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.

In Tunisia, the recognition of the possibility of including longevity and disease resistance in dairy cattle selection objectives has been hypothesized as a useful strategy by both researchers and producers. However, in this paper, the state of the art, with a focus on health and longevity, is reviewed. Along the same lines, the heritability for the milk traits, fertility traits, and longevity of Tunisian Holstein dairy cows complies with the literature. Therefore, the influence of genetics on some diseases of the dairy cow was investigated. In addition, a decreasing efficiency in cow fertility has been observed over the last few years. The results showed that the risk of culling increased with common diseases. When analyzed with the Weibull model, functional lifespan was strongly influenced by milk yield; therefore, the risk increased with a reduced milk yield. In her first three lactations, the relative risk of selection increased gradually with lactation. Thus, the risk of thinning is highest at the beginning and end of the first feeding and the end of her second feeding. In conclusion, the risk of culling was reduced in parity. The factors that influence the life of the herd, such as health, husbandry, environmental conditions, and management, are often ignored when evaluating longevity.