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Guidelines for humane handling, transport and slaughter of livestock 73 Fig. 70: Makeshift electric stunning tongs Fig. 71: Bleeding of pigs in crates by using a
74 Guidelines for humane handling, transport and slaughter of livestock Religious or ritual slaughter (Halal and Kosher) Most developed and many developing countries of the world require by law an animal to be rendered unconscious before it is slaughtered. This is in order to ensure that the animal does not suffer pain during slaughter. However, exceptions are made for the Jewish (Kosher) and Muslim (Halal) slaughter of livestock. Here stunning generally is not allowed and the animal is bled directly using a sharp knife to cut the throat and sever the main blood vessels. This results in sudden and massive loss of blood with loss of consciousness and death. However, many authorities consider that religious slaughter can be very unsatisfactory and that the animal may not be rendered unconscious and suffer considerable discomfort and pain in the slaughter process. A number of factors must be given serious consideration before this type of slaughter is acceptable: - 1. Animals that are slaughtered according to Kosher or Halal requirements should be securely restrained, particularly the head and neck, before cutting the throat. Movement results in a poor cut, bad bleeding, slow loss of consciousness (if at all) and pain. This has serious implications for animal welfare. The knife that is used to cut the throat and the carotid and jugular blood vessels must be razor sharp and without blemishes and damage. This is to ensure a swift, smooth cut across the throat behind the jaw and to ensure immediate and maximum gush of blood. Poor bleeding causes slow loss of consciousness and reduces meat quality. 2. Animals should not be shackled and hoisted before bleeding. This causes them severe discomfort and stress. Hoisting should be done only after the animal has lost consciousness Restraining equipment should be comfortable for the animal.
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