Acronym NA
Category
Seafood Processing
Title Comparative studies on the animal friendly stunning and killing of crustaceans Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator NA Coordinator email NA
Coordinator institution
AWI - Alfred Wegener Institute for Polar and Marine Research (Germany)
Institutions involved
NA
Start year 2012 End year 2014 Funding (€) € 201,575 Website https://fisaonline.de/en/find-institutions/federal-research-institutions/?tx_fisaresearch_federalresearchinstitutions%5Bp_id%5D=6223&tx_fisaresearch_federalresearchinstitutions%5Baction%5D=projectDetails&tx_fisaresearch_federalresearchinstitutions%5Bcontroller%5D=Projects&cHash=75930bcc42d15f944bfca1ba31bda182 Summary In 2009, EU legislation on animal welfare at slaughter was amended. However, Regulation (EC) No 1099/2009 does not contain provisions on the killing of non-vertebrates. It is therefore up to the Member States to regulate this area on their own responsibility. According to current German law, crustaceans may currently only be killed by placing them in boiling water (§ 13 paragraph 8 Animal Welfare Slaughter Ordinance). This method has been the subject of increasing criticism for some time due to indications of perception and pain in invertebrates. The killing method of the Verbringens into boiling water practiced in Germany is to be examined thereby also from the perspective of a contemporary animal protection thought out. By means of suitable scientific investigations the question is to be pursued therefore whether despite the anatomically different nervous system with Crustaceans and Vertebraten a comparable pain and/or suffering perception exists. This requires scientific studies on alternative stunning and killing methods for crustaceans, in which indicators for the exact determination of loss and return of consciousness are determined with the aid of electrophysiological parameters. The following methodological approaches will be tested for their suitability: Heating of the water (conventional hot water method), cooling of the water with ice, electrical stimulation of the water (electrical anaesthesia), addition of CO2 to the water and addition of magnesium chloride to the water.
Keywords
Slaughtering systems ;
Animal welfare;
Crustacean;
Shellfish;
Marine Region
76
Not associated to marine areas
0
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