Before the actual slaughtering process the animals are anaesthetised. This is to save the unnecessary pain to the animals. Common methods include:
- Captive bolt pistol (targeted shot to the brain)
- Electrical anaesthesia (electric shock, usually with water bath)
- Use of CO2 (loss of consciousness due to lack of oxygen)
The anaesthesia of pigs is increasingly carried out with the help of CO2-systems. Cages carrying small groups of animals are transported into a pit containing a CO2 or a CO2/argon mixture which causes the animals to lose consciousness. After the stunning process, the pigs are raised out of the pit and slaughtered before further processing takes place.
- Good results in meat quality
- Guaranteed anaesthetic effect