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ANSC 2210 > Exam - Welfare Issues and Solutions 5 > Flashcards

Exam - Welfare Issues and Solutions 5 Flashcards

1
Q

transport stressors - air

A

changes in temp, humidity, air quality

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2
Q

transport stressors - social

A

mixing unfamiliar animals

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3
Q

transport stressors - structure

A

climbing and descending ramps
confinement in unfamiliar places
restricted movement

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4
Q

transport stressors - movement

A

unfamiliar movement
vibration
noise
inhalent

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5
Q

transport stressors - health

A

disrupted feeding patterns

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6
Q

effects of transport on animals

A

physiological indicators of stress
changes in behaviour
incidence of injuries
poor carcass and meat quality

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7
Q

components of stress and carcass quality

A

skin damage
bruises
in pigs - PSE and DFD

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8
Q

types of bruises

A

fight-type bruises (biting)
mounting-type bruises (fore-claws)
bruises due to aggressive handling and tight spaces

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9
Q

characteristics of fighting-type bruises

A

5-10 cm
comma shaped
found in head and shoulders

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10
Q

characteristics of mounting-type bruises

A

10-15 cm long, thin, comma shape, concentrated on back

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11
Q

what does PSE meat stands for

A

pale, soft, exudative

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12
Q

what causes PSE meat

A

rapid post-mortem drop in pH
due to short term pre-slaughter stress

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13
Q

what is the final pH for pSE meat

A

5-5.3

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14
Q

what does DFD meat stand for

A

dark, firm, dry

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15
Q

what causes DFD meat

A

slow post-mortem drop in pH
due to longer duration of pre-slaughter stress

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16
Q

what is the final pH for for DFD meat

A

> 6.1

17
Q

Japanese colour standards

A

1=pale
6=dark

18
Q

good quality meat and pH

A

pH drops steadily during the 24hr following slaughter

19
Q

final pH of good quality meat after 24hr

A

5.6-6.1

20
Q

what occurs less during pig transport in the winter

A

less lying downw

21
Q

what did 18h transport of pigs increase

A

increased metabolism in winter (high internal temp)
increased dehydration
increased heart rate in winter

22
Q

effects of “pot-belly” trailer

A

harder to load an unload pigs (longer to unload)

23
Q

what occurs more in the winter during pig transport

A

slips
falls
overlaps
180º turns
vocalisations

24
Q

3 trucks for pig transport

A

potbelly trailer
modified trailer
pezzaioli

25
Q

what is a modified trailer

A

potbelly with added fans and drinkers

26
Q

what is a pezzaioli trailer

A

hydraulic decks that facilitate loading and unloading
fans, drinkers and water misters

27
Q

what do spent hens suffer from at the end of lay

A

fragile bone and are susceptible to fractures and hip dislocation

28
Q

what is recommended due to poultry’s fragile bones

A

catching in an upright position
catch by 2 legs rather than 1

29
Q

what must happen for humane slaughter

A

animals must be stunned before exsanguination

30
Q

what must stunning induce

A

unconsciousness as quickly as possible

31
Q

what occurs when stunning is done correctly

A

the animal does not feel pain and becomes instantly unconscious

32
Q

2 types of captive bolt stunning

A

penetrative and non penetrative

33
Q

penetrative captive bolt stunning

A

more effective with lower chance of error

34
Q

what stunning method is most used with pigs and poultry

A

electrical stunning

35
Q

issues with electrical stunning

A

may cause blood speckle and splash
animals must be individually restrained which causes fear and stress
potential for incorrectly stunned animals - procedure must be repeated

36
Q

what is the third method of stunning

A

CO2

37
Q

issues with CO2 stunning

A

pigs react aversively to high CO2
pigs lose consciousness after 33-47 seconds

38
Q

indicators of pigs reacting aversively to high CO2

A

sniffing
retreat attempts
lateral head movements
jumping
gasping

39
Q

what percentage of CO2 must be used for pigs

A

80-95%

ANSC 2210 (19 decks)

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