Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning.

The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cases of both under-stunned and over-stunned birds. Thus, this study aimed to comprehensively evaluate the effects of varying voltages and frequencies during electrical water bath stunning on carcass quality, meat attributes, and textural properties in broiler chickens. A cohort of 240 healthy female broilers (Cobb 500, 42-days-old, 2 kg ± 0.1 kg) was meticulously selected from a commercial farm. The birds underwent exposure to different stunning voltages (2.5, 10.5, 30, and 40 V) and frequencies (50 and 300 Hz). Subsequent analyses were conducted on meat samples to assess physicochemical properties, carcass quality, and textural attributes. The findings revealed a higher incidence of petechial hemorrhage (P < 0.05) in birds stunned at 10.5 V compared to other voltage. Notably, no broken bones were recorded in birds subjected to high voltages (30 and 40 V). Low frequency (50 Hz) significantly increased the occurrence of petechial hemorrhage and simultaneously resulted in pectoralis major muscle with decreased redness (a*). Birds subjected to the 10.5 V stunning treatment exhibited a lower cooking loss percentage. Significant interactions between voltage and ageing (V × A) were observed. Birds stunned at 30 V and aged for 7 d displayed highest drip loss compared to a one-day ageing period across different voltage levels. This interaction also impacted pH values, with birds subjected to 10.5 V showing significantly lower (P < 0.05) pH at d 7 of ageing. The meat hardness was influenced by the V × A interaction, wherein birds stunned at 10.5 V exhibited lower hardness after one day of ageing compared to other voltage levels. Red wing tips, lightness (L*), adhesiveness, and resilience were also significantly impacted (P < 0.05) by the interaction between frequency and voltage. A notable 3-way interaction was observed for gumminess and chewiness (F × V × A), where the 2-way interaction between frequency and voltage (F × V) affected both parameters differently at various ageing periods. Additionally, there was a significant interaction (P < 0.05) between frequency and voltage influencing shear strength and yellowness.

Research Note: Methods in detecting signs of life after gaseous stun in broilers.

To be compliant with religious requirements for poultry, slaughter facilities using controlled atmosphere stunning may require a reliable method for detecting signs of life. However, the production setting challenges methods utilized in veterinary and field use by generating excess sound and vibration, which can impact the effectiveness of typical measurement tools, such as the stethoscope or doppler ultrasound. In addition, it is required that the process be quick and efficient as to not interfere with the rapid pace of production. The current study assessed various methods including reflexes (pupillary light reflex, nictitating membrane reflex, and pedal reflex), doppler ultrasound, stethoscopes, and pulse oximeter for determination of signs of life in broiler chickens postcontrolled atmosphere stunning in production. Data were analyzed using a generalized linear mixed model in SAS. Each bird was considered an experimental unit (n = 18) and differences between dead on arrival (DOA; n = 6), stunned (n = 10) and sensible (n = 2) birds were compared using contrast statements. Reflexes were seen only in sensible birds. Of the evaluated tools, only the pulse oximeter was consistently capable of detecting heart beats per minute (bpm) within the production environment. Although the values of bpm did not differ between sensible and stunned birds (P = 0.724), DOA birds had a lower bpm than all others (P < 0.001). Although the accuracy of results deserves further investigation and the small sample size of this study posed challenges to our statistical analyses, including low statistical power for the comparison between sensible and stunned groups, the achieved results suggest that the pulse oximeter meets the requirements for a reliable and practical method in detecting signs of life in broilers. With the increasing importance of halal products in a market that prioritizes animal welfare, our results present a promising approach to meet halal certification requirements. Further studies on this topic are strongly encouraged.

The ethics of Halal meat consumption: preferences of consumers in England according to the method of slaughter.

BACKGROUND: The continued growth of the global Halal meat market has resulted in many mainstream businesses in the developed world trading in Halal products. A good understanding of Halal consumer behaviour with regard to their preference of meat according to the method of slaughter (pre-stunned or not) and the frequency of consumption is vital for the formulation of future animal welfare legislation, consumer protection policies and research strategies of educational institutions. METHODS: In this study, 250 Halal meat consumers in England were surveyed to obtain a better understanding of their meat consumption frequency, preference of meat according to species of animals and the method of slaughter. RESULTS: The results show that the majority (50.8 per cent) of consumers ate meat at least once a week, 45.6 per cent at least once a day, 3.2 per cent at least once a month and 0.4 per cent ate meat occasionally. Poultry meat was marginally the most preferred meat among respondents overall, followed by lamb and beef, with the majority of respondents (approximately 70 per cent) indicating preference for meat from animals slaughtered without stunning over those stunned before slaughter. There were gender differences within some responses. CONCLUSION: The results give an insight into Halal consumer behaviour, and may be useful to retailers, researchers, consumer advocates, animal welfare charities and government.

Is humane slaughtering of rainbow trout achieved in conventional production chains in Germany? Results of a pilot field and laboratory study.

BACKGROUND: Rainbow trout, Oncorhynchus mykiss, is an important fish in European freshwater aquaculture. This industry sector is dominated by small family-owned enterprises located in rural areas. A large percentage of rainbow trout produced by these small enterprises is marketed directly and killed on demand and not processed in commercial processing plants. EU and national regulations stipulate that fish shall be stunned prior to killing and slaughter. The overall objective of this study was to monitor how stunning interventions were integrated into the production chains of German conventional trout aquaculture in order to safeguard animal welfare during stunning and killing. For this, the stunning and slaughtering processes were monitored on 18 rainbow trout farms in various German federal states. During the on-farm research, (i) the stunning success, (ii) injuries related to the stunning procedure, (iii) duration between stunning and killing, and (iv) visible responses at the time of slaughtering were assessed as welfare indicators. In addition, haematological and biochemical blood parameters were measured as indicators for physiological stress. Due to the fact that stunning interventions should induce a loss of consciousness in fish, in a laboratory study, it was examined whether the absence of the brainstem/ behavioural responses, opercular movements (OM) or eye-rolling reflex (vestibulo-ocular reflex, VOR) was correlated with the stage of insensibility. RESULTS: The majority of rainbow trout farms applied manual percussion (38%) or electrical stunning (48%), while on 14% of the farms, the fish were stunned by electrical stunning which was immediately followed by manual percussion. After percussive stunning, about 92.3% of the rainbow trout displayed no OM or VOR as brainstem/ behavioural indicators of consciousness. This percentage varied on farms which applied electrical stunning. While on the majority of farms, 95 to 100% of the fish were unconscious according to the observation of brainstem/ behavioural indicators, the stunning intervention was less effective on farms where rainbow trout were stunned at current densities below 0.1 A dm2 or for a few seconds only. The laboratory study confirmed that the absence of brainstem/ behavioural indicators correlated with the absence of visually evoked responses (VER) of the brain to light stimuli as a neuronal indicator of insensibility. Therefore, the brainstem/ behavioural signs can be used to interpret the stage of insensibility in rainbow trout. A stage of insensibility could safely be induced by exposing portion-sized rainbow trout to an electric current density above 0.1 A dm2. This was not influenced by the orientation of the electric field. CONCLUSIONS: In conventional aquaculture, rainbow trout can effectively be stunned by manual percussion or electrical stunning. Consciousness can be monitored by the absence of opercular movements or the eye-rolling reflex, which are lost approximately at the same time as neurological responses like VER. For safeguarding animal welfare during stunning and killing of rainbow trout in conventional production processes, the stunning process requires careful attention and the operating personnel need to be trained in using the stunning devices and recognising indicators of consciousness.

The occurrence of reflexes and reactions in cattle following stunning with a captive bolt at the slaughterhouse.

The difference in the frequency of the occurrence of reflexes/reactions in 355 cows (average weight 505.5 ± 7.9 kg) and 262 bulls (average weight 735.6 ± 8.4 kg) following stunning with a Matador SS 3,000 B trigger-activated captive bolt gun (Termet) was determined. The stun shot more than 2 cm from the ideal position was found in 79.6% of animals. Vocalization, corneal reflex, rhythmic breathing, blinking, eyeball rotation and the absence of tongue protrusion occurred more frequently in bulls (p < .05). Spontaneous limb movements and nystagmus occurred more frequently in cows (p < .05). No difference between bulls and cows was determined in the occurrence of a response to painful stimuli or attempts to regain normal posture. No dependency was determined between the frequency of the occurrence of a reflex/reaction and the distance of the stun shot from the ideal point on the skull for any of the monitored signs. This study shows that the occurrence of reflexes/reactions following the stunning of cattle with a captive bolt is not only dependent on the position of the shot if placed within a 9 cm radius from the ideal point on the cattle skull.

Exports of non-stun meat: clarity and continued campaigning.

BVA has been calling for a ban on non-stun slaughter in the UK for some time and the millions of animals whose welfare is still compromised by this practice each year remains a major concern.

Stunning of common carp: Results from a field and a laboratory study.

BACKGROUND: Common carp Cyprinus carpio is an important food fish in Central Europe, which in some regions is consumed as part of local tradition. The majority of carp are sold by small retailers and not processed in commercial processing plants. The overall objective of this study was to monitor how animal welfare is safeguarded during the stunning and slaughtering of carp for retail sale. For this, the stunning and slaughtering process was monitored on 12 carp farms. Four welfare-related parameters were assessed: (i) stunning success, (ii) injuries related to the applied stunning method, (iii) time between stunning and slaughter, and (iv) visible responses of carp during slaughtering. In addition, indicators of physiological stress were measured. In order to analyse whether the absence of behavioural indicators of consciousness after electrical stunning was correlated with unconsciousness a complementary laboratory study was performed. Here, carp were exposed to electrical current densities between 0.09 and 0.41 A/dm2. The presence of behavioural responses and visually-evoked responses (VER) in the electro-encephalogram in response to light flashes as indicators for an absence of consciousness was recorded. RESULTS: The carp farms applied manual percussive (18%) or electrical (23%) stunning methods, while the majority of farms used a combination of electrical stunning immediately followed by manual percussive stunning (59%). In the latter condition, 92.6% of stunned carp displayed no behavioural indicators of consciousness and significantly fewer injuries related to mishits compared to sole percussive stunning. In the laboratory study, behavioural indicators of consciousness recovered in carp between 1 and 9 min following removal of the electrical current. However, VER could be recorded already at 30 ± 8 s post stunning. This indicates a fast recovery of carp from electrical stunning when exposed to current densities in the range of those generated by commercially available stunning instruments for fish. CONCLUSIONS: Under field conditions, percussion (applied manually) and electrical stunning might be poor inducers of unconsciousness before slaughter, while a combination was most effective. In order to undertake improvements in electrical stunning, further investigations into the current density, required for inducing prolonged insensibility in carp during electrical stunning, are needed.