INRA, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France.
Bureau E.T.R.E., Bravant, 63210 Olby, France.
Meat Sci. 2016 Aug;118:133-46. doi: 10.1016/j.meatsci.2016.03.011. Epub 2016 Mar 10.
This review describes the neurobiological mechanisms that are relevant for the stunning and killing process of animals in the abattoir. The mechanisms underlying the loss of consciousness depend on the technique used: mechanical, electrical or gas stunning. Direct exsanguination (without prior stun) causes also a loss of consciousness before inducing death. The underlying mechanisms may involve cerebral anoxia or ischemia, or the depolarisation, acidification and/or the destruction of brain neurons. These effects may be caused by shock waves, electrical fields, the reduction or arrest of the cerebral blood circulation, increased levels of CO2 or low levels of O2 in the inhaled air, or the mechanical destruction of neurons. The targeted brain structures are the reticular formation, the ascending reticular activating system or thalamus, or the cerebral hemispheres in a general manner. Some of the techniques, when properly used, induce an immediate loss of consciousness; other techniques a progressive loss of consciousness.
本文综述了屠宰过程中动物致晕和死亡的神经生物学机制。意识丧失的机制取决于所使用的技术：机械、电气或气体致晕。直接放血（无预致晕）也会在导致死亡之前引起意识丧失。潜在机制可能涉及脑缺氧或缺血，或脑神经元去极化、酸化和/或破坏。这些影响可能是由冲击波、电场、脑血液循环减少或停止、吸入空气中 CO2 水平升高或 O2 水平降低，或神经元的机械破坏引起的。靶向脑结构通常是网状结构、上行网状激活系统或丘脑，或大脑半球。一些技术在正确使用时会立即引起意识丧失；其他技术则会逐渐引起意识丧失。
