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V

Y " 
    
 

 

 
 
 
 

Y The process of poultry slaughter starts from the point
of collection of live birds for slaughter.

Y A lot of producers and processors alike, do not realize

the importance of this operation to bird welfare and
their meat quality.
Y {hat is the consequence of erratic mode of collection
???????????????????????????/
Y unreliable modes of collection/ catching of birds for
slaughter, during which birds struggle, is not only
bruising, injurious and sometimes causes fractures of
legs and/or winds,

Y but also leads to meat being tainted/contaminated

with blood, thus not only unattractive or even
unacceptable to the consumer,
×est time to collect ????????????
Y very important that birds be collected gently in
darkened rooms or during the dark hours of the night,
preferably with suitable nets, by expert hands.

Y They should also be transported in suitable cages and

reasonable numbers per cage, using the right transport
means and mode.
YTransportation ???
Y They should also be unloaded carefully and
slaughtered immediately on arrival.

Y Transporting them at very cold (freezing) or very hot

weather conditions should be avoided, as far as
possible.

Y If they have to be transported during those weather

conditions, proper air conditioned/ heated vehicles
should be used
 6





  








 


 
 





Y free of any noticeable signs of infection
Y serious/open wounds or fractures

Y be hung on hooks(both legs hooked with heads down),

attached to automatically moving rails.
6 
 




6
  

J


Y ×irds found dead

Y Drop in egg production
Y Neurological signs
Y Depression, anorexia, ruffled feathers
Y Combs swollen, cyanotic
Y Conjunctivitis and respiratory signs
Y Dehydration
Y Subcutaneous swelling of the head and neck area
Y Nasal and oral cavity discharge
a
Avian Influenza
w
 
 

  
 ½






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J

 

Y ëdema of head, especially around
eyes
Y Greenish-dark watery diarrhea
Y Respiratory and neurological
signs
Y Signs vary with species and
virulence
Ôoultry stunning?
Y In the none-Islamic, none-Jewish mode of slaughter,
the birds are stunned by immersing their heads in a
stream of electrified water or carbon dioxide chamber
or water dissolved with the COa.
Sloughtering
Y The birds are then slaughtered manually or by
automatically sliding sharp knives and allowed to
bleed as they move along the automatically moving
slaughter line
De feathering??????
Y The slaughtered birds should then be dropped into
boiling water tanks, for easy de-feathering, before they
enter the de-feathering roller- machines

Y The de-feathered carcasses are once more hung up on

the hooks

Y Any remaining feathers are manually removed

Inspection????
Y head severed and carcasses washed, eviscerated and
inspected.

Y The offals (kidneys, liver, lungs, gizzard etc.) of fit

birds are then washed and packed in transparent
plastic bag
Y „


  





 
 






 
 





Y date and time of inspection
Y track number
Y Species
Y number of birds
Y name of owner or place of origin
Y place of inspection
Y identity of inspector

 


  

 


Y Determine the general condition of the birds.

Y To establish the presence of diseases or conditions that

need special or particular act such as culling or
segregation of birds, delayed slaughter etc
Y {hat you are suppose to do if you sea
signs of reportable disease ?????
Y reportable diseases are 
 
   

   . are detected,

Y they must be immediately reported to the concerned

authorities and all necessary actions of isolation and
quarantine measures, disinfection etc. be taken,
immediately and on the spot
Ô
 
 



Y Ôost-mortem inspection in poultry refers to the
inspection techniques and inspection of carcass and
viscera.

Y This involves the acts of viewing, palpation and smell.

Y The color, shape and consistency of organs and tissues

must be well observed.
 



  



 
Y age,
Y sex,
Y nutrition,
Y scalding temperature during slaughter, among others.
Y ×oth the carcass and viscera should be visually
observed and palpated and during inspection.
Y The inspector should explore and look deep into the
interior of the carcasses, to detect any pathological
lesions, such as
Y air sacs inflammations,
Y oviduct inflammation etc.
Y Contamination of feces and bile should also be looked
for
Y external lesions on the carcass like swelling of sinuses,
nasal and ocular discharges
Ô
 
 




 
Y mesions may be absent with
sudden death
Y Severe congestion of
the musculature
Y Dehydration
Y Subcutaneous oedema of head and neck area
Y Ôetechiae on serosal surfaces
Y Kidneys severely congested
Y Severe congestion of the conjunctivae
Y {   
  

Ô
 
  


Y Indistinguishable from highly
pathogenic avian influenza
Y Hemorrhagic internal lesions
Y Tracheal mucosa
Y Ôroventriculus
Y Intestinal mucosa
Ô
 
  


Y ëdema of the head and neck
Y ëdema, hemorrhage, necrosis or
ulceration of lymphoid tissue
Y mesions vary with species and
virulence

Center for Food Security and Ôublic Health Iowa

State University - a 
Y    

 

 
 
Y Though localized lesions could be detected and
disposed off by the inspector,

Y the final judge and evaluation of carcasses must be

done by a veterinarian.

Y Condemnations of carcasses can be done for

pathological, non-pathological or aesthetic reasons by
a qualified and competent veterinarian or meat
inspector.