Animal welfare in Islam

Meat Science 112 (2016) 110–178

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Meat Science j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / m e a t s c i

AMSA RMC 2015 Abstracts

1) Elsevier assumes these abstracts which are based on animals have been given the appropriate animal care and ethics approval, 2) There may be abstracts that are outside the strict scope of the journal, but this is allowed based on the fact the abstracts are not considered reviewed journal papers.

Animal Welfare 1 Effect of Ractopamine-HCL on muscle fiber types and finishing barrow exhaustion J.A. Noela,⁎, T.J. Barstowb, R.M. Broxtermanb, G.D. McCoya, K.J. Phelpsa, J.M. Gonzaleza, aDepartment of Animal Science and Industry, Manhattan, United States, bDepartment of Kinesiology, KS State University, Manhattan, United States Objectives: Ractopamine-HCl (RAC; Paylean, Elanco Animal Health, Greenfield, IN) shifts muscle fiber type toward glycolytic metabolism. Pigs fed RAC are more susceptible to stress and fatigue when handled roughly. Previous studies utilized the presence of blood metabolites as the indicators of fatigue. Wireless electromyography (EMG) can be used to directly measure muscle activation characteristics, which may predict fatigue. Specifically, EMG measures root mean square (RMS) and median power frequency (MdPF) as indicators of muscle fiber recruitment and action potential conduction velocity, respectively. The objective of this study was to determine the effect of RAC on muscle fiber type, exercise tolerance, and EMG when barrows are subjected to increased levels of activity. Materials and Methods: Twenty finishing barrows (PIC 337 × 1050; initial BW = 108 ± 4 kg) were subjected to a randomized complete block design. Block consisted of rep and within each rep, barrows were randomly assigned to 1 of 2 dietary treatments: the basal diet plus 0 ppm (CON) or 10 ppm of RAC (RAC+). Barrows were fed experimental diets for the last 32 days of finishing and at the completion of feeding, barrows were subjected to a routine where they were briskly walked/run around a circular track until subjective exhaustion was achieved. Data including time, distance, and speed were measured during movement. Wireless EMG sensors (TringoTM Wireless EMG, Delsys, Natick, MA) were affixed to the Deltoideus (DT), Triceps brachii lateral head (TLH), Tensor fasciae latae (TFL), and Semitendinosus (ST) muscles. Following harvest, muscle fiber type distribution of muscles were measured (n = 5 per treatment). Results: No difference (P = 0.858) was found for barrow speed between treatments. Barrows from the RAC+ treatment reached subjective exhaustion quicker and covered less distance than CON barrows (P b 0.041). There was a muscle × treatment interaction (P = 0.003) for RMS values. Ractopamine did not affect RMS values in the DT, TLH, and TFL muscles (P N 0.644); however RAC+ barrows had decreased (P b 0.001) values in the ST. Over all muscles, RMS of RAC+ 0309-1740/$ – see front matter.

barrows’ was reduced (P = 0.022). There was no muscle × treatment interaction (P = 0.179) or treatment main effect (P = 0.308) for end time MdPF values; however, muscles from RAC+ barrows tended to have greater (P = 0.100) MdPF than CON barrows. There was a muscle × treatment interaction (P = 0.016) for the percentage of type IIB fibers. Ractopamine did not affect the percentage of type IIB fibers in the DT, ST, and TLH muscles (P N 0.155); however, RAC+ barrows had increased (P = 0.002) percentage of type IIB fibers in the TFL. Over all muscles, RAC+ barrows tended to have more (P = 0.134) type IIB fibers than CON barrows. Conclusion: Similar to previous studies, RAC increased the onset of subjective exhaustion when barrows were subjected to increased levels of activity. Muscles from RAC + barrows tended to contain more type IIB fibers than CON barrows, while EMG data indicated that RAC barrows had a reduction in motor unit activity and tended to have greater action potential conduction velocity at the end of the increased activity protocol. These data suggest that RAC contributes to the development of subjective exhaustion, possibly through a shift in muscle fiber type characteristics. Keywords: Electromyography, Muscle exhaustion, Ractopamine-HCl, Swine doi:10.1016/j.meatsci.2015.08.028

Consumer Topics 2 Animal welfare in Islam K.M. Pufpaff ⁎, Islamic Food and Nutrition Council of America, Park Ridge, United States Objectives: Within the current controversies over animal welfare it is easy to spot the difference in practice and outlook among different cultural, national views and standards of animal care and treatment. However, the future best interest of animals is most likely served not by conflict among their caregivers but by finding points of agreement with a basis in unbiased science to institute further industry wide improvements. The objective of this review was to present an historic overview of the status of animal welfare within Islam and look at how this historic viewpoint can inform modern advancements and dialog in animal care and handling. Within Islam, as well as in the world at

Abstracts

large, the need to provide sufficient volume of food has put the needs of people ahead of the welfare of food producing animals. The following text emphasizes the fact that for food to truly meet the spirit of halal laws, animal welfare should not be a burden of modern production but an integral part of any wholly halal process. People often point to certain teachings of Prophet Muhammad, peace and blessings be upon him (PBUH), about kindness to animals as evidence of his kindness as a person but a disconnect has grown between that fact and the fact that these teachings did not just apply to his kindness but also to the belief that animals deserve treatment as individual beings and not merely mobile food. Materials and Methods: The materials used to help connect the teachings of early Islam with modern viewpoints about animal welfare were references to animals and their care in the Quran and the teachings of Prophet Muhammad (PBUH) known as Hadith. These teachings were then examined in tandem with the Five Freedoms that have become the mainstay of modern animal welfare efforts.The Five Freedoms are as follows: Freedom from thirst and hunger – by ready access to fresh water and a diet to maintain full health and vigor Freedom from discomfort – by providing an appropriate environment including shelter and a comfortable resting area Freedom from pain, injury, and disease – by prevention or rapid diagnosis and treatment Freedom to express most normal behavior – by providing sufficient space, proper facilities, and company of the animal's own kind Freedom from fear and distress – by ensuring conditions and treatment which avoid mental suffering Results: This review found that there is historic Islamic text that supports every one of the Five Freedoms. In regards particularly to slaughter there is a Hadith that says “Verily God has prescribed Ihsaan (proficiency, perfection) in all things. So if you kill then kill well; and if you slaughter, then slaughter well. Let each one of you sharpen his blade and let him spare suffering to the animal he slaughters.” The overarching themes within early Islamic teachings as they apply to animal welfare are twofold: Animals are individuals that experience life in a way parallel to humans, and thus deserve parallel consideration, and humans were given a greater gift of cognitive understanding than our animal counterparts which gives us certain rights and responsibilities over animals and most particularly over the ones that contribute to our food supply. In conclusion, by focusing on the principles recorded in early Islamic teachings it is possible to open a supportive dialog between science and faith that can lead to animal welfare improvements without antagonism. Keywords: Animal Welfare, Religious Slaughter

doi:10.1016/j.meatsci.2015.08.029

Consumer Topics 3 Consumer preference of ground beef patties with varying percentages of finely textured beef M.M. Neilsona,⁎, D. VanOverebekea, S. Depueb, J. Luskb, B. Norwoodb, R. Ramanathana, S. Howardc, G. Mafia, aAnimal Science, Oklahoma State University, Stillwater, United States, bAgricultural Economics, Oklahoma State University, Stillwater, United States, cCargill Meat Solutions, Wichita, United States Objectives: In 2014 U.S. citizens consumed 25.5 billion pounds of beef. With the shortage of cattle around the country, beef companies have found a processing technique that utilizes more of the product. This product is commonly known as Finely Textured Beef (FTB). The

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overall goal of this study was to evaluate consumers’ preferences of ground beef patties with varying levels of FTB. Materials and Methods: Three different treatments were utilized during the study, 0% FTB, 15% FTB, and Max Inclusion FTB. All patties were a final makeup of 81% lean and 19% fat with a variance of +/-1%. Fifty-eight patties of each treatment were served to 229 consumers (n = 687). Patties were thawed for 24 h prior to cooking. Each patty was cooked for 9 min at 400 °C until it reached an internal temperature of 74 °C. Each patty was evenly cut into four sections, and placed in the appropriately labeled container. For the sensory panel, samples were labeled with a circle (0% FTB), square (15% FTB), and triangle (max inclusion FTB). Each sample was evaluated on a 9-point hedonic scale for traits of tenderness, flavor, juiciness, and satisfaction of overall eating quality. Results: The consumer panel consisted of 91 males and 138 females with an average of 29.7y and an average income between $50,000 and $59,999. There was significant difference in tenderness between the 0% FTB, 15% FTB, and max inclusion FTB (P b 0.05). The max inclusion was more tender (P b 0.05) than the 0% FTB and 15% FTB. Flavor, juiciness and satisfaction of overall eating quality were not significantly different (P N 0.05) between 0% FTB, 15% FTB, and max inclusion FTB. Conclusion: In conclusion, consumers showed a preference for max inclusion FTB for tenderness but numerically differences were minor. However, they showed no preference for flavor, juiciness, and satisfaction of overall eating quality between the three treatment groups. This is positive for our industry as consumers cannot detect a difference in ground beef patties with the inclusion of FTB. Keywords: Consumer Preference, Finely Textured Beef, Ground Beef

doi:10.1016/j.meatsci.2015.08.030

Consumer Topics 4 Resting state connectivity of the medial orbitofrontal cortex is altered after eating varying qualities of steak M.R. Mazona,⁎, W.N. Tappa, T.H. Davisb, D. Paniukovb, M.F. Millera, a Animal and Food Sciences, TX Tech University, Lubbock, United States, b Psychological Sciences, TX Tech University, Lubbock, United States Objectives: Activation of brain regions after food consumption has been evaluated using functional magnetic resonance imaging (fMRI). This technique has not exploited response of many solid foods such as steak. Delivery of solid stimuli to the scanner limits evaluation utilizing fMRI. Resting state fMRI scanning can show activated brain regions by observing downstream effects of connectivity correlated to connected regions. Literature shows these connected regions reflect functional connectivity between other regions. Neural response of other foods suggest that hedonic brain circuits will also be activated during the process of eating steak. The objective of this experiment was to evaluate the connectivity of brain regions after consuming different qualities of steak. Materials and Methods: Resting state scans of trained participants (n = 8) were taken before, directly after, and after an extended period of time (25-30 minutes) of receiving either high or low quality steak samples; resting state scans measured connections to the medial orbitofrontal cortex (mOFC). After 48 hours partcipants were fed the other steak sample and rescanned in the same manner. Hemodynamic fluctuation was shown by blood oxygen level dependant imaging during fMRI procedures. Initial images were taken in the scanner before eating. Participants came out of the scanning room, and were fed their steak sample. Immediately after consumption, participants marked a 152.4 mm anchored visual analog line scale (VAS) at any point along