There is money to be saved
Animal welfare is not just about ethics it is also about good production economy.
At DMRI we know that handling animals in the right way before slaughter not only leads to good animal welfare, but also to good business - primarily because the meat yield and quality is better from animals that are not stressed. In addition, the right handling also results in fewer injuries and higher survival rate until the time of slaughter, which reduces food waste.
It is always relevant to optimize animal welfare
It will often be possible to improve animal handling and procedures related to live animals. Have you staffed up with new operators? Could your layout or machinery be running less than optimally? It is always a good idea to have focus on how the live animals are being handled. Some of the typical signs indicating problems are slow flow in production, increased need for trimming and increased drip loss. These issues should be addressed and not just accepted as unsolvable problems.
With use of the WQC app, a web-based audit system, the slaughterhouse will be able to monitor animal welfare.
The areas in the production that often can be optimized are:
A well-designed pick-up facility can reduce the amount of fighting among the pigs and thereby reduce the degree of skin damage. Furthermore, in a well-designed facility, the pigs are encouraged to walk more voluntarily to the truck, thus reducing the time used to load the truck.
A well-designed vehicle with good ventilation can reduce the number of animals dying during transport and in the lairage. Furthermore, an optimal logistic planning system can help minimize the stress during loading and improve the meat quality and yield.
It is important to optimize the layout so that the pigs do not get startled and frightened. They should move voluntarily to the lairage. This reduces the amount of labour needed and improves yield and quality.
During lairage, the pigs should be kept in suitable groups sizes. This reduces fighting. Research has shown that with the right group size the pigs are relaxed already after 10-15 min. This results in reduced amount of skin damage and optimizes the meat quality due to decreased drip loss.
Also in the race leading to the stunner, the right group size makes it is easier to get the pigs to walk voluntarily improving the flow. The number of pigs that fall is reduced reducing the amount of haemorrhages in the tenderloins and the hams.
With an optimal stunning procedure stress and negative reactions among the animals is avoided and haemorrhages, especially in the hams, can be reduced. This reduces the need for trimming, thereby improving the economy of the slaughterhouse.
Welfare and Quality Check (WQC):
The perfect tool for surveillance, benchmarking and communication of your animal welfare status