Observations of subcutaneous haemorrhagic speckling in lambs

Petersen, G.V.; Wright, David

doi:10.1080/00480169.1979.34636

Cited by 5 publications

(4 citation statements)

References 3 publications

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“…Head-to-back leg application of the stunner will produce more speckling than will head-to-foreleg application when the lambs are held in a V-conveyor restrainer (Blackmore and Petersen 1981). Shortening the distance between the electrodes on a head-to-back stunner reduced speckle in lambs; a span of ten inches (26 cm) was found to produce better results than 13.5 inches (34 cm) (Petersen and Wright 1982). The springloaded foreleg electrode must remain in firm contact with the legs as making and breaking the contact may increase bloodsplash and speckle.…”

Section: Stunning Methods Effectsmentioning

confidence: 99%

“…There is evidence that vasodilation increases the amount of speckle (Devine et al 1983). As the season progresses from fall to winter, the susceptibility to hemorrhages decreases in lambs (Petersen and Wright 1982). Hemorrhages decrease when the temperature becomes uniformly cold.…”

Section: Animal Susceptibility To Hemorrhagesmentioning

confidence: 99%

“…Splashes range in size from pin heads to half an inch (1.25 cm). Speckle is small "salt and pepper" hemorrhages which occur in the fat and connective tissue around muscles (Thornton et al 1979;Gilbert 1980;Petersen and Wright 1982). The biological mechanisms which cause bloodsplash and speckle may be different (Petersen and Pauli 1983).…”

Section: Bloodsplash Speckle and Hemorrhagesmentioning

confidence: 99%

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Cardiac Arrest Stunning of Livestock and Poultry

Grandin

1986

Advances in Animal Welfare Science 1985

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Section: Stunning Methods Effectsmentioning

confidence: 99%

Section: Animal Susceptibility To Hemorrhagesmentioning

confidence: 99%

Section: Bloodsplash Speckle and Hemorrhagesmentioning

confidence: 99%

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Cardiac Arrest Stunning of Livestock and Poultry

Grandin

1986

Advances in Animal Welfare Science 1985

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“…Petechial haemorrhages in carcase fat ("speckling") were detected and recorded as previously described by Petersen and Wright (9). In the first survey there was almost twice the prevalence of "speckling" in the lambs with no foreleg contact with the electrodes and the differences between I and 2 were highly weight.…”

Section: Maximum Duration (Seconds)mentioning

confidence: 99%

Stunning and slaughter of sheep and calves in New Zealand

Blackmore

Petersen

1981

New Zealand Veterinary Journal

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The effects of various aspects of electrical stunning and slaughter were studied in more than 4,000 sheep and calves, the majority of which were being processed in different New Zealand meat export works.Electrical stunning must induce cardiac dysfunction to ensure that sheep and lambs do not regain sensibility during currently employed slaughter processes. Electrical stunning by both "head-to-back" and "head-to-Ieg" methods produces cardiac inhibition provided that electrodes are properly positioned and sufficient electrical current is applied. Electrocardiograms (ECG) of electrically stunned animals demonstrated that cardiac dysfunction can be readily detected by the use ofstethoscope. The reactions of stunned and slaughtered animals to various nervous stimuli are unreliable determinants of insensibility.Slaughter of sheep, stunned by a "head only" method, by a lateral stab incision of the neck is unsatisfactory. In more than 14% of the animals the blood vessels were incised only on one side of the neck and in more than 30% the oesophagus was incised. The rate of bleeding was reduced in those animals stunned by a method which caused cardiac dysfunction but there was little effect on the total amount of blood lost from the carcase.The prevalence of petechial haemorrhages in the fat ("speckling") of lamb carcases was significantly increased in lambs stunned by a "head-to-Ieg" method when the forelegs were not in contact with the leg electrode.The significance of these findings is discussed in relation to humane and economic considerations.

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