Instant Insights: Ensuring Animal Welfare During Transport and Slaughter (Paperback)

This collection features five peer-reviewed literature reviews on ensuring animal welfare during transport and slaughter. The first chapter examines the impact of transport on beef and dairy cattle, as well as the effects of transport on carcass quality issues, such as bruising and dark cutting beef. It details how conditions can be optimised to ensure the welfare needs of the animal are met during all stages of transport. The second chapter reviews the legislation and codes of practice surrounding the transport and slaughter of cows to be culled as a result of disease or the development of health conditions such as lameness. The third chapter considers the effects of transport, handling and slaughter practices on pigs as well as physiological effects on carcass and meat quality. The fourth chapter explores current approaches used to stun poultry before slaughter, including electrical stunning and controlled atmosphere stunning. The chapter reviews the associated risks and benefits of each approach to overall bird health and welfare. The final chapter reviews the main welfare issues associated with management of sheep once they leave the farm, including transport by road and sea, use of holding facilities as well as handling and stunning of sheep at abattoirs.

General

Imprint:	Burleigh Dodds Science Publishing Limited
Country of origin:	United Kingdom
Series:	Burleigh Dodds Science: Instant Insights, 45
Release date:	November 2021
First published:	2022
Authors:	Jan Shearer • Carmen Gallo • Ana Strappini • Luigi Faucitano • Antonio Velarde • Dorothy McKeegan • Jessica Martin • Paul H. Hemsworth • E. C. Jongman
Dimensions:	229 x 152mm (L x W)
Format:	Paperback - Trade
Pages:	176
ISBN-13:	978-1-80146-223-5
Categories:	Books > Earth & environment > The environment > Environmental economics > Sustainability Books > Professional & Technical > Agriculture & farming > Animal husbandry > General
LSN:	1-80146-223-2
Barcode:	9781801462235

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