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

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.