Agonic Aspiration of Blood: Not Useful as an Animal-Based Indicator of Electrical Stunning Ineffectiveness in Pigs (Sus scrofa domesticus) (original) (raw)
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After head-only electrical stunning of pigs sequential animal-based measurements were carried out right after stunning as well as before and after bleeding in order to analyse how unconsciousness is achieved and maintained in relation to recorded and calculated technical parameters such as electric current intensity, electric work, duration of stunning, and stun-to-bloodletting period. The measurements were performed at three different slaughterhouses on 9 different days under routine slaughtering conditions. The data of 405 pigs were analysed. The effectiveness of stunning was measured by the number of parameters at two (adequate and acceptable) levels. Current intensity had a predominant effect on the effectiveness of stunning and on the maintenance of unconsciousness. The duration of stunning played a role only as part of the electric work, which manifested itself in the maintenance of unconsciousness. Stunning proved acceptable in 99% of the cases, provided that the minimum current intensity of 1.02 Amp was secured. In 99% of the cases unconsciousness could be maintained at an acceptable level beyond bloodletting when the electric work was at least 8,089.38 Joules. Recovery of consciousness depends on the stun-to-stick period: the best time of bloodletting is less than 32 seconds from the end of stunning.
Foods, 2021
A total of thirty pigs were experimentally slaughtered using gas (80% CO2 in air, 90 s; 30% CO2/70% N2O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunning method were studied by limiting pre-stunning physical activity and stress: pigs were driven in a trolley from the rearing to the stunning site (6.5 m) and immediately slaughtered. Bleeding efficiency and carcass characteristics were similar and satisfactory for all stunning methods. Early post-mortem pH decline in the Longissimus lumborum was faster following gas compared to electrical stunning. The pH of other muscles was not influenced; color and drip loss showed minor effects. Hence, results are in contrast to current beliefs: compared to electrical stunning, following gas stunning, the stress and muscle contractions during the induction of unconsciousness have a slightly greater impact o...
Comparison of Electrical and Mechanical Stunning Methods on Carcass and Meat Quality of Pork
2012
The objective of this study was to compare electrical (ES) and mechanical stunning (MS) methods on carcass and meat quality of pigs. A total of 150 Duroc × Landrace castrated boars were randomly allocated into two stunning methods: 1) ES (250 V, 1.25 A, 50 Hz, 8–12 sec.) 2) MS using a non-penetrative iron pole. ES method affected significantly higher (P<0.01) bleeding percentage and water holding capacity but resulted significantly lower (P<0.05) percentage of drip loss and dressing percentage. The use of ES method significantly (P <0.01) reduced the incidence of bruises in carcasses and hemorrhages in internal organs. E coli, Staphylococcus, and Total plate count were significantly (P<0.05) higher in carcasses from MS. However, Salmonella weren’t observed in either method. A faster rate of muscle pH decline was found in MS and ultimate pH were found to be significantly (P<0.05) different between two methods. Meat of MS was significantly lighter in colour but a* and b...
EFSA Journal
This guidance defines the process for handling applications on new or modified stunning methods and the parameters that will be assessed by the EFSA Animal Health and Welfare (AHAW) Panel. The applications, received through the European Commission, should contain administrative information, a checklist of data to be submitted and a technical dossier. The dossier should include two or more studies (in laboratory and slaughterhouse conditions) reporting all parameters and methodological aspects that are indicated in the guidance. The applications will first be scrutinised by the EFSA's Applications Desk (APDESK) Unit for verification of the completeness of the data submitted for the risk assessment of the stunning method. If the application is considered not valid, additional information may be requested from the applicant. If considered valid, it will be subjected to assessment phase 1 where the data related to parameters for the scientific evaluation of the stunning method will be examined by the AHAW Panel. Such parameters focus on the stunning method and the outcomes of interest, i.e. immediate onset of unconsciousness or the absence of avoidable pain, distress and suffering until the loss of consciousness and duration of the unconsciousness (until death). The applicant should also propose methodologies and results to assess the equivalence with existing stunning methods in terms of welfare outcomes. Applications passing assessment phase 1 will be subjected to the following phase 2 which will be carried out by the AHAW Panel and focuses on the animal welfare risk assessment. In this phase, the Panel will assess the outcomes, conclusions and discussion proposed by the applicant. The results of the assessment will be published in a scientific opinion.
CO2 stunning may compromise swine welfare compared with electrical stunning
Meat Science, 2009
The effects of two different stunning methods on critical blood values in fattening pigs at a federal inspection slaughtering plant were monitored. A total of 658 pigs from the same genetic line and origin, were randomly assigned to 3 treatments: reference baseline levels (resting pigs; T1), stunning with CO 2 (T2) and stunned electrically (T3). Energetic profile, acid imbalance and blood gas levels, were monitored. Significant differences (p 6 0.05) between treatments for all variables were found, CO 2 stunned pigs showed hypercapnia, hypercalcemia, hyperglucemia, lactic acidemia, and an increase in haematocrit, coupled with reduced pH, P O 2 , and Na; electrically stunned pigs had reduced blood pH, P CO 2 and P O 2. The remaining indicators were increased in relation to the resting swine. Thus CO 2 stunning leads to a major imbalance because of mineral and acid base gaseous interchange, compared to electric stunning, thus possibly compromising animal welfare.
Pork quality after electrical or carbon dioxide stunning at slaughter
Meat Science, 2019
A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO 2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (P>0.137) of pH 24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (P <0.05), higher cooking loss (P <0.001) and lower pH 45 (P <0.05) compared to those stunned with CO 2. CO 2 stunned
Animal Production Science, 2019
Electrical stunning is the most widely used stunning method for sheep and goats. Because low frequency headto-back electrical stunning induces cardiac arrest, it is non-compliant with halal requirements. In addition, conventional head-only electrical stunning method can have adverse effects on carcass and meat quality. To address these issues highfrequency electrical stunning systems were developed. High frequency head-to-back removes the potential for pain and distress compared with non-stunned slaughter and does not induce cardiac arrest like low frequency head-to-back stunning making it appropriate for halal. However, this claim is yet to be proven through a comprehensive neurophysiological study. Thus, the present study examined the effects of different pre-slaughter electrical stunning methods and slaughter without stunning on electroencephalographic and blood biochemistry changes. Thirty-two male Boer crossbred bucks were distributed into four groups of eight animals each and subjected to slaughter without stunning (SWS), low frequency headonly (LFHO) and low frequency head-to-back (LFHB) or high frequency head-to-back electrical stunning (HFHB). Slaughtering of animals with or without stunning was performed under minimal anaesthesia. Based on electroencephalograph results, at slaughter, the SWS animals showed an increase in brain electrical activity, which is consistent with the presence of post slaughter noxious sensory input associated with tissue damage. Meanwhile the electroencephalograph activities decreased immediately after application of electrical stunning in all animals, suggesting that they were insensible to pain during and after the neck cut. Electrical brain activities for goats subjected to HFHB were comparable to those for LFHO and those for LFHB. The percentage of animals that exhibited severe clonic activity was significantly lower after LFHB or HFHB stunning compared with LFHO. The concentrations of catecholamines and hyperglycemia in electrically stunned goats were higher compared with those from SWS. It was observed that LFHB caused cardiac arrest in all goats whereas all HFHB goats had no cardiac arrest. High frequency head-to-back electrical stunning may be an improvement on non-stunned slaughter and has advantages for meat quality. However, stunning effectiveness after head-to-back electrical stunning with high frequencies needs to be evaluated under industrial conditions before any recommendation is given.
Journal of Veterinary and Animal Research, 2019
Islam sets up strict dietary rules and prescribes its followers will what and how to drink and eat under the term “halal”. Living halal and avoiding haram are the main frames for a Muslim life. Since halal meat is obtained from halal slaughter, it is a prerequisite that the animal must be alive at the time of the slaughter and death must be realized with a sharp knife cut. Otherwise, it could be suggested to kill or strangle the animal in the quickest way before the cut, because it is an indisputable fact that dead animals do not feel any pain. Regarding stunned animals, when electrical energy travels through the body, it may result in muscle cramp, paralysis in body, respiratory muscles and vocal cords, which induces pain and stress for the paralyzed animal. This might be observed as if the animal is not suffering when actually it is. However, the immediate cutting of the vessels of the neck without pre-stunning causes cerebral ischemia with depriving the brain from oxygen and glucose and it acts as a painkiller that disables the sensory centre and causes the animal to become entirely insensitive to pain. This paper attempts to assess the perception of pain during stunning and non-stunning slaughtering methods and give an objective perspective for halal slaughter in animals.