RESEARCH ARTICLE


A Method of Control for the Ventilation and Recording of: Temperature, Relative Humidity and Light in Beef Traceability



Andrea Simoni, Ferruccio Giametta, Giovanna La Fianza*
S.A.V.A. Department-University of Molise, via De Sanctis, 86100 Campobasso, Italy


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Creative Commons License
Simoni et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the S.A.V.A. Department-University of Molise, via De Sanctis, 86100 Campobasso, Italy; E-mail: lafianza@unimol.it


Abstract

Aim oft the present study is to implement a method of ventilation control to be applied to two Molise-based beef cattle breeding farms

The study focuses on the detection of those parameters (temperature, relative humidity and light) deemed to be crucial for the animals’ life conditions in terms of both microenvironment(s) and “animal well being”.

Two abacuses have been worked out to calculate the minimum ventilation rate required as well as the number of total air changes needed at one hour intervals as a function of the CO2 levels to be maintained in the cowsheds.

Such a system, in a point of view of beef traceability, also demonstrated to be useful for a very first assessment of the meat obtained.