Clemente Gianfilippo Alessio, Tolini Clara, Boscarino Andrea, Lorenzi Valentina, Dal Lago Tania Lidia, Benedetti Daniele, Bellucci Fabio, Manfrin Amedeo, Trocino Angela, Rota Nodari Sara
Italian National Reference Center for Animal Welfare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna 'Bruno Ubertini', Brescia, Italy.
Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna 'Bruno Ubertini', Brescia, Italy.
Front Vet Sci. 2023 Oct 5;10:1253151. doi: 10.3389/fvets.2023.1253151. eCollection 2023.
Information on slaughter procedures for farmed fish in aquaculture is limited, both in Europe and in Italy, due to a general lack of field data. The aim of this study was to gather information on the procedures used to slaughter fish in Italy and to discuss them considering the WOAH and EFSA recommendations on fish welfare. Using a questionnaire survey, data were collected by official veterinarians in 64 slaughtering facilities where 20 different species of fish were slaughtered. The main species slaughtered were rainbow trout (; 29/64), followed by European sea bass (; 21/64), sea bream (; 21/64), Arctic char (; 14/64), European eel (; 11/64), sturgeon ( spp; 11/64), common carp (; 6/64), and brown trout ( L.; 5/64). The most applied stunning/killing methods were "asphyxia in ice/thermal shock" and "electric in water bath," followed by "percussion," "asphyxia in air," and "electric dry system." After the application of the method, the assessment of the fish level of unconsciousness was practiced in 72% of the facilities using more than one indicator, with "breathing" and "coordinated movements" the most practiced. The collected data showed a discrepancy between the available recommendations about the welfare of fish at slaughter and what is practiced in many production sites, but for many species precise recommendations are still not available.
由于普遍缺乏实地数据，在欧洲和意大利，有关水产养殖中养殖鱼类屠宰程序的信息都很有限。本研究的目的是收集意大利鱼类屠宰所用程序的信息，并参照世界动物卫生组织（WOAH）和欧洲食品安全局（EFSA）关于鱼类福利的建议进行讨论。通过问卷调查，官方兽医在64个屠宰场收集了数据，这些屠宰场屠宰20种不同的鱼类。屠宰的主要鱼类品种是虹鳟（29/64），其次是欧洲海鲈（21/64）、海鲷（21/64）、北极红点鲑（14/64）、欧洲鳗鲡（11/64）、鲟鱼（多种鲟属鱼类；11/64）、鲤鱼（6/64）和褐鳟（5/64）。最常用的致昏/宰杀方法是“冰浴窒息/热休克”和“水浴电击”，其次是“敲击”、“空气窒息”和“干式电击系统”。在应用这些方法后，72%的屠宰场使用多种指标来评估鱼的昏迷程度，其中“呼吸”和“协调运动”是最常用的指标。收集到的数据表明，关于屠宰时鱼类福利的现有建议与许多生产场所的实际做法之间存在差异，但对于许多鱼类品种，仍然没有精确的建议。
