The use of CO2 stunning systems has increades in the last 10 years due to their positive effects on meat quality. Although the system has been accepted by the European legislation on slaughter of animals, the period of induction of anaesthesia has been questioned on animal welfare grounds. In addition, it has been reported that an unproper use of the system may shorten the time of exposure to CO2 and delay sticking, which could negatively affect animal welfare and violate the current legislation. The aim of this project is to study the time of anaesthesia induction at different CO2 concentrations using EEG recording, evoked potentials and physiological reflexes. The time to recovery at different CO2 concentrations will also be assessed in order to advice on the optimal stun-sticking period. The effect of CO2 stunning on meat quality will also be studied. The project will include both pigs and sheep. In fact, although CO2 stunning is not used in sheep yet, it seems to be a promising method at least on meat quality grounds. The results of this project will offer to the meat industry valuable information to improve product quality and safeguard animal welfare.
|Effective start/end date||9/07/01 → 9/07/04|
- Institut de Recerca i Tecnologia Agroalimentària
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