The effect of current intensity during ‘head-only’ electrical stunning on brain function in force-fed ducks

Beyssen, Clotilde; Babile, René; Fernández, Xavier

doi:10.1051/animres:2004002

Cited by 9 publications

(9 citation statements)

References 13 publications

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“…The generator was designed and constructed by DLC Instrumentation (Naintré, 86, France). Previous work in our laboratory, based on electroencephalogram analysis, has shown that this intensity of 600 mA is required to ensure a satisfactory stun, on welfare grounds, in force-fed mule ducks (Beyssen et al, 2004). In geese, however, we have been unable to achieve an acceptable stun with current intensities reaching up to 1 A (X.…”

Section: Animals Breeding and Force Feedingmentioning

confidence: 85%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ' foie gras'. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 . 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem ( L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.

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Section: Animals Breeding and Force Feedingmentioning

confidence: 85%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

View full text Add to dashboard Cite

show abstract

“…The generator was designed and constructed by DLC Instrumentation (Naintré, 86, France). Earlier work in our laboratory, based on electroencephalogram analysis, has shown that this intensity of 600 mA is required to ensure a satisfactory stun, on welfare grounds, in force-fed mule ducks (Beyssen et al, 2004). In geese, however, we have been unable to achieve an acceptable stun with current intensities reaching up to 1 A (X. Fernandez, unpublished results).…”

Section: Animals Breeding and Overfeedingmentioning

confidence: 81%

The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

Fernández

Lahirigoyen

Bouillier-Oudot

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of French 'foie gras' in ducks and geese. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 .85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). The weight of the liver at slaughter was not affected by the stunning techniques, neither was its colour (L*, a*, b* coordinates), despite the differences in bleeding rate between the stunning treatments. The loss of fat during the cooking of canned fatty liver did not depend upon stunning treatment. Some appearance defects of raw fatty livers were significantly affected by the treatment: mechanical and head-only stunning induced higher incidence of petechial haemorrhages in duck liver, whereas in geese, incidence of superficial haemorrhages was significantly higher after CAS and water-bath stunning. The calculation of an overall score based on the incidence and severity of the different appearance defects observed in the present experiment showed that CAS was associated with the least favourable position in ducks as well as in geese, compared to the other treatments. The commercial grading of ducks and geese fatty livers, carried out by an expert from the industry, clearly showed the detrimental effect of CAS on the commercial value of raw livers. CAS, under the conditions applied in the present work cannot be recommended, because of its drastic effect on liver quality. The underlying mechanisms deserve further investigations.

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“…No published data are available referring to the minimum currents necessary to achieve effective head-only electrical stunning of other domestic birds (EFSA, 2004). Beyssen et al (2004) investigated the efficacy of head-only electrical stunning of ducks with a 50-Hz AC delivering constant currents of 100 (n = 4), 200 (n = 12), 300 (n = 13), 400 (n = 9) or 600 mA (n = 7) for 4 seconds via electrical tongs (spiked electrodes) placed firmly on the ears. The feathers on the head were wetted using saline water to improve the current flow through the skull.…”

Section: Process Descriptionmentioning

confidence: 99%

Slaughter of animals: poultry

Nielsen¹,

Álvarez²,

Bicout³

et al. 2019

EFS2

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The killing of poultry for human consumption (slaughtering) can take place in a slaughterhouse or during on-farm slaughter. The processes of slaughtering that were assessed, from the arrival of birds in containers until their death, were grouped into three main phases: pre-stunning (including arrival, unloading of containers from the truck, lairage, handling/removing of birds from containers); stunning (including restraint); and bleeding (including bleeding following stunning and bleeding during slaughter without stunning). Stunning methods were grouped into three categories: electrical, controlled modified atmosphere and mechanical. In total, 35 hazards were identified and characterised, most of them related to stunning and bleeding. Staff were identified as the origin of 29 hazards, and 28 hazards were attributed to the lack of appropriate skill sets needed to perform tasks or to fatigue. Corrective and preventive measures were assessed: measures to correct hazards were identified for 11 hazards, with management shown to have a crucial role in prevention. Ten welfare consequences, the birds can be exposed to during slaughter, were identified: consciousness, heat stress, cold stress, prolonged thirst, prolonged hunger, restriction of movements, pain, fear, distress and respiratory distress. Welfare consequences and relevant animal-based measures were described. Outcome tables linking hazards, welfare consequences, animal-based measures, origins, and preventive and corrective measures were developed for each process. Mitigation measures to minimise welfare consequences were also proposed.

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The effect of current intensity during ‘head-only’ electrical stunning on brain function in force-fed ducks

Cited by 9 publications

References 13 publications

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

Slaughter of animals: poultry

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