Meat + Poultry - July 2005 - 79
Dr. Temple Grandin's From the Corral
Hatching innovations in poultry stunning
Controlled-atmosphere stunning of
chickens has important welfare advantages. The main advantage is that live
chickens no longer have to be hung on
shackles. The birds are shackled after
they emerge from the stunner. Today,
several systems are being used around
the world. Some work much better
than others.
In all types of gas-stunning systems
the precise mixture of the gasses is
critical. Slight changes in the mixture
can cause birds to flap violently. A gas
mixture that works in a small box in a
lab may not work in the commercial
plant. There has been controversy
ceptable because it is probably less
aversive to the bird than being hung
on a shackle. One must consider the
whole system. Slight discomfort during induction is a small price to pay to
eliminate live shackling.
Stunning options
Two types of controlled-atmosphere
stunning systems are available-inert
gas and CO2 systems. The British developed inert gas systems that use nitrogen and argon because high levels
of CO2 are highly aversive. Chickens
flap violently and struggle when they
first come in contact with high levels
To maintain good bird welfare
during the induction phase,
all commercial systems must
have windows, so the birds
can be observed.
about how the birds react to different types of gasses. In my opinion,
the best vantage point for evaluating
bird welfare, when the birds are in the
process of losing consciousness, is
from windows in the chamber. The induction phase must be observed many
times each day. The system's operator
has to be able to continually adjust
the gas mixture throughout the day.
Changes in wind direction around the
plant or fans turning on in the plant
can change the gas composition. To
maintain good bird welfare during the
induction phase, all commercial systems must have windows, so the birds
can be observed.
Vigorous wing flapping during the
induction phase is not acceptable.
In my opinion, some gasping is ac-
84
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MEAT&POULTRY
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July 2005
I
of CO2. Unfortunately, British systems
have worked poorly, and incidents of
broken wings have been excessive.
The systems are being used only on
small birds due to wing breakage.
The next development has been
two-stage CO2 systems. Scientific
research has shown that low concentrations of CO2 (30 percent or less) are
not aversive. In a two-phase system
the birds are exposed to low concentrations of CO2 for two minutes and
then higher levels during a second
phase. I have observed birds through
windows in a two-phase CO2 system.
Some birds gasped, but most birds did
not flap their wings. There was no vigorous wing flapping at all. I was very
impressed with the two-stage system.
This is the best technology.
www.MEATPOULTRY.com
The Stork Equipment Co. has installed a two-stage system in a U.S.
plant. It is working well. Chickens
must be exposed to the low-level
induction phase for a full two minutes. The Stork system uses a dump
module system, which is the most
common handling system in the
United States. The birds are dumped
onto a conveyor prior to stunning.
Dump modules will eventually need
to be phased out, however. Now that
the industry is growing heavier birds,
dumping systems break too many
wings. They work well with small
birds but poorly with larger birds.
Roger Draft, an engineer from
Michigan, is developing a system
that would be perfect for U.S. plants.
It would use the dumping modules
that plants already own. The modules
containing the live chickens would be
moved through the stunner on a conveying system and the birds would be
dumped after stunning. This would
be the best way to implement controlled-atmosphere stunning in the
United States because the plants
would not have to replace their transport cages.
Draft has a proven engineering
track record. He installed a turkey
CO2 gas-stunning system that has
been used successfully for more than
five years. The U.S. poultry industry
should move toward controlled-atmosphere stunning.
Dr. Temple Grandin operates Grandin
Livestock Systems, Inc., Fort Collins,
Colo., and is a faculty member in
the animal science department at
Colorado State Univ.
We would like to hear from you- your comments
and questions about this article are welcome.
E-mail the author at: meat&poultry@sosland.com
http://www.MEATPOULTRY.com
Meat + Poultry - July 2005
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Contents
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