PRINCIPAIS CAUSAS DE ABATE EMERGENCIAL EM UM FRIGORÍFICO DE GOIÁS

Abstract

This study addressed the main causes of emergency slaughter in a slaughterhouse in the state of Goiás, with emphasis on the health, economic and animal welfare implications. Emergency slaughter is a procedure adopted in situations where animals present conditions that make it impossible to maintain them until regular slaughter, and understanding the factors that lead to this practice is essential for improving production and health processes. Through a comprehensive analysis of data collected in a slaughterhouse in the state of Goiás, this study identified the predominant causes of emergency slaughter, including infectious diseases, traumatic injuries, metabolic problems and behavioral disorders. In addition, the consequences of these slaughters for both public health and the production chain are discussed, highlighting the economic impact resulting 20 from the disposal of carcasses and the costs associated with emergency management. The study also presented a review of the regulations and procedures adopted by slaughterhouses to ensure compliance with the health standards required by the competent authorities. Based on the results obtained, recommendations were proposed to reduce the incidence of emergency slaughter, highlighting the importance of implementing preventive measures, such as proper animal handling, improved transportation and housing conditions, and ongoing training of professionals involved in the sector. It was concluded that mitigating the causes of emergency slaughter not only promotes animal welfare, but also contributes to the sustainability and efficiency of meat production in Goiás, resulting in benefits for the entire production chain and society as a whole.