Survey and spot visits of slaughterhouses A. Velarde, P. Rodriguez, C. Fuentes, A. Dalmau Animal Welfare Unit IRTA
WP2. Religious slaughter: Evaluation of current practices Task 2.1 To evaluate the incidence and the scale of religious slaughter practices (Halal and Shechita) in cattle, small ruminants (sheep and goats) and poultry. Task 2.2 To identify the procedures of the current methods of religious slaughter.
Materials and methods Questionnaire to competent authorities: Task 2.1 - Number of animals slaughtered for Halal and Kosher meat Questionnaire to abattoirs: Nr of animals slaughtered for Halal and Shechita Percentage of Halal/ Shechita. Restraining method Percentage of animal stunned Stunning method Countries: - EU (France, Germany, Italy, Spain, the UK, the Netherlands and Belgium) - Candidate country (Turkey) - Associate countries (Israel and Australia)
% of cattle Results: Competent authorities Cattle Task 2.1 100 Conventional Halal Shechita Halal+Shechita 0.90 5.0 4.50 0.04 0.1 17.0 20.0 80 60 83.7 40 95.0 94.60 82.1 79.9 20 0 DE IT ES AU IL 16.3
% of small ruminants Results: Competent authorities Small ruminants Task 2.1 Conventional Halal Shechita Halal+Shechita 100 0.5 7.2 0.01 0.01 80 60 40 75.0 99.4 92.8 99.0 80.5 20 25.0 19.5 0 DE IT ES AU IL
% of poultry Results: Competent authorities Poultry Task 2.1 Conventional Halal Shechita 100 0.10 1.20 0.03 2.00 80 60 40 98.70 97.97 95.81 20 0 IT ES IL 4.19
Questionnaires sent to the abattoirs Task 2.1 Country Sent Received Slaughter practice Species for Halal and (Shechita) Halal Shechita Cattle Small ruminants BE 56 56 56 0 24 cattle 18 calves Poultry 14 0 ES 90 42 39 3 17 (2) 18 4(1) FR 19 19 14 5 10(5) 4 0 DE 30 30 30 0 15 9 6 IT 136 28 25 3 9(1) 12(1) 4 (1) NL 48 2 2 0 0 2 0 UK 339 20 18 2 5(1) 9(1) 4 AU 4 4 2 2 1(1) 1(1) 0 IL 6 6 3 3 1(1) 1(1) 1(1) TR 145 141 141 0 90 45 6 Total 873 348 330 18 201 119 28
Cattle: Shechita Task 2.1 - Data from France, Italy, Spain, the UK, Australia and Israel - Slaughter without stunning except in Australia (post-cut stunned with captive bolt) cattle Restraining methods Cattle: - Upright position in Italy, the UK and Australia - Turned on their back in Spain, France and Israel Small ruminants: - Manually and turned on their side in the UK and Israel - Hoisted before sticking in Italy Poultry: - Manually before sticking in Italy and Israel - Shackled before sticking in the Spanish abattoir
% of cattle Task 2.1 Cattle: Halal slaughter Whitout stunning Stunning before sticking Stunning after sticking 100 14.0 1.0 80 46.0 60 74.8 99.0 97.3 100 7.0 100 100 100 40 86.0 20 0 47.0 25.2 2.7 BE FR DE IT ES UK AU IL TR
Cattle: Halal slaughter Restraining method Task 2.1 Without stunning - Upright position in Italy, the UK and in 80% of the abattoirs in Belgium. -Turned on their back in Spain and Israel -Hoisted before sticking in 33% of Turkish abattoirs. With stunning - Upright position in the UK, Australia and in the majority of abattoirs in Germany and Spain. Main stunning method: - Penetrating captive bolt - Australia: non penetrating captive bolt
% of small ruminant Small ruminants: Halal slaughter Task 2.1 Whitout stunning Stunning before sticking 100 0.6 5.9 80 35.2 60 100 99.4 99.8 94.1 100 93.2 100 100 40 64.8 20 0 0.2 BE FR DE IT NL ES UK IL TR 6.8
Small ruminants: Halal slaughter Restraining method Task 2.1 Without stunning - Upright position in the UK - Turned on their side in Belgium, France, Germany and Italy - Turned on their back in The Netherlands - Shackled before sticking in Spain and Turkey. With stunning - Upright position in France, Germany, Spain, the UK and Australia - Turned on their side in Italy Main stunning method: - Head-only electrical stunning
% of poultry Poultry: Halal slaughter Task 2.1 Whitout stunning Stunning before sticking 100 6.0 80 60 100 100 99.3 100 100 94.0 40 20 0.7 0 DE IT ES UK IL TR
Task 2.1 Poultry: Halal slaughter Restraining method Without stunning - Shackled before slaughter in Italy and Spain. With stunning - Shackled before stunning in Spain, the UK and Turkey, and in the majority of the abattoirs in Germany. Main stunning method: - Water bath electrical stunning
WP2.2. Religious slaughter: Evaluation of current practices Task 2.2 Objective To assess some procedures of the current methods of Religious slaughter. Material and methods - EU countries (Belgium, Germany, Italy, the Netherlands, Spain and the UK), Turkey and Australia. - The spot visit consisted on the assessment of the handling and restraint methods, stunning, neck cutting procedures and postcut management in each abattoir.
Cattle Task 2.2 Without stunning With stunning Restraining method Abattoirs Animals Abattoirs Animals Turned 45º 1 30 0 0 Turned on the side (90º) 3 54 1 54 Turned on the back (180º) 3 82 1 65 Upright 5 149 4 152 Total 12 315 6 271
Cattle slaughtered without stunning Task 2.2 300 Time restraint to cut interval (s) 250 200 150 100 50 0 45º 90º 180º Upright
Cattle slaughtered without stunning Task 2.2 Percentage of cattle struggling Percentage of cattle vocalizing
Cattle slaughtered without stunning Number of cuts on the different restraining methods assessed. Task 2.2
Cattle slaughtered with stunning Task 2.2 Restraint to stun interval. Percentage of cattle struggling during restraint.
Sheep slaughtered without stunning Task 2.2 Without stunning With stunning Restraining method Abattoirs Animals Abattoirs Animals Hoisted before neck 3 150 0 0 cutting Manually on the side 2 96 1 95 Mechanically on the side 1 18 0 0 Upright 0 0 5 174 Total 6 264 6 269
Sheep slaughtered without stunning Task 2.2 Restraint to cut interval. Time to loss rhythmic breathing after neck cutting.
Sheep slaughtered with stunning Task 2.2 Restraint to stun interval.
Poultry slaughtered with stunning Task 2.2 Stun to cut interval Presence of rhythmic breathing after stunning and after neck cutting.
Participants: - Karen von Holleben (BSI Schwarzenbek, Germany) - Haluk Anil (University of Cardiff, UK) - Beniamino Cenci Goga and Bernardo Catanese (University of Perugia, Italy) - Jean Pierre Frencia (ADIV, France) - Bert Lambooij (ASG Veehourderij, the Netherlands) - Ari Zivotofsky (Bar Ilan University, Israel) - Helmut Pleiter (Meat and Livestock, Australia) - Tahsin Yesildere (Istanbul Veteriner Hekimler Odasi, Turkey),
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