Handling and transport present some of the most severe stresses that farmed animals are likely to experience. There is growing interest in this subject, for reasons that are economic and related to animal welfare. This is a new edition of the successful book published in 1993, which was favorably reviewed. The original 19 review chapters have been updated and revised, to inlcude the latest research and a new chapter covering animal physiology is included. All aspects are covered including handling for veterinary and husbandry procedures, restraint methods, transport systems and design of facilities on farm and at slaughter plants.
This book brings together the latest research data and practical information on animal handling, restraint methods and the design of facilities and transport. Published 14 years after the first edition, the third edition is fully updated with the latest research findings. An extensively revised introductory chapter covers the increasing awareness of animal welfare around the world and outlines the effective auditing programmes of large, corporate meat buyers. Three new authors have chapters on sheep transport, biosecurity and low-stress methods for sorting cattle and weaning calves. To provide an additional perspective on livestock management in South America, Asia, India and other regions, two new co-authors have been added to the chapters on cattle transport and the handling of cattle raised in close association with people. The best of the old material - including all the popular handling system layouts and behaviour diagrams - has been kept. All aspects of animal handling are covered, such as handling for veterinary and husbandry procedures, stress physiology, restraint methods, transport, corral and stockyard design, handling at slaughter plants and welfare. The principles of animal behaviour are covered for cattle, sheep, pigs, horses, deer and poultry. The extensive reference lists in each chapter will help preserve important knowledge that may not be available on the Internet. Also, at the end of the book is an index of useful web pages on handling, behaviour and transport. This book is an invaluable resource for students and professionals in animal behaviour, applied psychology and animal and veterinary sciences, and livestock producers, regulatory bodies and animal welfare groups.
"From the ethics of slaughtering farmed livestock to the practical guidelines that must be put in place to maximise animal welfare, this book combines scientific evidence with down-to-earth practical advice for government and private industry managers, veterinarians and animal welfare practitioners"--
Around 60 billion animals are bred for food each year worldwide and more than a billion are transported, often over long distances, every week. However, awareness and understanding of animal welfare, the factors that affect it and the correlation between it and other issues such as food safety and quality are increasing. Long distance transport can cause both physical and mental problems in animals and promoting animal welfare will be beneficial to both the animals and the agricultural and processing industries. In conjunction with a global coalition of NGOs working on animal transport and welfare, this volume brings together studies from well known animal scientists and researchers to review the implications and necessity of long distance animal transport for slaughter. Authoritative reports on regional practices are combined with discussions of the science, economics, legislation and procedures involved in this practice. This review will be essential for researchers and professionals within animal production and welfare as well as veterinary science.
The welfare of production animals at slaughter is a major veterinary concern with debate on questions such as the degree of stunning required, how sentient animals are of their surroundings, slaughterhouse conditions and how quickly animals lose consciousness after having their throats cut in religious slaughter practices. This research monograph provides a thoroughly scientific evidence-based account of the physiology and behaviour of animals for slaughter, analysis of the different killing methods, legislation and operating procedures, lairage and movement, depopulation and handling. Animal Welfare at Slaughter is mainly aimed at animal welfare officers and policy makers, veterinary and meat inspectors and slaughterhouse auditors. However, this is a reliable resource also for veterinary and animal science students and the informed public. The Animal Welfare Series covers current topics in animal welfare, to further research and inform the scientific, policy-making and farming communities. 5m Books
A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.
Arranging the transportation of animals at research facilities is often an ordeal. There is a confusing patchwork of local, national, and international regulations; a perceived lack of high-quality shipping services; a dearth of science-based good practices; and a lack of biosafety standards. It's a challenge â€"and an impediment to biomedical research. Guidelines for the Humane Transportation of Research Animals identifies the current problems encountered in the transportation of research animals and offers recommendations aimed at local and federal officials to rectify these problems. This book also includes a set of good practices based on the extensive body of literature on transportation of agricultural animals, universal concepts of physiology, and a scientific understanding of species-specific needs and differences. Good practices were developed by the committee to address thermal environment, space requirements, food and water requirements, social interaction, monitoring of transportation, emergency procedures, personnel training, and biosecurity. Guidelines for the Humane Transportation of Research Animals is an essential guide for all researchers, animal care technicians, facilities managers, administrators, and animal care and use committees at research institutions.
"It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.
With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.
