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"Warriss, P. D"
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Optimal lairage times and conditions for slaughter pigs: a review
Keeping pigs in lairage provides a buffer to supply the slaughter line and allows the pigs to recover from the stress of transport. It has implications for the pigs' welfare by influencing their behaviour and ease of handling. In terms of pork quality, optimal lairage times for most pigs in the UK are probably one to three hours. Shorter lairage times are associated with more pale, soft, exudative (PSE) meat and longer times are associated with more dark, firm, dry (DFD) meat, more skin blemishes caused by fighting, and a lower carcase yield. However, when pigs have not been previously stressed by handling procedures, resting them in lairage may have no beneficial effects on the pigs' welfare or meat quality. At very high environmental temperatures there is evidence that a holding period of less than one hour may help to reduce the number of PSE carcases. At temperatures above 10°C showering the pigs with water is beneficial. Fasting times need to be controlled to minimise the potential loss of carcase yield while reducing the volume of gut contents to reduce the risk of carcase contamination. Lairages can act as reservoirs of infection by pathogenic bacteria and there is evidence that longer holding times increase the risk of cross-contamination.
Journal Article
Changes in the blood biochemical and haematological profile of neonatal calves with age
Fourteen calves were used to investigate the changes from birth to 83 days of age in the concentrations of serum albumin, alkaline phosphatase, beta-hydroxybutyrate, plasma cortisol, serum creatine kinase, creatinine, iron, plasma fibrinogen, serum gamma-glutamyl transferase, plasma glucose, haptoglobin, serum non-esterified fatty acids, total protein, transferrin, triglycerides, urea and gamma globulin; the haematological variables measured were: basophils, eosinophils, haematocrit, haemoglobin, lymphocytes, mean cell haemoglobin, mean cell haemoglobin concentration, mean cell volume, monocytes, band neutrophils, neutrophils, platelets, red blood cells and white blood cells. The changes are presented as a series of graphs and the values are discussed in relation to the published reference ranges for adult cattle. Two populations of calves were identified which gave rise to a bimodal distribution for some of the variables. Differences in haematocrit, haemoglobin and red blood cell counts were apparent at birth, with raised values for these measurements being associated with an increased white blood cell and neutrophil count between three and 27 days of age.
Journal Article
Estimating the body temperature of groups of pigs by thermal imaging
Measurements on 28 pens of pigs containing 384 animals to be slaughtered at a commercial abattoir showed that the mean ear temperatures of the pigs in each pen, measured with a thermal imaging camera, were significantly correlated (r=0·71, P<0·001) with the mean temperature of the blood the pigs lost at exsanguination. In measurements on 220 pigs in 16 of the 28 pens, the mean activity of serum creatine kinase was positively correlated with the mean ear temperature (r=0·55, P<0·05) and the mean concentration of serum cortisol was positively correlated with the mean blood temperature (r=0·50, P<0·05), suggesting that the hotter pigs were suffering from a higher level of stress.
Journal Article
Effects on cattle of transportation by road for up to 31 hours
The physiological and behavioural effects on cattle of transporting them for periods of 14, 21, 26 and 31 hours, including a stop for a rest and drink on the lorry after 14 hours, were studied in 120 transported animals and 48 control animals. The physiological measurements indicated that a journey lasting 31 hours was not excessively physically demanding, but many of the animals chose to lie down after approximately 24 hours. The animals that lay down had higher plasma cortisol levels than those that remained standing. Many animals chose not to drink during the rest stop. Physiological measurements made after the journeys indicated that 24 hours in lairage, with hay and water freely available, allowed the animals to recover substantially, although not completely, irrespective of the journey time.
Journal Article
Choosing appropriate space allowances for slaughter pigs transported by road: a review
In the United Kingdom pigs can spend up to 11 hours in transit to slaughter but on average travel for two to three hours. In the past, international journeys have lasted up to 40 hours and have been over 900 miles long. There is evidence that pigs, like calves and sheep, but unlike adult cattle, prefer to lie down if provided with suitable conditions, particularly bedding, on the vehicle. They will, however, sometimes stand during short journeys, possibly when excessive vibration or uncomfortable flooring, particularly a lack of sufficient bedding, cause discomfort. Current UK legislation and EU Directive 95/29/EC specify that, in general, pigs must have sufficient space to lie down during transit. Measurements of the space needed for sternal recumbency, and direct observations of pigs at different stocking densities, suggest that the minimum space required is equivalent to about 250 kg/m2 for normal slaughter pigs of 90 to 100 kg liveweight. This figure may not be appropriate for very small or very large pigs. In the UK at present, more than half of all slaughter pigs are transported at densities greater than that prescribed (235 kg/m2) in the EU Directive. At stocking densities above about 250 kg/m2 there may not be enough room available for all the pigs to lie down, leading to continual disturbance of recumbent animals by those seeking a place to rest. A stocking density of 322 kg/m2 leads to clear evidence of physical stress. During long journeys (≥25 hours) meat quality is reduced by high stocking densities, implying muscle glycogen depletion and possibly fatigue. Higher stocking densities are also associated with higher mortality. There is evidence of wide variations in air temperature inside transporters, particularly for international journeys. Although there are small variations within vehicles, the temperature of the air inside is closely related to the outside temperature. It has been recommended that the temperature within the vehicle should not exceed 30°C in order to remain within the pig's thermoneutral zone. Such temperatures, together with acceptably low concentrations of potentially noxious gases, such as carbon dioxide, can be achieved in moving vehicles by adequate ventilation, provided there is adequate space above the animals' heads. In tripledecked lorries, the height between decks has tended to be reduced and can be as little as 90 cm. Further work is needed to decide whether this is sufficient for modern slaughter pigs.
Journal Article
Influence of the design of facilities at auction markets and animal handling procedures on bruising in cattle
The movements of cattle at 12 livestock auction markets were observed to determine the possible causes of trauma leading to carcase bruising. Design faults included right-angled bends in races, dead ends, flooring with insufficient slope or grip, and steps. Sliding gates were often misused for goading cattle. Projecting fittings and square-edged corners were potentially injurious; conversely, rounded posts and curved races assisted the flow of cattle with minimal impacts. At all the markets, some cattle were hit directly and poked with wooden sticks, and the variations in their use could partially explain the differences between the markets in the prevalence of carcase bruising. Most harder hits were directed at less valuable parts of the body, such as the spine, hips and shoulders, and a survey of bruising at the abattoir showed that these were the areas with most bruising. In this survey of 48,926 carcases, the overall level of commercially significant bruising of 4.1 per cent was lower than the 6.5 per cent found in a previous survey. Carcases of cattle from markets had a greater incidence and severity of bruising (P<0.001) than those arriving directly from farms or dealers. Carcase bruising in young bulls was less (P<0.001) than in heifers and steers.
Journal Article
Factors affecting the mortality of pigs being transported to slaughter
A multilevel logistic regression model was used to identify and quantify the effects of factors affecting the mortality of pigs being transported to slaughter under commercial conditions. A survey of 739 journeys to 37 slaughterhouses in five eu countries was carried out, and information potentially related to the welfare and mortality of the pigs and the number of injuries were recorded. The average temperature during the journey, its duration, the average loading time per pig, the recorded injuries, fasting before transport, and the interaction between fasting and journey duration were used in the final model. The average mortality was 0·11 per cent and the average proportion of injured pigs was 0·36 per cent, and these figures were significantly correlated (P<0·001). In 29 per cent of the journeys the pigs were not fasted before being loaded, which doubled the risk of mortality irrespective of whether the pigs were injured or not. The risk of mortality increased with average temperature. In journeys with fasted pigs that did not have any recorded injury, average temperature was more important than the duration of the journey. The risk of mortality increased as the average time taken to load them decreased, and the risk was highest when the pigs were not fasted and when injuries were recorded. Other factors such as the country, loading density, availability of drinking water and type of ventilation did not affect the risk of mortality.
Journal Article
Comparison of the effects of fan-assisted and natural ventilation of vehicles on the welfare of pigs being transported to slaughter
A total of 417 pigs with an estimated average liveweight of 91 kg were transported to slaughter in three journeys, carried out in late June, each consisting of a three-hour drive followed by a one-hour holding period at the slaughter plant before they were unloaded. The pigs were accommodated on the lower two decks of a three-deck articulated lorry, each deck having five equal-sized pens; half were kept in naturally ventilated pens and half in pens with fan-assisted ventilation. The pigs’ body temperature was recorded as the temperature of the blood lost at exsanguination, and as the temperature of the inner surface of the ear measured by thermal imaging. The pigs carried on the upper deck were hotter than those carried on the lower deck, and the pigs carried at the front of the vehicle were hotter than those at the back. There were small differences between the temperatures of the pigs in the different pens, but overall the temperatures of the pigs kept in pens with fan-assisted ventilation were no lower than those of the pigs kept in pens with natural ventilation. The higher temperature of the pigs transported in the front of the vehicle was associated with significantly higher serum concentrations of cortisol and activities of creatine kinase, and a tendency to higher albumin concentrations and osmolality, suggesting that they may have been exposed to more physical and psychological stress, and were possibly slightly more dehydrated, than the pigs in the rearmost pens. The type of ventilation had no effect on the blood composition of the pigs.
Journal Article
Effects of well-boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon
During the transport of salmon (Salmo salar), in a well-boat, 10 fish were sampled at each of six stages: in cages after crowding at the farm (stage 1), in the well-boat after loading (stage 2), in the well-boat after eight hours transport and before unloading (stage 3), in the resting cages immediately after finishing unloading (stage 4), after 24 hours resting in cages, (stage 5) and in the processing plant after pumping from the resting cages (stage 6). The water in the well-boat was at ambient temperature with recirculation to the sea. At each stage the fish were stunned percussively and bled by gill cutting. Immediately after death, and then every three hours for 18 hours, the muscle pH and rigor index of the fish were measured. At successive stages the initial muscle pH of the fish decreased, except for a slight gain in stage 5, after they had been rested for 24 hours. The lowest initial muscle pH was observed at stage 6. The fishes' rigor index showed that rigor developed more quickly at each successive stage, except for a slight decrease in rate at stage 5, attributable to the recovery of muscle reserves.
Journal Article