Key Management Points Before Slaughter of Broiler Chickens
2022-07-27
Pre-slaughter management for broiler chickens refers to the standardized management of processes such as pre-slaughter fasting, water deprivation, handling, loading and unloading, transportation, and rest. It is a crucial step in ensuring animal welfare and quality control, and it significantly impacts the production and quality of chicken products.
In recent decades, genetic selection has greatly enhanced the growth rate and feed conversion efficiency of broiler chickens. However, modern broilers have become increasingly sensitive to various stressors. Improper management practices during the pre-slaughter phase lead to pre-slaughter stress, resulting in a series of problems such as broiler mortality, reduced product yields, increased incidence of substandard products, and a higher prevalence of heterogeneous meat—issues that cause significant losses to the broiler slaughtering industry.
Therefore, to enhance the economic efficiency of broiler production and reduce the adverse effects of improper pre-slaughter management on broiler production, the following key technical points for pre-slaughter management of broilers should be carefully observed during the production process.
1. Reasonably control the fasting period for broiler slaughter to avoid pre-slaughter water deprivation.
Fasting before laughing “Water withholding” refers to the practice of ceasing all feeding and water supply, as well as nutritional supplementation, for a specified period prior to slaughter. Fasting can reduce feed waste, minimize contamination of digestive tract contents, feces, or digesta, and decrease the contact between carcasses and pathogenic microorganisms. However, prolonged fasting can also lead to rapid weight loss in broilers, lower product yields, and increase the likelihood of liver or carcass contamination.
Generally, the recommended fasting period for broilers depends on the distance between the farm and the broiler slaughterhouse, weather conditions, and the slaughterhouse’s pollution history. 8 to 12 hours, or 4 to 8 hours before loading. A short-term water deprivation prior to broiler slaughter can reduce the likelihood of intestinal rupture and microbial cross-contamination caused by automatic deboning during processing, thereby ensuring carcass safety and product quality.
However, prolonged water restriction can lead to insufficient blood drainage and the formation of blood spots on the carcass surface. Additionally, since chickens lack sweat glands, high ambient temperatures can cause broilers to suffer from heatstroke or even die. Providing broilers with access to water before slaughter allows some of the body’s excess heat to be dissipated through urine and the digestive tract, while moisture is excreted via feces, thereby lowering body temperature and alleviating heat stress.
Since broiler chickens do not come into contact with water during transportation from the farm to the slaughterhouse, as well as during the recovery phase, farmers should avoid withholding water before slaughter and instead consider providing appropriate hydration based on ambient temperature and humidity.
2. The capture and caging of broiler chickens should be carried out with appropriate techniques to minimize stress and injury.
The vulnerable areas in broiler chickens are the wings, legs, and chest. Improper handling during the capture process can lead to contusions, fractures, and dislocations, severely affecting carcass quality.
Strictly control the net cage density. The traditional net cage size is: 0.76 m × 0.48 m × 0.38 m; adjustments are made accordingly depending on the season. Typically, 6–7 chickens per cage are housed in summer, while 8–9 chickens per cage are housed in winter.
3. Control the transportation time during broiler slaughter and pay attention to environmental changes.
During transportation, broilers are subjected to stimuli such as mixing, jolting, environmental changes, and challenging road conditions. As a result, the transportation process is a complex stage in pre-slaughter management of broilers, often leading to broiler mortality and the production of heterogeneous meat.
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