ABSTRACT
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.
Subject(s)
Animal Welfare , Electroshock/veterinary , Swine/physiology , Abattoirs , AnimalsABSTRACT
Filtrates of a water extract of commercially available garden thyme (Thymus vulgaris L.) were used for studying its possible bactericidal effect on Brachyspira hyodysenteriae, the causative agent of swine dysentery, by agar-diffusion technique. Five of the six studied Brachyspira strains have proven to be sensitive and one moderately sensitive in the in vitro tests. It was concluded that water extract of garden thyme possesses inhibitory effects against B. hyodysenteriae. In vivo experiments are needed to check the validity of this conclusion.
Subject(s)
Anti-Bacterial Agents/pharmacology , Brachyspira hyodysenteriae/drug effects , Gram-Negative Bacterial Infections/veterinary , Plant Extracts/pharmacology , Swine Diseases/microbiology , Thymus Plant/chemistry , Animals , Gram-Negative Bacterial Infections/drug therapy , Gram-Negative Bacterial Infections/microbiology , Microbial Sensitivity Tests , Swine , Swine Diseases/drug therapyABSTRACT
Between 49 and 70 days of age, three groups of growing pigs (n = 10 each) were fed diets containing 0, 0.3 and 0.5 mg/kg T-2 toxin, respectively, for 21 days. The feed of another two groups of pigs (n = 10 each) contained 0.3 or 0.5 mg/kg T-2 toxin, respectively, plus a feed additive developed for splitting up the molecular structure of Fusarium toxins, in particular trichothecenes, by deepoxidation of the molecule, at 2 kg/tonne concentration. One group (n = 10) served as positive control; their feed was free from T-2 toxin but contained the feed additive at the above concentration. Toxin concentrations at these low dietary levels impaired the feed intake and growth rate of pigs. The feed additive alleviated the negative effects and justified its potential for prevention. Data of the present study indicated a 0.2 mg/kg feed no observed effect level (NOEL) of T-2 toxin in growing pig feeds.
Subject(s)
T-2 Toxin , Trichothecenes , Animal Feed , Animals , Biotransformation , Food Contamination , Fusarium , Sus scrofa , SwineABSTRACT
The European Food Safety Authority recommends a minimum current of 1.3 Amps for the electrical head-only stunning of pigs. However, it is stated as well that 'the technical reference data for head-only electrical stunning of pigs such as 1.3 Amps are either rather old or worked out under experimental laboratory conditions'. This study was carried out to verify the electrical parameters of pig stunning under commercial conditions. Altogether 145 fattener pigs (body weight range: 30-150 kg, median 109 kg) were tested at four different private slaughterhouses in Hungary where head-only electrical stunners were used with different constant voltage settings. In each case the following data were recorded: individual liveweight (kg), current (A) and voltage (V) (measured with an individually developed analogue device placed in the circuit), current duration (s), effectiveness of stunning, grading of carcass. Correlations between these parameters and effectiveness were examined. Besides that, any correlation between the test parameters and impedance of head was examined. In 128 out of the 145 cases the stunning was effective (88.3%). Effectiveness was significantly related to current but not to other parameters such as voltage and duration of load. Impedance of head was not correlated with the size of the animal and the meat grading scores. Generally, it was concluded that the use of a single electrical parameter (e.g. a minimum current of 1.3 A) as a prerequisite of good stunning is not ideal.
