Poultry International - July 2018 - 31

PoultryInternational ❙ 31

In a traditional slaughter
facility, live birds are pulled or
dumped from the coops they
are transported in, shackled to
the processing line then stunned
and slaughtered. In a gas system,
birds are stunned before they
are handled and are insensible
before being hung on the line and
slaughtered.
There are two different types
of gas stunning processes: controlled atmosphere killing, where
the birds are dead after gas stunning, and controlled atmosphere
stunning, where the birds are
rendered unconscious before
slaughter. In both processes, the
birds are taken directly from the
transport vehicles in their crate
and then inserted into a gas stunning chamber.

The pros and cons
of gas stunning
Lawlis said this method carries
significant advantages in welfare
of both the bird and the worker:
■ The birds are handled less,
which reduces the chances of
injury for both the bird and
the worker.
■ The birds are together while
they are stunned, which
reduces isolation stress. They
are also never hung upside
down while still conscious.
■ The birds are insensible
before they are hung, which
reduces potential stress and
injury as they moves from the
shackling area to the slaughter area.
July 2018 ❙ www.WATTAgNet.com

Learn more: Costs, benefits of controlled atmosphere

stunning, www.WATTAgNet.com/articles/31991

■ There is reduced chance of

error, or that the bird is not
properly stunned, before being slaughtered.
■ Because the birds are
stunned before being hung,
the job of catching and hanging becomes considerably
easier. An unconscious bird
does not flap and put off
dust, which leads to a cleaner
environment for the worker
and possibly higher employee
retention.
There are disadvantages associated with the process, too,
she said:
■ The process is slow, compared with the traditional
stunning and slaughter process. The time from induction of gas to stun or death is
considerably longer than the
conventional method of electric stunning.
■ The gases potentially used
in stunning, like argon and
nitrogen, can be expensive
and dangerous. Because of
this carbon dioxide (CO2)
will likely be the preferred
gas agent going forward. It
is readily available and inexpensive.
■ Using CO2 raises questions
about the welfare of the animal during the process. The
birds may feel pain as the
CO2 is converted to carbolic

acid in their bodies. The birds
may also suffer from violent
convulsions during the process or dyspnea, the unpleasant sensation of breathlessness. CO2 is also more likely
to kill the bird.
Earlier
gas stunning sys■
tems, Lawlis said, used a
single phase design where
birds were brought into a
high CO2 environment, which
was problematic because of
averse reactions to high CO2
environments. Modern systems phase in the induction of
carbon dioxide, reducing this
negative reaction and leading
to better animal welfare.
In an effective CO2 stun, observers shouldn't see anything,
Lawlis said. There should be no
reflex reactions or obvious discomfort. If nothing is seen inside
the chamber, then it's an ideal
stun. Renowned welfare expert
Dr. Temple Grandin, professor
at Colorado State University's
Department of Animal Science,
sat in on the presentation and
cautioned those present to never
speed up the cycle of a gas stunning system. CO2 gas induction
must occur slowly for ideal
welfare outcomes. If the system
is sped up for any reason, it will
create a poor welfare environment and birds will suffer before
becoming insensible.


http://www.WATTAgNet.com/articles/31991 http://www.WATTAgNet.com

Table of Contents for the Digital Edition of Poultry International - July 2018

Poultry International - July 2018
Contents
Editor’s Comment
News
IEC highlights solutions, egg industry challenges
How egg marketing campaigns increase consumption
Which are the world’s largest egg producers?
New chicken genetics center opens in Ethiopia
South African feed sales down as poultry sector suffers
Is the next frontier in poultry health the microbiome?
Holistic approach to feeding heat-stressed broilers
The pros and cons of controlled atmosphere stunning
How preventing wing fl apping improves chicken processing
Products
Marketplace
Poultry International - July 2018 - CT1
Poultry International - July 2018 - CT2
Poultry International - July 2018 - Poultry International - July 2018
Poultry International - July 2018 - Cover2
Poultry International - July 2018 - BB1
Poultry International - July 2018 - BB2
Poultry International - July 2018 - Contents
Poultry International - July 2018 - Editor’s Comment
Poultry International - July 2018 - 3
Poultry International - July 2018 - News
Poultry International - July 2018 - 5
Poultry International - July 2018 - IEC highlights solutions, egg industry challenges
Poultry International - July 2018 - 7
Poultry International - July 2018 - 8
Poultry International - July 2018 - 9
Poultry International - July 2018 - How egg marketing campaigns increase consumption
Poultry International - July 2018 - 11
Poultry International - July 2018 - 12
Poultry International - July 2018 - 13
Poultry International - July 2018 - Which are the world’s largest egg producers?
Poultry International - July 2018 - 15
Poultry International - July 2018 - 16
Poultry International - July 2018 - 17
Poultry International - July 2018 - New chicken genetics center opens in Ethiopia
Poultry International - July 2018 - 19
Poultry International - July 2018 - 20
Poultry International - July 2018 - 21
Poultry International - July 2018 - 22
Poultry International - July 2018 - 23
Poultry International - July 2018 - South African feed sales down as poultry sector suffers
Poultry International - July 2018 - 25
Poultry International - July 2018 - Is the next frontier in poultry health the microbiome?
Poultry International - July 2018 - 27
Poultry International - July 2018 - Holistic approach to feeding heat-stressed broilers
Poultry International - July 2018 - 29
Poultry International - July 2018 - The pros and cons of controlled atmosphere stunning
Poultry International - July 2018 - 31
Poultry International - July 2018 - 32
Poultry International - July 2018 - 33
Poultry International - July 2018 - How preventing wing fl apping improves chicken processing
Poultry International - July 2018 - 35
Poultry International - July 2018 - 36
Poultry International - July 2018 - 37
Poultry International - July 2018 - 38
Poultry International - July 2018 - Marketplace
Poultry International - July 2018 - 40
Poultry International - July 2018 - Cover3
Poultry International - July 2018 - Cover4
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