Twenty Years of Research in Seabass and Seabream Welfare during Slaughter

Rosa, Ignacio de la; Castro, P.; Ginés, R.

doi:10.3390/ani11082164

Cited by 7 publications

(3 citation statements)

References 47 publications

(91 reference statements)

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“…Slaughtering methods are usually recognized as a crucial step that influences the quality of fish for consumption 70,71 . Several slaughtering methods are practiced in regional fish processing plants (Figure S1).…”

Section: Slaughtering Methods and Farm‐to‐fork Lossesmentioning

confidence: 99%

“…Slaughtering methods are usually recognized as a crucial step that influences the quality of fish for consumption. 70,71 Several slaughtering methods are practiced in regional fish processing plants (Figure S1). In addition to the methods mentioned above, immersion in ice slurry is practiced in some factories (disregarding fish welfare).…”

Section: Percussion and Stunningmentioning

confidence: 99%

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Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

Mráz

Jia

Roy

2022

Reviews in Aquaculture

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Biomass losses and circularity of aquaculture farm-to-fork are reviewed in this article, taking the example of an economically developed but land-locked territory in Central Europe. We found that some waste valorization channels of locally farmed and slaughtered fish biomass are already functioning in the region (mostly for pet food, hunting bait). There is neither control nor information on how much local aquaculture farm-to-fork losses are upcycled to the local human food chain. Despite most of them qualify in 'category-3' animal by-products (useable for aquafeed) or preventable losses. Factors to improve farm-to-fork resource use efficiency 'locally' include:(a) 'at farm' (supplementary feeding, captive culture conditions, fat content, breed, rested harvest techniques, harvesting season); (b) 'towards fork' (purging duration, acclimatization before slaughtering, stunning efficacy, bleeding and filleting relative to rigour mortis, additive-based cleaning, pre-cooling, boned or deboned, grinding or baadering); (c) 'at fork' (coating-or GRAS additives-based preservation, packaging, modern hurdle systems, freezing rate, interferences of freezing apparatus or packaging on freezing, storage temperature). From farm-to-fork, it is essential to understand that most fish processing by-products can be made edible or valuable by other means. Better utilization strategies exist via low-cost value-added fish products, innovative dishes or utility products (e.g., feedstuff, fertilizers, industrial products, luxury items). Although upcycling to human food chain is priority, technological hurdles (prone to spoilage, bones in product, taste, safety) are associated with edible products but are solvable. More difficult things to overcome are at the fork (culinary industry, communication with society, future generations). Those are reviewed.aquaculture, aquaculture post-harvest, aquaculture product quality, biomass use efficiency, circular bioeconomy, fish | INTRODUCTIONApproximately one-third of all food produced for human consumption is presently lost or wasted, equivalent to $8% of all global greenhouse gas (GHG) emissions caused by humans. 1,2 Food losses also highlight the inequity of our current food system. For example, while 88 million tonnes of food are wasted yearly in the European Union (EU), in 2017, 112 million people in the EU had limited access to suitable food and healthy diets. Food waste comprises up to 16% of Europe's total emissions impact (various categories) on the entire food supply chain.A recent estimate shows that 186 Mt CO 2 -eq (global warming potential), 1.7 Mt SO 2 -eq (acidification potential), and 0.7 Mt PO 4 -eq

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Section: Slaughtering Methods and Farm‐to‐fork Lossesmentioning

confidence: 99%

Section: Percussion and Stunningmentioning

confidence: 99%

Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

Mráz

Jia

Roy

2022

Reviews in Aquaculture

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“…Today, almost all sea bass and sea bream are slaughtered by live chilling in ice or ice slurry, followed by a gill cut (European Commission, 2017). During live chilling, fish generally remain conscious for between 5 and 40 minutes and display signs of suffering, including vigorous escape attempts (Van De Vis et al, 2003;Simitzis et al, 2013;Zampacavallo et al, 2015;de la Rosa et al, 2021). Brain activity continues even after fish become immobile (Lines and Spence, 2012).…”

Section: Electrical Stunning Before Slaughtermentioning

confidence: 99%

<b>Humane slaughter in Mediterranean sea bass and bream aquaculture: Farm characteristics, stakeholder views, and policy implications</b>

van Pelt,

Carpendale,

Ryba

2024

Preprint

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In many countries, increasing concern for animal welfare is driving retailer commitments and government legislation that aim to improve the lives of farmed fish. One aspect of fish welfare involves stunning fish prior to slaughter. The feasibility of stunning depends on the species of fish and physical farm characteristics. In this article, we provide an overview of stunning before slaughter in European sea bass and sea bream aquaculture, one of the largest finfish farming industries in the developed world that does not yet stun most of its production. Sea bass and sea bream stunning necessitates the use of electrical stunning equipment aboard harvest vessels, often a significant distance from the shoreline; this presents an interesting engineering and policy challenge. Together, Türkiye, Greece, Spain, and Italy produced over 400,000 t of sea bass and sea bream in 2020. In Türkiye and Greece, farms are numerous and located very close to the shoreline. In Spain and Italy, farms are few and located far from the shoreline. The highest average production is found in farms from Türkiye (1,000 t) and Spain (1,300 t, and lower average production is found in Greece (300 t) and Italy (350 t). Producer progress towards the installation of electrical stunning appears comparatively well-developed for Türkiye, Spain, and Greece, though we emphasise that producers and other stakeholders require continued support to realise this opportunity. Producers in Italy appear slower to make progress on this aspect of animal welfare and may require additional support.

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Evaluation of insensibility in humane slaughter of teleost fish including the use of electroencephalogram with a case study on farmed barramundi (Lates calcarifer)

Wahltinez,

Cohen,

Hardy-Smith

et al. 2024

Aquaculture

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Twenty Years of Research in Seabass and Seabream Welfare during Slaughter

Cited by 7 publications

References 47 publications

Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe

<b>Humane slaughter in Mediterranean sea bass and bream aquaculture: Farm characteristics, stakeholder views, and policy implications</b>

Evaluation of insensibility in humane slaughter of teleost fish including the use of electroencephalogram with a case study on farmed barramundi (Lates calcarifer)

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