Full Description
This book provides both evidence-based scientific studies and practical guidance to enhance the welfare of cattle, pigs, sheep and poultry at slaughter. Temple Grandin and Michael Cockram have brought together a range of international experts to prepare chapters on philosophical and ethical views on the slaughter of farmed animals. These include welfare issues and their assessment, the condition of animals on arrival and their management during lairage, animal handling, methods of humane slaughter and assessment of unconsciousness. The book boldly tackles controversial issues around the compromises necessary when balancing animal welfare concerns with commercial realities, as well as religious slaughter. Chapters cover methods of stunning, pre-slaughter handling, equipment design, monitoring welfare with abattoir data and auditing methods. It is an important publication for those involved in implementing improvements in the humane slaughter of farmed animals and is recommended for veterinarians, students, abattoir managers and government regulators.
Contents
Chapter 1: Introduction to Livestock and Poultry Welfare at Slaughter by Temple Grandin Chapter 2: Welfare Issues at Slaughter by Michael Cockram Chapter 3: Tradeoffs Balancing Livestock and Poultry Welfare Concerns with the Commercial Reality of Slaughter by Temple Grandin Chapter 4: Condition of Animals on Arrival at the Abattoir and Their Management During Lairage by Michael Cockram Chapter 5: The Basics of Bruising in Cattle - What, When and How by Lily Edwards-Callaway and Helen Kline Chapter 6: Behavioral Principles of Stockmanship and Abattoir Facility Design by Temple Grandin Chapter 7: Review of Scientific Research Studies on Poultry Stunning Methods by Lotta Berg and Mohan Raj Chapter 8: Stunning Poultry with Controlled Atmosphere Systems by Temple Grandin Chapter 9: Stunning Pigs and Sheep with Electricity and CO2 by Temple Grandin Chapter 10: Basics of Captive Bolt Stunning of Cattle and Other Animals by Faith Baier and Dennis Wilson Chapter 11: Religious Slaughter and How to Improve Welfare During Both Kosher and Halal Methods by Temple Grandin and Erika Voogd Chapter 12: Auditing and Assessing the Welfare of Livestock and Poultry During Preslaughter Handling and Stunning by Temple Grandin Chapter 13: Determining Unconsciousness and Insensibility in Commercial Abattoirs by Temple Grandin Chapter 14: The Physiology of the Brain and Determining Insensibility and Unconsciousness by E.M. Claudia Terlouw Chapter 15: The Importance of Good Pre-slaughter Handling to Improve Meat Quality in Cattle, Pigs, Sheep, and Poultry by Temple Grandin Chapter 16: The Use of Abattoir Data to Provide Information on the Welfare of Livestock and Poultry on the Farm and During Transport by Temple Grandin and Michael Cockram Chapter 17: Approaches to Legislation and Enforcement to Minimize Welfare Issues Associated with Slaughter by Michael Cockram Chapter 18A: Animals Rights Viewpoint: The Abuse of Animals Won't Stop Until We Stop Eating Meat by Peter Singer Chapter 18B: Ethical Defense of Eating Meat: The Place of Meat Eating in Ethical Diets by Frederic Leroy, Miki Ben-Dor and Frank M. Mitloehner Chapter 18c: Animal Welfare Viewpoint: Why Should Industry Worry About Food Animal Quality of Life by Bernard Rollin Chapter 18d: Animal Protectionist Viewpoint: Inhumane Slaughter Should Be a Crime by Andy Lamey Chapter 18e: Animal Welfare Viewpoint: My Thoughts on Use of Animals for Food by Temple Grandin
