Poultry Microbiological Safety and Processing Research Unit; Athens, GA, 30605-2702.
Quality and Safety Assessment Research Unit, Richard B. Russell Agricultural Research Center, U.S. National Poultry Research Center, USDA-ARS, Athens, GA, 30605-2702.
Poult Sci. 2017 Sep 1;96(9):3495-3501. doi: 10.3382/ps/pex120.
Broilers in the United States are typically electrically stunned using low voltage-high frequency (12-38 V, ≥400 Hz) DC or AC water bath stunners. In the European Union, however, broilers are required to be electrocuted using high voltage-low frequency (50-150 V, 50-350 Hz) AC. Low voltage stunned broilers regain consciousness in the absence of bleeding. In contrast, high voltage stunned broilers die due to induction of cardiac fibrillation. For birds stunned with low voltage systems, concerns have been raised regarding animal welfare during bleeding. This work evaluated the impact of extended DC stunning duration and alternative stunning methods (DC+AC combination) on the recovery of bird consciousness and meat quality. In the absence of bleeding, broilers that were DC stunned for extended times (60, 90, or 120 s), 63, 10, or 0% of broilers, respectively, were able to recover consciousness. Alternative stunning protocols included water bath stunning broilers at 15 or 25 V DC for 10 s followed by plate stunning at 100, 110, or 120 V AC for 5 s. Prior to shackling, live body weight and shank width were measured and during stunning, maximum mA for both DC and AC stuns were recorded. All of the alternative stunning protocols (DC+AC) resulted in non-recoverable stunning. The maximum mA recorded during both DC and AC stunning were moderately/strongly (r = 0.54-0.81) correlated to body weight and poorly/moderately (r = 0.27-0.74) correlated to shank width. No significant differences for carcass or meat quality characteristics (hemorrhages, red wing tips, broken clavicles, pH, cook loss, a* and b* color values, and MORS shear energy) were detected between control (15 or 25 V DC only) and treatment groups (DC+AC combination stunning). The only significant different meat quality parameter was L* values where the lowest voltage group (15 V DC) had the darkest fillets (53.27) and the 15 V DC+100 V AC group had the lightest fillets (55.61) with all other groups intermediate. These data indicate that stunning parameters combining DC and AC stunning may be viable protocols when a stun-to-death is desired.
美国的肉鸡通常使用低电压-高频率(12-38 V,≥400 Hz)直流电或交流电水浴电击器进行电击晕。然而,在欧盟,肉鸡必须使用高电压-低频率(50-150 V,50-350 Hz)交流电进行电击晕。低电压电击晕的肉鸡在没有出血的情况下会恢复意识。相比之下,高电压电击晕的肉鸡会因诱导心律失常而死亡。对于使用低电压系统电击晕的鸟类,人们对出血过程中的动物福利提出了担忧。这项工作评估了延长直流电电击晕时间和替代电击晕方法(直流电+交流电组合)对鸟类意识恢复和肉质的影响。在没有出血的情况下,分别经 60、90 或 120 秒直流电电击晕的肉鸡中,有 63%、10%或 0%的肉鸡能够恢复意识。替代电击晕方案包括在 15 或 25 V 直流电浴中电击晕 10 秒,然后在 100、110 或 120 V 交流电平板上电击晕 5 秒。在束缚之前,测量活体体重和跗骨宽度,在电击晕期间,记录直流电和交流电电击晕的最大毫安数。所有替代电击晕方案(直流电+交流电)均导致不可恢复的电击晕。记录的直流电和交流电电击晕的最大毫安数与体重呈中度/强相关性(r = 0.54-0.81),与跗骨宽度呈弱/中度相关性(r = 0.27-0.74)。对照组(仅 15 或 25 V 直流电)和处理组(直流电+交流电组合电击晕)之间未检测到胴体或肉质特性(出血、红色翼尖、断锁骨、pH 值、煮失率、a和 b颜色值以及 MOR 剪切能)有显著差异。唯一显著不同的肉质参数是 L*值,其中最低电压组(15 V 直流电)的鱼片颜色最深(53.27),15 V 直流电+100 V 交流电组的鱼片颜色最浅(55.61),其他组均处于中间位置。这些数据表明,当需要电击晕致死时,结合直流电和交流电电击晕的电击晕参数可能是可行的方案。