The Effect of Pre-slaughtering Electro Shock Process on Animal Welfare and Meat Quality in Broilers

Öz

Backround/Aim: Animal welfare during slaughter was one of the major criteria that led to the development of legislative documents for stunning across the world. In the European Union, stunning procedures have been regulated since 1974 European Communities, 1974 and were subsequentlyimplemented by the Directive 93/119/EC European Union, 1993 that laid down common minimum standards for the protection of animals during slaughtering. During slaughter of animals; various stunning methods are used to prevent defensive movements such as flapping wings, to prevent damage to the slaughterer, to avoid suffering animals and to improve the meat quality. In the beginning, the effects of these stunning methods, which were developed to facilitate the slaughter process, on the animal welfare and meat quality were tried to be revealed after the desire of the conscious consumers to reach high quality and cheap meat. The purpose of this review is to give information about an overview of the effects of stunning by pre-slaughtering electro shock process on the welfare, carcass defects and meat quality in broilers. Conclusion: It is seen that stunning method by electro shock, which is widely used in unconsciousness of broilers, has positive effects on animal welfare. In the stunning method by electro shock process, when the factors such as current, frequency, type and duration of electro shock change, different results are obtained on meat quality. Despite these different effects of electro shock, the method is very important in terms of improving carcass quality as it reduces/inhibits the flapping and fluttering of broiler chickens before slaughtering.

Anahtar Kelimeler

• Animal welfare,broiler,electro shock,meat quality,stunning

Etlik Piliçlerde Kesim Öncesi Elektro Şok Uygulamasının Hayvan Refahı ve Et Kalitesi Üzerine Etkileri

Öz

Özbilgi/Amaç: Dünya çapında sersemletme uygulaması için yasal belgelerin geliştirilmesine yol açan en önemli kriterlerden birisi kesim sırasındaki hayvan refahıdır. Avrupa Birliği’nde hayvanların kesimden önce sersemletilmesiyle ilgili direktif 74/577/EEC 1974 yılından itibaren uygulanmaya başlamış ve daha sonra kapsamlı olarak hazırlanan kesim sırasında hayvanların korunması için asgari standartların belirlendiği 93/119/EC sayılı direktif yürürlüğe girmiştir. Hayvanların kesimi sırasında; kanat çırpma gibi savunma hareketlerinin engellenmesi, kesimi yapan kişinin zarar görmemesi, hayvanların acı çekmemesi ve et kalitesinin yükseltilmesi amacıyla çeşitli sersemletme yöntemleri kullanılmaktadır. Başlangıçta kesim işlemini kolaylaştırmak için geliştirilen bu sersemletme yöntemlerinin, zaman içerisinde bilinçlenen tüketicilerin kaliteli ve ucuz ete ulaşma isteklerini takiben, hayvan refahı ve et kalitesi üzerine olan etkileri de ortaya konulmaya çalışılmıştır. Bu çalışmanın amacı, kesim öncesi elektro şok uygulamasıyla sersemletmenin etlik piliçlerin refahı, karkas kusurları ve et kalitesi üzerindeki etkileri hakkında bilgi vererek konunun genel olarak değerlendirilmesidir. Sonuç: Etlik piliçlerin sersemletilmesinde yaygın olarak kullanılan elektro şok ile sersemletme yönteminin hayvan refahına olumlu etkileri olduğu görülmektedir. Elektro şok yöntemi ile sersemletmede, uygulanan elektro şokun akımı, frekansı, akımın türü ve süresi gibi faktörler değiştiğinde et kalitesi üzerine farklı sonuçlar elde edilmektedir. Elektro şokun bu farklı etkilerine rağmen, yöntem kesim öncesi askıdaki etlik piliçlerin kanat çırpmalarını ve çırpınmalarını azalttığı/engellediği için karkas kalitesini artırması bakımından oldukça önemlidir.

Anahtar Kelimeler

• Elektro şok,et kalitesi,etlik piliç,hayvan refahı,sersemletme

Kaynakça

1. Ali S Md, Kang GH, Joo ST (2008). A Review: Influences of pre-slaughter stress on poultry meat quality. Asian-Australian Journal of Animal Sciences, 21(6), 912-916.
2. Allen CD, Fletcher DL, Northcutt JK, Russell SM (1998). The relationship of broiler breast color to meat quality and shelf-life. Poultry Science, 77(2), 361-366.
3. Alvarado CZ, Sams AR (2000). Rigor mortis development in turkey breast muscle and the effect of electrical stunning. Poultry Science, 79(11), 1694-1698
4. Barbut S (2009). Pale, soft, and exudative poultry meat-reviewing ways to manage at the processing plant. Poultry Science, 88(7), 1506- 1512.
5. Barker R (2007). The effect of water bath stunning current, frequency and waveform on carcass and meat quality in broilers. MSc, University of Bristol, England.
6. Berg C, Raj M (2015). A review of different stunning methods for poultry-Animal welfare aspects (stunning methods for poultry). Animals, 5(4), 1207-1219
7. Büyükünal SK, Vural A (2019). Kasaplık hayvanlarda kesim öncesi bayıltma uygulamaları. http://www.dunyagida.com.tr/haber/ kasaplik-hayvanlarda-kesim-oncesi-bayiltma-uygulamalari/1875, (Erişim tarihi: 20.12.2019).
8. Contreras CC, Beraquet NJ (2001). Electrical stunning, hot boning and quality of chicken breast meat. Poultry Science, 80(4), 501-507.

9. Cook CJ, Devine CE, Gilbert KV, Smith DD, Maasland SA (1995). The effect of electrical head-only stun duration on electroencephalographic- measured seizure and brain amino acid neurotransmitter release. Meat Science, 40(2), 137-147.
10. Craig EW, Fletcher DL (1997). A Comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality. Poultry Science, 76(8), 1178-1181.
11. Craig EW, Fletcher DL, Papinaho PA (1999), The effects of ante mortem electrical stunning and post mortem electrical stimulation on biochemical and textural properties of broiler breast meat. Poultry Science, 78(3), 490-494.
12. EC (1974). Council directive of 18 november 1974 on stunning of animals before slaughter, Official Journal of the European Communities, 26.11.1974. No: L 316/10.
13. EC (1993), Council directive 93/119/EC of 22 December 1993 on the protection of animals at the time of slaughter or killing.
14. EC (2007). Council directive 2007/43/EC of 28 June 2007 laying down minumum rules fort he protection of chickens kept for meat production, Official Journal of the European Communities, 12.7.2007, L 182/19.
15. EC (2009). Council regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing, Official Journal of the European Communities, 18.11.2009, L 303/1
16. EC (2009). Council Regulation (EC) No. 1099/2009 of 24 September 2009 on the Protection of Animals at the Time of Killing. Official Journal of the European Union, L 303/1.
17. EC (2012). Communication from the commission to the european parliament, the council and the european economic and social committee on the european union strategy for the protection and welfare of animals 2012-2015, Commission Report of the EC, Brussels, 15.2.2012, COM(2012) 6 final/2.
18. EC (2017). Preparation of best practices on the protection of animals at the time of killing. https://www.slu.se/globalassets/ew/org/ centrb/scaw/kontaktpunkt-slakt/eu-com-best-practicesslaughter- icf-report-2017.pdf, (Erişim tarihi: 19.12.2019).
19. EFSA (2004). Opinion of the Scientific Panel on Animal Health and Welfare on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA Journal, 45, 1-29.
20. Elrom K (2001). Handling and transportation of broilers welfare, stress, fear and meat quality, Part VI. Israel Journal of Veterinary Medicine, 56(2), 41-44.
21. Gezgin T (2013). Elektro şok uygulamasının broyler göğüs et kalitesi (pectoralis major) üzerine etkisi. Sayfa 84, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Konya.
22. Gibson TJ, Taylor AH, Gregory NG (2016). Assessment of the effectiveness of head only and back-of-the-head electrical stunning of chickens. British Poultry Science, 57(3), 295-305.
23. Göksoy EO, Mckinstry LJ, Wilkins I.J, Parkman A, Phillips A, Richardson RI, Anil MH (1999). Broiler stunning and meat quality. Poultry Science, 78(12), 1796-1800.
24. Griffiths GL, Purcell DA (1984). A survey of slaughter procedures used in chicken processing plants. Australian Veterinary Journal, 61(12), 399-401.
25. Harris C (2019). EU Regulation changes view on stunning at slaughter, https://thepoultrysite.com/articles/eu-regulation-changes-view- on-stunning-at-slaughter, (Erişim tarihi: 12.07.2019).
26. Helva İB, Akşit M (2013). Kesim sırasında farklı frekanslarda alternatif ve doğru akım uygulamalarının etlik piliçlerin bazı et kalite özellikleri üzerine etkisi. Hayvansal Üretim, 54, 1-4.
27. Helva İB, Akşit M (2016). Kesim öncesi bilinçsizleştirme akım seviyesinin etlik piliçlerin karkas ve göğüs eti kalitesi üzerine etkisi. Hayvansal Üretim, 57(2), 1-6.
28. Helva İB, Akşit M (2018). The effects of different waveforms and frequency values in pre-slaughter stunning by electricity on some welfare parameters and carcass defects. Journal of Animal Production, 59 (2), 17-25.
29. Hillebrand SJW, Lambooij E, Veerkamp CH (1996). The effects of alternative electrical and mechanical stunning methods on hemorrhaging and meat quality of broiler breast and thigh muscles. Poultry Science, 75(5), 664-671.
30. Hindle VA, Lambooij E, Reimert HGM, Workel LD, Gerritzen MA (2010). Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducks. Poultry Science, 89, 401- 412.
31. Joseph P, Schilling MW, Williams JB, Radhakrishnan V, Battula V, Christensen K, Vizzier-Thaxton Y, Schmidt TB (2013). Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World’s Poultry Science Journal, 69, 99-112.
32. Lamboij E, Reimert HGM, Workel LD, Hindle VA (2012). Head-cloaca controlled current stunning: assessment of brain and heart activity and meat quality. British. Poultry Science, 53(2), 168-174.
33. Lyon BG, Lyon CE (1993). Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science, 72(11), 2157-2165.
34. McNeal WD, Fletcher DL, Buhr RJ (2003). Effects of stunning and decapitation on broiler activity during bleeding, blood loss, carcass, and breast meat quality. Poultry Science, 82(1), 163-168.
35. Owens CM, Alvarado CZ, Sams AR (2009). Research developments in pale, soft, and exudative turkey meat in North America. Poultry Science, 88(7), 1513-1517.
36. Prinz S, Van Oijen G, Ehinger F, Coenen A, Bessei W (2010). Electroencephalograms and physical reflexes of broiler after electrical waterbath stunning using an alternating current. Poultry Science, 89(6), 1265-1274.
37. Raj ABM (2006). Recent developments in stunning and slaughter of poultry, World’s Poultry Science Journal, 62(3), 467-484.
38. Sams A (1999). Looking for solutions: pale meat, poor yield. Broiler Industry, 62(11), 26-30.
39. Shields JS, Park S, Raj ABM (2010). A critical review of electrical water- bath stun systems for poultry slaughter and recent developments in alternative technologies. Journal Applied Animal Welfare Science, 13, 281-299.
40. Wilkins L, Wotton SB, Parkman ID, Kettlewell PJ, Griffiths P (1999). Constant current stunning effect on bird welfare and carcass quality. Journal of Applied Animal Welfare Science, 8, 465-471.
41. Xu L, Zhang L, Yue HY, Wu SG, Zhang HJ, Ji F, Qi GH (2011). Effect of electrical stunning current and frequency on meat quality, plasma parameters, and glycolytic potential in broilers. Poultry Science, 90(8), 1823-1830.