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Stunning of pigs with different gas mixtures: Behavioural and physiological reactions

Authors :
Véronique Deiss
E.M. Claudia Terlouw
Thierry Astruc
Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH)
VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Qualité des Produits Animaux (QuaPA)
Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
French Ministry of Higher Education and Research French National Office for Meat, Livestock and Poultry French Ministry of Food, Agriculture and Fisheries
Source :
Meat Science, Meat Science, Elsevier, 2021, 175, pp.108452. ⟨10.1016/j.meatsci.2021.108452⟩
Publication Year :
2020

Abstract

International audience; The present study used thirty-one pigs to investigate induction of unconsciousness and behavioural reactions in different gas mixtures: 80% CO2/air, 90 s; 40% CO2/30% O2/air, 180 s; 70% N2O/30% CO2, 90 s. All pigs lost consciousness. All presented respiratory difficulties and most pigs involuntary muscle contractions, often before loss of standing posture. Between mixtures, average latencies of certain behaviours and delays between behaviours differed. Following immersion, blood pH was lower than normal. The low pH induced by the CO2/O2/air mixture was physiologically associated with hyperoxemia. Relationships between blood gases, different behavioural and heart rate responses are discussed. In conclusion, all mixtures caused discomfort due to respiratory difficulties and the addition of O2 or N2O to the CO2 mixture did not present an advantage.

Details

ISSN :
18734138 and 03091740
Volume :
175
Database :
OpenAIRE
Journal :
Meat science
Accession number :
edsair.doi.dedup.....c18ed6ba0bd36fcd72885090610339d9
Full Text :
https://doi.org/10.1016/j.meatsci.2021.108452⟩