Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)

Animals must be stunned before slaughter to avoid fear, pain, and distress. In pigs, the most extensively used method is exposure to hypercapnia (high (>80%) concentrations of carbon dioxide (CO2)). However, it produces irritation of the mucosa and a sense of breathlessness, reducing the welfare...

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Autores: Atkinson, Sophie, Algers, Bo, Pallisera, Joaquim, Velarde, Antonio, Llonch, Pol
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/1040
Acceso en línea:http://hdl.handle.net/20.500.12327/1040
https://doi.org/10.3390/ani10122440
Access Level:acceso abierto
Palabra clave:636
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spelling Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)Atkinson, SophieAlgers, BoPallisera, JoaquimVelarde, AntonioLlonch, Pol636Animals must be stunned before slaughter to avoid fear, pain, and distress. In pigs, the most extensively used method is exposure to hypercapnia (high (>80%) concentrations of carbon dioxide (CO2)). However, it produces irritation of the mucosa and a sense of breathlessness, reducing the welfare before slaughter. We investigated whether using hypercapnic-hypoxia (20% CO2 and less than 2% O2) reduced aversion and discomfort compared to hypercapnia, and whether the quality of the stunning was adequate, meaning that no animals regain conscious after stunning. Moreover, we compared the impact of both stunning gases for meat and carcass quality. Our results suggest that both gases provoked aversion and discomfort, but these were lower in pigs stunned with the N2 mixture compared to high CO2. On the other hand, the stun quality of the N2 mixture was poorer than high CO2 stunning, given that more animals regained consciousness before sticking with the N2 gas mixture. The stunning quality of the N2 mixture, however, was improved when oxygen concentration was below 2%. Meat quality was slightly poorer in N2 stunning compared to high CO2, with a higher percentage of carcasses showing pale, soft, and exudative pork.info:eu-repo/semantics/publishedVersionMDPIProducció AnimalBenestar Animal2020info:eu-repo/semantics/article16http://hdl.handle.net/20.500.12327/1040https://doi.org/10.3390/ani10122440reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésAnimalsAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/10402026-05-29T05:05:01Z
dc.title.none.fl_str_mv Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
title Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
spellingShingle Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
Atkinson, Sophie
636
title_short Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
title_full Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
title_fullStr Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
title_full_unstemmed Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
title_sort Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)
dc.creator.none.fl_str_mv Atkinson, Sophie
Algers, Bo
Pallisera, Joaquim
Velarde, Antonio
Llonch, Pol
author Atkinson, Sophie
author_facet Atkinson, Sophie
Algers, Bo
Pallisera, Joaquim
Velarde, Antonio
Llonch, Pol
author_role author
author2 Algers, Bo
Pallisera, Joaquim
Velarde, Antonio
Llonch, Pol
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Producció Animal
Benestar Animal
dc.subject.none.fl_str_mv 636
topic 636
description Animals must be stunned before slaughter to avoid fear, pain, and distress. In pigs, the most extensively used method is exposure to hypercapnia (high (>80%) concentrations of carbon dioxide (CO2)). However, it produces irritation of the mucosa and a sense of breathlessness, reducing the welfare before slaughter. We investigated whether using hypercapnic-hypoxia (20% CO2 and less than 2% O2) reduced aversion and discomfort compared to hypercapnia, and whether the quality of the stunning was adequate, meaning that no animals regain conscious after stunning. Moreover, we compared the impact of both stunning gases for meat and carcass quality. Our results suggest that both gases provoked aversion and discomfort, but these were lower in pigs stunned with the N2 mixture compared to high CO2. On the other hand, the stun quality of the N2 mixture was poorer than high CO2 stunning, given that more animals regained consciousness before sticking with the N2 gas mixture. The stunning quality of the N2 mixture, however, was improved when oxygen concentration was below 2%. Meat quality was slightly poorer in N2 stunning compared to high CO2, with a higher percentage of carcasses showing pale, soft, and exudative pork.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1040
https://doi.org/10.3390/ani10122440
url http://hdl.handle.net/20.500.12327/1040
https://doi.org/10.3390/ani10122440
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Animals
dc.rights.none.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 16
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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