region, causing a chain is irreversible negative effects.
CPK (creatine) high levels of this enzymes may indicate heart disease or muscle
tissue and on the brain.
Glucose is a type of sugar being an energy source in the organism, if there is an
imbalance, the body tries to restore to normal levels by increasing insulin levels. The
two forms of imbalance :hyper - and hypoglycemia can cause life-threatening
disorders of internal organs, in brain and some cases leading to death.
Described elements could indicate the animal's physiological state, the advanced
degree of body fatigue, state of panic and the body's defense and health state. All
these elements of blood are some markers who are transmitting more accurately the
body's reaction to all levels of stress that is being to an animal. Some of these
reactions can indicate the animals state that can be an irreversible condition leading to
death.
Conclusions
I to mention that animals are living organisms like us-humans but without the faculty
of reasoning, that's why we should take care of them by offering them the comfort and
wealth which they have in their natural environment, and improving their conditions
even when the surrounding environment is poor for them.
Another element that relates to external environmental factors besides temperature
and relative humidity is enthalpy. This is another marker of stress levels in the animal
body is subjected especially during transportation from farm to slaughterhouse, for
research example in this project.
Reaction enthalpy is described as being the biochemical reactions that occur in
living organisms can be endothermic or exothermic reactions. Animal body uses this
energy to ensure its vital functions (maintaining constant temperature 121j93b). This

37
chemical energy is converted in mechanical work by the body with a high efficiency ,
exceeding the efficiency of a heat engine used.
After an exothermic reaction (exothermic reaction) or an endothermic reaction (heat
absorption) held at constant pressure, represents a variation of sizes and it's called
enthalpy is denoted by H.
H = U + pV
- U is internal energy of a thermodynamic system,
- pV is the work needed and the system to handle its volume V at constant pressure p
Absolute value of internal energy stored in the system one can not be determine but
we can determinate the variation of this energy
(ΔU). QV = ΔU, Qp = ΔH
ΔU is equal to heat Qv reaction which takes place at a constant volume in a reaction
and also the constant pressure Qp.
In conclusion H and U represents the reaction enthalpy respectively the internal
energy of reaction.
Exothermic: H  0 (system fails ambient heat). Endothermic: H  0 (system
absorbs heat from the environment).
Josiah Willard Gibbs (1839-1903) professor at Yale University being one of the
creators of chemical thermodynamics, studied energy issues that accompany chemical
reactions and heat balances.

38
Abbreviations
Full blood count???? is a diagnostic test that can provide the diagnostic for many
diseases
CPK = creatinfosfokinaza (enzyme)
H = hematite, red globule and erythrocyt
L = lymphocyte (blood cell), leukocyte (white globule) WBC cL
Hematocrit HCT
Hemoglobin HGB
The number of red blood cells - red blood cells (RBC) The total amount of blood
hemoglobin (HGB)
Percentage of red blood cells (hematocrit) (HCT)
Average cell volume (MCV) -the size of the red blood cells
Average globular hemoglobin (MCH)
The average hemoglobin concentration (MCHC)

39
Source: http://www.info-sanitar.ro/Default.aspx?PageID=598
CONTENTS
Many Thanks ............................................... ................................................. page 3
Introduction…………………………………………………………….…... page 4
CHAPTER 1 PRODUCTION AND CONSUMPTION OF PORK…… page 6
1.1 Meat production worldwide ........................................... ….................... page 6
1.2 Census 2010 and fluctuations in animal meat production for the last decade in
Europe ............................................................................................................ page 7
1.3 Consumption of pork worldwide in 2010 ................................................page 9
CHAPTER 2 - THE IMPORTANCE OF ANIMAL WELFARE ..........page10
2.1 The rights of animals to be observed ..................................................... page 10
2.2 Conclusions on animal rights .................................................................page 10
2.3 The welfare of slaughter pigs during transport ....................................... page 11
2.4 Measures to prevent transport effects that occur in pigs ........................page 13
2.4.1 Transportation of animals and problems encountered .........................page 14

40
2.5 Measures to reduce stress of animals during transportation ……….…. page 14
2.5.1 Stress and General Adaptation Syndrome - GAS ………………..…..page 15
2.6 Losses arising in the transportation of animals ........................................page 15
CHAPTER 3 - Pork carcass quality ..........................................................page 17
3.1 Factors influencing the quality of housing ..............................................page 17
3.1.1 PSE meat ………………………………………………………..…….page18
3.1.2 Meat from animals slaughtered insufficient bleeding .........................page 18
3.1.3 Meat D.F.D. ………………………………………………………… page 18
3.1.4 Altered meat …………………………………………………………. page19
3.2 Conclusions on animal welfare prepared for transpor to the slaughterhouse
........................................................................................................................page 19
CHAPTER 4-MATERIALS AND METHODS, IN WORK .................. page 21
4.1 Animal transportation and location of the sensors ...............................page 21
4.2 Sensors and statistical calculation form ................................................page 23
4.3 Temperature and humidity indices ........................................................ page 24
4.4 Temperature and meat pH......................................................................page 24
4.5 Collection of blood samples .................................................................. page 26
CHAPTER 5 RESULTS AND THEIR INTERPRETATION ………….page 25
5.1 Animal transportation ............................................... ............................. page 25
5.2 Transportation and relative humidity ..................................................... page 26
5.3 Analysis of meat on pH and temperature values ..................................... page 29
5.4 ANALYSIS external temperature taken at the neck, in pigs ..................page 32

41
5.5 Analysis for control days, taken from the field, regarding blood elements on pigs
……………………………………………………………….…….…..…....page 36
5.6 Analysis of the treatment, blood elements ............................................. page 37
5.7 The values of Cortisol, CPK , Glucose and Lactate in blood, and day treatment
……………………………………….……………………………………….page 39
Conclusions.......................................................................................................page 42
References……………………………………………………………….…….page44
Abbreviations…………………………………………………………………page46
Contained …………………………………………………………………… page48

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