paper evaluation of different stunning methods on

PAPER
EVALUATION OF DIFFERENT STUNNING METHODS ON ASPECTS OF ANIMAL
WELFARE AND MEAT QUALITY OF MATRINXÃ (BRYCON CEPHALUS)
S.C. VARGAS1, P.R.C. OLIVEIRA FILHO1, M.M. NATORI1, C.G. LIMA2 and E.M.
MACEDO VIEGAS1
1
Departament of Animal Science, Faculty of Animal Science and Food Engineering,
University of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, SP,
Brazil
2
Departement of Basic Science, Faculty of Animal Science and Food Engineering,
University of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, SP,
Brazil
*Corresponding author: [email protected]
ABSTRACT
Three methods of stunning fish (electronarcosis, CO2 narcosis and thermal shock) were
compared to study their influence on welfare and meat quality of matrinxã (Brycon
cephalus). Parameters such as water quality and the time to reach clinical indicators of
unconsciousness were observed. Rigor mortis index and muscular shrinkage were
evaluated 3 and 5 h after stunning and at 1, 4, 7, 12 and 18 days of storage. None of the
methods extended shelf-life; however, electronarcosis provided faster clinical indicators of
unconsciousness and did not cause loss of meat quality.
- Keywords: CO2 narcosis, electronarcosis, shelf-life, thermal shock, unconsciousness -