Before the actual slaughtering process the animals are anaesthetised. This is to save unnecessary pain to the animals. Common methods include:
- Electrical anaesthesia (electric shock, usually with water bath)
- Use of CO2 (loss of consciousness due to lack of oxygen)
The anaesthesia of poultry is increasingly being carried out with the help of CO2-systems. The animals are exposed to a gas atmosphere which causes them to lose consciousness. After the stunning process, the animals are slaughtered and further processed.
- Good results in meat quality
- Guaranteed anaesthetic effect