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REVIEW (Open Access)

Potential nutritional strategies for the amelioration or prevention of high rigor temperature in cattle – a review

Kristy DiGiacomo A , Brian J. Leury A and Frank R. Dunshea A B
+ Author Affiliations
- Author Affiliations

A Melbourne School of Land and Environment, The University of Melbourne, Parkville, Vic, 3010, Australia.

B Corresponding author. Email: fdunshea@unimelb.edu.au

Animal Production Science 54(4) 430-443 https://doi.org/10.1071/AN13303
Submitted: 19 July 2013  Accepted: 17 January 2014   Published: 25 February 2014

Journal Compilation © CSIRO Publishing 2014 Open Access CC BY-NC-ND

Abstract

Environmental conditions influence animal production from an animal performance perspective and at the carcass level post-slaughter. High rigor temperature occurs when the animal is hyperthermic pre-slaughter, and this leads to tougher meat. Hyperthermia can result from increased environmental temperature, exercise, stress or a combination of these factors. Consumer satisfaction with beef meat is influenced by the visual and sensory traits of the product when raw and cooked, with beef consumers commonly selecting tenderness of the product as the most important quality trait. High rigor temperature leads to a reduction in carcass and eating quality. This review examines some possible metabolic causes of hyperthermia, with focus on the importance of adipose tissue metabolism and the roles of insulin and leptin. Potential strategies for the amelioration or prevention of high rigor temperature are offered, including the use of dietary supplements such as betaine and chromium, anti-diabetic agents such as thiazolidinediones, vitamin D, and magnesium (Mg) to provide stress relief.

Additional keywords: adipose, fat, heat stress, insulin resistance, leptin, supplementation, TZDs.


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