Farmers Kill Animals
Animal slaughter is the killing of animals, usually referring to killing domestic livestock. It is estimated that each year, 80 billion land animals are slaughtered for food.
Most animals are slaughtered for food; however, they may also be slaughtered for other reasons such as for harvesting of pelts, being diseased and unsuitable for consumption, or being surplus for maintaining a breeding stock. Slaughter typically involves some initial cutting, oping the major body cavities to remove the trails and offal but usually leaving the carcass in one piece. Such dressing can be done by hunters in the field (field dressing of game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts.
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The animals most commonly slaughtered for food are cattle and water buffalo, sheep, goats, pigs, deers, horses, poultry (mainly chicks, turkeys, ducks and geese), insects (a commercial species is the house cricket), and increasingly, fish in the aquaculture industry (fish farming). In 2020, Faunalytics reported that the countries with the largest number of slaughtered cows and chicks are China, the United States, and Brazil. Concerning pigs, they are slaughtered by far the most in China, followed by the United States, Germany, Spain, Vietnam, and Brazil. For sheep, again China slaughtered the most, this time followed by Australia and New Zealand. Similarly, the amount (in tonnes) of fish used for production is highest in China, Indonesia, Peru, India, Russia, and the United States (in that order).
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The use of a sharped blade for the slaughtering of livestock has be practised throughout history. Prior to the developmt of electric stunning equipmt, some species were killed by simply striking them with a blunt instrumt, sometimes followed by exsanguination with a knife.
The belief that this was unnecessarily cruel and painful to the animal evtually led to the adoption of specific stunning and slaughter methods in many countries. One of the first campaigners on the matter was the emint physician, Bjamin Ward Richardson, who spt many years of his later working life developing more humane methods of slaughter as a result of attempting to discover and adapt substances capable of producing geral or local anaesthesia to relieve pain in people. As early as 1853, he designed a chamber that could kill animals by gassing them. He also founded the Model Abattoir Society in 1882 to investigate and campaign for humane methods of slaughter and experimted with the use of electric currt at the Royal Polytechnic Institution.
The developmt of stunning technologies occurred largely in the first half of the twtieth ctury. In 1911, the Council of Justice to Animals (later the Humane Slaughter Association, or HSA) was established in gland to improve the slaughter of livestock.
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In the early 1920s, the HSA introduced and demonstrated a mechanical stunner, which led to the adoption of humane stunning by many local authorities.
The HSA wt on to play a key role in the passage of the Slaughter of Animals Act 1933. This made the mechanical stunning of cows and electrical stunning of pigs compulsory, with the exception of Jewish and Muslim meat.
Modern methods, such as the captive bolt pistol and electric tongs were required, and the act's wording specifically outlawed the poleaxe. The period was marked by the developmt of various innovations in slaughterhouse technologies, not all of them particularly long-lasting.
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Currt is applied either across the brain or the heart to rder the animal unconscious before being killed. In industrial slaughterhouses, chicks are killed prior to scalding by being passed through an electrified water-bath while shackled.
Stunning is mainly used on pigs. A number of pigs ter a chamber which is th sealed and filled with 80% to 90% CO
In air. The pigs lose consciousness within 13 to 30 seconds. Older research produced conflicting results, with some showing pigs tolerated CO
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However, the currt scitific conssus is that the inhalation of high conctration of carbon dioxide is aversive and can be distressing to animals.
This method can be used for sheep, swine, goats, calves, cattle, horses, mules, and other equines. A captive bolt pistol is applied to the head of the animal to quickly rder them unconscious before being killed. There are three types of captive bolt pistols, petrating, non-petrating and free bolt. The use of petrating captive bolts has largely be discontinued in commercial situations to minimize the risk of transmission of disease wh parts of the brain ter the bloodstream.
This method can be used for cattle, calves, sheep, swine, goats, horses, mules, and other equines. It is also the standard method for taking down wild game animals such as deer with the inttion of consuming their meat. A convtional firearm is used to fire a bullet into the brain or through the heart of the animal to rder the animal quickly unconscious (and presumably dead).
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The animal either has its throat cut or has a chest stick inserted cutting close to the heart. In both these methods, main veins and/or arteries are cut and allowed to bleed.
Used on poultry and other animals; differt methods are practiced, here are some examples: a) grabbing the bird by the head th snapping its neck using quick and fast movemts b) the bird is put upside down inside a metal funnel, th the head is either quickly cut or hit using the back d of a machete or knife. c) cattle, sheep and goats are tied th struck multiple times in the head with a sledgehammer until the animal dies or loses consciousness.
However, being that this method is expsive, time-consuming, and rders the animals' bodies toxic and inedible, it is mainly used for animal euthanasia, not as a commercialized slaughter method.
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Inside a truck transporting farm animals to slaughter. Dehydration, injuries, stress, and disease are common during preslaughter transport, and cramped and unhygiic conditions are typical of the process.
A 1996 veterinary review found that there are many ways in which animals suffer and die during the preslaughter period. They include:
The measures for sanitary checks, animal welfare protection and slaughtering procedures are harmonised throughout the European Union, and detailed by the European Commissions' regulations CE 853/2004, 854/2004 and 1099/2009.
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In Canada, the handling and slaughter of food animals is a shared responsibility of the Canadian Food Inspection Agcy (CFIA), industry, stakeholders, transporters, operators and every person who handles live animals. Canadian law requires that all federally registered slaughter establishmts sure that all species of food animals are handled and slaughtered humanely. The CFIA verifies that federal slaughter establishmts are compliant with the Meat Inspection Regulations. The CFIA's humane slaughter requiremts take effect wh the animals arrive at the federally registered slaughter establishmt. Industry is required to comply with the Meat Inspection Regulations for all animals under their care. The Meat Inspection Regulations define the conditions for the humane slaughter of all species of food animals in federally registered establishmts. Some of the provisions contained in the regulations include:
The Departmt for vironmt, Food and Rural Affairs (Defra) is the main governing body responsible for legislation and codes of practice covering animal slaughter in the UK.
In the UK the methods of slaughter are largely the same as those used in the United States with some differces. The use of captive bolt equipmt and electrical stunning are approved methods of stunning sheep, goats, cattle and calves for consumption
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Until 2004, it was illegal to slaughter animals in sight of their conspecifics (members of the same species) because it was thought to cause them distress. However, there was a concern that moving the animals away from their conspecifics to a differt place to be slaughtered would increase the stun-to-kill time (time betwe stunning the animal and killing it) for the stunned animal, increasing the risk the animal would regain consciousness and it was consequtly recommded that slaughter in front of conspecifics be permitted alongside a mandatory limit on stun-to-kill time. Legislation was introduced which allowed animals to be slaughtered in sight of their conspecifics but there was no legislation for a legal maximum stun-to-kill time. Some critics argue that this resulted in the worst of both worlds, as it mean that the slaughter methods now caused distress to conspecifics without reliably suring the animals were killed before regaining consciousness.
Each of these methods is outlined in detail, and the regulations require that inspectors idtify operations which cause undue excitemt and discomfort of animals.
In 1958, the law that is forced today by the USDA Food Safety and Inspection Service (FSIS) was passed as the Humane Slaughter Act of 1958. This Act requires the proper treatmt and humane handling of all food animals slaughtered in USDA inspected slaughter plants. It does not apply to chicks or other birds.
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Meat from animals which are dead, diseased, disabled or dying (4-D meat) on the arrival at the slaughterhouse is oft salvaged for rdering,
No person, firm, or corporation gaged in the business of buying, selling, or transporting in commerce, or importing, dead, dying, disabled, or diseased animals, or any parts of the carcasses of any animals that died otherwise than by slaughter, shall buy, sell, transport, offer for sale or transportation, or receive for transportation, in commerce, or import,
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