Académique Documents
Professionnel Documents
Culture Documents
Ethicalslaughter
slaughterof
offish:
fish:
Practices
Practicesfrom
fromlarge-scale
large-scaleproduction
productionof
ofAtlantic
Atlanticsalmon
salmon
Past,
Past,present
presentand
andfuture
futureslaughter
slaughter methods
methods
U.
U.Erikson
Erikson
SINTEF
SINTEFFisheries
Fisheriesand
andAquaculture
Aquaculture
7465
7465Trondheim,
Trondheim,Norway
Norway
Welfare indicators
3 - Present
2 – ’Past’
1 - ’Past’
Alternatively :
Well-boat
Foaming (sometimes)
Reddish water (blood?)
Cage RSW
pH : 8.2 6.3 - 7.0
NH4+-N (mg l-1) : 0.0 - 0.1 2.1- 49.6
NH3 (µg l-1) : 0.0 0.3 - 5.3
Alkalinity (mmol-1) : 2.2 - 2.3 2.5 - 3.0
Colour (mg Pt l-1) : 2-3 10 - 77
Total Organic Carbon (mg l-1) : 1- 3 11- 25 (mucus?)
Fe3+ (µg l-1) (indices of haem) : 4-9 54 – 330 (blood)
Histopathological evaluation of gill epithelia before and after live chilling showed
that no damage was inflicted
Reduced gill
ventilation rate →
hypercapnia and
blood acidosis
Electrical stunning
Eugenol (AQUI-STM)*
Fish behaviour
Blood/plasma constituents
Atlantic salmon
(muscle pH)
•Plasma chloride
•Plasma glucose
•Hematocrit
Fish are killed
•No differences between
groups [cage, pumping, live
chilling (?), percussion stunning]
4
pH range in live fish: Rested
Exhausted
3
Rigor Status
pH 7.4 ± 0.1 : Rested fish
pH 7.1 ± 0.1 : Partially stressed 2
pH 6.8 ± 0.1 : Exhausted fish
1
0
•Directly linked to rigor mortis onset
0 10 20 30 40 50 60 70
•Affects fillet quality
Pre- rigor processing