Mohan Raj A B, Gregory N G
Department of Meat Animal Science, School of Veterinary Science, University of Bristol, Langford.
Vet Rec. 1991 Feb 9;128(6):127-8. doi: 10.1136/vr.128.6.127.
The efficiency of bleeding of broilers (g blood/kg liveweight) was measured after stunning them with either 45 per cent carbon dioxide in air for two minutes or with 2 per cent oxygen (achieved by displacing air with argon) for two minutes or with an electric current (77 or 104 mA at 50 Hz for four seconds). The results indicated that the initial rate of bleeding was higher in the electrically stunned broilers with non-fibrillated hearts than in the gas stunned broilers and electrically stunned broilers with fibrillated hearts. This difference was significant up to 60 seconds after neck cutting (P less than 0.05) but after 140 seconds all the broilers had bled out to a similar extent (30 to 33 g/kg liveweight). It is concluded that after gas stunning the time interval between neck cutting and scalding should be 60 to 140 seconds.
通过以下方法使肉鸡致昏后，测量其放血效率（每千克活重放出的血液克数）：用含45%二氧化碳的空气使其致昏两分钟，或用2%氧气（通过用氩气置换空气获得）使其致昏两分钟，或通过电流（50赫兹时77或104毫安，持续四秒）使其致昏。结果表明，心脏未发生纤维性颤动的电击致昏肉鸡的初始放血速率高于气体致昏肉鸡以及心脏发生纤维性颤动的电击致昏肉鸡。在颈部切断后60秒内，这种差异具有显著性（P小于0.05），但在140秒后，所有肉鸡的放血量都达到了相似的程度（每千克活重30至33克）。得出的结论是，气体致昏后，颈部切断与烫毛之间的时间间隔应为60至140秒。
