Shackling of broilers: Effects on stress responses and breast meat quality

Kannan, Govind; Heath, J. L.; Wabeck, C. J.; Mench, Joy A.

doi:10.1080/00071669708417998

Cited by 74 publications

(41 citation statements)

References 25 publications

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“…This vigorous struggling and wing flapping can compromise the broiler's welfare and subsequently seriously damage product quality (Jones et al 1998a, b;Satterlee et al 2000;Debut et al 2003). Kannan et al (1997), who also studied the welfare and meat quality effects of shackling, suggested a minimization of stress and meat quality changes in poultry by reducing the maximum time lapse between shackling and stunning or killing to 2 min.…”

Section: Discussionmentioning

confidence: 99%

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Haematological Profile of Broiler Chickens under Acute Stress Due to Shackling

et al. 2007

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BedáÀová I., E. Vosláfiová, V. Veãerek, V. Pi‰tûková, P. Chloupek: Haematological Profile of Broiler Chickens under Acute Stress Due to Shackling. Acta Vet. Brno 2007, 76: 129-135.The aim of our experiment was to assess the stress response of broilers to different periods of shackling when conditions similar to practice at slaughterhouses were simulated. In this study, heterophil to lymphocyte (H/L) ratios were used as an index of stress status. Also total erythrocyte and leukocyte counts, haematocrit, haemoglobin, mean cell volume (MCV), mean cell haemoglobin (MCH) and mean cell haemoglobin concentration (MCHC) values were monitored and differential leukocyte count was assessed. At 42 days of age, 10 broilers were subjected to a 2-min shackling period (S2 group) and other 10 broilers were subjected to a 5-min shackling period (S5 group). Broilers were suspended from shackles placed in an experimental processing line and other stress factors (e.g. preslaughter transport, crating and ambient disturbances) were eliminated in order to assess the stress response to shackling particularly. When compared with an unshackled control, both S2 and S5 groups exhibited a highly significant increase in heterophil counts and H/L ratio 20 h following shackling. When compared, the mean value of the H/L ratio of S2 and S5 chickens was higher due to the longer shackling period. The difference, however, was not statistically significant. In addition, S5 broilers exhibited a statistically significant elevation in the number of basophils in comparison with the control. When compared with the control, S2 broilers exhibited a significant decrease in haemoglobin level, a highly significant decrease in erythrocyte cell count and MCHC values due to shackling. Both S2 and S5 groups of broilers manifested a highly significant increase in MCV values and markedly depressed erythrocyte count and MCHC values in comparison with unshackled broilers. When S2 and S5 broilers were compared, none of the monitored haematological indices of the erythrocyte count manifested any significant changes due to the different periods of shackling. Results of our experiment proved that the preslaughter shackling induced considerable changes in haematological indices of both leukocyte and erythrocyte count in broilers and indicated a markedly increased level of stress effects. In conclusion, using a method that eliminates the stress associated with the shackling of live birds before electrical stunning should be considered as a better option as far as bird welfare is concerned.

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Section: Discussionmentioning

confidence: 99%

“…stunning/killing of poultry still in their transport containers using gas mixtures) would appear to be the best future option. Kannan et al (1997) studied the welfare and meat quality effects of shackling. They suggested a maximum time lapse of 2 min between shackling and stunning or killing to minimise stress and changes in the meat quality.…”

mentioning

confidence: 99%

Haematological Profile of Broiler Chickens under Acute Stress Due to Shackling

et al. 2007

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“…Shackling causes an increase in corticosterone, but has no effect on tonic immobility (Kannan et al, 1997a;Debut et al, 2005). The shackled birds vocalise and flap their wings probably with the objective to regain the upright position (Gregory and Bell, 1987;Debut et al, 2005).…”

Section: Fowlmentioning

confidence: 99%

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Terlouw

Arnould

Aupérin³

et al. 2008

Animal

169

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The present paper describes the main procedures used to slaughter fowl, pigs, calves and adult cattle, sheep, and farmed fish, starting on the farm and ending with the death of the animal at the abattoir. It reviews the currently known causes of stress, indicated by behavioural and physiological measurements on the animal level, and by post-mortem muscle metabolism. During the pre-slaughter period, psychological stress is due to changes of environment, social disturbances and handling, and physical stress is due to food deprivation, climatic conditions, fatigue, and sometimes pain. The exact causes of stress depend, however, on the characteristics of each species, including the rearing system. For fowl, bird catching and crating, duration and climatic conditions of transport and of lairage and shackling are the main known pre-slaughter stress factors. For pigs, stress is caused by fighting during mixing of pens, loading and unloading conditions, and introduction in the restrainer. Handling and novelty of the situation contribute to the stress reactions. For veal calves and adult cattle, disruption of the social group, handling, loading and sometimes unloading conditions, fatigue, novelty of the situation and for calves mixing with unfamiliar animals are known stress factors. Gathering and yarding of extensively reared lambs and sheep causes stress, particularly when shepherd dogs are used. Subsequent transport may induce fatigue, especially if sheep are commercialised through auctions or markets. In farmed fish, stress is predominantly related to environmental aspects such as temperature, oxygen, cleanliness of the water and, to a certain extent, stocking density and removal of the fish from the water. If transport and lairage conditions are good and their durations not too long, they may allow pigs, calves and adult cattle, sheep, and fish to rest. For certain species, it was shown that genetic origin and earlier experience influence reactions to the slaughter procedure. Stunning techniques used depend on the species. Pigs and fowl are mostly electrically or gas-stunned, while most adult cattle are stunned with a captive bolt pistol. Calves and sheep may be electrically stunned or with a captive bolt pistol. Various stunning methods exist for the different farmed fish species. Potential causes of stress associated with the different stunning procedures are discussed. The paper addresses further consequences for meat quality and possible itineraries for future research. For all species, and most urgently for fish, more knowledge is needed on stunning and killing techniques, including gas-stunning techniques, to protect welfare.

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“…This could be explained by a higher percentage of meat-surface fat or by some other change in fillet colour, for example, due to stress-related denaturing of muscle proteins, although this was not measured in our study. Comparing colour values between broilers stressed by shackling and control birds, Kannan et al (1997b) did not find a difference in lightness or redness, but they did find a difference in yellowness, saturation and hue angle, all three of which were higher in the stressed birds. These results are similar to ours for both saturation and yellowness but not for hue angle.…”

Section: Discussionmentioning

confidence: 67%

Influence of a preen gland secretion on growth and meat quality of heavy broilers

Madec¹,

Pageat²,

Bougrat³

et al. 2008

Animal

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Preen gland secretions were obtained from several hens that were rearing their chicks and the content of these secretions was analysed. From these results, a synthetic analogue of the secretions was created (given the title Mother Hen Uropygial Secretion Analogue, or MHUSA, in this study). According to a blinded, controlled experimental design, heavy broilers (strain SASSO T56N) were reared from 1 day of age in an environment treated with either MHUSA or control. At 80 days the birds were slaughtered. Post mortemcarcass weight, abdominal fat and fillet weights were then measured. Colour, pH and yield were also measured as indicators of meat quality. Broilers exposed to MHUSA had both higher carcass weights and higher fillet weights compared with control-treated birds (P , 0.05). Abdominal fat, pH, water loss and colorimetry results were similar between the treatment groups at all time points (24 h and 6 days post mortem) and also after a cooking procedure. The meat from the MHUSA birds was less yellow compared with control. It is concluded that constant exposure to MHUSA from rearing until slaughter improves growth rate in broilers without significantly affecting meat quality.

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Shackling of broilers: Effects on stress responses and breast meat quality

Cited by 74 publications

References 25 publications

Haematological Profile of Broiler Chickens under Acute Stress Due to Shackling

Haematological Profile of Broiler Chickens under Acute Stress Due to Shackling

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Influence of a preen gland secretion on growth and meat quality of heavy broilers

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