Open Access. Powered by Scholars. Published by Universities.®

Animal Studies Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 3 of 3

Full-Text Articles in Animal Studies

Stress: What Is It And How Can It Be Quantified?, T. H. Friend Jan 1980

Stress: What Is It And How Can It Be Quantified?, T. H. Friend

Sentience Collection

An animal may be considered to be in a state of stress if abnormal behavior or extreme adjustments in its behavior or physiology are necessary in order to cope with adverse aspects of its environment. Methods used to determine if an animal is stressed can be either behavioral or physiological. Behavioral methods may be highly erroneous due to their subjective nature since alterations in behavior do not necessarily prove that an animal is stressed. There is no single measure of stress that can be used in all situations at this time. Every measure must be critically evaluated to ensure that …


Pain-Infliction In Animal Research, Dorothy Tennov Jan 1980

Pain-Infliction In Animal Research, Dorothy Tennov

Experimentation Collection

A summary of research outlining the main sources of pain and stress to animals in laboratories provides the background for the results of a survey conducted by the author on how students feel about experimentation involving animals. The psychological aspects of student reaction to animal experimentation are examined. The conclusion outlines specific recommendations on ways to minimize pain and discomfort of laboratory animals.


The Effect Of Stress On Livestock And Meat Quality Prior To And During Slaughter, Temple Grandin Jan 1980

The Effect Of Stress On Livestock And Meat Quality Prior To And During Slaughter, Temple Grandin

Agribusiness Collection

The effects of stress on cattle, pigs and sheep prior to slaughter are reviewed. Long-term preslaughter stress, such as fighting, cold weather, fasting and transit, which occurs 12 to 48 hours prior to slaughter depletes muscle glycogen, resulting in meat which has a higher pH, darker color, and is drier. Short-term acute stress, such as excitement or fighting immediately prior to slaughter, produced lactic acid from the breakdown of glycogen. This results in meat which has a lower pH, lighter color, reduced water binding capacity, and is possibly tougher. Psychological stressors, such as excitement and fighting, will often have a …