The Effect of Carbon Dioxide as a Preslaughter Stunning Method for Turkeys

Abstract

The objective of the present research was to determine the effects of CO2 as an immobilization agent on turkey meat quality. In the study, two concentrations of CO2 were used, 40 and 60%; electrical stunning served as the control. As compared with electrical stunning, there was a significant (P<.05) reduction in severity of struggle during the lag stage of immobilization with both concentrations of CO2; during the lag phase of CO2 immobilization the bird shows no sign of stress. Hemorrhagic scores for the thigh muscle were significantly lower (P<.05) for the 40 and 60% CO2 groups when compared with the electrical stunning treatment. Total heme pigments and hemoglobin concentrations were significantly lower in the groups immobilized by CO2 (P<.05) than in the control group. However, control birds exhibited significantly (P<.05) lower levels of cytochrome c when compared with the groups immobilized by CO2. Postslaughter pH of birds immobilized with CO2 was significantly (P<.05) lower than that of the control groups. There was no significant difference (P<.05) in water holding capacity between treatment groups. Shear force was significantly lower (P<.05) for the 40% CO2 treatment group, when compared with other immobilization treatments. These results indicate that CO2 immobilization may have potential application as a humane stunning technique.