{"id":113,"date":"2018-07-24T06:31:10","date_gmt":"2018-07-24T06:31:10","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=113"},"modified":"2019-05-16T11:18:53","modified_gmt":"2019-05-16T11:18:53","slug":"inspection-and-pre-slaughter-care-of-poultry","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/inspection-and-pre-slaughter-care-of-poultry\/","title":{"rendered":"INSPECTION AND PRE-SLAUGHTER CARE OF POULTRY"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/DRT1MbcNpQY\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>INTRODUCTION<\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">Meat<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify\"><span style=\"text-align: justify;font-size: 1em\">Meat\u00a0 is\u00a0 a\u00a0 skeletal\u00a0 muscle\u00a0 of\u00a0 animal\u00a0 which\u00a0 undergoes\u00a0 physical, chemical &amp; biochemical changes &amp; used as food.<\/span><\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\"><span style=\"font-size: 1em\">The present production of meat is estimated at 6.27 million tons in 2010 (FAO, 2012) which is 2.21% of the world's meat production.<\/span><\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\"><strong style=\"text-align: initial;font-size: 1em\">STRESSES ON POULTRY<\/strong><\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">Stress encountered on the poultry\u00a0 during<\/span><\/p>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Commercial-type handling<\/li>\r\n \t<li>Transportation<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>ADVERSE CONSEQUENCES OF TRANSPORTATION<\/strong>\r\n\r\n&nbsp;\r\n\r\nPhysical, physiological and behavioral changes\r\n<ul>\r\n \t<li>Death<\/li>\r\n \t<li>Thermal stress<\/li>\r\n \t<li>Trauma<\/li>\r\n \t<li>Fatigue<\/li>\r\n \t<li>Hunger and thirst<\/li>\r\n \t<li>physiology indicative of stress plus fear and aversion.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Increasing stress and mortality in all classes of poultry<\/strong>\r\n<ul>\r\n \t<li>Transportation time<\/li>\r\n \t<li>Holding time<\/li>\r\n \t<li>Feed- and water-deprivation time increase<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>EFFECT DURING TRANSPORTATION<\/strong>\r\n<ul>\r\n \t<li>Reduced liver weight<\/li>\r\n \t<li>Did not affect live or carcass weights.<\/li>\r\n \t<li>Withdrawal of food alone or of both feed and water, for 24 hr Resulted in a 10% decrease in live weight.<\/li>\r\n \t<li>ComparisonHoldingbirdsinlairageof thefor1, basic2or3hr nutritionalincreasedtheirbody Temperature and depleted their liver glycogen<\/li>\r\n \t<li>Did not dehydrate them or physically stress them<\/li>\r\n \t<li>Transportation of poultry constitutes the largest commercial translocation of a single class of livestock in Italy.<\/li>\r\n \t<li>In 2004, the number of slaughtered broiler chickens- 450 million.<\/li>\r\n \t<li>Turkeys and spent hens were 35 and 46 million<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\nAll these birds before slaughter are\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify\">I. Caught<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\">II. Loaded into cages or coops<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\">III. Transported to an abattoir that may be Located either close or far from the farm.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify\">IV. laired in a holding area<\/p>\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">MORTALITY DURING TRANSPORTATION<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>\u00a0Mortality is higher in consignments of broilers transported for a longer amount of time.<\/li>\r\n \t<li>For journeys lasting less than 4 h, the prevalence of dead birds was 0.156%,<\/li>\r\n \t<li>For longer journeys (up to 9 h), it was 0.283%, an increase of about 80%.<\/li>\r\n \t<li>Shorter journey time (&lt;3.5 h) exhibited a lower mortality rate (0.24%) of birds in respect with longer time (&gt;5 h; 0.45%).<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>PROBLEMS DURING TRANSPORTATION<\/strong>\r\n<ul>\r\n \t<li>\u00a0Potentially increase the rate of mortality<\/li>\r\n \t<li>The recent Council Regulation 2005\/1\/EC have established that suitable food and water shall be available in adequate quantities in the case of a journey lasting more than 12 h.<\/li>\r\n \t<li>The European Union proposal of Council Directive 2005\/99\/CNS lays down minimum rules for the protection of chickens kept for meat production and includes the mortality during transport (&lt;0.5%)<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>POULTRY HYGIENE<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Hygiene is a most important factor in disease prevention.<\/li>\r\n \t<li>Cleaning can eliminate over 90% of all disease<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>PRESLAUGHTER INSPECTION<\/strong>\r\n<ul>\r\n \t<li>Sick birds should not be sent for slaughter.<\/li>\r\n \t<li>They should be disposed of at the farm under veterinary supervision if possible.<\/li>\r\n \t<li>The circumstances of the sickness should always be reported to the veterinarian.<\/li>\r\n \t<li>Cleaning and disinfection of cages should be carried out after use.<\/li>\r\n \t<li>The vehicles which carry the modules or cages should also be cleaned and disinfected after use.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">VEHICLE AND TRANSPORT \u00a0HYGIENE<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Cleaning and disinfection of cages should be carried out\u00a0 after use.<\/li>\r\n \t<li>The vehicles which carry the modules or cages should also be cleaned and disinfected after use.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>PERSONAL CLEANLINESS AND HABITS<\/strong>\r\n<ul>\r\n \t<li>Good personal cleanliness and Habits.<\/li>\r\n \t<li>Staff are involved at all stages of processing provision of cleaning facilities and materials.<\/li>\r\n \t<li>Staff training in hygienic practices<\/li>\r\n<\/ul>\r\n<\/div>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on INSPECTION AND PRE-SLAUGHTER CARE OF POULTRY<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/DRT1MbcNpQY\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>\u00a0Suggested readings<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li style=\"text-align: justify\">Petracci M., Bianchi M., Cavani C., Gaspari P., and Lavazza A. (2006). Preslaughter Mortality in Broiler Chickens, Turkeysa, nd Spent\u00a0\u00a0 Hens\u00a0\u00a0 Under\u00a0\u00a0 Commercial\u00a0\u00a0 Slaughtering.\u00a0\u00a0<em>Poultry\u00a0 Science\u00a0<\/em>85:1660\u20131664.<\/li>\r\n \t<li style=\"text-align: justify\">Elrom,\u00a0 K.\u00a0 2001.\u00a0 Handling\u00a0 and\u00a0 transportation\u00a0 of\u00a0 broilers\u00a0 \u2013 welfare, stress, fear and meat quality. Part VI: The consequences of handling and transportation of chickens (<em style=\"font-size: 1em\">Gallus gallus<\/em> <em style=\"font-size: 1em\">domesticus<\/em><span style=\"font-size: 1em\">). Isr. J. Vet. Med. 56:1\u20135.<\/span><\/li>\r\n \t<li style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">Petracci, M., M. Bianchi, and C. Cavani. 2005. Preslaughter factors affecting mortality, liveweight loss, and carcass quality in broiler chickens. Pages 104\u2013107 in Proc. XVII Eur. Symp. Qual. Poult. Meat, Doorwerth, The Netherlands.<\/span><\/li>\r\n \t<li style=\"text-align: justify\">Sagar R. P. Theory study material course No.: FDST 312 Processing of meat and poultry products. Acharya N. G. Ranga agricultural university<\/li>\r\n<\/ul>\r\n<\/div>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/DRT1MbcNpQY\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>INTRODUCTION<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">Meat<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"text-align: justify;font-size: 1em\">Meat\u00a0 is\u00a0 a\u00a0 skeletal\u00a0 muscle\u00a0 of\u00a0 animal\u00a0 which\u00a0 undergoes\u00a0 physical, chemical &amp; biochemical changes &amp; used as food.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"font-size: 1em\">The present production of meat is estimated at 6.27 million tons in 2010 (FAO, 2012) which is 2.21% of the world&#8217;s meat production.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><strong style=\"text-align: initial;font-size: 1em\">STRESSES ON POULTRY<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">Stress encountered on the poultry\u00a0 during<\/span><\/p>\n<\/div>\n<div>\n<ul>\n<li>Commercial-type handling<\/li>\n<li>Transportation<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>ADVERSE CONSEQUENCES OF TRANSPORTATION<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Physical, physiological and behavioral changes<\/p>\n<ul>\n<li>Death<\/li>\n<li>Thermal stress<\/li>\n<li>Trauma<\/li>\n<li>Fatigue<\/li>\n<li>Hunger and thirst<\/li>\n<li>physiology indicative of stress plus fear and aversion.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Increasing stress and mortality in all classes of poultry<\/strong><\/p>\n<ul>\n<li>Transportation time<\/li>\n<li>Holding time<\/li>\n<li>Feed- and water-deprivation time increase<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>EFFECT DURING TRANSPORTATION<\/strong><\/p>\n<ul>\n<li>Reduced liver weight<\/li>\n<li>Did not affect live or carcass weights.<\/li>\n<li>Withdrawal of food alone or of both feed and water, for 24 hr Resulted in a 10% decrease in live weight.<\/li>\n<li>ComparisonHoldingbirdsinlairageof thefor1, basic2or3hr nutritionalincreasedtheirbody Temperature and depleted their liver glycogen<\/li>\n<li>Did not dehydrate them or physically stress them<\/li>\n<li>Transportation of poultry constitutes the largest commercial translocation of a single class of livestock in Italy.<\/li>\n<li>In 2004, the number of slaughtered broiler chickens- 450 million.<\/li>\n<li>Turkeys and spent hens were 35 and 46 million<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>All these birds before slaughter are<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">I. Caught<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">II. Loaded into cages or coops<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">III. Transported to an abattoir that may be Located either close or far from the farm.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">IV. laired in a holding area<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">MORTALITY DURING TRANSPORTATION<\/strong><\/p>\n<div>\n<ul>\n<li>\u00a0Mortality is higher in consignments of broilers transported for a longer amount of time.<\/li>\n<li>For journeys lasting less than 4 h, the prevalence of dead birds was 0.156%,<\/li>\n<li>For longer journeys (up to 9 h), it was 0.283%, an increase of about 80%.<\/li>\n<li>Shorter journey time (&lt;3.5 h) exhibited a lower mortality rate (0.24%) of birds in respect with longer time (&gt;5 h; 0.45%).<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>PROBLEMS DURING TRANSPORTATION<\/strong><\/p>\n<ul>\n<li>\u00a0Potentially increase the rate of mortality<\/li>\n<li>The recent Council Regulation 2005\/1\/EC have established that suitable food and water shall be available in adequate quantities in the case of a journey lasting more than 12 h.<\/li>\n<li>The European Union proposal of Council Directive 2005\/99\/CNS lays down minimum rules for the protection of chickens kept for meat production and includes the mortality during transport (&lt;0.5%)<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>POULTRY HYGIENE<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Hygiene is a most important factor in disease prevention.<\/li>\n<li>Cleaning can eliminate over 90% of all disease<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>PRESLAUGHTER INSPECTION<\/strong><\/p>\n<ul>\n<li>Sick birds should not be sent for slaughter.<\/li>\n<li>They should be disposed of at the farm under veterinary supervision if possible.<\/li>\n<li>The circumstances of the sickness should always be reported to the veterinarian.<\/li>\n<li>Cleaning and disinfection of cages should be carried out after use.<\/li>\n<li>The vehicles which carry the modules or cages should also be cleaned and disinfected after use.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">VEHICLE AND TRANSPORT \u00a0HYGIENE<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Cleaning and disinfection of cages should be carried out\u00a0 after use.<\/li>\n<li>The vehicles which carry the modules or cages should also be cleaned and disinfected after use.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>PERSONAL CLEANLINESS AND HABITS<\/strong><\/p>\n<ul>\n<li>Good personal cleanliness and Habits.<\/li>\n<li>Staff are involved at all stages of processing provision of cleaning facilities and materials.<\/li>\n<li>Staff training in hygienic practices<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on INSPECTION AND PRE-SLAUGHTER CARE OF POULTRY<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/DRT1MbcNpQY\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0Suggested readings<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li style=\"text-align: justify\">Petracci M., Bianchi M., Cavani C., Gaspari P., and Lavazza A. (2006). Preslaughter Mortality in Broiler Chickens, Turkeysa, nd Spent\u00a0\u00a0 Hens\u00a0\u00a0 Under\u00a0\u00a0 Commercial\u00a0\u00a0 Slaughtering.\u00a0\u00a0<em>Poultry\u00a0 Science\u00a0<\/em>85:1660\u20131664.<\/li>\n<li style=\"text-align: justify\">Elrom,\u00a0 K.\u00a0 2001.\u00a0 Handling\u00a0 and\u00a0 transportation\u00a0 of\u00a0 broilers\u00a0 \u2013 welfare, stress, fear and meat quality. Part VI: The consequences of handling and transportation of chickens (<em style=\"font-size: 1em\">Gallus gallus<\/em> <em style=\"font-size: 1em\">domesticus<\/em><span style=\"font-size: 1em\">). Isr. J. Vet. Med. 56:1\u20135.<\/span><\/li>\n<li style=\"text-align: justify\"><span style=\"text-align: initial;font-size: 1em\">Petracci, M., M. Bianchi, and C. Cavani. 2005. Preslaughter factors affecting mortality, liveweight loss, and carcass quality in broiler chickens. Pages 104\u2013107 in Proc. XVII Eur. Symp. Qual. Poult. Meat, Doorwerth, The Netherlands.<\/span><\/li>\n<li style=\"text-align: justify\">Sagar R. P. Theory study material course No.: FDST 312 Processing of meat and poultry products. Acharya N. G. Ranga agricultural university<\/li>\n<\/ul>\n<\/div>\n","protected":false},"author":2,"menu_order":16,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-113","chapter","type-chapter","status-publish","hentry"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/113\/revisions"}],"predecessor-version":[{"id":292,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/113\/revisions\/292"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/113\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=113"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=113"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}