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Gibson TJ, Mason CW, Spence JY, Barker H, Gregory NG. Factors affecting penetrating captive bolt gun performance. J APPL ANIM WELF SCI 2014; 18:222-38. [PMID: 25415241 DOI: 10.1080/10888705.2014.980579] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Captive bolt stunning is used for rendering livestock insensible at slaughter. The mechanical factors relating to performance of 6 penetrating captive bolt gun (CBG) models were examined. The Matador Super Sécurit 3000 and the .25 Cash Euro Stunner had the highest kinetic energy values (443 J and 412 J, respectively) of the CBGs tested. Ninety percent (27/30) of CBGs held at a government gun repository (United Kingdom) were found to have performed at a normal standard for the model, while 53% (10/19) of commercial contractor CBGs tested were found to underperform for the gun model. When the .22 Cash Special was fired 500 times at 4 shots per min, the gun reached a peak temperature of 88.8°C after 2.05 hr. Repeat firing during extended periods significantly reduced the performance of the CBG. When deciding on the appropriate CBG/cartridge combination, the kinetic energy delivered to the head of the nonhuman animal, bolt penetration depth, and species/animal type must be considered. It is recommended that CBGs are routinely checked for wear to the bolt and barrel if they are repeatedly fired in a session.
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Affiliation(s)
- Troy J Gibson
- a Department of Production and Population Health , Royal Veterinary College , Hatfield , United Kingdom
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53
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Farouk M, Al-Mazeedi H, Sabow A, Bekhit A, Adeyemi K, Sazili A, Ghani A. Halal and kosher slaughter methods and meat quality: A review. Meat Sci 2014; 98:505-19. [DOI: 10.1016/j.meatsci.2014.05.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 05/27/2014] [Accepted: 05/29/2014] [Indexed: 10/25/2022]
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54
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Bolaños-López D, Mota-Rojas D, Guerrero-Legarreta I, Flores-Peinado S, Mora-Medina P, Roldan-Santiago P, Borderas-Tordesillas F, García-Herrera R, Trujillo-Ortega M, Ramírez-Necoechea R. Recovery of consciousness in hogs stunned with CO2: physiological responses. Meat Sci 2014; 98:193-7. [PMID: 24967538 DOI: 10.1016/j.meatsci.2014.05.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Revised: 05/02/2014] [Accepted: 05/30/2014] [Indexed: 11/30/2022]
Abstract
The objective of the present study was to determine the impact of recovering consciousness on physiological responses in hogs stunned with different concentrations of CO2. A total of 1336 pigs were moved into a CO2 anaesthesia chamber for 90s. The remaining pigs were assigned to 3 groups according to the CO2 concentration used for stunning: 85, 90 or 95%. Each group was then further divided into 2 sub-groups: those exsanguinated during the first 60s after leaving the chamber without recovering consciousness (WRC); and those exsanguinated after more than 60s that recovered consciousness (RC). The blood pH of the RC pigs decreased below 7.08, but their blood levels of Ca(2+) (>1.59mmol/L), glucose (>159.79mg/dL), and lactate (>103.52mg/dL) all increased when compared to reference values (RV) (P<0.05). Therefore, a greater metabolic and energy imbalance occurs during exsanguination when pigs recover consciousness. In conclusion, exsanguination should be performed immediately upon the pigs leaving the CO2 chamber.
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Affiliation(s)
- D Bolaños-López
- Programa de Doctorado en Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Iztapalapa-Xochimilco-Cuajimalpa, Calzada del Hueso 1100, Col. Villa Quietud, Mexico, D.F. 04960, Mexico
| | - D Mota-Rojas
- Universidad Autónoma Metropolitana, Campus Xochimilco (UAM-X), Stress Physiology and Farm Animal Welfare, Department of Animal Production and Agriculture, D.F. Calzada del Hueso 1100, Col. Villa Quietud, México, D.F. 04960, Mexico.
| | - I Guerrero-Legarreta
- Laboratorio de Bioquímica de Macromoléculas, Departamento de Biotecnología, Universidad Autónoma Metropolitana Iztapalapa, Mexico, D.F. 09340, Mexico
| | - S Flores-Peinado
- Universidad Nacional Autónoma de México (UNAM), Department of Livestock Sciences, Facultad de Estudios Superiores Cuautitlán (FESC), Cuautitlán Izcalli, Estado de México 54714, Mexico; Department of Swine Health, Mexico
| | - P Mora-Medina
- Universidad Nacional Autónoma de México (UNAM), Department of Livestock Sciences, Facultad de Estudios Superiores Cuautitlán (FESC), Cuautitlán Izcalli, Estado de México 54714, Mexico
| | - P Roldan-Santiago
- Universidad Autónoma Metropolitana, Campus Xochimilco (UAM-X), Stress Physiology and Farm Animal Welfare, Department of Animal Production and Agriculture, D.F. Calzada del Hueso 1100, Col. Villa Quietud, México, D.F. 04960, Mexico; Universidad del Valle de México, Animal Welfare Area, Licenciatura en Medicina Veterinaria y Zootecnia, Campus Coyoacán, Calzada de Tlalpan No. 3058, Col. Santa Ursula Coapa, Delegación Coyoacán, México, D.F., Mexico
| | - F Borderas-Tordesillas
- Universidad Autónoma Metropolitana, Campus Xochimilco (UAM-X), Stress Physiology and Farm Animal Welfare, Department of Animal Production and Agriculture, D.F. Calzada del Hueso 1100, Col. Villa Quietud, México, D.F. 04960, Mexico
| | - R García-Herrera
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Av. Universidad s/n, Zona de la Cultura, C.P. 86040 Villahermosa, Tabasco, Mexico
| | | | - R Ramírez-Necoechea
- Universidad Autónoma Metropolitana, Campus Xochimilco (UAM-X), Stress Physiology and Farm Animal Welfare, Department of Animal Production and Agriculture, D.F. Calzada del Hueso 1100, Col. Villa Quietud, México, D.F. 04960, Mexico
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55
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Nakyinsige K, Sazili AQ, Zulkifli I, Goh YM, Abu Bakar F, Sabow AB. Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality. Meat Sci 2014; 98:701-8. [PMID: 25089797 DOI: 10.1016/j.meatsci.2014.05.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/22/2014] [Accepted: 05/23/2014] [Indexed: 11/26/2022]
Abstract
This study assessed the effect of gas stunning which has not been conducted until now in comparison with slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits were divided into two groups of 40 animals and subjected to either halal slaughter without stunning (HS) or gas stunning using 61.4% CO2, 20.3% oxygen and 18.3 % nitrogen (GS). Analysis of the sticking blood revealed that both slaughter procedures caused a substantial increase in the levels of catecholamines, hypercalcemia, hyperglycemia, lactic acidemia and an increase in enzyme activities. The ultimate pH of the Longissimus lumborum muscle did not differ between treatments. GS exhibited higher lightness and cooking loss, and lower glycogen and MFI than HS. This indicates that both GS and HS can be significant stressors although the amount of stress may be below the threshold to negatively affect rabbit meat quality.
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Affiliation(s)
- K Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda
| | - A Q Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - I Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y M Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - F Abu Bakar
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - A B Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Resource, Faculty of Agriculture, University of Salahaddin, Karkuk Street, Runaki 235 n323, Erbil, Kurdistan Region, Iraq
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56
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Qekwana ND, Oguttu JW. Assessment of food safety risks associated with preslaughter activities during the traditional slaughter of goats in Gauteng, South Africa. J Food Prot 2014; 77:1031-7. [PMID: 24853530 DOI: 10.4315/0362-028x.jfp-13-324] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The South African Department of Agriculture, Forestry and Fisheries estimated in 2012 that there were 2.033 million goats in the country. Of these animals, less than 0.5% are slaughtered at registered abattoirs. Although informal and traditional slaughter of goats for home consumption is permitted under the South African Meat Safety Act 40 of 2000, the responsibility for ensuring that products are safe is left to the traditional or ritual slaughter practitioners. The objective of the present study was to assess whether preslaughter activities associated with traditional or ritual slaughter promote or reduce food-associated risks and to recommend mitigation strategies for potential food safety hazards. Structured interviews were conducted with 105 selected respondents (in and around Tshwane, South Africa) who had been involved in traditional goat slaughter. Approximately 70% of goats slaughtered were obtained from sources that could be traced to ascertain the origin of the goats. None of the respondents were aware of the need for a health declaration for slaughter stock. Some slaughter practitioners (21%) perform prepurchase inspection of stock to ascertain their health status. However, this percentage is very small, and the approach is based on indigenous knowledge systems. The majority of respondents (67.6%) travelled 1 to 11 km to obtain a goat for traditional slaughter. Although approximately 70% of slaughter goats were transported by vehicles, the vehicles used did not meet the legal standard. More than two-thirds of goats were tied to a tree while waiting to be slaughtered, and the rest were held in a kraal. The holding period ranged from 1 to 72 h, but more than 70% of the animals were slaughtered within 36 h. This study revealed that traditional and ritual slaughter involves some preslaughter activities with potential to mitigate the risk of slaughtering animals that are not fit for human consumption. Such activities include prepurchase inspection, obtaining goats from known and traceable sources, and ensuring that animals have sufficient rest before slaughter. However, given the rudimentary nature of these activities, they may not offer adequate protection to consumers of such meat. The lack of understanding of the importance of a obtaining a health declaration certificate and minimizing stress in animals waiting to be slaughtered should be addressed to minimize the potential for propagation of foodborne diseases. The Meat Safety Act 40 of 2000 should be enforced where it applies and should be reviewed to provide guidelines that would help mitigate human health risks associated with traditional slaughter of goats.
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Affiliation(s)
- Nenene Daniel Qekwana
- Section Veterinary Public Health, Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Private Bag X04, Onderstepoort 0110, South Africa.
| | - James Wabwire Oguttu
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Science, University of South Africa, Private Bag X11, Florida 1710, South Africa
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57
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Nakyinsige K, Fatimah AB, Aghwan ZA, Zulkifli I, Goh YM, Sazili AQ. Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:406-13. [PMID: 25049968 PMCID: PMC4093272 DOI: 10.5713/ajas.2013.13437] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 11/16/2013] [Accepted: 10/29/2013] [Indexed: 11/27/2022]
Abstract
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.
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Affiliation(s)
- K. Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Food Science and Nutrition, Islamic University in Uganda, P.O. Box 2555, Mbale,
Uganda
| | - A. B. Fatimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - Z. A. Aghwan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, University of Mosul, Mosul,
Iraq
| | - I. Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - Y. M. Goh
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
| | - A. Q. Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
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58
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Farouk MM. Advances in the industrial production of halal and kosher red meat. Meat Sci 2013; 95:805-20. [DOI: 10.1016/j.meatsci.2013.04.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/01/2013] [Accepted: 04/01/2013] [Indexed: 10/27/2022]
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59
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Kim GD, Lee HS, Jung EY, Lim HJ, Seo HW, Lee YH, Jang SH, Baek SB, Joo ST, Yang HS. The effects of CO2 gas stunning on meat quality of cattle compared with captive bolt stunning. Livest Sci 2013. [DOI: 10.1016/j.livsci.2013.05.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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60
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Nakyinsige K, Che Man Y, Aghwan ZA, Zulkifli I, Goh Y, Abu Bakar F, Al-Kahtani H, Sazili A. Stunning and animal welfare from Islamic and scientific perspectives. Meat Sci 2013; 95:352-61. [DOI: 10.1016/j.meatsci.2013.04.006] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 01/14/2013] [Accepted: 04/03/2013] [Indexed: 11/30/2022]
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61
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Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.06.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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62
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The effect of local or general anesthesia on the physiology and behavior of tail docked pigs. Animal 2012; 5:1237-46. [PMID: 22440176 DOI: 10.1017/s175173111100019x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Tail docking of pigs is a routine procedure on farms to help control tail-biting behavior; however, docking can cause pain. The objective of this research was to evaluate the effect of local or general anesthesia on the physiology (experiment 1) and behavior (experiment 2) of tail docked pigs. Pigs were allocated to one of six treatment groups: (i) sham docking (CON); (ii) docking using conventional cutting (CUT) with side-cutting pliers; (iii) CUT docking plus local anesthesia injected immediately before docking (LA); (iv) CUT docking plus short-acting local anesthesia applied topically to the tail wound (SHORT); (v) CUT docking plus long-acting anesthesia applied topically to the tail wound (LONG) and (vi) CUT docking while the pig was anesthetized with carbon dioxide gas (CO(2)). In experiment 1, blood samples were collected from pigs (10 pigs per treatment) before and 30, 60 and 120 min after docking to measure leukocyte counts and percentages and cortisol concentrations. In experiment 2, the above treatments were repeated (10 pigs per treatment); the percentage of stress vocalizations were recorded during the administration of the treatments and behavior was recorded for up to 120 min after docking or handling. All pigs were weighed before and 24 h after docking and wound healing was recorded until weaning. The neutrophil/lymphocyte ratio was greater (P < 0.05) in CUT, LA, SHORT and LONG compared with CON pigs. At 30 min, cortisol concentrations were greater (P < 0.05) in CUT, LA, LONG and CO(2) compared with CON pigs. Cortisol concentrations did not differ (P > 0.05) between SHORT and CON pigs 30 min after docking. Cortisol concentrations did not differ (P > 0.05) among pigs given pain relief at the time of docking compared with pigs' docked without pain relief. Body weight change and wound scores did not differ (P > 0.05) among treatments. The percentage of stress vocalizations increased (P < 0.05) in CUT, SHORT and LONG, but not in CON, LA and CO(2) pigs in response to docking or handling. The percentage of time pigs spent lying without contact after docking tended to be greater (P = 0.06) in CUT pigs compared with all other docking treatments and CON pigs. In this study, none of the anesthesia treatments tested were effective at significantly changing the physiological or behavioral response to tail docking in pigs.
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63
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Lambooij E, van der Werf J, Reimert H, Hindle V. Restraining and neck cutting or stunning and neck cutting of veal calves. Meat Sci 2012; 91:22-8. [DOI: 10.1016/j.meatsci.2011.11.041] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Revised: 11/28/2011] [Accepted: 11/30/2011] [Indexed: 11/16/2022]
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64
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Xu L, Ji F, Yue HY, Wu SG, Zhang HJ, Zhang L, Qi GH. Plasma variables, meat quality, and glycolytic potential in broilers stunned with different carbon dioxide concentrations. Poult Sci 2011; 90:1831-6. [PMID: 21753222 DOI: 10.3382/ps.2010-01330] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aimed to investigate the effects of different CO(2) concentrations on blood variables, glycolytic potential (GP), and meat quality of hot-boned muscles in broilers. Thirty broilers were exposed to one of the following 5 gas mixtures for 90 s: 40% CO(2) + 30% O(2) + N(2) (control), 30% CO(2) + 21% O(2) + N(2) (G30%), 40% CO(2) + 21% O(2) + N(2) (G40%), 50% CO(2) + 21% O(2) + N(2) (G50%), and 60% CO(2) + 21% O(2) + N(2) (G60%). Samples were taken from the pectoralis major (PM), musculus iliofibularis (MI), and tibialis anterior muscles 45 min postmortem. The ultimate pH in both the PM (vs. G30% and G40%) and MI (vs. G40%) was decreased with G60% (P < 0.05), whereas drip loss in the PM (vs. G30%, P = 0.01) was increased with G60%. Drip loss in the MI (vs. control and G30%, P < 0.01) was increased with G50%. Lightness after 24 h in PM (vs. G30% and G40%, P < 0.01) was increased with G50%. In MI, lightness after 24 h was slightly decreased with G40% compared with the control (P < 0.10). The GP value in the PM was lower in the G30% and G40% than in G60% (P < 0.05), and the GP value in the tibialis anterior was the lowest in G30% (P < 0.01). Plasma corticosterone, plasma glucose, and meat quality (pH, lightness, redness, yellowness) 45 min postmortem were not affected by CO(2) levels (P > 0.05). In conclusion, stunning broilers with low CO(2) levels (30 and 40%) improved meat quality but had no advantage in animal welfare compared with high CO(2) levels (50 and 60%).
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Affiliation(s)
- L Xu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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65
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Miranda-de la Lama GC, Leyva IG, Barreras-Serrano A, Pérez-Linares C, Sánchez-López E, María GA, Figueroa-Saavedra F. Assessment of cattle welfare at a commercial slaughter plant in the northwest of Mexico. Trop Anim Health Prod 2011; 44:497-504. [DOI: 10.1007/s11250-011-9925-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/08/2011] [Indexed: 10/18/2022]
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66
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EFFECT OF DIFFERENT CO 2 CONCENTRATIONS ON THE STUNNING EFFECT OF PIGS AND SELECTED QUALITY TRAITS OF THEIR MEAT – A SHORT REPORT. POL J FOOD NUTR SCI 2011. [DOI: 10.2478/v10222-011-0007-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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67
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Borderías AJ, Sánchez-Alonso I. First processing steps and the quality of wild and farmed fish. J Food Sci 2011; 76:R1-5. [PMID: 21535702 PMCID: PMC3038323 DOI: 10.1111/j.1750-3841.2010.01900.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2010] [Accepted: 09/20/2010] [Indexed: 11/27/2022]
Abstract
First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish.
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68
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Aubourg SP, Lago H, Pena J. Effect of slaughtering conditions on lipid damage of chilled farmed turbot ( Psetta maxima) muscle. GRASAS Y ACEITES 2010. [DOI: 10.3989/gya.123009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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69
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Bórnez R, Linares MB, Vergara H. Physiological responses of Manchega suckling lambs: Effect of stunning with different CO(2) concentrations and exposure times. Meat Sci 2010; 85:319-24. [PMID: 20374906 DOI: 10.1016/j.meatsci.2010.01.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2009] [Revised: 01/20/2010] [Accepted: 01/28/2010] [Indexed: 10/19/2022]
Abstract
Four groups of Manchega breed suckling lambs, stunned with different CO(2) concentrations and exposure times (G1: 80% CO(2) 90s; G2: 90% CO(2) 90s; G3: 90% CO(2) 60s; G4: 80% CO(2) 60s) plus an electrically stunned control group (G5), were used to determine (1) the physiological responses (hormonal, haematological and biochemical blood parameters) of animals after stunning and (2) the stunning effectiveness in each group. No significant differences were found among groups for hormonal levels. Within haematological parameters, significant differences among groups were only found for haemoglobin (P<0.05) and leucocytes (P<0.01), with lowest values in both groups stunned with 90% CO(2). There were significant differences between groups (P<0.01) for urea and total protein, creatinine and LDH (P<0.05; lowest and highest, respectively, for G1) and for sodium (P<0.001; lowest in G3). Stunning effectiveness was highest in G5, G3 and G1 groups and lowest in G2 and G4 (100%, 90%, 89%, 50% and 43%, respectively). According to discriminant analysis, sodium, leucocytes and creatinine marked the differences among stunning groups.
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Affiliation(s)
- R Bórnez
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos, 02071 Albacete, Spain.
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70
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Hindle V, Lambooij E, Reimert H, Workel L, Gerritzen M. Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducks. Poult Sci 2010; 89:401-12. [DOI: 10.3382/ps.2009-00297] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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71
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CO2 stunning procedure on Manchego light lambs: Effect on meat quality. Meat Sci 2009; 83:517-22. [DOI: 10.1016/j.meatsci.2009.06.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2009] [Revised: 06/23/2009] [Accepted: 06/24/2009] [Indexed: 11/18/2022]
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72
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Gibson TJ, Johnson CB, Murrell JC, Chambers JP, Stafford KJ, Mellor DJ. Components of electroencephalographic responses to slaughter in halothane-anaesthetised calves: Effects of cutting neck tissues compared with major blood vessels. N Z Vet J 2009; 57:84-9. [DOI: 10.1080/00480169.2009.36883] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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73
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Bórnez R, Linares M, Vergara H. Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality. Meat Sci 2009; 81:493-8. [DOI: 10.1016/j.meatsci.2008.10.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2008] [Revised: 10/03/2008] [Accepted: 10/05/2008] [Indexed: 11/16/2022]
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74
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Bórnez R, Linares MB, Vergara H. Systems stunning with CO(2) gas on Manchego light lambs: Physiologic responses and stunning effectiveness. Meat Sci 2009; 82:133-8. [PMID: 20416779 DOI: 10.1016/j.meatsci.2009.01.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2008] [Accepted: 01/02/2009] [Indexed: 11/27/2022]
Abstract
Effect of four stunning treatments using different CO(2) concentrations and exposure times (G1: 80%90s; G2: 90%90s; G3: 90%60s; G4: 80%60s) on hormonal, haematological and biochemical parameters in Manchego breed light lambs and their stunning effectiveness (% animals correctly stunned) was studied. An electrically stunned control treatment (G5) was used. G1 showed the highest plasmatic hormonal, red cell distribution (RDW) and lactate levels. Haemoglobin, mean corpuscular volume (MCV), mean cell haemoglobin (HbCM), glucose, lactate deshydrogenase (LDH), sodium, potassium and creatine kinase (CK) were highest in G5. Stunning effectiveness was maximum (100%) in G3 and G5, only 50% in G1 and G2 and minimum (30%) in G4. A discriminant analysis showed a function for discriminating between G5 and the gas stunned groups, and another one for discriminating between gas stunned groups. Only potassium and adrenaline variables marked the difference among groups.
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Affiliation(s)
- Rocío Bórnez
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain; Instituto de Desarrollo Regional, Sección de Calidad Alimentaria, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain
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75
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Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas). Animal 2009; 3:1763-71. [PMID: 22443562 DOI: 10.1017/s1751731109990711] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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76
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Gregory N. Animal welfare at markets and during transport and slaughter. Meat Sci 2008; 80:2-11. [DOI: 10.1016/j.meatsci.2008.05.019] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2008] [Revised: 05/15/2008] [Accepted: 05/17/2008] [Indexed: 11/15/2022]
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77
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Linares M, Bórnez R, Vergara H. Cortisol and catecholamine levels in lambs: Effects of slaughter weight and type of stunning. Livest Sci 2008. [DOI: 10.1016/j.livsci.2007.06.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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78
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Purswell J, Thaxton J, Branton S. Identifying Process Variables for a Low Atmospheric Pressure Stunning-Killing System. J APPL POULTRY RES 2007. [DOI: 10.3382/japr.2007-00026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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79
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Linares MB, Bórnez R, Vergara H. Effect of different stunning systems on meat quality of light lamb. Meat Sci 2007; 76:675-81. [PMID: 22061244 DOI: 10.1016/j.meatsci.2007.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2006] [Revised: 01/30/2007] [Accepted: 02/12/2007] [Indexed: 11/15/2022]
Abstract
The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24h and 7 days post-mortem. Lambs were electrically stunned (ESL; n=10), using CO(2) (GSL; n=10) or slaughtered without previous stunning (USL; n=10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L(∗), a(∗), b(∗)), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P<0.001) in the USL group and GSL obtained the lowest a(∗) (redness) and b(∗) (yellowness) values (P<0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P<0.01), although there were no significant differences due to treatments at any of the ageing times.
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Affiliation(s)
- M B Linares
- Departamento de Ciencia y Tecnología Agroforestal, Escuela Técnica Superior de Ingenieros Agrónomos, Campus Universitario, 02071 Albacete, Spain; Sección de Calidad Alimentaria, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071 Albacete, Spain
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