Pre-Slaughter Stunning of Farmed Atlantic Halibut in CO2-Saturated Seawater: Assessment of Unconsciousness by Electroencephalography (EEG).

As fish welfare becomes a growing concern, it is important to ensure humane treatment during slaughter. This study aimed to assess the onset of unconsciousness in Atlantic halibut immersed in CO2-saturated seawater through electroencephalography (EEG). Of the 29 fish studied, 10 exhibited escape attempts, indicating aversion to CO2-saturated water despite its oxygenation. EEG signals showed four distinct phases: transitional, excitation (high amplitude-high frequency), suppressed, and iso-electric phases. The onset of the suppressed phase, indicative of unconsciousness, occurred on average 258.8 ± 46.2 s after immersion. The spectral analysis of the EEG signals showed a progressive decrease in median frequency, spectral edge frequency, and high frequency contribution, which corresponded to the gradual loss of consciousness. The study concludes that CO2-saturated water is not recommended for pre-slaughter handling of halibut due to the extended time required for the onset of unconsciousness and the observed aversive behaviour. Ensuring humane treatment during slaughter is important for addressing public concern and safeguarding fish welfare in all stages of production.

Electrophysiological and behavioural responses of turbot (Scophthalmus maximus) cooled in ice water.

Behavioural, neural and physiological aspects related to pre-slaughter cooling of turbot habituated to two environmental temperatures (18.7 and 12.0°C) were investigated. Six fish in both treatments were immersed in ice water for 75 min. For control, four fish were immersed in water under their habituated environmental temperature. Turbot did not show a quick reduction of overall power in the EEG (electroencephalogram) to less than 10%, nor did the turbot show a shift in brain wave predominance from high to low frequency waves. At 15 min after immersion in ice water at least 7 out of 12 fish still showed total power values over 10% of pre-immersion values. Significant reductions in responsiveness to needle scratches and reduced breathing after immersion in ice water were observed, but none of these parameters had dropped to 0 even after 75 min in ice water. A significant reduction in gill score was found at 2 and 5 min after immersion in ice water compared to the control fish (p<0.05). Heart rates significantly increased immediately after immersion in ice water and then decreased to a low basal value 30 min after immersion. The heart beat did not show major changes in regularity over time. Finally, at 15 and 75 min the turbot in ice water were significantly more responsive to vibration than to needle scratches. From these results we conclude that immersion in ice water may not induce unconsciousness, however, the brain activity does decrease to a lower level. The implication of this low brain activity with respect to welfare is not clear. Increased heart rates and maintained low brain activity and response to needle scratches during early immersion in ice water are indicative of a stress response appearing to affect welfare negatively.

Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits.

Conversion of muscle to meat is regulated by complex interactions of biochemical processes that take place during postmortem storage of the carcass. Enzymatic proteolysis, among other postmortem biochemical phenomena; e.g. glycolysis; changes tough intact muscle tissue into more tender meat. Knowledge on proteome-wide proteolysis of muscle tissue in relation to meat quality is limited and potential breed-specific differences have received little attention. Therefore, we investigated meat quality traits and proteolysis profiles of the longissimus proteome of five Yorkshire and five Duroc pigs at slaughter and after 1, 2, 3, 7, and 10days of ageing. Drip loss increased with ageing while cooking loss was unchanged in both breeds. Shear force varied between animals and decreased with ageing. Analysis of the proteomes showed four types of temporal expression profiles. Association analysis suggested several potential protein biomarkers for drip loss and shear force in both breeds, but none for cooking loss.