Pre‐slaughter mortality among turkeys related to their transport

Animal Science Journal - Tập 88 Số 4 - Trang 705-711 - 2017
Zuzana Machovcová1, Vladimír Večerek1, Eva Voslářová1, M. Malena2, Francesca Conte3, Iveta Bedáňová1, Lenka Večerková1
1Department of Animal Protection, Welfare and Behaviour, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
2Department of Veterinary Public Health and Forensic Medicine, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
3Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy

Tóm tắt

AbstractOverall mortality among turkeys transported for slaughter in the Czech Republic from 2009 to 2014 was 0.147%. The lowest mortality (0.023%) was found in turkeys transported for distances up to 50 km; longer distances were associated with increasing death rates, with the highest losses (0.543%) recorded for distances from 201 to 300 km. Differences were also found when comparing transport‐related mortality rates according to the season of the year. The highest mortality (0.228%) was associated with transports carried out in summer, whereas the lowest death rates were found in turkeys transported for slaughter in winter (0.105%) and autumn (0.113%). According to the ambient temperatures in which transports associated with the highest death rates among turkeys were carried out (14 to 21°C), it appears that heat stress can be a major factor in the birds’ mortality. However, low ambient temperatures (i.e. below −2°C) also appear to increase transport‐related mortality, as shown by our results. In addition to shortening the lengths of transport distances, appropriate consideration of prevailing climatic conditions and the sensitivity of turkeys to high and low temperatures during transport may also lead to a reduction in the number of turkeys dying during transport for slaughter.

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Animal Science Journal

Tập 88 Số 4

705-711

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