Animal Welfare and Controlled Atmosphre Stunning (CAS) of poultry using mixtures of carbon dioxide and oxygen: Report of a Symposium held in Oldenburg, Germany 4 December 2000

World's Poultry Science Journal

Volumn 57, Issue 2, 2001, Pages 189-200

  Gade, Patricia Barton ^a   Von Holleben, Karen ^b   Von Wenzlawowicz, Martin ^b  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b bsi ^*  (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85008556096     PISSN: 00439339     EISSN: 17434777     Source Type: Journal    
DOI: 10.1079/WPS20010014     Document Type: Review

References (10)

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3. GERRITZEN, M.A., LAMBOOIJ, J.E., HILLEBRAND, S.J.W., LANKHAAR, J.A.C. and PIETERSE, C. (2000) Behavioural responses of broilers to different gaseous atmospheres. Poultry Science 79: 928–933
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7. LUMB, W.V. and WYNN JONES, E. (1973) Veterinary Anaesthesia. Lea & Febiger, Philadelphia, USA
8. SPARREY, J.M., PAICE, M.E.R. and KETTLEWELL, P.J. (1992) Model of current pathways in electrical water bath stunners used for poultry. British Poultry Science 33: 907–916
9. UIJTTENBOOGAART, T.G. (1997) Effects of gas and electrical stunning methods on meat quality. In: Proceedings of the Symposium on Alternative Stunning Methods for Poultry (Lambooij, E., Ed.), ID-DLO Report Number 97.037, pp. 25–33
10. VAN NIEUWELAAR, J. and HOEN, T. (1997) Influence of Controlled Atmosphere Stunning of broilers followed by maturation chilling on the meat quality of the carcass. In: Proceedings of the Symposium on Alternative Stunning Methods for Poultry (Lambooij, E., Ed.), ID-DLO Report Number 97.037, pp. 35–40