This study was aimed to evaluate the degree of thermal stress exhibited by Holsteins under a continental temperate climate. Milk, fat, protein, and somatic cell count test-day records collected between 2000 and 2011 from 23,963 cows in 604 herds were combined with meteorological data from 14 public weather stations in Luxembourg. Daily values of 6 different thermal indices (TI) weighted in term of temperature, relative humidity, solar radiation, and wind speed were calculated by averaging hourly TI over 24h. Heat stress thresholds were first identified by a broken-line regression model. Regression models were thereafter applied to quantify milk production losses due to heat stress. The tipping points at which milk and protein yields declined were effectively identified. For fat yield, no valid threshold was identified for any of the studied TI. Daily fat yields tended to decrease steadily with increasing values of TI. Daily somatic cell score patterns were marked by increased values at both lowest and highest TI ranges, with a more pronounced reaction to cold stress for apparent temperature indices. Thresholds differed between TI and traits. For production traits, they ranged from 62 (TI(1)) to 80 (TI(3)) for temperature-humidity indices (THI) and from 16 (TI(5)) to 20 (TI(6)) for apparent temperature indices. Corresponding somatic cell score thresholds were higher and ranged from 66 (TI(1)) to 82 (TI(3)) and from 20 (TI(5)) to 23 (TI(6)), respectively. The largest milk decline per unit of mild, moderate, and extreme heat stress levels of 0.164, 0.356, and 0.955 kg, respectively, was observed when using the conventional THI (TI(1)). The highest yearly milk, fat, and protein losses of 54, 5.7, and 4.2 kg, respectively, were detected by TI(2), the THI index that is adjusted for wind speed and solar radiation. The latter index could be considered as the best indicator of heat stress to be used for forecast and herd management in a first step in temperate regions under anticipated climate changes.

Heat stress is one of the most stressful events in livestock life, negatively impacting animal health, productivity, and product quality. Moreover, the negative impact of heat stress on animal product quality has recently attracted increasing public awareness and concern. The purpose of this review is to discuss the effects of heat stress on the quality and the physicochemical component of meat in ruminants, pigs, rabbits, and poultry. Based on PRISMA guidelines, research articles were identified, screened, and summarized based on inclusion criteria for heat stress on meat safety and quality. Data were obtained from the Web of Science. Many studies reported the increased incidences of heat stress on animal welfare and meat quality. Although heat stress impacts can be variable depending on the severity and duration, the exposure of animals to heat stress (HS) can affect meat quality. Recent studies have shown that HS not only causes physiological and metabolic disturbances in living animals but also alters the rate and extent of glycolysis in postmortem muscles, resulting in changes in pH values that affect carcasses and meat. It has been shown to have a plausible effect on quality and antioxidant activity. Acute heat stress just before slaughter stimulates muscle glycogenolysis and can result in pale, tender, and exudative (PSE) meat characterized by low water-holding capacity (WHC). The enzymatic antioxidants such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) act by scavenging both intracellular and extracellular superoxide radicals and preventing the lipid peroxidation of the plasma membrane. Therefore, understanding and controlling environmental conditions is crucial to successful animal production and product safety. The objective of this review was to investigate the effects of HS on meat quality and antioxidant status.