不同羽色和性别番鸭屠宰性能及肌肉成分比较研究

研究旨在比较不同羽色及性别番鸭在屠宰性能及肌肉成分上的差别,为选育优良番鸭品种提供依据。试验选取1日龄黑羽番鸭、白羽番鸭及黑白花番鸭公、母共324羽,按羽色、性别分为6个处理,每处理设6个重复,每重复9只鸭,各处理饲喂相同日粮,试验期90d。结果表明：雄性黑羽番鸭屠宰率、全净膛率显著高于雄性白羽及黑白花羽番鸭（P〈0．05）,而雌性黑白花番鸭及白羽番鸭的胸肌率和瘦肉率相近且均显著高于雌性黑羽番鸭（P〈0．05）;各处理番鸭肌肉中汞、镉、砷、铅含量无显著差异（P〉0．05）,且均很微量;各同羽色雄性番鸭肌肉水分、无氮浸出物和粗蛋白质含量均基本略高于其同羽色雌性番鸭,而各处理雌性番鸭肌肉粗脂肪、粗灰分含量则高于其同羽色的雄性番鸭;雄性白羽番鸭和黑白花番鸭肌肉粗蛋白质含量相近且均显著高于雄性黑羽番鸭（P〈0．05）;各同羽色番鸭中基本上肌肉氨基酸含量均以雄性高于雌性,而同性别的番鸭比较,雄性白羽番鸭肌肉中多种氨基酸的含量显著高于雄性黑羽及雄性黑白花羽番鸭（P〉0．05）;同时雌性各羽色番鸭肌肉中多种氨基酸含量呈现出：黑白花番鸭〉黑羽番鸭〉白羽番鸭,但该趋势不显著（P〉0．05）。试验结果表明,雄性黑羽番鸭屠宰性能有一定优势,白羽番鸭肌肉养分和氨基酸含量优势明显。     

养殖环境细菌微生物气溶胶粒径分布及其健康危害评估

为深入了解畜禽舍环境中气载细菌微生物的空气动力学粒径分布规律,并评估其潜在的健康危害风险,采用Andersen-6级微生物空气采样器以血-琼脂培养基、沙氏培养基和高氏合成1号培养基为采样介质,对鸡舍、猪舍、牛舍环境中空气样品进行系统定点取样、测定及分析。研究结果表明,鸡舍环境中气载需氧菌含量最高,猪舍次之,牛舍最低;空气细菌粒径分布均为第Ⅰ级最高,鸡舍空气粒径呈偏态分布,牛舍、猪舍分别在第Ⅲ级和第Ⅳ级出现第2个峰值。携带细菌可吸入微粒在猪舍环境中比例最大。空气真菌与放线菌均在第Ⅳ级最高,携带真菌和放线菌可吸入粒子的比例显著大于细菌（P<0.05）。鸡舍、猪舍、牛舍空气微生物粒径各级分布比例基本一致。在鸡舍、猪舍、牛舍每天约有6.1×105CFU、4.7×104CFU和3.6×104CFU气载细菌微生物可分别进入人和动物小支气管或直接进入肺泡,从而对人和动物健康构成潜在危害。     

湖南省生猪定点屠宰管理情况调研

为了解生猪定点屠宰管理的现状和存在问题,湖南省农业部门对长沙市、郴州市、衡阳市等地的屠宰管理情况进行了实地调查研究,并在此基础上提出了相应的对策和建议,为规范生猪定点屠宰管理提供了参考。     

美国畜禽屠宰检疫制度介绍

国务院调整畜禽屠宰管理职能后,畜禽屠宰行业由农业部负责管理,生猪屠宰检疫管理制度亟待进一步完善。本文介绍了美国畜禽屠宰检疫的法律依据、管理体制、检疫人员、检疫的内容和程序,以及检疫出证等内容,希望可以为我国屠宰检疫制度建设提供参考。     

欧盟屠宰检疫检验规则研究

作者对欧盟有关畜禽屠宰检验检疫法规指令、英国实施屠宰检疫的具体做法进行的研究梳理,旨在为我国制定实施相关屠宰检疫检验法规制度,开展屠宰行业管理提供借鉴和参考。     

Preslaughter electrical stunning of eels

The current procedures for slaughtering European eels (Anguilla anguilla) for food are very slow and cause suffering. Although there is little legislation for protecting the welfare of fish at slaughter, the legislation covering farmed mammals and birds at slaughter is well defined, requiring that these animals be rendered insensible immediately or without fear or pain prior to being killed. For many mammals and birds this can be achieved using an electrical stun, which is then followed by a procedure that actually kills them, such as exsanguination. This paper reports the investigation of the possibility of using electricity to stun eels, rendering them insensible to pain. Using 1 s duration alternating currents at 50 Hz applied directly across the head of the fish, it was shown that it was possible to stun the fish with currents of 0.1 A and above. Increasing the applied current increased the length of the period of the stun. When the duration of the application of the current was increased to 30 s it was found that the fish could be killed using currents between 0.50 A and 0.95 A. These results show that it is possible to use electricity to instantly stun eels and also to kill them by using longer duration currents. The use of preslaughter electrical stunning at slaughter could allow the welfare of these fish at slaughter to be improved greatly.     

A feasible method for humane slaughter of eel (Anguilla anguilla L.): electrical stunning in fresh water prior to gutting

It was observed that farmed eels could be rendered unconscious and insensible instantaneously by passing an electrical current through fresh water. The general epileptiform insult on the EEG was characterized by a tonic/clonic and an exhaustion phase. After stunning, the ECG (electro‐cardiogram) revealed fibrillation. The electrical stunning parameters were on average 194 ± 4 V and 0.636 ± 0.040 A/dm² for 1.6 ± 0.4 s. Within a confidence level of 95%%, taking into account the number of animals with a reliable EEG (n = 29), at least 93% of all eels are effectively stunned in fresh water by an average current of 0.636 ± 0.040 A/dm². The behaviour of groups of five eels, which were able to move freely in the water was observed before and after stunning with 50 V and 0.17 A/dm². After 3‐s stunning, two eels were turned upside down. They changed to a normal position after 10 and 13 s respectively. Subsequently, all eels were very active in swimming behaviour and stopped swimming after 75 s. When stunned for a longer duration, all eels were turned upside down and stopped breathing for a limited period of time. In the last experiment the eels were stunned in fresh water (500 μS) with a voltage of 200 V for approximately 1 s, which was followed by 50 V for 5 min. As soon as the stunning started the water was de‐oxygenated by flushing nitrogen to kill the eels by suffocation during the period of unconsciousness and insensitivity. The oxygen saturation decreased from 74 ± 10 to 23 ± 11% at 22 °C. After stunning no brain activity and no responses to pain stimuli were observed on the EEG. The heart rate increased (P < 0.05) after stunning, which was followed by a significant decrease. Only 1 out of 18 eels returned partially from upside down to a normal position 2 h after stunning; however, the eel did not respond to pain stimuli in behaviour. The developed stunning procedure can be recommended for humane slaughter of 50‐kg batches of eels.     

Electrical stunning followed by decapitation or chilling of African catfish (Clarias gariepinus): assessment of behavioural and neural parameters and product quality

The objective of this study was to assess neural and behavioural responses in farmed African catfish (Clarias gariepinus) upon electrical stunning in combination with decapitation or chilling. To assess the possibility of scaling up one or both experimental methods, two trials were performed in an experimental setting. The product quality of the collected samples was compared with the currently applied industrial method: live chilling. After electrical stunning in combination with decapitation, the fish showed spikes alternated with theta and delta waves on the EEG, followed by minimal brain activity after 20±10 s. The same traces on the EEGs were observed after electrical stunning in combination with chilling. Here, minimal brain activity occurred after 22±11 s. Within a confidence level of 95%, the percentage of African catfish that was effectively stunned after administration of an electrical current of 1.5 A dm⁻², 300 V (50 Hz a.c.), followed by decapitation or chilling was above 91%. The analysis yield and evolution of liquid loss showed significant (P<0.05) differences among the batches, which could be explained by the stunning method used. The course values of the pH in the different batches were significantly (P<0.05) dependent on the stunning method, sex and location (visceral or skin side). It is concluded that African catfish can be stunned effectively using electrical stunning in a water tank, followed by decapitation or chilling in ice. Dutch commercial processors prefer to combine electrical stunning with chilling in flake ice in a rotating tumbler, as the outer slime layer is then removed, which facilitates further processing.     

Influence of the proportion of poultry slaughter by-products and of untreated or hydrothermically treated legume seeds in diets for rainbow trout, Oncorhynchus mykiss (Walbaum), on apparent digestibilities of their energy and organic compounds

Apparent digestibilities (D) of energy and proximate nutrients were determined in rainbow trout, Oncorhynchus mykiss (Walbaum), by stripping faeces and using Cr₂O₃ as a marker. When wheat gluten + L-lysine-HCl (WG-lys) as sole source of dietary N were increased stepwise from 324 to 941 g·kg^?1, replacing 210 g·Kg^?1 fish oil (FO) and 407 g·kg^?1 gelatinized corn starch (GCS), D of crude protein rose from 96 to 99% and that of FO was always above 96%. D of GCS was 70% at inclusions up to 210 g·kg^?1, but only 41 at 407 g·kg^?1. Three by-products of poultry slaughtering and three legume seeds replaced WG at levels of 250 and 500 g·kg^?1 in a basal diet of WG-lys, minerals and vitamins. Soy beans had been pressure cooked at one of two intensities, and field beans and fields peas were either untreated or had been autoclaved. D of energy and crude protein was hardly affected by dietary proportion in poultry blood mean (84 and 85%), poultry offal meal (80 and 81%) and incompletely pressure cooked soy beans (82 and 90%); increasing dietary proportions from 250 to 500 g·kg^?1 reduced the respective values of feather meal (88–81 and 86–83%), raw (43–32 and 76–70%) and autoclaved field beans (67–57 and 89–86%), as well as raw (47–39 and 86–83%) and autoclaved field peas (65–40 and 91–86%). At the higher proportion, D of energy of completely pressure cooked soy beans was reduced from 91 to 86%, but that of crude protein was constant at 94%.     

Structure Design of Large-scale Sow House with Fermentation Bed

ln this research, the whole contact-type large-scale sow house with fer-mentation bed was designed. The planning area of the entire piggery was 5 700 m2 with workplace and green belts. The sow house was 93 m long and 33 m wide, a total of 3 069 m2, including office area of 60 m2 and aisle area of 107 m2. The fer-mentation bed had an area of 2 902 m2 with length of 88.7 m and width of 27.7 m. lts area accounted for 95% of the total area of sow house. The fermentation mattress had a depth of 80 cm, and had a volume of 2 321 m3, equivalent to 733 t of coconut chaff and rice chaff. On a large fermentation bed, the areas for boars, replacement gilts, pregnant sows, obstetric tables, nursery pigs, etc. were designed. The large-scale sow house with fermentation bed was equipped with the automatic feeding system, automatic sprinkler system, automatic positioning column for preg-nant sows, sows＇ obstetric table system, fanning wet curtain cooling system, video monitoring system, environmental monitoring （light, temperature, water, humidity, CO2, NH3） and automatic control system. Every farming area was equipped with feeding trough and water trough. The water though was fixed with overflow pipe for removing the extra water. The house could hold 500-head sows. Each sow occu-pied 4.9 m2 of the fermentation bed in average. The designed sow house had a maximum annual output of 10 000 piglets.