Authors : M.J. Maldonado , D. Mota-Rojas , M. Becerril-Herrera , S. Flores-Peinado , D. Camacho-Morfin , A. Cardona-Leija , R. Ramirez-Necoechea , L. Morfin-Loyden , M. Gonzalez-Lozano , M.E. Pereda-Solis and M. Alonso-Spilsbury
Abstract: The objective of this study, was to evaluate the effect of two stunning methods on blood gasometry, metabolic profile, acid-base balance and carcass quality on broilers. Sixty broilers were monitored. Before sacrifice, the birds were weighed and randomly divided by sacrifice method into 2 groups: decapitation (30) and electric stunning (30). Bleeding was timed and a blood samples were taken in order to evaluate critical blood parameters. The chickens remained 7 sec in the scalding bucket at a 33 C, carcass meat pH and temperature were measured warm, post thermal shock and cold. The pCO2 was the highest value measured on the desensitized chickens using the electric stunning method and the pO2 was higher on the decapitated birds. Even though no differences were noted, it is worth mentioning that glucose levels were higher than 200 mg dL-1 and lactate was extremely low (5 mg dL-1) regardless of sacrificial method. Highly significant differences were observed in pre-shock pH and post shock values of the decapitated bird (from acid to neutral). We conclude that regardless of the sacrificial method, the physiological variables were not modified between groups, and therefore had no negative effects on the broiler carcass.
M.J. Maldonado , D. Mota-Rojas , M. Becerril-Herrera , S. Flores-Peinado , D. Camacho-Morfin , A. Cardona-Leija , R. Ramirez-Necoechea , L. Morfin-Loyden , M. Gonzalez-Lozano , M.E. Pereda-Solis and M. Alonso-Spilsbury , 2007. Broiler Welfare Evaluation Through Two Stunning Methods: Effects on Critical Blood Variables and Carcass Yield. Journal of Animal and Veterinary Advances, 6: 1469-1473.