Safeguarding the welfare of farmed fish at harvest

Lines, J.A.; Spence, Jade

doi:10.1007/978-94-007-5383-9_10

Cited by 5 publications

(8 citation statements)

References 29 publications

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“…Both DSI and gastrointestinal content decreased with fasting, and consequently, carcass yield increased. In our study, a fasting time of 135.6°C d was enough to reduce the gastrointestinal content considerably, supporting the theory that gastrointestinal emptying is a highly temperature‐dependent process in fish and a fasting period of 1–5 days is required to produce a nearly complete emptying (Bermejo‐Poza et al, ; Lines & Spence, ; López‐Luna et al, ). HSI also decreased with fasting, possibly due to the use of glycogen reserves, mainly, and other metabolites such as lipids or proteins to maintain homeostasis (Davis & Gaylord, ; Torfi Mozanzadeh et al, ).…”

Section: Discussionsupporting

confidence: 86%

“…Slaughter weight has been reported to decrease with starvation periods from 1 to 6 weeks (Bermejo‐Poza et al, ; Pottinger et al, ; Sumpter, Le Bail, Pickering, Pottinger, & Carragher, ). However, in our study, a pre‐slaughter fast of 7 days (135.6°C d) was not enough to decrease slaughter weight, possibly due to an adjustment of fish metabolic rate in response to food availability (Lines & Spence, ), which maintained body mass. Condition factor is a more reliable indicator than slaughter weight when it comes to assessing fish growth, since it also takes into account the body length of the fish (Chatzifotis, Papadaki, Despoti, Roufidou, & Antonopoulou, ), which could explain significant differences in this coefficient, as a 7‐day fast (135.6°C d) is sufficient to reduce this parameter in rainbow trout (Pottinger et al, ; Sumpter et al, ).…”

Section: Discussioncontrasting

confidence: 65%

“…Data about the effect of fasting on cortisol plasma levels in rainbow trout are diverse (Bermejo‐Poza et al, ), with studies reporting no effect (Holloway, Reddy, Sheridan, & Leatherland, ; Reddy, Vijayan, Leatherland, & Moon, ), increased levels (Sumpter et al, ) or, as in our study, decreased plasma levels (Farbridge & Leatherland, ). That may be because the fasted fish had already adapted to the lack of food and reduced their metabolic rate (Hultmann et al, ; Lines & Spence, ; Olsen et al, ). Another reason for the decrease in plasma cortisol could be a depletion of the hypothalamic–pituitary–interrenal axis after 7 days of fasting (Bermejo‐Poza et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…More attention is being paid to systematize and automate pre‐slaughter handling processes in aquaculture since improved handling has beneficial effects for both fish welfare and flesh quality (Lines & Spence, ). Compared to terrestrial livestock production, fish culture usually involves handling thousands of small individuals (<500 g) in a confined space (Mood & Brooke, ).…”

Section: Introductionmentioning

confidence: 99%

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Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

et al. 2019

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Pre‐slaughter handling involves fasting fish and catching them, which can affect fish welfare and flesh quality, but few studies have considered their combined effects. In this study, adult rainbow trout (320 ± 10 g average weight) were fasted for 7 days (135.6 degree days) and subjected to a long catch duration (20 min), compared with controls (no fasting or short catch duration). Condition factor, organ weight indexes and carcass yield decreased with fasting but not catch duration. Plasma concentrations of cortisol, glucose and lactate increased after a long catch, while plasma triglycerides decreased with fasting. Liver glycogen concentration was lower in fasted fish, and liver luminosity and chroma were higher after fasting with a long catch. Regarding flesh quality, rigor mortis resolved more slowly and final muscle pH at 48 hr post‐mortem was higher for fasted fish with a long catch time. Muscle glycogen concentration was higher in fasted fish, where chroma was also lower. Fasted fish had lower lipid oxidation, but there were no differences in fat content in muscle. Fasted fish with a long catch duration also had less monounsaturated and more saturated fatty acids. In conclusion, a long catch triggered a stress response that had negative effects on flesh quality, independently of fasting.

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Section: Discussionsupporting

confidence: 86%

Section: Discussioncontrasting

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fasting combined with long catch duration modifies the physio‐metabolic response and flesh quality of rainbow trout

et al. 2019

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“…Conforme Roth et al (2006), a insensibilização e perda de consciência nesse método, através do resfriamento dos peixes vivos com e sem adição de CO2 na água, mostraram-se como métodos ineficazes na insensibilização e na perda de consciência. Já em regiões de clima quente, o choque térmico pode levar à imobilidade, mas, em alguns casos não leva os peixes à morte (Lines et al, 2003;Lines & Spence, 2001). De acordo com Conte (2004), a morte por asfixia e recurso ao gelo são os métodos que parecem expor os peixes a um período prolongado de sofrimento, sendo os métodos menos aceitáveis.…”

Section: Choque Térmicounclassified

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2018

Pubvet

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Com a crescente preocupação em se obter alimentos de qualidade, aliada ao setor da aquicultura, que cada vez mais vem se destacando em relação à tecnologia, o bemestar animal voltado ao pescado é um ponto que precisa ser ligeiramente integrado e discutido. O abate possui várias etapas que o precedem, e todas elas influenciam na qualidade final do produto. Estas etapas são, despesca, jejum, transporte e insensibilização, que pode ocorrer por diferentes métodos, os quais afetam de maneira positiva ou negativa. Dentre as práticas que são utilizadas para o abate, se inclui aqueles que causam menor sofrimento e melhor qualidade da carne, quando realizados de modo correto, sendo, por choque elétrico, golpe letal na cabeça (com insensibilização) e secção de medula, e, os que geram sofrimento nos peixes, que são por asfixia (em ar ou no gelo) e choque térmico, os quais são os métodos mais tradicionais. Portanto, é preciso que haja a inclusão de legislação voltada ao bem-estar no abate do pescado, pois, assim como os outros animais, o peixe é um animal que possui consciência das sensações. O objetivo desta revisão é ressaltar a importância do bem-estar no manejo pré-abate e abate de pescado.Palavras chave: bem-estar, manejo, peixes, qualidade Good practices in pre-slaughter and slaughter of fishABSTRACT. With the growing concern to obtain quality food, allied to the aquaculture sector, which has been increasingly important in relation to technology, animal welfare focused on fish is a point that needs to be linked and integrated. The slaughter has several steps that precede, and all of them influence the final quality of the product. These steps are harvest, fasting, transportation and stunning, which can occur by different methods, which affect positively or negatively. Among the practices that are used for slaughter, it includes those that cause less suffering and better quality of meat, being, by electric shock, lethal blow to the head (with insensibiling) and bone marrow section, and those that generate suffering in fish, which are by asphyxiation (in air or ice) and thermal shock, which are the most traditional methods. Therefore, it is necessary to include welfare legislation in the slaughtering of fish, since, like other animals, fish is an animal that is aware of sensations. The objective of this review is to emphasize the importance of welfare in pre-slaughter and fish slaughtering.

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