The Slaughter of Farmed Animals, Practical Ways of Enhancing Animal Welfare
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.
Table of Contents
Table of 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: Trade-offs: 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: Bruises on Livestock and Methods to Prevent Them by Lily Calloway-Edwards 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 or 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 or 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 Preslaughter 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 on the Farm and During Transport by Temple Grandin and Michael Cockram
- Chapter 17: Approaches to Legislation and Enforcement to Minimize Welfare Issues at 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 for Meat in the Diet 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
