Lauridsen Henrik, Alstrup Aage Kristian Olsen
Department of Clinical Medicine, Aarhus University, 8200 Aarhus N, Denmark.
Department of Nuclear Medicine & PET, Aarhus University Hospital, 8200 Aarhus N, Denmark.
Animals (Basel). 2024 Nov 14;14(22):3277. doi: 10.3390/ani14223277.
The best practice for killing decapod crustaceans lacking a centralized ganglion has been debated for a century. Currently, there is a movement away from live boiling towards electrocution and mechanical splitting or spiking, which are efficient in the large commercial setting but may be unavailable and impractical for small decapods such as shrimp and prawn in the small-scale setting of, e.g., the household. Here, using carcasses of varying sizes of prawn, crayfish, lobster and green and brown crab, we used micro-CT imaging to measure surface area and sphericity in relation to body mass. Then, we measured heating profiles at the anterior ganglion and in the core of carcasses of the same species when exposed to standardized boiling regimes. We found a relationship with positive allometry between surface area and body mass for all species and a decrease in sphericity with mass. Heating times until proposed stunning (26 °C) and killing (44 °C) varied with body size and starting temperature and exceeded minutes for larger species. For a small species like prawn, times to stunning and killing by boiling are comparable to electrocution times and within the acceptable range compared to recreational killing of other sentient beings such as game mammals.
对于杀死缺乏集中神经节的十足目甲壳类动物的最佳做法，已经争论了一个世纪。目前，有一种趋势是从活煮转向电击以及机械分割或穿刺，这些方法在大型商业环境中效率很高，但在小规模环境（例如家庭环境）中对于虾和对虾等小型十足目动物而言可能无法实现且不切实际。在此，我们使用不同大小的对虾、小龙虾、龙虾以及青蟹和棕蟹的尸体，通过显微计算机断层扫描成像来测量与体重相关的表面积和球形度。然后，当暴露于标准化的煮沸条件下时，我们测量了同一物种尸体前神经节和核心部位的加热曲线。我们发现所有物种的表面积与体重之间均存在正异速生长关系，且球形度随体重增加而降低。达到建议的致昏温度（26℃）和致死温度（44℃）所需的加热时间因体型和起始温度而异，但对于较大的物种而言超过了数分钟。对于像对虾这样的小型物种，通过煮沸致昏和致死的时间与电击时间相当，并且与对其他有感知能力的生物（如猎物哺乳动物）进行娱乐性捕杀相比，处于可接受范围内。
