Abstract
The impact of stress on an animal's physiological and behavioral state and the final meat quality has been extensively established. Prior to slaughter, animals are usually denied food and drink to reduce stomach content and minimize contamination from gut contents spilling from unintentional punctures to the gastrointestinal system during the eviscerating procedure. Feed withholding offers the benefit of lowering consumption of food as well as morbidity and death rates while in transit. Food restriction, on the other hand, triggers a stress reaction and causes animals to lose weight. In sheep farming, ventilation systems that functioned at temperatures above the threshold air temperature and relative humidity were very efficient and productive. The ventilation system proposed here works by using soil warmth, i.e., a renewable source of energy, and contributes to environmental protection. The results of theoretical and experimental studies of an energy-saving ventilation system using soil heat are presented. The use of an energy-saving ventilation system reduces energy and labor costs for creating a microclimate in sheep premises. The device of an energy-saving ventilation system is protected by the patent of RK KZ 26930 dated 15.07.2016.
Highlights
Sheep are a vital source of income for local farmers and landless people in rural areas
This is the same change that occurs in the slaughter of old and malnourished animals, malnourished animals, sick animals, high stress of animals slaughtered at home, and violent treatment of animals before slaughter or harassment
Recent research has discovered that food restriction has relatively little influence on meat quality characteristics (Table 1) (Baljić et al, 2019; Costa et al, 2020; Gali et al, 2020; Stahlke et al, 2019)
Summary
Sheep are a vital source of income for local farmers and landless people in rural areas. It emphasizes the possible influence of sheep ranching management on food security and safety concerns in particular areas (Rice et al, 2020; Soni et al, 2021; Warriss, 2020). The muscles of animals (as well as humans) contain a sugar called glycogen, which is converted to lactic acid after death. This is what makes meat crispy, tasty, and resistant to bacteria. Recent research has discovered that food restriction has relatively little influence on meat quality characteristics (Table 1) (Baljić et al, 2019; Costa et al, 2020; Gali et al, 2020; Stahlke et al, 2019)
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