Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-08T05:01:24.309Z Has data issue: false hasContentIssue false
  • English
  • Français

Animal Welfare and Controlled Atmosphre Stunning (CAS) of poultry using mixtures of carbon dioxide and oxygen

Report of a Symposium held in Oldenburg, Germany 4 December 2000

Published online by Cambridge University Press:  18 September 2007

Patricia Barton Gade ,
Karen Von Holleben  and
Martin Von Wenzlawowicz
Patricia Barton Gade
Affiliation:
Danish Meat Research Institute Roskilde, Denmark and
Karen Von Holleben
Affiliation:
bsi, Schwarzenbek, Germany
Martin Von Wenzlawowicz
Affiliation:
bsi, Schwarzenbek, Germany
Get access

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Reviews
Information
World's Poultry Science Journal , Volume 57 , Issue 2 , June 2001 , pp. 189 - 200
Copyright
Copyright © Cambridge University Press 2001

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Coenen, A., Smit, A., Zhonghua, L. and Van Luijtelaar, G. (2000) Gas mixtures for anaesthesia and euthanasia in broiler chickens. World's Poultry Science Journal 56: 225–234CrossRefGoogle Scholar
Gentle, M.J. and Tilston, V.L. (2000) Nociceptors in the legs of poultry: implications for potential pain in pre-slaughter shackling. Animal Welfare 9: 227–236CrossRefGoogle Scholar
Gerritzen, M.A., Lambooij, J.E., Hillebrand, S.J.W., Lankhaar, J.A.C. and Pieterse, C. (2000) Behavioural responses of broilers to different gaseous atmospheres. Poultry Science 79: 928–933CrossRefGoogle ScholarPubMed
Hoen, T. and Lankhaar, J. (1999) Controlled Atmosphere Stunning of poultry. Poultry Science 78: 287–289CrossRefGoogle ScholarPubMed
Lambooij, E. and Pieterse, C. (1997) Alternative stunning methods for poultry. In: Proceedings of the Symposium on Alternative Stunning Methods for Poultry (Lambooij, E., Ed.), pp. 7–14Google Scholar
Lambooij, J.E., Gerritzen, M.A., Engel, B., Hillebrand, S.J.W., Lankhaar, J.A.C. and Pieterse, C. (1999) Behavioural responses during exposure of broiler chickens to different gas mixtures. Applied Animal Behaviour Science 62: 255–265CrossRefGoogle Scholar
Lumb, W.V. and Wynn Jones, E. (1973) Veterinary Anaesthesia. Lea & Febiger, Philadelphia, USAGoogle Scholar
Sparrey, J.M., Paice, M.E.R. and Kettlewell, P.J. (1992) Model of current pathways in electrical water bath stunners used for poultry. British Poultry Science 33: 907–916CrossRefGoogle Scholar
Uijttenboogaart, T.G. (1997) Effects of gas and electrical stunning methods on meat quality. In: Proceedings of the Symposium on Alternative Stunning Methods for Poultry (Lambooij, E., Ed.), pp. 25–33Google Scholar
Van Nieuwelaar, J. and Hoen, T. (1997) Influence of Controlled Atmosphere Stunning of broilers followed by maturation chilling on the meat quality of the carcass. In: Proceedings of the Symposium on Alternative Stunning Methods for Poultry (Lambooij, E., Ed.), pp. 35–40Google Scholar