Etlik Piliçlerde Kesim Öncesi Elektro Şok Uygulamasının Hayvan Refahı ve Et Kalitesi Üzerine Etkileri

Özbilgi/Amaç: Dünya çapında sersemletme uygulaması için yasal belgelerin geliştirilmesine yol açan en önemli kriterlerden birisi kesim sırasındaki hayvan refahıdır. Avrupa Birliği’nde hayvanların kesimden önce sersemletilmesiyle ilgili direktif 74/577/EEC 1974 yılından itibaren uygulanmaya başlamış ve daha sonra kapsamlı olarak hazırlanan kesim sırasında hayvanların korunması için asgari standartların belirlendiği 93/119/EC sayılı direktif yürürlüğe girmiştir. Hayvanların kesimi sırasında; kanat çırpma gibi savunma hareketlerinin engellenmesi, kesimi yapan kişinin zarar görmemesi, hayvanların acı çekmemesi ve et kalitesinin yükseltilmesi amacıyla çeşitli sersemletme yöntemleri kullanılmaktadır. Başlangıçta kesim işlemini kolaylaştırmak için geliştirilen bu sersemletme yöntemlerinin, zaman içerisinde bilinçlenen tüketicilerin kaliteli ve ucuz ete ulaşma isteklerini takiben, hayvan refahı ve et kalitesi üzerine olan etkileri de ortaya konulmaya çalışılmıştır. Bu çalışmanın amacı, kesim öncesi elektro şok uygulamasıyla sersemletmenin etlik piliçlerin refahı, karkas kusurları ve et kalitesi üzerindeki etkileri hakkında bilgi vererek konunun genel olarak değerlendirilmesidir. Sonuç: Etlik piliçlerin sersemletilmesinde yaygın olarak kullanılan elektro şok ile sersemletme yönteminin hayvan refahına olumlu etkileri olduğu görülmektedir. Elektro şok yöntemi ile sersemletmede, uygulanan elektro şokun akımı, frekansı, akımın türü ve süresi gibi faktörler değiştiğinde et kalitesi üzerine farklı sonuçlar elde edilmektedir. Elektro şokun bu farklı etkilerine rağmen, yöntem kesim öncesi askıdaki etlik piliçlerin kanat çırpmalarını ve çırpınmalarını azalttığı/engellediği için karkas kalitesini artırması bakımından oldukça önemlidir.

Anahtar Kelimeler:

Elektro şok, et kalitesi, etlik piliç, hayvan refahı, sersemletme

The Effect of Pre-slaughtering Electro Shock Process on Animal Welfare and Meat Quality in Broilers

Backround/Aim: Animal welfare during slaughter was one of the major criteria that led to the development of legislative documents for stunning across the world. In the European Union, stunning procedures have been regulated since 1974 European Communities, 1974 and were subsequentlyimplemented by the Directive 93/119/EC European Union, 1993 that laid down common minimum standards for the protection of animals during slaughtering. During slaughter of animals; various stunning methods are used to prevent defensive movements such as flapping wings, to prevent damage to the slaughterer, to avoid suffering animals and to improve the meat quality. In the beginning, the effects of these stunning methods, which were developed to facilitate the slaughter process, on the animal welfare and meat quality were tried to be revealed after the desire of the conscious consumers to reach high quality and cheap meat. The purpose of this review is to give information about an overview of the effects of stunning by pre-slaughtering electro shock process on the welfare, carcass defects and meat quality in broilers. Conclusion: It is seen that stunning method by electro shock, which is widely used in unconsciousness of broilers, has positive effects on animal welfare. In the stunning method by electro shock process, when the factors such as current, frequency, type and duration of electro shock change, different results are obtained on meat quality. Despite these different effects of electro shock, the method is very important in terms of improving carcass quality as it reduces/inhibits the flapping and fluttering of broiler chickens before slaughtering.

Keywords:

Animal welfare, broiler, electro shock, meat quality, stunning,

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