NR ZCAW

AU Griffiths,G.L.

TI The effect of stunning technique on the bleed-out of broiler chickens

QU WPSA MEETING FAR EAST AND SOUTH PACIFIC FEDERATION,SEPT. 1983, ADELAIDE, AUSTRALIA

PT sonstiges

AB Groups of eight commercial broiler chickens were subjected to different stunning techniques to determine the effect on bleed-out and residual blood content of the carcases. Birds were processed after passing through a waterbath stunner set at either 55 volts, 80 volts, 105 volts or 240 volts. Only the group of birds subjected to 240 volts were dead before the bleed-out commenced. Another group was anaesthetised before exsanguination. The amount of blood exsanguinate from each bird was recorded, 1, 2, 3, and 4 minutes after severing the blood vessels in the neck. The within-group variation in bleed-out volumes/kg of body weight contributed more to the variation in the amount of blood exsanguinated than the treatment regime. In all groups over 90 % of the total blood released was collected two minutes after commencing exsanguination. The 240 volt group bled out less than the other groups but this was not significant two minutes after commencing exsanguination and visually did not affect the carcase quality. Samples of pectoral muscle from each bird were analysed for haemoglobin content. The amount of haemoglobin detected in the muscle was small and the maximum concentration of haemoglobin seen in any pectoral muscle was 0, 35 mgm per gram of tissue. There were no significant differences in the haemoglobin content of the different groups. From these results no differences were seen in carcases produced from birds that were dead prior to exsanguination and carcases produced from birds stunned conventionally.

SP englisch

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