Abstract
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Lisa Klotz, Sebastian Zimmermann, Václav Pohůnek, Ulrike Machold, Dagmar Brüggemann, Ahmad Hamedy
Abstract
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10.3390/ani12172249
10.3390/ani12172249
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openalex
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Discomfort period of fattening pigs and sows stunned with CO2: duration and potential influencing factors in a commercial setting
10.1016/j.meatsci.2021.108535 · 2021
Aversion to nitrogen and carbon dioxide mixtures for stunning pigs
10.7120/096272812799129475 · 2012
Stunning pigs with nitrogen and carbon dioxide mixtures: effects on animal welfare and meat quality
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Assessment of unconsciousness in pigs during exposure to nitrogen and carbon dioxide mixtures
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Review: potential alternatives to high-concentration carbon dioxide stunning of pigs at slaughter
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Gasbetäubung von Schweinen: Ein Vergleich von Kohlendioxid, Argon und einer Stickstoff-Argon-Mischung bezüglich der Schlachtkörper- und Fleischqualität. 1. Problemstellung, Material und Methodik
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Gasbetäubung von Schweinen: Ein Vergleich von Kohlendioxid, Argon und einer Stickstoff-Argon-Mischung bezüglich der Schlachtkörper- und Fleischqualität. 2. Ergebnisse
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Time to loss of consciousness and its relation to behavior in slaughter pigs during stunning with 80 or 95% carbon dioxide
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10.1016/j.scitotenv.2009.05.050
10.1016/j.scitotenv.2009.05.050 · doi-reference
Time to loss of consciousness and its relation to behavior in slaughter pigs during stunning with 80 or 95% carbon dioxide
10.3389/fvets.2016.00038 · doi-reference
10.1016/j.meatsci.2021.108452
10.1016/j.meatsci.2021.108452 · doi-reference
10.1016/s1352-2310(00)00148-5
10.1016/s1352-2310(00)00148-5 · doi-reference
10.3390/ani9110911
10.3390/ani9110911 · doi-reference
Review: potential alternatives to high-concentration carbon dioxide stunning of pigs at slaughter
10.1016/j.animal.2020.100164 · doi-reference
Welfare implications of the Gas stunning of pigs 2. stress of induction of anaesthesia
10.1017/s0962728600018352 · doi-reference
Welfare implications of the Gas stunning of pigs 1. determination of aversion to the initial inhalation of carbon dioxide or argon
10.1017/s096272860001798x · doi-reference
Behaviour of pigs exposed to mixtures of gases and the time required to stun and kill them: welfare implications
10.1136/vr.144.7.165 · doi-reference
10.1016/j.meatsci.2006.07.014
10.1016/j.meatsci.2006.07.014 · doi-reference
Stunning swine with CO2 gas: controversies related to animal welfare
10.3923/ijp.2012.141.151 · doi-reference
Assessment of unconsciousness in pigs during exposure to nitrogen and carbon dioxide mixtures
10.1017/s1751731112001966 · doi-reference
Stunning pigs with nitrogen and carbon dioxide mixtures: effects on animal welfare and meat quality
10.1017/s1751731111001911 · doi-reference
Aversion to nitrogen and carbon dioxide mixtures for stunning pigs
10.7120/096272812799129475 · doi-reference
Discomfort period of fattening pigs and sows stunned with CO2: duration and potential influencing factors in a commercial setting
10.1016/j.meatsci.2021.108535 · doi-reference
10.3390/ani8030040
10.3390/ani8030040 · doi-reference
An assessment of carbon dioxide stunning in pigs
10.1136/vr.121.22.517 · doi-reference
10.1007/s00508-007-0785-4
10.1007/s00508-007-0785-4 · doi-reference
10.1017/s096272860000172x
10.1017/s096272860000172x · doi-reference
Stunning pigs with different gas mixtures: gas stability
10.1017/s0962728600001718 · doi-reference
10.1097/01.ccm.0b013e3181611f8a6
10.1097/01.ccm.0b013e3181611f8a6 · doi-reference
10.3390/ani12172249
10.3390/ani12172249 · doi-reference