An investigation into the batch killing of turkeys in their transport containers using mixtures of gases.
This study was carried out under commercial conditions to investigate the feasibility of killing turkeys while they were still in their transport containers, with a mixture of gases, and to compare the effects of this method and electrical stunning on the prevalence of carcase down-grading conditions and haemorrhages in the breast muscles. The results showed that turkeys could be readily killed while still in their transport containers by using either anoxia induced with 90 per cent argon in air or hypercapnic anoxia induced with a mixture of 30 per cent carbon dioxide and 60 per cent argon in air, and that the prevalence of carcase-downgrading conditions and haemorrhages in the breast muscles was lower after killing the turkey with the gases.
Raj
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Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford.
D000003:Abattoirs; D000818:Animals; D001128:Argon; D002245:Carbon Dioxide; D005240:Feasibility Studies; D005260:Female; D006470:Hemorrhage / Q000453:epidemiology / Q000517:prevention & control; D000860:Hypoxia; D008460:Meat / Q000592:standards*; D009135:Muscular Diseases / Q000453:epidemiology / Q000517:prevention & control; D015995:Prevalence; D014422:Turkeys
D002245:Carbon Dioxide; D001128:Argon