Title: Is humane slaughter of fish possible for industry?
Abstract: Aquaculture ResearchVolume 34, Issue 3 p. 211-220 Is humane slaughter of fish possible for industry? Hans Van De Vis, Hans Van De Vis The Netherlands Institute for Fisheries Research (RIVO), IJmuiden, the NetherlandsSearch for more papers by this authorSteve Kestin, Steve Kestin University of Bristol, Department of Clinical Veterinary Science, Bristol, UKSearch for more papers by this authorDavid Robb, David Robb University of Bristol, Department of Clinical Veterinary Science, Bristol, UKSearch for more papers by this authorJörg Oehlenschläger, Jörg Oehlenschläger Federal Research Centre for Fisheries, Institute for Fishery Technology and Fish Quality, Hamburg, GermanySearch for more papers by this authorBert Lambooij, Bert Lambooij Institute for Animal Science and Health (ID-Lelystad), the NetherlandsSearch for more papers by this authorWerner Münkner, Werner Münkner Federal Research Centre for Fisheries, Institute for Fishery Technology and Fish Quality, Hamburg, GermanySearch for more papers by this authorHolmer Kuhlmann, Holmer Kuhlmann Federal Research Centre for Fisheries, Institute for Fishery Ecology, Hamburg, GermanySearch for more papers by this authorKarin Kloosterboer, Karin Kloosterboer The Netherlands Institute for Fisheries Research (RIVO), IJmuiden, the NetherlandsSearch for more papers by this authorMargarita Tejada, Margarita Tejada Instituto del Frio (CSIC), Ciudad Universitaria s/n, Madrid, SpainSearch for more papers by this authorAlmudena Huidobro, Almudena Huidobro Instituto del Frio (CSIC), Ciudad Universitaria s/n, Madrid, SpainSearch for more papers by this authorHåkon Otterå, Håkon Otterå Institute of Marine Research, Department of Aquaculture, Bergen, NorwaySearch for more papers by this authorBjørn Roth, Bjørn Roth University of Bergen, Institute for Fisheries and Marine Biology, Bergen, NorwaySearch for more papers by this authorNils Kristian Sørensen, Nils Kristian Sørensen Norwegian Institute of Fisheries and Agriculture, Tromsø, NorwaySearch for more papers by this authorLeif Akse, Leif Akse Norwegian Institute of Fisheries and Agriculture, Tromsø, NorwaySearch for more papers by this authorHazel Byrne, Hazel Byrne Robert Gordon University, Food Science and Technology Research Centre, Aberdeen, UKSearch for more papers by this authorPaul Nesvadba, Paul Nesvadba Robert Gordon University, Food Science and Technology Research Centre, Aberdeen, UKSearch for more papers by this author Hans Van De Vis, Hans Van De Vis The Netherlands Institute for Fisheries Research (RIVO), IJmuiden, the NetherlandsSearch for more papers by this authorSteve Kestin, Steve Kestin University of Bristol, Department of Clinical Veterinary Science, Bristol, UKSearch for more papers by this authorDavid Robb, David Robb University of Bristol, Department of Clinical Veterinary Science, Bristol, UKSearch for more papers by this authorJörg Oehlenschläger, Jörg Oehlenschläger Federal Research Centre for Fisheries, Institute for Fishery Technology and Fish Quality, Hamburg, GermanySearch for more papers by this authorBert Lambooij, Bert Lambooij Institute for Animal Science and Health (ID-Lelystad), the NetherlandsSearch for more papers by this authorWerner Münkner, Werner Münkner Federal Research Centre for Fisheries, Institute for Fishery Technology and Fish Quality, Hamburg, GermanySearch for more papers by this authorHolmer Kuhlmann, Holmer Kuhlmann Federal Research Centre for Fisheries, Institute for Fishery Ecology, Hamburg, GermanySearch for more papers by this authorKarin Kloosterboer, Karin Kloosterboer The Netherlands Institute for Fisheries Research (RIVO), IJmuiden, the NetherlandsSearch for more papers by this authorMargarita Tejada, Margarita Tejada Instituto del Frio (CSIC), Ciudad Universitaria s/n, Madrid, SpainSearch for more papers by this authorAlmudena Huidobro, Almudena Huidobro Instituto del Frio (CSIC), Ciudad Universitaria s/n, Madrid, SpainSearch for more papers by this authorHåkon Otterå, Håkon Otterå Institute of Marine Research, Department of Aquaculture, Bergen, NorwaySearch for more papers by this authorBjørn Roth, Bjørn Roth University of Bergen, Institute for Fisheries and Marine Biology, Bergen, NorwaySearch for more papers by this authorNils Kristian Sørensen, Nils Kristian Sørensen Norwegian Institute of Fisheries and Agriculture, Tromsø, NorwaySearch for more papers by this authorLeif Akse, Leif Akse Norwegian Institute of Fisheries and Agriculture, Tromsø, NorwaySearch for more papers by this authorHazel Byrne, Hazel Byrne Robert Gordon University, Food Science and Technology Research Centre, Aberdeen, UKSearch for more papers by this authorPaul Nesvadba, Paul Nesvadba Robert Gordon University, Food Science and Technology Research Centre, Aberdeen, UKSearch for more papers by this author First published: 31 January 2003 https://doi.org/10.1046/j.1365-2109.2003.00804.xCitations: 137 Hans van de Vis, The Netherlands Institute for Fisheries Research (RIVO), PO Box 68, 1970 AB Ijmuiden, The Netherlands. E-mail: [email protected] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Abstract The objective was to evaluate industrial and research slaughter methods for Atlantic salmon (Salmo salar), gilt-head seabream (Sparus auratus) and eel (Anguilla anguilla) with respect to welfare and quality. As a general term of reference, an optimal slaughter method should render fish unconscious until death without avoidable excitement, pain or suffering prior to killing. For Atlantic salmon, commercial slaughter methods (carbon dioxide stunning followed by gill cutting, and gill cutting alone) are not in conformity with the general term of reference, as the fish are not rendered unconscious immediately and possibly experience stress. Evaluation of automated percussive stunning remained unconclusive. More research should enable us to ascertain whether loss of consciousness is instantaneous. Electrical stunning can be humane if applied properly. However, because flesh of electrostunned fish was characterized by occasional bloodspots, optimization of the electrical parameters is required. Prototypes for percussive and electrical stunning of salmon have been recently developed. This implies that humane slaughter of salmon is feasible for industry. For gilt-head seabream, neither aphyxia in air nor transfer of the fish to an ice slurry were considered to be humane: the methods did not induce immediate brain dysfunction and vigorous attempts to escape occurred. Percussive and electrical stunning can be in conformity with the general term of reference. However, conditions for stunning whole batches of seabream have not been established. Quality of the fish slaughtered by percussive stunning was similar to that obtained by the industrial method, i.e. immersion in an ice slurry. Further work is required to establish optimal stunning conditions and to develop prototypes. For eel, desliming in a salt-bath followed by evisceration, electrical stunning performed under the conditions prescribed by the German legislation, and live chilling and freezing were not considered to be humane. In contrast, it was established that a 10–20 kg batch of eels in fresh water could be rendered unconscious immediately and until death by applying electricity in combination with nitrogen gas. The conditions used were 0.64 A dm−2 for 1 s, followed by 0.17 A dm−2 combined with nitrogen flushing for 5 min. A preliminary assessment of flesh quality suggests that it may be improved by application of the latter method, compared with the salt bath. The results clearly indicated that humane slaughter of eels is possible in practice. Citing Literature Volume34, Issue3February 2003Pages 211-220 RelatedInformation