The use of infrared thermography for the detection of stress and meat quality traits in cattle

Abstract

Infrared thermography (IRT) is becoming a widely used technique to remotely measure the surface temperature of objects. Where subjects cannot be captured, body temperature patterns can be studied using IRT. Infrared cameras measure the amount of heat emitted from an object and converts this information into a thermal image (thermogram). The IRT devices are able to measure the fluctuations in blood flow and heat transfer by detecting the small changes in the animals’ body temperature. The IR technology may be useful as a potential indicator of stress in animals because of its ability to detect heat production and loss from animals. Studies exist that suggest IRT can detect individuals “at-risk” of poor welfare and/or poor carcass quality and reveal these animals early on in the supply chain. If this is the case, IRT could potentially help producers/processors by giving them important information to facilitate management decisions. Livestock that may have had compromised welfare prior to slaughter produce poorer quality meat. This poor-quality meat contributes to significant losses to the Australian Beef Industry, with the latest reported annual loss from this cause being estimated at $35.8 million. The efficacy of ocular video IR to measure core body temperature in cattle and an accurate methodology to process such data have not yet been clearly established. Nor has the relationships between IR temperatures in cattle and other stress indicators such as on farm measurements (crush score and flight speed), blood measurements, carcass characteristics and sensory results. The objective of this thesis was to explore the potential application of infrared cameras to measure core body temperature in cattle and its relationship with potential stress indicators and meat quality traits to determine whether IRT could be used to predict how cattle may perform prior to slaughter.