The effect of repeat application of electrical stunning on the welfare of pigs

Although legislation requires the production of immediate insensibility, implying that a stun can be applied only once, the practice of repeat application of electrical stunning is common. However, the relative consequences of such repeat applications are unknown. This study investigated the effects of repeat applications of electrical stunning (200 V, 50 Hz) following different delays of 15, 60 or 180 s between the initial stun and the repeat applications. The parameters examined, following stunning, were the durations of spontaneous physical activity, time to return of reflexes and the duration of the epileptiform activity in the electrocorticogram. The results showed that repeat application of electrical stunning can produce successive epileptic activity and therefore an effective stun. The duration of tonic and clonic phase activity following repeat application was significantly shorter than after a single stun only. There was a tendency for the reflexes to return more quickly following repeat application. The use of electrical stunning to re-stun pigs appears to raise no welfare concerns and although commonly used, should only be applied out of necessity rather than as routine practice.     

Electrical stunning of sheep

In seventy Texel breed sheep with a live weight of about 43 kg electrocorticogram (ECoG) electrodes were implanted in the dura mater. The day after the operation the sheep were electrically stunned with scissor model tongs on the head. Various currents and voltages were used. A current strength of 0·33 A was statistically estimated to stun 90% of the sheep effectively, which means an immediate induction of a general epileptiform insult. The duration of an insult, using 600 V, is significantly longer than using 300 V, although the shortest duration was 23 s and 22 s, respectively. In all instances a paroxysmal ventricular tachycardia was observed after stunning. In the interests of animal welfare, electrical stunning of sheep should be performed with an amperage of at least 0·5 A (160 V) and throat cutting should take place within 16 s.     

Studies on the return of physical reflexes in pigs following electrical stunning

In order to obtain quantitative information on the duration of insensibility in pigs (60-80 kg) following electrical stunning, experiments were carried out using 50 Hz alternating current for 3 and 7 s current durations at different voltages. The following features were examined: the mean current received by each pig, the period of loss of reflexes and the time to return of spontaneous activity, and cranial nerve reflexes. In particular the return of breathing was used as a first sign of recovery, and the response to a nose prick and presence of the righting reflex were used as indicators of overt consciousness. A minimum current in excess of 406 mA was required to effectively stun these pigs with sufficient duration of loss of reflexes. At least 150 V for 3 s current duration should be used and a maximum stunning to exsanguination interval of 15 s is considered sufficient to ensure pigs of this size do not regain consciousness following the stun.     

The effect of electrical stunning and slaughter on the electroencephalogram of sheep and calves

To study the application of electroencephalography (EEG) for the assessment of insensibility during stunning and slaughter, recordings were made on sheep that were slaughtered by throat cutting, electrically stunned head-only and allowed to recover, electrically stunned head-only followed by throat cutting or electrically stunned head-to-back. The same experiments were repeated on calves (1–6 weeks old) except some calves were stunned and allowed to recover before final stunning and throat cutting.

After the throat cut, sheep became insensible (i.e. EEG < 10 μV) at 8–22 s but the calf EEG did not fall below 10 μV until 79 s after the cut. With head-only stunning/recovery, high-amplitude EEG waves (electroplectic fit) continued for 47 s (sheep) and 33 s (calves) post stun. A quiescent period followed, which then developed into a period of moderate-amplitude EEG signals, so that, at 50 s post stun, the EEG usually exceeded 50 μV and often had bursts of 150 μV activity. After head-only stunning/throat cutting, the electroplectic fit was shortened (39 s in sheep, 23 s in calves) and the EEG took at least 50 s to fall below 10 μV. With sheep stunned head-to-back, which stops the heart, and thus should cause immediate, permanent insensibility, the EEG took longer to fall below 10 μV (52 s) than after throat cutting. These results suggest that electrical stunning of sheep and calves causes a prolonged increase in the post-stun EEG amplitude. Therefore, during slaughter, stunned animals have larger amplitude EEG signals than unstunned animals, and EEG criteria developed for judging the sensibility of unstunned animals cannot be used for those that are electrically stunned.     

Electrical stunning of veal calves

A total of sixty-two calves with body weights of 200 kg and with preimplanted ECoG electrodes on the dura mater, were electrically stunned using various currents, voltages and stunning equipment. To stun 90% of the calves effectively, a current strength of 0·87 A is estimated to be necessary when using scissor model tongs. Effective stunning means immediate (within 1 s) induction of unconsciousness by a general electroplectic insult. Atrial fibrillation is a frequently occurring phenomenon after electrical stunning when the electrodes are placed between the eye and the ear. The relatively short duration of the insult in calves compared with pigs, as well as the clonic spasms occurring 10s after stunning, are major drawbacks to the practical application of electrical stunning of veal calves. The experiments show that these drawbacks can be eliminated by modifying the form and position of the electrodes.     

Electrical stunning and stillness of lambs

The stillness obtained with head-to-back stunning results from the current depolarizing spinal neurones. The same effect can be achieved by sequentially applying a head stun, followed by a current through the heart to stop it and a current down the spinal cord to abolish movement. The level of speckle bruising for this sequential stun is lower than that associated with head-to-back stunning and is similar to that of head-to-foreleg stunning. After head-only stunning, current passed continuously down the spinal cord through a good contact at voltages around 40 V gave adequate stillness, which improved when the voltage was raised to 80 V. With a frequency of 14 Hz, 40 V presented no hazard to workers. After head-only stunning, a brief application of current down the entire spinal cord for 2-4 s at 110 V or greater also effectively suppressed movement. With legs as contact points voltages as high as 400 V were necessary. For effective animal stillness good electrode contact is necessary and electrodes should be placed as close to the spinal cord as possible. With a continuous current flowing the oesophagus remained closed until muscle exhaustion occurred; even with a brief current down the spinal cord, the oesophagus remained closed for at least 30 s. Low voltage stimulation in the form of a continuous current cannot replace high voltage stimulation, but can supplement it, and therefore could be incorporated into the electrical stimulation process. Head-only stunning, followed by a cut through the major blood vessels of the neck, is acceptable for Halal slaughter and is now in use commercially in New Zealand. Subsequent movement is suppressed by a spinal discharge at 400 V using leg contacts.     

Some neural and behavioural aspects of electrical and mechanical stunning in ostriches

Different electrical and mechanical stunning procedures were studied in ostriches to determine the effectiveness of the method. Fifty-eight South-African Black ostriches were equipped with EEG electrodes and stunned with three different electrical head-only methods and with a new captive needle pistol, using air pressure. The first stunning procedure consists of two trials. In the first trial a total of 45 ostriches were stunned with a voltage of 200 V (spiked electrodes) during 1 s. Unfortunately, in 10 animals the electrodes were disconnected. A general epileptiform insult on the EEG followed by recovery was observed in 20 ostriches. Another eight animals died after recovery and five showed an iso-electric line and were dead. The total duration of the insult was 25±10 s. The measured current was 463±120 mA. In the second trial a constant current of 400 mA was administered to 13 ostriches. In one animal the electrodes were disconnected. Eight out of 12 animals showed a general epileptiform insult, two of them showed an iso-electric line and two did not show the characteristics of a general epileptiform insult. The total duration of the insult on the EEG was 21±8 s. The measured current was 365±91 mA and the voltage 191±27 V. During the second stunning procedure four and seven ostriches were stunned with 200 V (spiked electrodes) and 48 V (blunt electrodes), respectively, during approx. 6 s. They all died. In addition, a group of 20 ostriches stunned with captive needle pistol using air pressure showed unconsciousness after stunning by the appearance of theta and delta waves tending to an iso-electric line on the EEG trace. It is recommended to use at least 500 mA to stun ostriches effectively and to use a short stun-stick interval or to kill them by a long stunning duration. The captive needle pistol, using air pressure, can be an alternative for electrical head-only stunning.     

Differential effects of electrical stunning on the early post-mortem glycolysis in sheep

Electrical stunning methods have been examined to determine the effect on post-mortem glycolysis in various muscles of sheep. Although there was no effect on the ultimate pH achieved in any of the muscles, there were marked differences in the pH drop which occurred during stunning.

When curare was used to block neuromuscular transmission much of the effect of stunning on glycolysis was removed. In the absence of neuromuscular blockage, head-only stunning produced the least drop in initial pH and the head-to-back and head-to-foreleg methods the greatest drop, especially in the anterior portions of the LD. Gash cutting without prior stunning produced marked drops in pH in most muscles.

Prolonged (120s) head-to-back stunning gave more substantial drops in pH in the LD, BF, SM and ST muscles than did a shorter stun (1·4s). The prolonged stunning did not produce a change in rate of pH fall.

Electrical stunning cannot be considered as a substitute for effective electrical stimulation as a means of hastening glycolysis to avoid cold shortening.     

不同光配比对福鼎大白茶叶片生理和主要氨基酸积累的影响

研究不同光配比对一年生福鼎大白茶树幼苗叶片生理及主要氨基酸含量的影响。在LED光谱可调人工气候箱内，设置高红光占比光源L1（红光占比71.8%）、高蓝光占比光源L2（蓝光占比62.7%）、红蓝混合光源L3（红光占比43.1%、蓝光占比29%、绿光占比27.9%）和对照白光L0（绿光占比82.1%）四种光处理，在100 μmol·m?2·s?1光子通量密度、12 h光周期条件下实施试验，采用氮平衡指数仪测定叶片生长指数，氨基酸自动分析仪测定茶氨酸、谷氨酸和天冬氨酸含量。结果表明，随着处理时间的增加，各光处理均显著增加了茶树叶片叶绿素指数和氮平衡指数，与L0相比，L1处理显著提高茶树叶片氮平衡指数（P<0.05），其次为L3处理，类黄酮指数及茶多酚含量各光处理间无显著差异（P>0.05）。与L0相比，L3和L2处理下叶片茶氨酸、谷氨酸、天冬氨酸含量显著提高（P<0.05）。综上，L3处理（红光、蓝光、绿光配比均衡）更有利于茶树叶片生长及氨基酸积累，能兼顾茶叶产量与品质，是适宜茶树栽培的LED光源。     

Effect of electrical stunning methods on petechial haemorrhages and on the blood pressure of lambs

Electrical stunning of lambs to render them unconscious and insensible to pain can result in blood splash (spots of blood in muscles) or speckle (petechial haemorrhages in fat or connective tissue overlying the muscle). Stunning through electrodes applied to the head causes mainly blood splash with some speckle, while currents applied head-to-back or head-to-foreleg can produce speckle without blood splash. To identify the causes of speckle, animal movement and blood pressure changes that occur during stunning were measured. Three different stunning methods were employed: head-only, head-to-back and head-to-foreleg. Head-only stunning, which does not stop the heart and produces a moderate amount of speckling, was accompanied by elevated arterial blood pressures up to 300 mm Hg, and venous pressures up to 100 mm Hg. The carcass became rigid on stunning but reflex kicking occurred when the hind legs were shackled. Head-to-back stunning, which stops the heart, produced a momentary arterial and venous blood pressure rise during the stun, as a result of thoracic pressure changes, followed by a decline in pressure to 40-50 mm Hg. The muscles became markedly rigid due to direct stimulation of the loin and spontaneous kicking was absent following current switch off, although spontaneous coughing persisted. Stillness associated with head-to-back stunning was accompanied by the highest incidence and severity of speckling, whereas head-to-foreleg stunning, which also stops the heart, resulted in less muscle contraction and was accompanied by the least incidence and severity of speckling. Kicking was also eliminated if sufficiently high currents were used. Stopping the heart with KCl before a head-to-back stun lowered arterial blood pressure to 20-30 mm Hg and markedly reduced speckle. Abolition of nervously mediated muscle movement with curare before stunning resulted in no observable speckle in head-only stunned lambs but, in the head-to-back stunned lambs, there was a low incidence of speckle in the loin as a result of the muscle being directly stimulated to contract. The results from this study are consistent with the view that speckle is a result of vigorous movements between muscles during stunning, causing a shearing and rupture of blood vessels in the fat and connective tissues, thus allowing the muscles to squeeze out blood. The incidence of speckle does not appear to be related to blood pressure during stunning.     

The efficacy of pulsed ultrahigh current for the stunning of cattle prior to slaughter

We present results from the development of a new system of reversible electrical stunning of cattle. A single-pulse ultra-high current (SPUC) was generated from a capacitance discharge current spike of at least 5000 V at 70 A, for approximately 50 ms. Ninety-seven cattle were stunned in three experimental protocols. With improvements made to the design of the stun box and charge delivered, 38 cattle were either stunned and immediately jugulated or monitored for signs of reappearance of brain stem reflexes at which point a concussion stun was administered. This use of the SPUC charge, provided as a biphasic-pulse waveform, resulted in a high level of stunning efficacy, with unconsciousness lasting for up to 4 min. These results were supported by EEG data taken from a subsequent cohort of stunned cattle. The SPUC stun also apparently eliminated post-stun grand mal seizures that can occur following short-acting conventional electrical stun, with its associated negative consequences on operator safety and meat quality.     

Effects of electrical and mechanical stunning methods on meat quality in ostriches

The effect of electrical and captive needle air pressure stunning methods on some meat quality parameters was examined in ostriches under practical conditions. One hundred and fifteen ostriches were used in three experiments. The ostriches were stunned either electrically (head only) or by using a captive needle with air pressure. In the first experiment the ostriches were stunned at 90 V (～effectively 52 V), 200 V and by captive needle using air pressure. In the second experiment voltages of 175 and 200 V were applied and a captive needle stunning method using air pressure. In the third experiment the birds were stunned at 175 V with a short stun/stick interval. Experiments 2 and 3 were performed in a different slaughterhouse from experiment 1. Meat quality was assessed by measuring the pH, temperature and colour at 45 min and 18 h post mortem and by determining water binding capacity and haemorrhage score at 18 h post mortem in the big drum, tender loin and triangular filet muscles. The measured stunning parameters in the first experiment were 204±96 mA (～52 V) during 11±1 s and 556±85 mA (～200 V) during 6±0 s. The stun/stick interval was 136±38 s. The rigor mortis value in the tender loin and both pH(1) and pH(2) in the big drum, tender loin and triangular filet muscles were (p<0.05) lower when stunned with air pressure compared with electrical stunning. Moreover internal light scattering remained higher. The measured currents in the second experiment were 561±226 mA (～173 V) during 6±2 s and 518±120 mA (～200 V) during 6 s. The stun/stick interval was 39±12 s. The pH at 45 min and 18 h differed (p<0.05) in the tender loin and triangular filet muscles as did the temperature at 45 min in the three muscles between the different stunning groups. The stunning in the third experiment was carried out with 548±180 mA during 6±2 s. The stun/stick interval was 5±2 s. After the short stun/stick interval the pH(2) was lower (p<0.05) for the tender loin and triangular filet muscles and the wetness of the filter paper of the big drum was (p<0.05) lower compared with the other groups. Our experiments showed that stunning methods affected several meat quality parameters. Using a high electrical stunning current, captive needle stunning or a short stun/stick interval may positively affect some parameters. More research is necessary to examine effects of pre slaughter handling on meat quality.     

Jugular blood flow in calves after head-only electrical stunning and throat-cutting

Jugular flow was measured after head-only electrical stunning and gash cutting in 12 calves less than a week old. Jugular flow was assumed to provide a crude measure of cerebral perfusion during exsanguination. In 10 animals the average amount of jugular blood collected within 1-2 min of throat-cutting was the equivalent of a total cerebral blood flow of 3·6 ml/min/100 g ± 1·4 SD or 4·8% of normal. In two animals the jugular flow was increased to 39% and 22% of normal cerebral flow. All animals had strong retrograde flow from the head ends of the cut carotid arteries. The dynamics of cerebral blood perfusion are discussed with reference to systemic arterial blood pressure and spontaneous cortical electrical activity, and some potentially fruitful areas of research on the humaneness of halal slaughter of cattle are proposed.     

The effect of the sticking method on the welfare of slaughter pigs

A project was undertaken to investigate the causes of inadequate sticking encountered during a survey of pig abattoirs. The results of the investigation identified the length of the sticking (exsanguination) wound as a major contributor to the problem. Experimental abattoir trials conducted on slaughter pigs comparing two sticking lengths indicated that the rate of bleed out was delayed with short sticking wounds. In addition, information about the identity of blood vessels severed following sticking was obtained. The results indicate that following head-only electrical stunning, a relatively long sticking wound should provide better welfare in slaughter pigs. The study has also highlighted the health and safety problems for the operatives as well as the welfare concerns associated with manual application of electrical stunning.     

Amino acid pattern in eggs as influenced by supplementation of dopamine agonists and antagonists in laying hens

A total of thirty laying hens divided into 3 equal groups was used. The 1st group served as control and was fed a basal ration. The 2nd and 3rd groups received L-Dopa and reserpine, respectively. The goal of the study was devoted to determine the effects of these additives on the rate of egg production, weights of eggs and yolks as well as yolk proteins and their amino acid pattern. In the reserpine-treated hens the rate of egg production was increased whereas in the L-Dopa-treated group, the weights of eggs and yolks, food intake as well as the amino acids aspartate, glutamate, glycine, alanine and methionine were significantly increased. The levels of tyrosine and histidine were decreased in both treatments while methionine was decreased by reserpine only. The addition of dopamine antagonist to a ration containing lysine and leucine in concentrations of 0.55% and 0.9% did not influence their levels in eggs. The increment of methionine, aspartate, glutamate and glycine by the dopamine agonist and their decrease by antagonist revealed that these amino acids are excitatory neurotransmitters in brain.     

EFFECTS OF ELECTRICAL STUNNING DURATION ON POSTMORTEM RIGOR DEVELOPMENT AND BROILER BREAST MEAT TENDERNESS

Experiments were conducted to determine the effect of electrical stunning duration on poultry breast meat postmortem biochemistry and texture. Broilers were stunned with 100 V AC for 0, 5, 10, 20, or 40 s, killed by conventional neck cut, and bled for 180 s to determine percentage blood loss. Breast fillets were removed from the carcass immediately after picking or following 24 h of aging in an ice-water bath. R-values and pH were determined at both deboning times and Allo-Kramer shear values were recorded after holding the samples for 48 h at 2 C. Stunning durations of 10, 20 and 40 s resulted in lower (P < 0.05) blood losses than birds stunned for 0 or 5 s. Stunning inhibited postmortem glycolysis as indicated by higher (P < 0.05) pH values and lower R-values at 15 min postmortem, but not after 24 h. Stunning had no effect on Allo-Kramer shear values. Stunning durations from 5 to 40 s at 100 V AC had no significant effect on postmortem rigor development, or meat quality.     

The effect of growth rate and ultimate pH on meat quality of lambs

Entire male Romney lambs (n = 60) were grown slowly (67 g/day) and slaughtered at 14 months of age at an anticipated carcass weight of 18 kg. Another group of ram lambs (n = 15) from the same genetic background (born 7 months later) were grown rapidly (162 g/day) for 7 months and slaughtered at the same time and at a similar carcass weight. Preslaughter shearing (20 days prior to slaughter) and swim washing (3 times) were variously imposed upon the 14-month old lambs to give them a graded preslaughter stress. The lambs were head-only electrically stunned and slaughtered. Dressed carcasses were electrically stimulated at 20 min post mortem for 90 s at 14·3 pulses/s, 1·8-2 A and 1130 V peak, then held at 12°C for 2 h and frozen so that the deep leg reached -4°C in 12 h. The ultimate pH was measured for the longissimus dorsi, and loin samples were assessed by tenderometer and a sensory panel. The groups with the greatest stresses imposed had the highest ultimate pH. The most tender meat came either from carcasses with an ultimate high pH greater than 6·3 or from young lambs with an ultimate pH from 5·5-5·7. While 7-month old lambs were slightly more tender than the 14-month old lambs of iso pH, the 14-month old lambs of high pH were the most tender. This suggests that age-related connective tissue effects were minimal for the loin. The shear force values and taste panel tenderness scores were linearly related. When the shear force and panellists' tenderness scores were expressed in relation to ultimate pH, there was a decreased acceptance of meat with a moderate ultimate pH between 5·8 and 6·0. Panel texture assessments showed a less clearly defined, but statistically significant decrease in acceptance at pH 5·8-6·0. Other sensory attributes of flavour, juiciness and aroma were uniform across the whole ultimate pH spectrum.     

Comparison of EEG and ECoG for detecting cerebrocortical activity during slaughter of calves

Parallel electrocorticograms (ECoG) and electroencephalograms (EEG) were recorded during stun-recovery and stun-slaughter of eight calves 4-6 weeks old. Epochs of 8·2 s duration, derived from the ECoG and EEG signals pre-stun, during recovery and during exsanguination, were compared for differences in power content and frequency distribution using Fast Fourier Transform analysis. ECoG signals recorded during the quiescent phase post-stun had a markedly lower power content compared with pre-stun, whereas the EEG signal showed no such reduction in power content. During exsanguination, the mean rate of decline in the ECoG power content was 0·025 log units/s, three times faster than the mean rate of decline of the EEG at 0·008 log units/s. The duration of the electroplectic fit post-stun was detected equally well by the two techniques. The differences between EEG and ECoG traces in this study are thought to arise from differences in the signal-noise ratio of the two techniques and by artefacts in the EEG signal, caused by microscopic movement between EEG electrodes and the surrounding tissue. The slower rate of decline in the power content of the EEG during slaughter means that the time to onset of isoelectric cortical electrical activity will be longer if determined by EEG measurements than by ECoG recording.     

Effect of electrical stunning on meat and carcass quality in lambs

The effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. Colour (L?, a?, b?), muscle ultimate pH (pHu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. However, the amount of blood lost relative to live body weight and the killing-out were significantly higher (P<0.05) in electrically stunned lambs compared with non-stunned lambs. No carcasses with petechiae, ecchymosis, haematomas and bone fractures were found in either treatment. On the other hand, the incidence of hearts with petechiae was significantly (P<0.05) higher in electrically stunned lambs compared with lambs slaughtered without prior stunning. It is concluded that meat quality and the incidence of haemorrhages are unaffected by head-only electrical stunning for 3 s at a constant voltage of 250 V.     

Double-antibody ELISA for detection of trace amounts of pig meat in raw meat mixtures

Pre-rigor cooked beef is tender if the cooking produces severe shortening. This study was conducted to compare the effects of different heating rates on shortening and tenderness. Myofibrillar and cooking shortening and related changes were measured with physiograph recordings on pre-rigor M. triceps brachii strips suspended in paraffin oil during heating. Warner-Bratzler shear values were determined on M. triceps brachii samples heated at approximately the same rates at which the muscle strips were heated. Rapid heating (2°C/2min) produced more (p < 0·01) severe myofibrillar shortening that was complete at higher (p < 0·01) muscle temperatures than slow heating (2°C/12 min). Regardless of animal age, rapid heating resulted in a cooked product that was more (p < 0·01) tender than that produced by slow heating in the pre-rigor state and slow heating resulted in a more (p < 0·01) tender product than that achieved by rapid heating in the post-rigor state. Data on muscle shortening and from differential scanning calorimetry suggest that the tenderness produced from pre-rigor rapid heating results from a heat-induced active contraction.