Veterinary Science PDF

 Arrive with sufficient time to ensure a...

 Arrive with sufficient time to ensure animals are rested and hydrated before loading. One-day journey: 30 km Transportation Preparation Cattle: More than one day: 24 km Maximum trekking distances vary based First day: 22 km on species, age, body condition, and Table 4: Maximum Distances for weather. Exceeding Table 4 distances is Trekking One-day journey: 24 km not recommended. Sheep/Goats: More than one day: 24 km First day: 16 km Transport animals during cooler parts of the day to reduce heat stress, Apply low-voltage current using particularly for pigs, who are sensitive electrodes on either side of the brain. to high humidity and temperatures. Ensure electrodes are positioned Wetting pigs can help cool them during correctly to avoid missed shock. Electrical Stunning Guidelines Environmental Considerations transport. Training for operators is essential to Limit journey lengths to avoid stress maintain proper technique and and provide water access, especially for equipment. pigs during hot conditions. Should commence immediately after stunning to ensure blood drains Keep journeys as short and direct as effectively and humanely. possible, avoiding stoppages that may cause stress to animals. The knife used for bleeding must be sharp to prevent delays and ensure a Bleeding Process Cattle and sheep/goats should not swift cut. travel more than 36 hours and must be Journey Management offloaded for feed and water after 24 Timing between stunning and bleeding should be minimized to avoid regaining hours if the journey exceeds this consciousness. duration. Pigs require frequent water access during long journeys. Confirm insensibility through physical cues such as collapse and absence of reflexes. Determining Insensibility Drive smoothly, avoiding sudden stops Vocalizations indicate potential pain or jerks to minimize stress on animals. sensitivity, necessitating re-stunning. slaughter A second person should monitor for Driving Practices downer animals and assist safely. Avoid outdated methods such as hammer blows or homemade electrical Avoid harsh driving techniques like "fly devices that may cause suffering. Malpractice in Stunning and shunting." Slaughter Use humane, approved stunning methods to ensure animal welfare and Animals should be rested overnight meat quality. after long distances, especially if they have been transported for extended Religious slaughter (Halal and Kosher) periods. often does not include stunning and Pigs and poultry are often slaughtered requires quick, precise cuts to reduce suffering. Handling of Transported immediately upon arrival to reduce Animals stress from holding. Ritual Slaughter Considerations Operators should be trained and During holding, animals should be competent to prevent pain and ensure watered and provided feed if necessary. humane practices. This period helps identify injured or sick animals for quarantine. Regular cleaning and servicing of stunning equipment are crucial for Animals must be adequately restrained effectiveness. Equipment Maintenance before stunning to ensure humane Proper training for operators ensures slaughter. correct usage and minimizes risks of accidents or ineffective stunning. Cattle: stunning boxes or neck crushes. Slaughter Process Overview Sheep/Goats: metal stunning boxes or manual restraint. Restraining devices vary by species: Pigs: stunning boxes. Poultry: shackling or cones for restraint. Preslaughter stunning is required to eliminate pain and discomfort, with exceptions for ritual slaughter. Percussion Stunning: Captive bolt Stunning Methods mechanism to cause concussion. Electrical Stunning: Induces an Stunning methods include: electropleptic state, requiring immediate bleeding. Gas Stunning: Use of CO2, particularly in industrial settings.  Systematic expression of meat quality and carcass value based on selected characteristics. Essential for marketing and merchandising of carcass to buyers and the meat industry. Overview Different countries have unique grading patterns and specifications tailored to market and consumer needs. In India, grading is currently confined to export levels based on agreements with importers. Assists farmers in recognizing animal quality and improving breeding programs for high-grade outputs. Aids processors in selecting meat types according to market demands. Importance of Grading Certifies animals and carcasses based on class, quality, and condition through authorized agencies. Based on guidelines from the Ministry of Agriculture, Government of India. Provides consumers with satisfaction over their purchases, leading to more Specifications for Buffalo meat, Calf meat, Mutton, and Minced Meat. Indian Meat Grading System efficient meat utilization. Grading is performed at authorized Based on consumer acceptability for premises under specific regulations, cuts. ensuring quality standards are met. Kind and Class: Species and sex classifications (e.g., Heifer, Cow, Steer). Buffalo Beef Grades: Choice, Good, Commercial, Utility, Cull, and Canner. Quality Grades (Palatability) Maturity: Physiological age affecting tenderness, classified as A, B, C, D, E. Buffalo Calf Meat Grades: Choice, Standard, and Grade 'X'. Marbling: Intramuscular fat enhancing Specifications and Grades juiciness and flavor, ranked in 7 levels. Mutton Grades: Choice, Standard, and Factors include: Grade 'X'. Firmness: Evaluated in the flank area grading with 9 firmness levels. Minced Meat Grades: Grade I and Grade 'X', focusing on quality and cleanliness Types of Meat Grading Systems Colour and Structure: Impact on standards. consumer acceptability. Conformation, Fleshing, and Finish: Minimum samples tested for total plate Shape and muscle-bone ratio affecting count and E. Coli counts; Salmonella Bacteriological Standards quality. must be absent. Based on expected yield of retail cuts. Grading advantages include market Amount of Fat: Critical for determining pricing based on quality. Cutability Grades (Yield Grades) retail yield, includes measurements of backfat thickness. Classification into Grade 1 and Grade 2 Evaluation of Poultry Carcass as per Indian Standards and USDA. Quality Muscle Development: Evaluated Factors influencing yield grades: through rib eye area and muscle shape. Evaluated based on conformation, fleshing, fat covering, and absence of Carcass Size: Measured through carcass defects. weight and length. Beef: Grades 1, 2, 3, 4, 5 based on classifications. Yield Grade Names (USDA Lamb and Mutton: Grades 1, 2, 3, 4, 5 (1 System) being highest percentage). Pork: Based on quality characteristics and expected yields of four lean cuts. Conformation: General shape and outline of the carcass indicating the quantity of edible meat. Finish: Quality and distribution of fat in Meat/Carcass Evaluation the carcass; moderate fat enhances Characteristics eating quality. Quality of Meat: Parameters influencing cooked meat quality include marbling, texture, and color.  An abattoir is a premises approved and registered by the licensing authority Definition of Abattoir used for the slaughter of animals intended for human consumption. The abattoir must be situated away A first aid and medical room should be from polluted areas and industrial present, with larger units employing a activities that could contaminate meat part-time medical doctor. through emissions. Medical and Safety Provisions Emergency call facilities should be It should be free from flooding, pests, Location of Abattoir and areas unsuitable for waste available in smaller units for medical assistance. disposal. Residential use and livestock markets are strictly prohibited within the Adequate natural and artificial lighting abattoir premises. (540 lux at inspection points, 220 lux in work areas) must be provided. Lighting and Ventilation The design must promote Good Ventilation systems should control Hygienic Practices (GHP) to protect heat, steam, and dust while preventing against cross-contamination. contamination. There should be clear demarcations between the black zone (for trucks Optional facilities include a guest carrying animals) and the white zone house for foreign delegations, an in- Layout of Abattoirs (for finished products). house laboratory for microbiological examinations, and a workshop for Vehicles must be disinfected upon maintenance. Additional Facilities entry to minimize contamination risks. A generator room should be available for backup power during outages. The facility should include designated areas for lairage, processing, and storage. A rendering plant for treating bones and offals needs to be established, with An emergency slaughter room is a focus on pollution control. necessary for handling injured animals Rendering Plant and Effluent Treatment abaitor and should be adjacent to the main An effluent treatment plant (ETP) is Emergency Slaughter Room abattoir. mandatory for treating waste in It should accommodate the compliance with environmental slaughtering of 8-10 animals at a time, standards. minimizing their suffering. A lecture hall for in-house training of staff should be available, along with Animals must be tagged upon arrival, necessary equipment for efficient recording their arrival time, sex, age, training. Training and Record Keeping and source to establish traceability. Proper documentation and records Identification and Traceability of should be maintained for compliance Animals This traceability should continue and food safety audits. through various stages including ante- mortem and post-mortem examinations. Medical examinations and vaccinations for food handlers must be regularly Resting pens must be covered, conducted. spacious, and supplied with drinking Personal Hygiene and Safety water for the animals to recover after Personal hygiene practices, including Resting Pens and Isolation Pen transport. cleanliness and proper attire, are Isolation pens should be available for essential for all employees handling suspected sick animals, allowing for food. detailed examinations. Regular cleaning schedules and waste disposal protocols must be enforced to Facilities must be provided for workers prevent contamination. to change clothes, clean footwear, and Sanitation and Waste maintain hygiene standards. Pest control measures should be Management Utility Services implemented, with efficient drainage Adequate provisions for toilets and systems in place for waste change rooms are required, with management. separate facilities for male and female workers. A canteen for the employees, prayer facilities, hand sanitation stations with Facilities for Workers elbow-operated taps, and laundry facilities should be available.  "Abattoir" refers to premises approved and registered for the slaughter of animals intended for human consumption. "Stamp" refers to any approved mark or stamp used for tagging or labeling meat. "Carcass" means the body of any slaughtered animal or bird after the processes of bleeding and dressing have been completed. "Contamination" is defined as the transmission of objectionable matters, either directly or indirectly. Definitions "Disinfection" involves applying hygienically satisfactory chemicals and/or physical agents to cleaned surfaces to eliminate microorganisms. "Dressed" refers to the preparation of slaughtered animals, with specific details varying by species regarding the parts removed and methods used. "Emergency slaughter" indicates the necessity of slaughtering an animal that has recently suffered an injury or accident. "Fit for human consumption" means meat that has been inspected and passed, showing no signs of disease or contamination. Every slaughter animal must be identified and accompanied by Inspection focuses on head, viscera, documentation that traces its origin. and carcass condition, with specific Adult Bovines procedures for each organ and lymph Animals must be adequately rested node. General Requirements before slaughter in clean, well- Similar to adult inspection but with ventilated facilities with access to particular attention to younger Calves up to Six Weeks potable water. animals' development and conditions. Ante-mortem and post-mortem inspections are mandatory unless emergency slaughter conditions apply. Procedures include examination of head, viscera, and carcasses with Specific Inspection Guidelines by Equines specific techniques to ensure Species To select adequately rested animals cleanliness and inspection integrity. that are fit for human consumption. Detailed inspection protocols for To isolate and examine diseased or heads, viscera, and carcasses, ensuring Ovine and Caprine suspected abnormal animals. all health indicators are thoroughly checked. To prevent contamination of dressing Purpose Inspection involves viewing of heads areas by excessively dirty animals. and viscera, with careful incision of Porcine lymph nodes as necessary for health To protect equipment and personnel checks. antimortem-mortem / from communicable diseases. All condemned carcasses and parts Post Mortem Inspection must be completely destroyed and To gather information needed for post- disposed of under veterinary mortem inspections. supervision. Contamination and Disposal Specific procedures are outlined for Protocols No animal can proceed to slaughter handling carcasses affected by diseases without a passed ante-mortem like anthrax or other communicable inspection. conditions. Animals should be inspected within 24 Prerequisites hours of arrival at the abattoir and re- Ante Mortem Inspection examined if kept longer. Measures must be in place to protect the public from diseases such as Public Health Considerations The identification method of inspected trichinosis through effective meat animals must be approved by the inspection systems. licensing authority. Animals should be inspected standing and in motion, without excitement. Observations should include abnormalities, species behavior, cleanliness, and various health indicators. Procedure Specific attention must be paid to their manner of standing and movement, nutrition, environmental reaction, hide condition, digestive system, and signs of disease. Animals showing disease symptoms must be marked as "suspect" or "condemned" based on the inspection findings. The post-mortem inspection aims to detect abnormalities and ensure that Purpose only meat deemed fit for human consumption is passed. Routine checks are conducted on handling methods, stunning, shackling, and bleeding processes. Methods Post Mortem Inspection A detailed examination of carcasses and organs follows slaughter, with all parts preserved for identification. A systematic and hygienic approach is taken, including viewing, palpation, and incision as necessary. Inspection Procedure Retained carcasses or organs found unfit must be identified and disposed of appropriately under the supervision of a veterinary inspector.  Calm animals move more easily and are less likely to bunch and become The first principle of animal handling is difficult to remove from a pen. to avoid getting the animal excited, as excessive excitement can take up to 30 minutes for animals to calm down. Handlers should move with slow and deliberate movements while refraining from yelling to avoid agitating the animals. Animals may become agitated when isolated from others, so if an isolated animal shows agitation, other animals General Principles should be put in with it. Electric prodders should be used Battery-operated prods are preferred minimally, only on stubborn animals; a over mains-current operated ones, and mild electric shock is more humane the voltage should not exceed 32 V to than hitting or twisting. avoid harm to sensitive areas. Instead of electric prods, droving aids Hesitant animals can be enticed into like flat straps and panels for pigs pens by leading a tame animal first, should be utilized to guide animals. encouraging others to follow. Animals can be moved on hoof, by road Transporting food animals is essential motor vehicle, rail, ship, or air, with in commercial agriculture, required for road transport being the most common marketing, re-stocking, and changing Overloading crowd pens is a common Animals must not be forced to move and user-friendly method. ownership. mistake in animal handling; the crowd using crowd gates, as tight packing can Transport of Livestock pen should be only half-filled to hinder their movement and cause Effects of transport include stress, Poor transportation conditions prevent stress. stress. bruising, trampling, suffocation, heart significantly affect livestock welfare If animals refuse to enter a race, the failure, and dehydration. and can lead to substantial production distraction ahead, such as a moving losses. person, may be the cause of their hesitation. For sheep and goats, all transport Cattle can be moved by hoof, road methods are suitable, while pigs mainly vehicle, or rail, with road transport Handling in Crowded Pens and require road transport. being preferred for its versatility. If an animal turns to face a person, that The flight zone is an animal's safety Races person is outside the flight zone; Methods of Transport area; handlers should work at the edge entering this zone will cause the animal Poultry should be transported in crates, of this zone to avoid agitating the to turn away. which protect the birds and facilitate animals. proper ventilation. The size of the flight zone depends on an animal’s temperament; flighty Floors must be level with off-loading Vehicles must provide adequate animals have larger zones compared to platforms to prevent injury during ventilation, non-slip flooring, and The installation of solid sides in races those accustomed to human disembarking. protection from sun and rain, especially can help calm animals by providing a interaction. barrier to approaching people. for pigs. Vehicle Requirements handling livestock Handlers should position themselves Animals should be mixed prior to Pre-loading precautions include correctly to influence animal loading to enhance familiarity, and ensuring animals are not overcrowded movement based on their point of feeding should be managed carefully to and that they are familiar with each balance. prevent health issues. other to reduce stress during transport. Risks of injuries and stress during Poorly designed facilities, such as low livestock handling can lead to financial loading ramps and inadequate shading, Transport should occur during cooler Animal journeys must be planned losses for producers and can expose livestock to heat stress. times of the day to minimize heat carefully, considering distance, resting, slaughterhouses. stress, especially for pigs. and watering opportunities. Properly constructed facilities at farms In tropical regions, roofs for holding Transport Operations Designs of Handling Facilities and slaughterhouses significantly pens protect animals, especially pigs, Drivers should ensure smooth travel to enhance safe handling of livestock. from heat stroke and sunburn. prevent injuries during transportation, and special attention should be given Water sprays in pig pens help cool to avoid wind chill in cold conditions. livestock, while open pens without shade can cause distress in animals. Animals must be healthy at the time of The obligation during slaughter is to slaughter, and proper handling is ensure humane treatment of animals Slaughter of Livestock Livestock pens should provide enough Specific space requirements for critical to prepare them for the process. and hygienic processing of carcasses. space for animals to lie down different livestock species are outlined comfortably to avoid overcrowding. in a table. Bulls and boars should be individually Troughs should be designed to prevent Safe Penning Practices penned, and water must be easily drowning, and pens in colder climates accessible to all animals. must have adequate weather protection. Smooth and strong railings are necessary to prevent injuries, with specifications detailed for different species. Ramps are essential for loading and The slope of ramps should not exceed Ramps and Platforms unloading livestock from transport 20 degrees, and cross slating is vehicles and must be designed to recommended for enhanced grip. prevent slipping.