Influência das condições térmicas do galpão de espera climatizado na mortalidade pré-abate de frangos de corte

Abstract

The effect of environment conditions of preslaughter lairage on broiler mortality was assessed in the present study. Daily preslaughter data from 215 broiler flocks were recorded regarding the number of dead chickens during preslaughter operations and rectal temperature of broilers submitted to a lairage environment prior to slaughtering. A holding area at a slaughterhouse with environmental control was assessed. The thermal variables, distance between farms and slaughterhouse, lairage time and density of birds per cage was considered in this analysis. The effect of dry-bulb temperature, relative humidity and lairage time on death before arrival and rectal temperature was highlighted in this assessment. Regarding the interaction between temperature and inside relative humidity, a decrease in preslaughter mortality was observed due to exposure to a controlled environment. The environment control promoted an expressive reduction in dead birds and rectal temperature when the temperature inside the holding area was between 21 and 24 °C, mainly with inside relative humidity around 70%. In these environment control conditions lairage above 2 hours was necessary to reduce the thermal stress of birds.