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Bibliografie tematiche / Slaughtering

Letteratura scientifica selezionata sul tema "Slaughtering"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 20 febbraio 2023

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Articoli di riviste sul tema "Slaughtering"

1

Santori, Pasqualino. "Unconscious slaughtering". Derecho Animal. Forum of Animal Law Studies 9, n. 2 (17 aprile 2018): 106. http://dx.doi.org/10.5565/rev/da.338.

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2

Pellino, Gianluca, e Francesco Selvaggi. "Slaughtering Sacred Cows". Diseases of the Colon & Rectum 58, n. 5 (maggio 2015): e73-e74. http://dx.doi.org/10.1097/dcr.0000000000000363.

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3

De Smet, S. "pH measurements in the slaughterline and carcass quality: a survey in six Belgian slaughterhouses". Netherlands Journal of Agricultural Science 42, n. 3 (1 settembre 1994): 235–48. http://dx.doi.org/10.18174/njas.v42i3.601.

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pH was measured early post mortem in longissimus muscle (and occasionally in semimembranosus muscle) in the slaughterline of six Belgian slaughtering plants in three or four sessions. Mean pH values differed according to the mode of expression: pH means calculated after transformation to hydrogen ion concentrations were always lower than means calculated directly from pH values. The differences was linearly dependent on the variance, meaning that transformation of pH values to hydrogen ion concentrations is strongly recommended when comparing mean values of groups with unequal variances. Large differences in pH means were found between slaughterhouses that could not be attributed to differences in time of measuring postmortem and that were probably not related to differences in the slaughtering procedure. On the other hand, negative relationships were apparent between carcass quality data (lean content and instrumental or visual conformation score) and pH values between as well as within all slaughtering plants. Although no exact information was available on the preslaughter treatment of the animals, it is suggested that the genetic antagonism between carcass quality and meat quality is the main source of the fairly high proportion of low initial pH values and inferior meat quality in Belgian slaughter pigs.

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4

Nurjanah, Siti, Winiati Puji Rahayu e Rara Nabila Najib. "Evaluasi Penerapan Good Manufacturing Practice dan Sanitation Standard Operating Procedure pada Rumah Pemotongan Hewan Unggas di Bogor". Jurnal Ilmu Pertanian Indonesia 26, n. 1 (7 dicembre 2020): 60–68. http://dx.doi.org/10.18343/jipi.26.1.60.

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Microbial contamination in chicken meat is caused by unsanitary practices during slaughtering in poultry slaughtering house. Poultry slaughtering house need to apply Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) system to produce the standard microbial requirements of meat. This study was aimed to evaluate the implementation of GMP and SSOP and categorize 30 slaughtering houses located in Bogor. Observation was carried out in 4 modern slaughtering houses (RPH-U) and 26 traditional slaughtering houses (TPH-U). Parameter evaluation was determined based on the Indonesian national standard SNI 01-6160-1999 and the veterinary control certificates which consisted of eight aspects of GMP and six aspects of SSOP. The categorization was clustered in five levels. The results showed that modern slaughtering houses were categorized into 1st and 2nd level, whilst traditional slaughtering houses were categorized into 2nd and 3rd level. The highest incompliance of GMP in modern slaughtering house was the waste treatment aspect (31%) and in traditional slaughtering house was the cold storage presence aspect (95%). The highest incompliance of SSOP in modern slaughtering house was the sanitation facilities and avoiding cross-contamination aspect (21%) and in traditional slaughtering house was the cleanliness of food contact surface aspect (97%). There are some recommendations for improvement the fulfillment of GMP and SSOP aspects based on the critical parameters. Keywords: chicken meat, Good Manufacturing Practice, modern slaughteringhouse, Sanitation Standard Operating Procedure, standard slaughteringhouses

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5

Arshad, Muhammad Sajid, Urooj Khan e Waseem Khalid. "Customary Slaughtering Methods and their Comparison with Islamic Slaughtering (Zabiha) - The Review". Indonesian Journal of Interdisciplinary Islamic Studies 5, n. 2 (27 marzo 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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6

Cranley, John. "Slaughtering lambs without stunning". Veterinary Record 170, n. 10 (9 marzo 2012): 267.2–268. http://dx.doi.org/10.1136/vr.e1703.

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7

Ali, N. S. M., A. R. Zabidi, M. N. A. Manap, S. M. S. N. S. Zahari e 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 febbraio 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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8

Reich, Arie, e Guy Harpaz. "Kosher and Halal Slaughtering Before the Court of Justice: A Case of Religious Intolerance?" European Public Law 28, Issue 1 (1 febbraio 2022): 35–52. http://dx.doi.org/10.54648/euro2022003.

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In December 2020 the Court of Justice of the EU approved the legality of a decree, adopted by the Flemish Region in Belgium, which introduced an outright ban on slaughtering of animals by means of traditional Jewish and Muslim rites. The Court, which did not adopt the opinion of Advocate General Hogan, effectively nullified an express derogation for ritual slaughtering found in the EU’s regulation on slaughtering. This article will critically examine the Judgment, arguing that it has not only misinterpreted EU regulations, but also compromised the rights of European minorities to religious freedom under the Charter on the basis of questionable and inconsistent arguments of animal welfare. Animal Welfare, Kosher Slaughtering, Halal Slaughtering, Religious Freedom, Religious Minorities in Europe, European Court of Justice

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9

Haq, Anis Dliyaul, Irfan Irfan e Yanti Meldasari Lubis. "Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler". Jurnal Teknologi dan Industri Pertanian Indonesia 12, n. 1 (1 aprile 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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10

Jacob, Christine, e Pierre Magal. "Influence of Routine Slaughtering on the Evolution of BSE: Example of British and French Slaughterings". Risk Analysis 27, n. 5 (7 dicembre 2007): 1151–67. http://dx.doi.org/10.1111/j.1539-6924.2007.00951.x.

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Più fonti

Tesi sul tema "Slaughtering"

1

Au, Fung-yee Belinda. "A study of the privatization of the Urban Council abattoirs". [Hong Kong] : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1376231X.

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2

Chan, Ming-yan. "Sheung Shui abattoir". Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25949469.

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Thesis (M. Arch.)--University of Hong Kong, 1995.
Includes special study report entitled: Odour pollutant emissions control methodologies: for an abattoir and other applications. Includes bibliographical references.

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3

Yiu, Wing-chun. "Waste management in Hong Kong abattoirs /". Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18735496.

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4

Chan, Pui-sim Joyce. "An analysis of agenda-setting regional/central slaughtering scheme in Hong Kong /". Click to view the E-thesis via HKUTO, 2006. http://sunzi.lib.hku.hk/hkuto/record/B36519121.

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5

Lee, Chung-yung Jetty, e 李忠英. "The quality of pig meat in relation to sex and slaughtering age". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31213297.

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6

Chan, Pui-sim Joyce, e 陳佩嬋. "An analysis of agenda-setting: regional/central slaughtering scheme in Hong Kong". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2006. http://hub.hku.hk/bib/B36519121.

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7

Au, Yeung Man-bun Francis, e 歐陽文彬. "An examination of policy entrepreneur using the case study central slaughtering policy". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46779334.

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8

Leask, Heather. "The employment of women in the British meat industry". Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342680.

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9

Xu, Xiaoqiong 1982. "The effect of BSE on the pricing behaviour of the Canadian cattle slaughtering industry /". Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101695.

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Abstract (sommario):

The closure of the US border to Canadian live cattle and beef products after the confirmation of a single Canadian BSE case in May, 2003 seriously jeopardized the Canadian beef cattle industry, which had relied heavily on exports. The inventory of cattle rapidly increased and farmers were paid record low prices for live cattle. But at the same time, the cattle slaughtering industry experienced a substantial increase in profits. The enlarged price spread between the value of live cattle and beef steak raised concerns about oligopsony market power in the live cattle market. This thesis investigates the hypothesis that the Canadian slaughtering industry exercised this market power in the months following the discovery of BSE. Two models, the conjectural variation model from the New Empirical Industrial Organization and an asymmetric price transmission model were used and the results from both models do not support the hypothesis of oligopsony market power.

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10

Sadler, Ian 1943. "Strategic operations and logistics planning of Australian meatworks". Monash University, Faculty of Business and Economics, 1999. http://arrow.monash.edu.au/hdl/1959.1/8083.

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Libri sul tema "Slaughtering"

1

Slaughtering the Buddha. New York City: Spuyten Duyvil, 2010.

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2

Marlatt, David. A hog slaughtering woman. Kalamazoo, MI: New Issues Press, Western Michigan University, 1996.

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3

The consequences of slaughtering butterflies. Galway: Salmon, 1991.

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4

Veall, Frederick. Construction and operation of medium-sized abattoirs in developing countries. Rome: Food and Agriculture Organization of the United Nations, 1992.

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5

MacLachlan, Ian. 'The greatest and most offensive nuisance that ever disgraced the capital of a kingdom': The slaughterhouses and shambles of modern Edinburgh. [S.l.]: [Review of Scottish Culture], 2005.

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6

Keller, Keller +., a cura di. Butchering beef: The comprehensive photographic guide to humane slaughtering and butchering. North Adams, MA: Storey Pub., 2014.

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7

North, Richard. Death by regulation: The butchery of the British Meat Industry. London: IEA Health and Welfare Unit, 1993.

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8

Langelier, Charles. La question des abattoirs: Discours de l'Hon. Chs. Langelier devant l'Assemblée législative. [Québec?: s.n., 1993.

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9

Wiklund, Eva. Pre-slaughter handling of reindeer (Rangifer tarandus tarandus L.): Effects on meat quality. Uppsala: Swedish University of Agricultural Sciences, 1996.

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10

Elisabeth, Philipp, a cura di. La Villette, les années 30: Un certain âge d'or. Paris: Atlas, 1987.

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Capitoli di libri sul tema "Slaughtering"

1

Fernández-López, Juana, Esther Sendra-Nadal e Estrella Sayas-Barberá. "Slaughtering Equipment and Operations". In Handbook of Poultry Science and Technology, 79–100. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470504451.ch6.

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2

McHugh, Susan. "Loving Camels, Sacrificing Sheep, Slaughtering Gazelles". In Humans, Animals And Biopolitics, 173–90. New York : Routledge, 2016. |: Routledge, 2016. http://dx.doi.org/10.4324/9781315587639-10.

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3

Oppen, Johan. "Optimizing Workflow in Cell-Based Slaughtering and Cutting of Pigs". In IFIP Advances in Information and Communication Technology, 223–30. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29996-5_26.

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4

Meyer-Glitza, P. "Cattle husbandry without slaughtering: case studies from Europe and India". In Know your food, 414–20. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-813-1_62.

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5

Mark, John, e Roger Strange. "Slaughtering of Animals and Production of Meat and By-Products". In The Food Industries, 255–87. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-1997-3_4.

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6

Stella, Simone, Silvia Mazzola, Annamaria Costa, Erica Tirloni, Ernesto Beretta e Francesco M. Tangorra. "Pre-slaughtering Phases and Meat Quality of Highly Profitable Cattle (Piedmontese Fat Ox)". In Lecture Notes in Civil Engineering, 51–59. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98092-4_6.

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7

Gong, Shunlong, Chenglin Ma, Yinsheng Yang, Li Bai e Linyi He. "COST-BENEFIT ANALYSIS OF HACCP IMPLEMENTATION IN THE CHINESE SLAUGHTERING AND MEAT PRODUCTPROCESSING INDUSTRY". In Computer and Computing Technologies in Agriculture II, Volume 3, 1681–89. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0213-9_18.

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8

Saastamoinen, M. T. "Promoting slaughtering of horses and consumption of horsemeat – ethical horse keeping and meat production". In The new equine economy in the 21st century, 187–96. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-824-7_17.

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9

Nesbakken, Truls, Karl Eckner, Hilde Kristin Høidal e Ole-Johan Røtterud. "Occurrence of Y. enterocolitica in Slaughter Pigs and Consequences for Meat Inspection, Slaughtering and Dressing Procedures". In Advances in Experimental Medicine and Biology, 303–8. Boston, MA: Springer US, 2004. http://dx.doi.org/10.1007/0-306-48416-1_57.

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10

Gatti, Silvia, Francesco Pecci e Paola Varini. "The Role of Process and Product Innovation in the Reorganisation of the Principal Beef Slaughtering Firms in Italy". In Contributions to Economics, 369–90. Heidelberg: Physica-Verlag HD, 1996. http://dx.doi.org/10.1007/978-3-642-50001-5_23.

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Atti di convegni sul tema "Slaughtering"

1

"Virtual Animal Slaughtering and Dissection via Global Navigation Elements". In Second International Conference on Computer Research and Development (ICCRD 2010). IEEE, 2010. http://dx.doi.org/10.1109/iccrd.2010.97.

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2

Ji, Wusheng, Hong Guo e Fengchen Zhang. "Pig Slaughtering Traceability System Based on RFID and ZigBee Technology". In International Conference on Logistics Engineering, Management and Computer Science (LEMCS 2014). Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/lemcs-14.2014.229.

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3

Takacs, Bence, Kristof Takacs, Tivadar Garamvolgyi e Tamas Haidegger. "Inner Organ Manipulation During Automated Pig Slaughtering—Smart Gripping Approaches". In 2021 IEEE 21st International Symposium on Computational Intelligence and Informatics (CINTI). IEEE, 2021. http://dx.doi.org/10.1109/cinti53070.2021.9668519.

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4

Lili, N. A. "Accuracy of Determination for Virtual Animal Halal Slaughtering: A Case Study". In 2010 Fourth Asia International Conference on Mathematical/Analytical Modelling and Computer Simulation. IEEE, 2010. http://dx.doi.org/10.1109/ams.2010.98.

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5

Pocol, C. B., D. E. Dumitraș e C. Moldovan Teselios. "68. Animal slaughtering in Romanian rural households: between tradition and legal framework". In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_68.

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6

Fravalo, Philippe, Roland Cariolet, Maryline Queguiner e Gilles Salvat. "Individual effect of the steps preceding slaughtering on Salmonella contamination of pigs". In Second International Symposium on Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-451.

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van der Wolf, Peter J., M. Swanenburg, H. A. P. Urlings e J. M. A. Snijders. "Selection of finishing pig herds with a low Salmonella prevalence for logistic slaughtering". In Second International Symposium on Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-484.

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8

Szabó, I., K. Scherer, K. Nöckler, B. Appel e A. Hensel. "Comparative examination and validation of ELISA test systems for Salmonella diagnosis of slaughtering pigs". In Seventh International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2007. http://dx.doi.org/10.31274/safepork-180809-122.

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9

Jia, Wang, Gao Yinchun, Zeng Wen e Gan Ju. "Data Collection and Traceability Architecture of Internet of Things in Breeding and Slaughtering Enterprises". In 2021 IEEE 5th Advanced Information Technology, Electronic and Automation Control Conference (IAEAC). IEEE, 2021. http://dx.doi.org/10.1109/iaeac50856.2021.9390596.

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10

"Development of machine vision system to detect meat mass of pig prior to slaughtering". In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141898477.

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Rapporti di organizzazioni sul tema "Slaughtering"

1

Brosh, Arieh, David Robertshaw, Yoav Aharoni, Zvi Holzer, Mario Gutman e Amichai Arieli. Estimation of Energy Expenditure of Free Living and Growing Domesticated Ruminants by Heart Rate Measurement. United States Department of Agriculture, aprile 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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