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ANIMAL WELFARE > Topic #8 (Livestock: Slaughter and Killing Animals for Disease Control) > Flashcards

Topic #8 (Livestock: Slaughter and Killing Animals for Disease Control) Flashcards

1
Q

It is the killing of animals for food. The term can also be used when large numbers of animals are killed to control an outbreak of disease.

A

Slaughter

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2
Q

Smaller animals (lambs, poultry) are usually killed by

A

Exsanguination or by decapitation

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3
Q

A knife that may be used to severe the spinal cord; this procedure immobilizes the animal who will collapse immediately ensuring the operators have easy access to cut the throat.

A

puntilla

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4
Q

It is typically achieved with hobbles, ropes and rings in the floor, or by tying the animal to posts or trees.

A

Restraint

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5
Q

Sensory input is created by

A

internal cues and external cues

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6
Q

What are the examples of external cues in the context of slaughter?

A

External conditions such as noises from equipment or from handlers shouting

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7
Q

What are the examples of internal cues in the context of slaughter?

A

Lack of gut fill because of food being withheld

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8
Q

The process where the emotion that the animal was feeling as he or she evaluates the sensory information may affect that evaluation

A

cognitive bias

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9
Q

The urge to perform a particular behaviour

A

Motivation

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10
Q

The sensory input that the animals receive during chain of events leading to slaughter includes

A

Handling and increased human contact
Unfamiliar environment
Lack of food and water
Varying climate conditions
Changes in social structure

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11
Q

If those inputs are not managed well they can result in negative experiences such as:

A

Fear
Dehydration and hunger
Fatigue
Pain

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12
Q

It is results from pre-slaughter stress, eg. from extreme cold or rough handling. This stress depletes muscle glycogen stores. As a result, there is little lactic acid in the muscle so the pH of the meat is higher than normal.

A

‘Dark Firm Dry’ (DFD) meat

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13
Q

Glycogen is not depleted in the pig during pre-slaughter stress, but stressors including fatigue and handling predispose the muscle to rapid glycolysis post-mortem.

A

Pale Soft Exudate (PSE) pork

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14
Q

It illustrate how reduced welfare translates into reduced profit.

A

DFD and PSE meat

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15
Q

Once animals are unloaded at the abattoir, they are held in pens close to the slaughterhouse

A

Lairage

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16
Q

It is much preferred to ropes and casting (the use of a rope or a special harness to make an animal fall to the ground) because the latter cause considerable distress

A

mechanical restraint

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17
Q

Birds are suspended upside down by the legs (“shackled”) and moved along an automated line prior to stunning.

A

Shackling

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18
Q

What are the most common methods of stunning?

A

Electrical stunning
Captive bolt stunning
Percussive stunning
Gas stunning

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19
Q

It can achieve instantaneous insensibility in almost all animals within 200 milliseconds

A

Electrical stunning
Captive bolt stunning
Percussive stunning

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20
Q

How many seconds before an animals regain consciousness after being stunned with electricity?

A

20 to 60 seconds depending on the species

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21
Q

In ruminants and pigs, exsanguination is the method of killing which is sometimes called…

A

Sticking or bleeding

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22
Q

It causes the circulating blood volume to collapse, with associated loss of brain function.

A

Exsanguination

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23
Q

It is always used immediately after an animal is stunned by electrical current, meaning the animal dies in a short time while fully unconscious. This method is used for killing pigs, small ruminants and birds but rarely for cattle.

A

Electrocution

24
Q

Killing by gas causes…

A

Anoxia

25
Q

Animals inhale blends of gases that cause loss of consciousness due to lack of oxygen in the blood stream and central nervous system.

A

Anoxia

26
Q

This method is used for killing pigs and birds only and is always followed by bleeding.

A

Anoxia

27
Q

This method renders animal unconscious by delivering electrical energy to the brain and causing a ‘grand mal’ seizure.

A

Electrical stunning

28
Q

Uncoordinated electrical activity

A

Epileptiform activity

29
Q

Electrical stunning is associated with hemorrhaging in the muscle known as…

A

Blood splash

30
Q

It is caused partly by increased venous pressure following muscle contraction. This results in reduced meat quality.

A

Blood splash

31
Q

Birds may receive shocks from wet surfaces before the water bath. These shocks will not stun the bird but will be very painful.

A

Pre-stun shocks

32
Q

This can be caused by small birds not making good contact with the water, poorly designed water baths, or poor regulation of voltage/current.

A

Ineffective and inadequate stunning

33
Q

Inadequate severing of the blood vessels can be a problem when automated neck cutters are used.

A

Poor bleed-out

34
Q

Inadequate severing of the blood vessels can be a problem when automated neck cutters are used.

A

Poor bleed-out

35
Q

In this method, a bolt is released when the pistol is fired at the skull.

A

Captive bolt stunning

36
Q

The head of the stunning pistol transfers energy through the bones of the skull causing depolarisation of the nerves without penetrating the bone.

A

Concussive stunning

37
Q

This method has been used in religious slaughter, where stunning with penetration is perceived as being contrary to the requirement for the animal to he ‘intact’ at the time of exsanguination.

A

Concussive stunning

38
Q

It is used for poultry and pigs: the animals are placed in chambers with high concentrations of CO2 (carbon dioxide) or argon gas.

A

Gas stunning/killing

39
Q

It is an inert gas that displaces oxygen; it is not sensed by animal.

A

Argon

40
Q

It acts as an anaesthetic gas

A

CO2 (carbon dioxide)

41
Q

6 Signs that stunning has been effective

A
  1. Lack of corneal reflexes and blinking
  2. Head hangs straight down
  3. Tongue may hang out
  4. Body hangs straight down
  5. Gasping and gagging reflexes, but no rhythmic breathing
  6. No peripheral reflexes
42
Q

6 Signs that stunning has been effective

A
  1. Lack of corneal reflexes and blinking
  2. Head hangs straight down
  3. Tongue may hang out
  4. Body hangs straight down
  5. Gasping and gagging reflexes, but no rhythmic breathing
  6. No peripheral reflexes
43
Q

It is achieved by cutting the major blood vessels in the neck (carotid arteries and jugular veins).

A

Exsanguination

44
Q

Jewish method of slaughter

A

Shechita

45
Q

What kind of meat does the Jewish method of slaughter shechita made?

A

Kosher meat

46
Q

A kind of method where stunning is not permitted.

A

Shechita

47
Q

Muslim method of slaughter

A

Dhabh or Zabiha

48
Q

What kind of meat does the Muslim method of slaughter dhabh or zabiha made?

A

Halal meat

49
Q

What does Kosher and Halal mean?

A

Permitted

50
Q

The most comfortable way to restrain animals

A

Upright

51
Q

A simple way to raise awareness amongst slaughter personnel and to help them improve standards of care.

A

Audits

52
Q

2 main methods of auditing slaughter plants

A

Numerical Scoring System (by Professor Temple Grandin)
Auditing Stems (Welfare Quality Project)

53
Q

5 Prohibited practices:

A
  1. No dragging
  2. No dropping of animals
  3. No throwing of animals
  4. No use of puntilla
  5. No hoisting live animals before ritual slaughter
54
Q

4 areas that might be apply in getting the result of an audit:

A
  1. Nutrition
  2. Housing
  3. Health
  4. Appropriate behaviour
55
Q

One factor the slaughter plant may not have the manpower or knowledge to provide a adequate skilled and professional personnel to oversee the slaughter.

A

Limited resources

56
Q

One factor where techniques for best practice of slaughter are widely described and may be laid down in local legislation.

A

Limited training of slaughterhouse personnel

57
Q

One factor by local authorities to considering slaughter as an area where animal welfare is of concern as the animals have only a ‘short time to live’

A

Lack of willingness

ANIMAL WELFARE (2 decks)

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