Resumen

URIBE, N. et al. RELATIONSHIP BETWEEN TRANSPORT AND NUTRITIONAL CHARACTERISTICS OF PORK MEAT FOR HUMAN CONSUMPTION IN THE VALLE DE ABURRÁ (COLOMBIA). Rev. Med. Vet. Zoot. [online]. 2017, vol.64, n.3, pp.22-35. ISSN 0120-2952.  https://doi.org/10.15446/rfmvz.v64n3.68692.

Pork meat is considered a source of high nutritional value due to its high protein content, however, transport is a critical link to generate economic losses by producing alterations in animal welfare, which have an impact on nutritional parameters, decreasing the capacity of water retention, and generating protein losses. The objective of this study was to relate the characteristics of transport, with the nutritional characteristics of pork for human consumption in the Valle de Aburrá (Antioquia, Colombia) in 2017. In this location, three slaughterhouses were visited with probabilistic sampling stratified by plant and equal affixation, obtaining information from 338 animals. The nutritional parameters of the meat samples and sociodemographic variables, infrastructure, animal welfare and driving practices of the transporters were analyzed. ji-square (χ 2) tests were performed for dichotomous qualitative variables, logistic regression for qualitative polytomous variables and Mann-Whitney U test for quantitative variables. An association was found between several of the parameters investigated with statistically significant p values (p = 0,000), where, having no permanent water supply for the animals increases in 46.55 times (IC 18.08 - 120.07) the possibility of presenting nutritionally inadequate meats. It was concluded that factors such as lack of water supply to pigs, poor condition of the floors and separators, lack of training in transporters, lack of supervision of animals, lack of mechanical technical certification and average speed of 80 km/h are associated with the generation of nutritionally inadequate meat products.

Palabras clave : food safety; transport of live animals; meat products.

        · resumen en Español     · texto en Español     · Español ( pdf )