Critical limits for the control points for halal poultry slaughter

Time to Loss of Behavioral and Brainstem Responses of Ducks following Non-Stunned Slaughter

Simple Summary

For routine poultry slaughter, animals are stunned prior to the act of slaughter to prevent pain and distress. Halal slaughter requires either reversible or no stunning before performance of the neck cut. This study measured how long it takes for ducks to lose consciousness following non-stunned slaughter in a commercial processing plant. The study found that ducks take up to 383 s to lose consciousness. The performance of a cut higher on the neck resulted in a faster time to loss of consciousness. This study is the first investigation of the time to loss of consciousness following non-stunned slaughter of ducks in commercial conditions. These results could be used to improve the welfare of ducks during non-stunned slaughter, such as recommending a higher neck cut and ensuring appropriate waiting periods between slaughter and birds entering the scalding tanks.

Abstract

Non-stunned slaughter has been extensively described for other farmed species but there has been limited research on waterfowl. The study assessed 34 White Pekin ducks (Anas platyrhynchos) (study 1) in a non-stunned halal slaughterhouse in Brazil for time to loss of consciousness using various behavioral and brainstem indices (balance, cranial nerve reflexes, and muscle tension) and assessed the relationship between extent of clotting, location of neck cut, level of damage to neck vessels/tissues, and the time to onset of unconsciousness. In addition, operator practices were separately observed and neck pathology following the cut was examined in 217 carcasses after bleeding (study 2). In study 1 following the neck cut there was a wide variation between birds in the time to loss of behavioral and brainstem indices, ranging from 20 to 334 and 20 to 383 s for neck and beak tension, respectively. The median time to loss of balance following the neck cut was 166 ± 14 (22–355) seconds. There was a moderate correlation (R = 0.60 and 0.62) between distance of the neck cut and time to loss of balance and neck tension, respectively. This is the first investigation of the time to loss of consciousness following non-stunned slaughter of ducks in commercial conditions. The findings could be used to improve the welfare of ducks during non-stunned slaughter, such as recommending performance of the neck cut closer to the jaw line and ensuring appropriate waiting periods between slaughter and birds entering the scalding tanks.

Effects of Slaughter Knife Sharpness on Blood Biochemical and Electroencephalogram Changes in Cattle

Simple Summary

The role of knife sharpness in slaughtering animals, from the perspective of animal welfare, is likely subconsciously ignored by the masses involved in the abattoir industry. This might be due to the difficulty in objectively quantifying the sharpness of a knife. Furthermore, a small incremental improvement in sharpness might result in a huge productivity trade-off at the abattoir when the slaughterman needs to dedicate more time to sharpen their blades in between slaughters. This study attempts to assess the effects of sharp and commercial sharp knives on the pain and stress levels of animals. After objectively measuring the sharpness of knives with an ANAGO^® sharpness tester, animals were slaughtered with commercial sharp and sharp knives. The results obtained from blood and brain activities related to pain and stress revealed that the two sharpness levels had different effects on the stress and pain level in animals, suggesting that the sharp knife produced the least amount of stress and pain in animals compared to those slaughtered using a commercial sharp knife.

Abstract

The sharpness of the knife used for slaughter is of the utmost importance from an animal welfare perspective. The quantification of knife sharpness is almost impossible in abattoirs. The sharpness of the knife blade used to slaughter an animal, as well as its effects on animals’ pain and stress levels, is an important area of investigation that needs to be addressed. The objective of this study was to evaluate the effects of knife sharpness on blood biochemical parameters, plasma catecholamines, and electroencephalographic (EEG) responses. Twenty Brahman crossbred steers were either subjected to slaughter with a sharp knife (n = 10) or a commercial sharp knife (n = 10); knife sharpness was measured with the ANAGO^® sharpness tester. There was significant increase in adrenaline (p < 0.0001), glucose (p = 0.0167), creatinine kinase (p = 0.0123) and lactate dehydrogenase (p = 0.0151) at post-slaughter compared to pre-slaughter in commercial sharp knife group than in thesharp knife group. A significant increase was observed in the median frequency (p < 0.0001) and total power (p < 0.0001) of the EEG, the parameters for pain and stress, in the animals slaughtered with the commercial sharp knife than those slaughtered with the sharp knife. Thus, EEG results also supported the hormonal and biochemical results. From the results, it is concluded that animals slaughtered with a sharp knife experienced the least amount of pain and stress compared to those slaughtered with a commercial sharp knife.