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Use of liquid carbon dioxide for whole-house gassing of poultry and implications for the welfare of the birds
  1. N. H. C. Sparks, BSc, PhD1,
  2. V. Sandilands, BA, MSc, PhD1,
  3. A. B. M. Raj, BVSc, MVSc, PhD2,
  4. E. Turney, BEng, CEng, MIMechE3,
  5. T. Pennycott, BVM&S, CertPMP,4 and
  6. A. Voas, BVM&S MRCVS5
  1. 1 Scottish Agricultural College, Kings Buildings, West Mains Road, Edinburgh EH9 3JG
  2. 2 Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, North Somerset BS40 5DU
  3. 3 Yara UK, Immingham Dock, Immingham, Lincolnshire DN40 2NS
  4. 4 Disease Surveillance Centre, Scottish Agricultural College, Auchincruive, Ayr KA6 5AE
  5. 5 The Scottish Government, Pentland House, 47 Robb's Loan, Edinburgh EH14 1TY
  1. E-mail for correspondence: nick.sparks{at}sac.ac.uk

Abstract

The use of liquid carbon dioxide (CO2) was evaluated as a means of culling a flock of five-week-old pullets in situ. It took five minutes and 20 seconds for sufficient liquid CO2 to be injected (3.24 tonnes) to achieve the target concentration of 45 per cent CO2. Although very low ambient temperatures were recorded (below -80°C) during gassing, on the basis of postmortem reports and other data it is inferred that the birds died within minutes of exposure to the gas and before experiencing the extremely low temperatures recorded in the house.

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