Abstract
Simple SummaryPhysiological measures were examined during stunning of three commercially important crustacean species: crab, crayfish, and shrimp in an ice slurry or with electroshock. Neural circuits for sensory-central nervous system (CNS)-cardiac response and sensory-CNS-skeletal muscle were examined. Heart rate of shrimp was the most affected by both stunning methods, followed by crayfish, then crabs. Ice slurry and electroshocking may paralyze crabs, but neural circuits are still functional; however, in shrimp and crayfish the neural responses are absent utilizing the same protocols. The use of stunning methods should vary depending on species and slaughter method. Interpretation of behavioral signs should be supported by further research into related physiological processes to objectively validate its meaning.Stunning of edible crustaceans to reduce sensory perception prior and during slaughter is an important topic in animal welfare. The purpose of this project was to determine how neural circuits were affected during stunning by examining the physiological function of neural circuits. The central nervous system circuit to a cardiac or skeletal muscle response was examined. Three commercially important crustacean species were utilized for stunning by immersion in an ice slurry below 4 °C and by electrocution; both practices are used in the seafood industry. The blue crab (Callinectes sapidus), the red swamp crayfish (Procambarus clarkii), and the whiteleg shrimp (Litopenaeus vannamei) responded differently to stunning by cold and electric shock. Immersion in ice slurry induced sedation within seconds in crayfish and shrimp but not crabs and cardiac function was reduced fastest in shrimp. However, crabs could retain a functional neural circuit over the same time when shrimp and crayfish were nonresponsive. An electroshock of 10 s paralyzed all three species and subsequently decreased heart rate within 1 min and then heart rate increased but resulted in irregularity over time. Further research is needed to study a state of responsiveness by these methods.
Highlights
In 2016, 6.7 million tons of crustaceans came from capture fishery and an additional 7.8 million tons were produced by aquaculture
This study addresses the physiological impacts of chilling and electric stunning in key commercial species of crab, crayfish, and shrimp and focuses on bio-indices not commonly examined across species undergoing exposure to these stunning methods
The neural drive on cardiac responses was reduced the quickest in shrimp
Summary
In 2016, 6.7 million tons of crustaceans came from capture fishery and an additional 7.8 million tons were produced by aquaculture. While fishery capacity plateaued [1], output from aquaculture continue to rise [2] to meet the growing demand for seafood. Despite this tremendous market size for crustaceans in the food industry, there is not a standardized method for slaughtering crustaceans. Chilling in air and ice slurry are still the most common and practical ways of paralyzing and rendering crustaceans unresponsive. This study addresses the physiological impacts of chilling and electric stunning in key commercial species of crab, crayfish, and shrimp and focuses on bio-indices not commonly examined across species undergoing exposure to these stunning methods
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