This page gives people working in the industry the opportunity to post their comments and for higher education students to post an article.
|By Tamara, 2014-12-03 08:43:13|
It is amazing to see how science and using of knowledge can decrease animals suffering. It is a good module that describes and gives wide view of problem.
|By Jessica, 2014-12-02 10:55:37|
In order to improve animal welfare we need to understand the animals biological function and beahviour. The videos show very well what actually works and what does not.
|By Isabella, 2013-12-05 16:04:39|
I think these videos show a fair view of how pigs are handled. It is good to see what actually works and what doesn´t. It is, as written, important to understand the behavioural needs of the pig in order to improve the handling of the animals before slaughter. By greater knowledge in this area, it would not only have an economic profit since the meat quality would increase, but also contribute to a nicer working space and area for the handlers.
|By Anne-Marieke, 2012-12-08 22:47:20|
It is very interesting to see how certain, simple adaptations of the slaughterhouse can have a great influence on the welfare of the pigs. These adaptations can be made after good and close observation of the pigs which will reveal their natural behaviour and will allow us to understand their sensory capacities better. However, research should be increased in this area because a lot can be improved as can be seen in the short movies.
|By Juan Carlos Rey Torres, 2012-12-06 15:50:27|
in every animal-human activity, to know how to use animal natural behaviour helps to do the task easier and save a lot of time, that means money in terms of economic operations.
Working with welfare considerations should means a better profitable activity for the pig farmers and all the actors of this industry.
Is our responsibility to offer those advices and to spread the information.
Juan Carlos Rey Torres
|By Ingrid Bergman, 2012-12-05 21:20:26|
It´s nice to see the methods that are working well, and also the examples of how it shouldn´t be done. Really interesting that it can be so quiet, that the pigs look so curious and alert and that it can run so smoothly.
|By Yassmin Abdelhamid, 2012-12-05 18:36:25|
Your module is easy for learners and fully supported with videos and photos. In my country, we have different method of slaughter of pigs and it is very interesting to see what other countries have. It is good also that this modules the learners very attentive to details and suggest what alternatives.
|By David Pritchard, 2012-04-23 17:20:25|
Fomerly senior veterinary consultant animal weflare for DEFRA UK I have given several training courses for veterinarians on welfrae at slaighter and killing in several contries.
Your course is very well thought out and excellent videos and pictures. I am currently preparing for another course fon behlaf of DGSANCO and would like to use some of the videos for training purpoases . As this site is open access are the vidaos also available? I would provide acknowlegment of source and would prefer to use them as .mpg files if possible.
Mnay thanks for yoru consideration of my request.
|By Ningchen Hsu, 2012-02-07 13:00:36|
During the lairage time, it provides a buffer to supply the slaughter line and allows the pigs to recover from the stress of transport. The two main reasons for holding pigs in lairage before slaughtered are
a) It provides water for animals to accommodate variations in the delivery procedure during the slaughter line.
b) It provides the pigs to rest and recover from the stress of the journey.
The length and conditions are depending on the location of the production units and also the weather conditions. To decide the lairage time, the space available is an important factor. Since the longer time the pigs stay, the more space they need. According to economic consideration, meat quality is also a factor that most people would concern about. The pale, soft, exudative (PSE) and dark, firm, dry (DFD) meat cost great lost and of all the preslaughter factors that influenced meat quality, lairage time was the most important. The meat quality will be worse if the pigs are in a state of negative energy balance. (Nanni Costa et al., 2002)
The welfare of the pigs is another important issue. It can improve the pig’s welfare during the lairange since they become calm and easy to handle. If the pigs are in well lairage, it will be much easier to handle before and during the stunning process. It will be not necessary to force them to move during the stunning procedures are likely to be controlled more precisely. (Gua`rdia et al., 2005; Warriss et al., 1992)
In the U.K, the optimal lairage time for pigs is one to three hours. Warriss, (2003) reported that if lairage times are associated with more pale, soft, exudative (PSE) meat and longer times are associated with more dark, firm, dry (DFD) meat, more skin blemishes caused by fighting, a lower carcase yield and increase the risk of cross-contamination. However, if the pigs have not been stressed by previously handling procedures, during the resting lairage is not beneficial for their welfare or meat quality. When we concern about environmental temperatures, less than one hour of lairage may help to reduce the number of PSE carcases in the high degree environment. It is beneficial to provide water for them when it is above 10°C.
When handling the pigs in the slaughter house, it is really important to concern about the welfare of pigs. There are different procedure and handling at different areas. People should know certain aspects of animal behavior to improve animal-handling and training protocols to minimize the occurrence of injures and lost. By understanding how a pig responds physiologically to pig handling in the pre-slaughter area can not only benefit the pig´s welfare but also our incomes by improving meat quality.