Guidelines and Implications of Fish Slaughtering in the Ensuring of Welfare and Product Quality

A. Boaru, D. Struți, B. Georgescu
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Abstract

The constant and accelerated increase of world fish production through the expansion of fisheries and the development of aquaculture has also generated a higher interest in animal welfare. In the present, is proven that the fish welfare is a factor that influences the quality of the product and the practices of capture and slaughter, which can compromise these attributes. The harvesting and suppressing life methods give to the biochemical processes of fish meat some particularities, as a result of the stressor to which it is subjected by tracking, agglomeration, space restriction and asphyxiation. In the view of all, it is important to correctly identify procedures that improve both the welfare of the fish and the quality of the product. In this review, there are highlighted some of the stunning and slaughter methods of fish used in the aquaculture or capture fisheries, focusing on the human agreed standards and international organizations. There are recommendations in this sense for operations prior to slaughter and the possibility of developing and implementing new methods, by country and species of fish. In this sense, the brain puncture stands out as a more humane method of slaughtering fish, which also improves the quality of the product.
鱼类屠宰在确保福利和产品质量方面的指导方针和意义
由于渔业的扩大和水产养殖的发展,世界鱼类产量不断加速增长,这也使人们对动物福利产生了更高的兴趣。目前,已经证明鱼类福利是影响产品质量的一个因素,捕捞和屠宰的做法可能会损害这些属性。由于受到跟踪、聚集、空间限制和窒息等应激源的影响,采收和抑生方法使鱼肉的生化过程具有一定的特殊性。在所有人看来,正确确定既能提高鱼类福利又能提高产品质量的程序是很重要的。在本综述中,重点介绍了水产养殖或捕捞渔业中使用的一些鱼类的屠宰和屠宰方法,重点介绍了人类商定的标准和国际组织。在这个意义上,对屠宰前的操作以及按国家和鱼类种类制定和实施新方法的可能性提出了建议。从这个意义上说,脑穿刺作为一种更人道的屠宰鱼的方法脱颖而出,这也提高了产品的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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