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Effect of length of the sticking wound on the rate of blood loss and the time to loss of brain responsiveness in pigs

Published online by Cambridge University Press:  20 November 2017

M.H. Anil ,
J.L. McKinstry ,
P.E. Whittington  and
S.B. Wotton
M.H. Anil
Affiliation:
Division of Food Animal Science. University of Bristol. Langford, Bristol, BS18 7DY
J.L. McKinstry
Affiliation:
Division of Food Animal Science. University of Bristol. Langford, Bristol, BS18 7DY
P.E. Whittington
Affiliation:
Division of Food Animal Science. University of Bristol. Langford, Bristol, BS18 7DY
S.B. Wotton
Affiliation:
Division of Food Animal Science. University of Bristol. Langford, Bristol, BS18 7DY
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Extract

A project was undertaken to investigate the causes of inadequate sticking encountered during a MAFF commissioned survey of pig abattoirs (Anil and McKinstry, 1993). The results of the investigation identified the length of the sticking (exsanguination) wound as the major contributor to the problem. Experimental abattoir trials conducted on slaughter pigs comparing two sticking lengths indicated that the rate of bleed out was delayed after performing short sticking wounds (Anil, 1994). To demonstrate whether or not short sticking cuts could delay the onset of brain death the effect of short and long sticking wounds on the time to loss of visually evoked responses (VERs) were examined in anaesthetised pigs.

Type
Posters for Theatre Session
Information
Proceedings of the British Society of Animal Science , Volume 1995 , March 1995 , pp. 189
Copyright
Copyright © The British Society of Animal Science 1995

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References

Anil, M.H. (1994). Welfare aspects of stunning and slaughter. In: Principles of Pig Science. Nottingham University Press.Google Scholar
Anil, M.H. and McKinstry, J.L. (1993). A survey of pig abattoirs in England and Wales. MAFF.Google Scholar