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Meat Sci

Title:		"Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing"
Author(s):		Terlouw C; Bourguet C; Deiss V;
Address:		"INRA, UMR1213 Herbivores, 63122 Saint-Genes-Champanelle, France; Clermont Universite, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France. Electronic address: claudia.terlouw@clermont.inra.fr. Bureau E.T.R.E., Bravant, 63210 Olby, France. INRA, UMR1213 Herbivores, 63122 Saint-Genes-Champanelle, France; Clermont Universite, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France"
Journal Title:		Meat Sci
Year:		2016
Volume:		20160310
Issue:
Page Number:		133 - 146
DOI:		10.1016/j.meatsci.2016.03.011
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This review describes the neurobiological mechanisms that are relevant for the stunning and killing process of animals in the abattoir. The mechanisms underlying the loss of consciousness depend on the technique used: mechanical, electrical or gas stunning. Direct exsanguination (without prior stun) causes also a loss of consciousness before inducing death. The underlying mechanisms may involve cerebral anoxia or ischemia, or the depolarisation, acidification and/or the destruction of brain neurons. These effects may be caused by shock waves, electrical fields, the reduction or arrest of the cerebral blood circulation, increased levels of CO2 or low levels of O2 in the inhaled air, or the mechanical destruction of neurons. The targeted brain structures are the reticular formation, the ascending reticular activating system or thalamus, or the cerebral hemispheres in a general manner. Some of the techniques, when properly used, induce an immediate loss of consciousness; other techniques a progressive loss of consciousness"
Keywords:		"*Abattoirs Animal Welfare Animals Blood Pressure/physiology Brain/anatomy & histology/pathology Brain Ischemia/mortality/veterinary Carbon Dioxide/metabolism Cattle *Consciousness Electricity Electroshock/veterinary Food Technology Hypoxia, Brain/mortalit;"
Notes:		"MedlineTerlouw, Claudia Bourguet, Cecile Deiss, Veronique eng Review England 2016/04/23 Meat Sci. 2016 Aug; 118:133-46. doi: 10.1016/j.meatsci.2016.03.011. Epub 2016 Mar 10"