Factors affecting space use by laying hens in a cage-free aviary system: effect of nest lighting at pullet housing and of curtain nest color during laying.

At 17 wk of age, 1,800 Lohman brown hens were housed in 8 pens of an experimental aviary system, specifically set up for the purposes of the present study, and kept until 26 wk without or with nest lighting (lights inside the nest 1.5 h before the lighting of the installation) for training in the nest use. Then, at 27 wk, 4 combinations of nest curtains were adopted to evaluate the effects on hens' distribution, that is, nests with red (RR) or yellow (YY) curtains at all tiers; nests with red and yellow curtains at the first and second tier, respectively (RY); or nests with yellow and red curtains at the first and second tier, respectively (YR).

Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss).

Background: Electrical stunning (E) and asphyxia in the air (A) are two common stunning/killing methods for fish. However, they can stress the fish and affect flesh quality, so an alternative should be found. The present study aimed to evaluate the effects of carbon monoxide asphyxia (CO) compared to E and A on the evolution of post rigor mortis changes in rainbow trout (Oncorhynchus mykiss) fillets related to chemical, textural, and sensorial properties during storage time.

Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments.

Background: Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre-, ante- and post-mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO.

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation.

Background: Carbon monoxide (CO) has been recently utilized as a new stunning/killing procedure for Atlantic salmon (Salmo salar). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0).