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      A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning.

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          Abstract

          Blood lost at exsanguination during the Halal slaughter of lambs was compared between the slaughter methods of Traditional Religious Slaughter without stunning (TRS), Electric Head-Only Stunning (EHOS) and Post-Cut Electric Head-Only Stunning (PCEHOS). Two protocols were examined, Experimental (80 lambs) and Commercial (360 lambs), assessing varying periods of animal orientation during the 4 min bleeding process (upright orientation before vertical hanging). Live-weight, blood weight (Experimental only), carcass weights and by-product weights were recorded. The Experimental protocol highlighted an increase in blood loss at 60s in EHOS and PCEHOS compared to TRS (P<0.001) but by 90 s there was no significant difference. A post-slaughter change in animal orientation from an upright to a vertical hanging position aided the amount of blood loss. The bleeding of lambs is largely completed by 2 min. There were no significant differences (P>0.05) in final blood loss between treatments. This research was undertaken to inform discussion on the merits of different slaughter methods compatible with Halal requirements.

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          Author and article information

          Journal
          Meat Sci.
          Meat science
          Elsevier BV
          1873-4138
          0309-1740
          Dec 2015
          : 110
          Affiliations
          [1 ] Euro Quality Lambs Ltd, Euro House, Dale Street, Craven Arms, Shropshire SY7 9PA, UK. Electronic address: rizvan@euroqualitylambs.co.uk.
          [2 ] University of Bristol, School of Veterinary Sciences, Langford, Bristol BS40 5DU, UK.
          Article
          S0309-1740(15)30035-8
          10.1016/j.meatsci.2015.06.008
          26159062

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