Bibliographies thématiques / Slaughtering method

Littérature scientifique sur le sujet « Slaughtering method »

Auteur : Grafiati

Publié le 10 mars 2023

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Articles de revues sur le sujet "Slaughtering method"

Arshad, Muhammad Sajid, Urooj Khan et Waseem Khalid. « Customary Slaughtering Methods and their Comparison with Islamic Slaughtering (Zabiha) - The Review ». Indonesian Journal of Interdisciplinary Islamic Studies 5, n^o 2 (27 mars 2022) : 65–89. http://dx.doi.org/10.20885/ijiis.vol.5.iss2.art4.

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This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name of Allah. The review framed the documentations of some researches, which clearly reveal that stunning, ritual kosher and jhatka slaughtering cause poor meat quality, highly prone to bacterial attacks, congestion of meat, reduction in shelf life, as well as more the suffering of animal which is clearly against the animal welfare as claimed by some antagonist lobbyists.

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Ali, N. S. M., A. R. Zabidi, M. N. A. Manap, S. M. S. N. S. Zahari et N. Yahaya. « Effect of different slaughtering methods on metabolites of broiler chickens using Ultra High-Performance Liquid Chromatography-Time of Flight-Mass Spectrometry (UHPLC-TOF-MS) ». Food Research 4, S1 (10 février 2020) : 133–38. http://dx.doi.org/10.26656/fr.2017.4(s1).s06.

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Islamic study defined Halal meat as a “thoyyiban” (clean) food source. Halal meat is produced by following slaughtering procedure as determined by the Islamic jurisprudence. Slaughtering methods have gained a worldwide discussion as animal welfare becomes a concern. However, there is lacking of scientific facts to prove which slaughtering methods produce better physiological effects on animals from metabolomics view. Therefore, metabolomics approach by Liquid Chromatography-Time of Flight-Mass Spectrometry (LC-TOF-MS) was used in this study to understand how the metabolites in poultry change when subjected to different slaughtering processes. The broiler chickens were subjected to Halal (Islamic tradition) and non-Halal slaughtering method (neck poking) where pectoral major muscle tissues from the slaughtered meat were selected for UHPLC-TOF-MS analysis. Metabolome data highlighted multiple pathways affected by slaughtering methods including glucose, amino acid, inosine, hypoxanthine and arginine. Higher utilization of energy in non-Halal slaughtering process was observed as indicated by the increase of gluconeogenesis and amino acid breakdown. The result from this study indicated that the method of slaughter affects the metabolites profile of poultry.

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Haq, Anis Dliyaul, Irfan Irfan et Yanti Meldasari Lubis. « Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler ». Jurnal Teknologi dan Industri Pertanian Indonesia 12, n^o 1 (1 avril 2020) : 36–39. http://dx.doi.org/10.17969/jtipi.v12i1.16038.

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Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

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Muamar, Afif, et Juju Jumena. « Standarisasi Halal Majelis Ulama Indonesia dalam Penyembelihan Ayam di Desa Kertawinangun Cirebon ». Al-Ahkam Jurnal Ilmu Syari’ah dan Hukum 5, n^o 1 (30 septembre 2020) : 89–72. http://dx.doi.org/10.22515/alahkam.v5i1.2165.

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This study aims to determine the process of slaughtering broilers in the village of Kertawinangun and the process of slaughtering according to the the Indonesian Ulema Council standard. This research is descriptive-analytical using qualitative methods. This research resulted in three things, first, the method of slaughtering and processing stages of broilers grouped into three stages, namely the stages in the preparation of chickens, slaughtering, and processing of chickens. And secondly, several factors influence consumer behavior related to halal slaughter, namely; 1) Cultural Factors, namely human behavior is largely determined by the culture that surrounds it, and its influence will always change every time by the times. 2) Social factors include family groups and role models. 3) Personal factors consisting of age and stages of the life cycle, economic conditions, lifestyle, and personality.

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AbstractThis study aims to determine the process of slaughtering broilers in the village of Kertawinangun and the process of slaughtering according to the the Indonesian Ulema Council standard. This research is descriptive-analytical using qualitative methods. This research resulted in three things, first, the method of slaughtering and processing stages of broilers grouped into three stages, namely the stages in the preparation of chickens, slaughtering, and processing of chickens. And secondly, several factors influence consumer behavior related to halal slaughter, namely; 1) Cultural Factors, namely human behavior is largely determined by the culture that surrounds it, and its influence will always change every time by the times. 2) Social factors include family groups and role models. 3) Personal factors consisting of age and stages of the life cycle, economic conditions, lifestyle, and personality.

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Al-Shammari, Karrar Imad Abdulsahib. « A Review of the Halal Poultry Slaughtering from Welfare and Legal Perspectives : Analysis of Research Results ». Studia Iuridica Lublinensia 30, n^o 3 (16 septembre 2021) : 11–27. http://dx.doi.org/10.17951/sil.2021.30.3.11-27.

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The subject of halal slaughtering is one of the most widely discussed issues of animal cruelty and animal welfare in the public sphere. The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim majority countries especially with respect to interpreting the use of stunning in animals. The electrical stunning is the cheapest, easiest, safest, and most suitable method for slaughtering that is widespread and developed. However, stunning on head of poultry before being slaughtered is a controversial aspect among the Islamic sects due to regulations of the European Union and some other countries. The current review highlights the instructions of halal slaughtering, legal legislation, and the effect of this global practice on poultry welfare and the quality of produced meat.

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Bostami, A. B. M. Rubayet, Hong-Seok Mun et Chul-Ju Yang. « Longissimus dorsi Muscle’s Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness ». Foods 12, n^o 5 (22 février 2023) : 928. http://dx.doi.org/10.3390/foods12050928.

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Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle’s proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle’s pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.

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Sukardi, Didi, Jefik Zulfikar Hafizd et Fajar Faturrachman Setiawan. « Halal Certification Standards for Chicken Slaughter in Traditional Markets ». Al Hurriyah : Jurnal Hukum Islam 7, n^o 2 (31 décembre 2022) : 204. http://dx.doi.org/10.30983/alhurriyah.v7i2.4474.

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<p>Slaughter is a halal condition that can be consumed by land animals. That is, these animals are not halal without the slaughter process. Some broiler chicken owners still ignore the slaughtering process in accordance with Islamic sharia. This research is a field research, namely research conducted at the location that is the object of research, namely Cigasong Traditional Market, Majalengka Regency. In this research the method used is interview.From the research, it was concluded that: slaughtering by Rabani Slaughter House in the Cigasong traditional market, which was slaughtered by Mr. Lalan's employees, the slaughtering process was in accordance with MUI Fatwa number 12 of 2009 concerning Halal Slaughter Certification Certification Standards. Regarding slaughtering of slaughtered chickens, the implementation of slaughtering carried out at Rabani Chicken slaughterhouses in the Cigasong traditional market has all been met with Halal Slaughtering Certification Standards. Then it is suggested: The owner of the slaughterhouse at the Cigasong traditional market must pay attention and ensure the slaughter, For the Majalengka Ulema Council should pay regular visits to the place of broiler sellers in the Cigasong traditional market against Halal Slaughter Certification Standards. Is it already running, implemented and implemented by every owner of the Chicken House.</p>

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Joseph, J. K. « CATTLE SLAUGHTERING AND POSTMORTEM HANDLING PRACTICES IN SELECTED NIGERIA CITIES ». Nigerian Journal of Animal Production 26 (11 mars 2021) : 106–10. http://dx.doi.org/10.51791/njap.v26i1.3028.

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Cattle slaughtering and postmortem handing practices in Nigerian abattoris and markets were investigated. The study revaled poor pre- and post slaughter handling of cattle and carcass. The abattoirs were inadequately were inadequately equipped and maintained. The abbattors were characterized by lack of running tap water and proper waste disposal facilities. A critical assessment of the slaughtering process in the abattoirs when compared with the standard method showed a total absence of stunning (necessary for humance slaughtering) and aging or ripening (Which enhances tenderness and juiciness of meat) unit operations. The beef marketing chain was also found to be poorly organized and managed with associated poor preservation and storage facilities. Suggestions for improvement were also discussed.

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Olusola-makinde, Olubukola Olayemi. « Outdoor Air Quality and Antibiogram Characteristics of Bacterial Isolates of Akure City Abattoirs, Nigeria ». International Annals of Science 9, n^o 1 (16 novembre 2019) : 33–40. http://dx.doi.org/10.21467/ias.9.1.33-40.

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Air sampling of Onyearugbulem and FUTA abattoirs was carried out to evaluate their quality. Air sampling was done using the open-settling method on general and selective agar media of the gutter, sleeping bench, slaughtering floor dumpsite, slaughtering table and roof of the abattoirs. Using standard methods, Presumptive identification of the bacterial isolates was carried out. An array of ten (10) conventional antibiotics was used to assay the antibiotic susceptibility characteristics of the bacterial isolates. Multiple antibiotic sensitivity index (MARI) was determined for isolated bacteria. At Onyearugbulem abattoir, the total Escherichia coli count ranged from 3.6×10 cfu/ml from the gutter and slaughtering table to 6.5×10 cfu/ml from the slaughtering floor, while the total bacterial count ranged from 1.34×102 cfu/ml from dumpsite to 2.55×102 cfu/ml from the gutter, the total coliform count ranged from 2.8× 10 cfu/ml from slaughtering floor to 4.1×10 cfu/ml from sleeping bench. Several bacteria were presumptively isolated. These include: Micrococcus sp., Bacillus sp., Staphylococcus aureus, Escherichia coli, Proteus sp., Enterobacter aerogenes and Aeromonas sp. Ciprofloxacin (10 µg) had an inhibitory effect on all the Gram positive bacterial isolates with the highest inhibitory activity on S. aureus at 24.00 mm, and the Gram negative bacteria with the highest inhibitory activity on E. coli at 21.00 mm. Micrococcus sp. had the highest MARI of 0.8. These findings reveal the presence of multiple-antibiotic resistant bacteria in Onyearugbulem and FUTA abattoirs’ atmosphere. There is therefore need for routine environmental sanitation of the slaughterhouses.

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Thèses sur le sujet "Slaughtering method"

Hansson, Ingrid. « Bacteriological and epidemiological studies of campylobacter spp. in Swedish broilers / ». Uppsala : Dept. of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200763.pdf.

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Koorts, Ruslou. « The development of a restraining system to accommodate the Jewish method of slaughter (Shechita) ». Thesis, 2014. http://hdl.handle.net/10210/8989.

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M.Tech. (Biological and Health Technology)
The manner in which ritual slaughterings are executed in the R.S.A. is unknown to the majority of the population. The requirements with which religious slaughterings must comply as well as the facilities used for that purpose are even less familiar. The subject of the Jewish method of slaughter (Shechita) has especially elicited much discussion, due to the major divergence of opinion between the Jewish community and animal welfare organisations, as far as the slaughter technique and restraining facilities are concerned. This study was undertaken in an endeavour to find a solution to the problems in the form of restraining facilities acceptable to both groups. The first phase comprised a literature study of Shechita. The second phase consisted of a study tour to the United States of America and Israel, to become acquainted with the latest technology employed for Shechita. The last phase entailed the construction of a prototype restrainer facility at the Johannesburg Abattoir to facilitate experiments for the development of a head clamp. The function of the head clamp is to restrain the animal in such a manner that it can be slaughtered in the upright position but still in full compliance with the rules of Shechita. This study represents an endeavour to contribute meaningfully to and supplement existing knowledge and know-how applicable in South African circumstances.

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CONCOLLATO, ANNA. « Fish welfare and quality assessment by conventional and innovative methods ». Doctoral thesis, 2015. http://hdl.handle.net/2158/989606.

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The overall aim of my research was on one side, to investigate the possibility of using rapid and nondestructive methods for the determination of fish fillets quality and their classification, on the other side, to find out the stunning/slaughtering method able to guarantee a minimal or to completely avoid stress condition at the moment immediately prior of the slaughtering process, by assessing the effects on fillets quality by conventional and innovative methods, from two different farmed species [Atlantic salmon (Salmo salar L.) and rainbow trout (Onchorynchus mykiss)]. Percussion, asphyxia in the air, electroshock and asphyxia by carbon monoxide (CO) were tested; behaviour (on Atlantic salmon), stress indicators, shelf-life evolution during cold storage (raw fillets) and sensory analysis (cooked fillets) have been investigated, depending on stunning/slaughtering method and, in the case of rainbow trout, also on water rearing temperature.

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Livres sur le sujet "Slaughtering method"

Dembo, Isaak Aleksandrovich. The Jewish method of slaughter compared with other methods from the humanitarian, hygienic, and economic points of view. London : Kegan Paul, Trench, Trübner, 1985.

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Food and Agriculture Organization of the United Nations., dir. Manual on simple methods of meat preservation. Rome : Food and Agriculture Organization of the United Nations, 1990.

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Council, Farm Animal Welfare. Reporton the welfare of livestock when slaughtered by religious methods. London : H.M.S.O., 1985.

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Continuing problems in USDA's enforcement of the Humane Methods of Slaughter Act : Hearing before the Subcommittee on Domestic Policy of the Committee on Oversight and Government Reform, House of Representatives, One Hundred Eleventh Congress, second session, March 4, 2010. Washington : U.S. G.P.O., 2010.

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Office, General Accounting. Humane Methods of Slaughter Act : USDA has addressed some problems but still faces enforcement challenges : report to congressional requesters. Washington, D.C : U.S. General Accounting Office, 2004.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock. The Downed Animal Protection Act ; Humane Methods of Poultry Slaughter Act ; the Meat and Poultry Products Inspection Amendments of 1993 : Hearing before the Subcommittee on Livestock of the Committee on Agriculture, House of Representatives, One Hundred Third Congress, second session, on H.R. 559, H.R. 649, H.R. 3646, September 28, 1994. Washington : U.S. G.P.O., 1995.

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(Translator), Amir A. Toft, dir. The Islamic Laws of Animal Slaughter : A Discussion on the Islamic Laws for Slaughtering Animals & a Survey of Modern-Day Slaughtering Methods. White Thread Press, 2006.

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US GOVERNMENT. The Downed Animal Protection Act ; Humane Methods of Poultry Slaughter Act ; the Meat and Poultry Products Inspection Amendments of 1993 : Hearing before ... 559, H.R. 649, H.R. 3646, September 28, 1994. For sale by the U.S. G.P.O., Supt. of Docs., Congressional Sales Office, 1995.

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Karen, Coshof, dir. The gourmet butcher's guide to meat : How to source it ethically, cut it professionally, and prepare it properly. Chelsea Green Publishing, 2014.

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Chapitres de livres sur le sujet "Slaughtering method"

M. Scholz, Armin, Goran Kusec, Alva D. Mitchell et Ulrich Baulain. « Tracing the Inside of Pigs Non-Invasively : Recent Developments ». Dans Tracing the Domestic Pig [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.101740.

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Regional markets require a large variety of pig breeds and pork products. Noninvasive techniques like computed tomography, magnetic resonance imaging, dual-energy X-ray absorptiometry, computer vision, or, very often, ultrasound helps to provide the information required for breeding, quality control, payment, and processing. Meanwhile, computed tomography is being used as phenotyping tool by leading pig breeding organizations around the world, while ultrasound B- or A-mode techniques belong to the standard tools, especially to measure subcutaneous fat and muscle traits. Magnetic resonance imaging and dual-energy X-ray absorptiometry, however, are still mainly used as research tools to develop and characterize new phenotypic traits, which usually could not be measured without slaughtering the breeding pigs. A further noninvasive method—already used on a commercial basis, not only in abattoirs—is video 2D or 3D imaging. This chapter will review the latest developments for these noninvasive techniques.

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Carter, Richard, et Ola Magnell. « Age estimation of wild boar based on molariform mandibular tooth development and its application to seasonality at the Mesolithic site of Ringkloster, Denmark ». Dans Pigs and Humans. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199207046.003.0020.

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Age estimation based on the dentition of animal remains is one of the most important methods used for analysis of the demography of past as well as contemporary animal populations by zooarchaeologists and wild game biologists (Wagenknecht 1967; Silver 1969; Morris 1972; Wilson et al. 1982). By constructing age profiles from faunal remains it is possible to study hunting of wild boar and pig husbandry in past societies (Higham 1967a; Rolett & Chiu 1994; Vigne et al. 2000a; Magnell 2005a). Age estimation can also be used for assessing seasonal occupation of settlements and slaughtering of pigs (Legge & Rowley-Conwy 1988; Rowley-Conwy 1993, 1998; Ervynck 1997). Several contributions to this volume provide good examples of how different aspects of the past relationship between humans and pigs can be understood from estimations of age. Age estimations based on tooth development have several advantages over ageing methods based on tooth eruption and wear. Experiments with undernourished pigs have shown that the tooth development is less affected by environmental factors than tooth eruption (McCance et al. 1961). A problem with age estimation of domestic animals based on tooth eruption is that the ages at eruption are known to vary between different breeds (Habermehl 1961; Silver 1969; Reiland 1978; Bull & Payne 1982). The rate of tooth wear is also variable between, and within, different populations as a result of several factors such as variation in tooth morphology, eruption, coarseness, and abrasives in the diet (Healy & Ludwig 1965; Grant 1978, 1982; Deniz & Payne 1982; Magnell 2005b). However, tooth development seems to vary less between different populations. In cattle, roe deer, and red deer no consistent differences between various breeds/populations or between males and females have been noted in tooth development (Brown et al. 1960: 27; Carter 2001a). An advantage with age estimation based on tooth development is that the method considers several definable stages in the formation of all molariform teeth. Because the method is based on several characteristics in the dentition it is possible to give a very accurate assessment of dental maturity and the age of a specimen.

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« Equal Treatment, not just Religious Freedom : On the Methods of Slaughtering Animals for Human Consumption ». Dans Comprehending and Confronting Antisemitism, 503–16. De Gruyter, 2019. http://dx.doi.org/10.1515/9783110618594-038.

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Rapports d'organisations sur le sujet "Slaughtering method"

Brosh, Arieh, David Robertshaw, Yoav Aharoni, Zvi Holzer, Mario Gutman et Amichai Arieli. Estimation of Energy Expenditure of Free Living and Growing Domesticated Ruminants by Heart Rate Measurement. United States Department of Agriculture, avril 2002. http://dx.doi.org/10.32747/2002.7580685.bard.

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Research objectives were: 1) To study the effect of diet energy density, level of exercise, thermal conditions and reproductive state on cardiovascular function as it relates to oxygen (O2) mobilization. 2) To validate the use of heart rate (HR) to predict energy expenditure (EE) of ruminants, by measuring and calculating the energy balance components at different productive and reproductive states. 3) To validate the use of HR to identify changes in the metabolizable energy (ME) and ME intake (MEI) of grazing ruminants. Background: The development of an effective method for the measurement of EE is essential for understanding the management of both grazing and confined feedlot animals. The use of HR as a method of estimating EE in free-ranging large ruminants has been limited by the availability of suitable field monitoring equipment and by the absence of empirical understanding of the relationship between cardiac function and metabolic rate. Recent developments in microelectronics provide a good opportunity to use small HR devices to monitor free-range animals. The estimation of O2 uptake (VO2) of animals from their HR has to be based upon a consistent relationship between HR and VO2. The question as to whether, or to what extent, feeding level, environmental conditions and reproductive state affect such a relationship is still unanswered. Studies on the basic physiology of O2 mobilization (in USA) and field and feedlot-based investigations (in Israel) covered a , variety of conditions in order to investigate the possibilities of using HR to estimate EE. In USA the physiological studies conducted using animals with implanted flow probes, show that: I) although stroke volume decreases during intense exercise, VO2 per one heart beat per kgBW0.75 (O2 Pulse, O2P) actually increases and measurement of EE by HR and constant O2P may underestimate VO2unless the slope of the regression relating to heart rate and VO2 is also determined, 2) alterations in VO2 associated with the level of feeding and the effects of feeding itself have no effect on O2P, 3) both pregnancy and lactation may increase blood volume, especially lactation; but they have no effect on O2P, 4) ambient temperature in the range of 15 to 25°C in the resting animal has no effect on O2P, and 5) severe heat stress, induced by exercise, elevates body temperature to a sufficient extent that 14% of cardiac output may be required to dissipate the heat generated by exercise rather than for O2 transport. However, this is an unusual situation and its affect on EE estimation in a freely grazing animal, especially when heart rate is monitored over several days, is minor. In Israel three experiments were carried out in the hot summer to define changes in O2P attributable to changes in the time of day or In the heat load. The animals used were lambs and young calves in the growing phase and highly yielding dairy cows. In the growing animals the time of day, or the heat load, affected HR and VO2, but had no effect on O2P. On the other hand, the O2P measured in lactating cows was affected by the heat load; this is similar to the finding in the USA study of sheep. Energy balance trials were conducted to compare MEI recovery by the retained energy (RE) and by EE as measured by HR and O2P. The trial hypothesis was that if HR reliably estimated EE, the MEI proportion to (EE+RE) would not be significantly different from 1.0. Beef cows along a year of their reproductive cycle and growing lambs were used. The MEI recoveries of both trials were not significantly different from 1.0, 1.062+0.026 and 0.957+0.024 respectively. The cows' reproductive state did not affect the O2P, which is similar to the finding in the USA study. Pasture ME content and animal variables such as HR, VO2, O2P and EE of cows on grazing and in confinement were measured throughout three years under twenty-nine combinations of herbage quality and cows' reproductive state. In twelve grazing states, individual faecal output (FO) was measured and MEI was calculated. Regression analyses of the EE and RE dependent on MEI were highly significant (P<0.001). The predicted values of EE at zero intake (78 kcal/kgBW0.75), were similar to those estimated by NRC (1984). The EE at maintenance condition of the grazing cows (EE=MEI, 125 kcal/kgBW0.75) which are in the range of 96.1 to 125.5 as presented by NRC (1996 pp 6-7) for beef cows. Average daily HR and EE were significantly increased by lactation, P<0.001 and P<0.02 respectively. Grazing ME significantly increased HR and EE, P<0.001 and P<0.00l respectively. In contradiction to the finding in confined ewes and cows, the O2P of the grazing cows was significantly affected by the combined treatments (P<0.00l ); this effect was significantly related to the diet ME (P<0.00l ) and consequently to the MEI (P<0.03). Grazing significantly increased O2P compared to confinement. So, when EE of grazing animals during a certain season of the year is estimated using the HR method, the O2P must be re measured whenever grazing ME changes. A high correlation (R2>0.96) of group average EE and of HR dependency on MEI was also found in confined cows, which were fed six different diets and in growing lambs on three diets. In conclusion, the studies conducted in USA and in Israel investigated in depth the physiological mechanisms of cardiovascular and O2 mobilization, and went on to investigate a wide variety of ruminant species, ages, reproductive states, diets ME, time of intake and time of day, and compared these variables under grazing and confinement conditions. From these combined studies we can conclude that EE can be determined from HR measurements during several days, multiplied by O2P measured over a short period of time (10-15 min). The study showed that RE could be determined during the growing phase without slaughtering. In the near future the development microelectronic devices will enable wide use of the HR method to determine EE and energy balance. It will open new scopes of physiological and agricultural research with minimizes strain on animals. The method also has a high potential as a tool for herd management.

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