Poultry Welfare
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gfb1The document discusses the history and definitions of animal welfare. It notes that animal welfare was historically examined more in Europe than the US. Definitions of welfare have included the state of well-being, harmony with the environment, and meeting basic needs. The document also discusses the economic realities of poultry production that prioritize efficiency and profit over animal welfare.
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Introducing the new meat. Problems and
prospects
Stellan Welin
Department of Medical and Health Sciences, Linköping University, Sweden, [email protected]
Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the
problems associated with the ever-growing global meat consumption. The prospect may
bring benefit for the environment, climate, and animal ethics, but has also generated doubts
and criticism. A discussion of the possible environmental benefit and of animal ethics issues
in relation to cultured meat production will be given. A perceived ’unnaturalness’ of cultu-
red meat may be one of the strongest barriers for public acceptance. This will be discussed
and rejected. As to our relations with nature and animals, it is plausible that cultured meat
will lead to improvement rather than to deterioration. The issue of public acceptance and
some of the problems of introducing this new product on the market will also be discussed.
Keywords: cultured meat, naturalness, environment, animal ethics
Introduction
Once upon a time, all meat was obtained from hunting wild animals. This was the first
stage in meat production (Welin et al. 2012). It is still predominant in fisheries, where the
fish still is ’hunted’ by big fleets of fishing ships. There are not too many wild big animals
left for hunting, nor are the stocks of fish what they used to be. Where there is a conside-
rable hunting, like the hunting of moose in Sweden, there is a regulated regime keeping
the stock at an approriate level. In the area of fisheries, problems are more difficult as the
fish moves across national boundaries and on international water. Many of the stocks of
fish around the world have been depleted and are on the brink to collapse.
The second stage in meat production was herding and slaughtering of domesticated
animals. This meant unintentionally that the kind of meat to be eating from farm and
range animals was restricted to the animals human had managed to domesticate. A
similar kind of procedure has taken place in relation to fish, although there is no need to
first domesticate the fish.
The third stage in meat production is about to happen. The idea is to produce meat
(muscle tissue) from animal stem cells with tissue-engineering techniques. A successful
meat production in this way will constitute a radically new way of obtaining meat, namely
without using animals at all.
In this paper, I will discuss the new technology of cultured meat. First I will give a very
short description of some of the technical aspects. After a short overview of the problems
24 – 37
Introducing the new meat. Problems and prospects 25
Stellan Welin
with present day meat production in relation to environment and ethics I turn to the pos-
sible advantages of cultured meat in these aspects.
Two other issues will be discussed relating to ’naturalness’ and our relation wit.
In Vitro meat
This document discusses in-vitro or cultured meat as a solution to issues with conventional meat production. It outlines the process of growing meat from stem cells in bioreactors, using scaffolds and growth factors. Advantages include reduced environmental impact, animal welfare issues, and ability to engineer composition. Challenges include consumer acceptance, high costs, and replicating taste and texture. The document concludes that while cultured meat offers sustainability benefits, commercial production remains difficult currently.
Vladimir Mironov - in vitro meat (Vienna 2011)
This document discusses the potential for industrial-scale production of in vitro meat as an alternative to conventional meat production. It notes several global problems associated with livestock agriculture, including environmental impacts, high resource use, and food safety issues. The document outlines the history of the idea of cultured meat and reviews recent research progress made towards developing tissue engineering methods for producing skeletal muscle tissue outside of living animals. It discusses some of the technical challenges that remain for commercializing lab-grown meat, as well as regulatory and public perception issues that will need to be addressed.
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Rabbit Diseases & Parasites
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This document summarizes an article about the possibility of producing meat in laboratories as an alternative to factory farming. It discusses Winston Churchill's prediction in 1932 that animal parts could be grown separately for food. Currently, the global livestock industry accounts for 20% of greenhouse gas emissions. The document outlines the issues with factory farming in terms of animal welfare and the environment. It notes that lab-grown meat could potentially use half the energy and 2% of farmland compared to conventional meat production. However, there are still many technical difficulties to overcome before lab-grown meat becomes commercially viable.
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- The majority of agricultural lands and forages are not suitable for growing human food crops but can support grazing ruminants. Ruminants recycle nutrients and improve soil health.
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Kim Essex - Being Transparent with the Consumer: The Language of Trust
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Advancing Animal Welfare Standards within the Veterinary Profession
Veterinarians are widely considered to be experts on animal welfare. However, our survey of the positions of five of the world’s leading veterinary associations on five important animal use practices revealed that their positions frequently lagged behind those of the general public. These practices were the close confinement of laying hens in ‘battery cages,’ of pregnant sows in gestation crates, of veal calves in small crates, the cosmetic tail-docking of dogs, and the use of animals in scientific research and education.
To further examine the attitudes of veterinarians towards animal welfare, we ascertained the positions of the American Veterinary Medical Association (AVMA) on a broad range of practices commonly considered to result in poor welfare. With a veterinary membership in excess of 72,000 by 2005—the largest of any veterinary association—and claiming to act as “a collective voice for its membership and for the profession,” the AVMA is ideally suited to this purpose. While the AVMA did not support all practices resulting in poor welfare, it did support a substantial number of them, in some cases contrary to strong scientific evidence.
Such poor positions of veterinarians on animal welfare issues are largely attributable to deficiencies in veterinary education. Although humane alternatives are being introduced, harmful animal use in surgical and preclinical training remains common in veterinary courses worldwide, and although animal welfare and bioethics courses are also being introduced, these remain minimal in most veterinary curricula. Additional causes may include deficiencies in the selection of veterinary students, and misrepresentation of the opinions of veterinarians by their professional associations.
Solutions could include consideration of animal welfare awareness and critical reasoning ability during the selection of veterinary students, increased bioethics and critical reasoning training during veterinary education, continuing education credits for veterinarians who participate in such post-graduate training, the replacement of remaining harmful animal use in veterinary education with humane alternatives, and the encouragement of more active involvement of veterinarians in their professional associations.
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This document discusses in vitro meat, also known as cultured meat or lab-grown meat. It provides background on the concept and process of producing meat through tissue engineering without slaughtering animals. Some key benefits mentioned include reducing environmental impacts, greenhouse gas emissions, and foodborne illness risks compared to conventional meat production. However, challenges remain such as the high costs and limited textures achieved to date. The document outlines the basic scientific process involved and considerations around commercializing this emerging technology.
Vegetarianism
The document discusses the comparative anatomy of humans, herbivores, and carnivores, noting key differences that suggest humans are anatomically similar to herbivores. It then outlines several health, environmental, and ethical reasons for embracing a vegetarian diet, including reducing risks of heart disease and cancer, conserving resources, and avoiding cruelty to animals.
Genetic selection as a cause for an ethical dilemma
The document discusses the ethical dilemma arising from genetic selection practices in the agricultural industry that result in the killing of newborn male animals. Specifically, it focuses on the poultry industry where male chicks from egg-laying breeds are killed at birth since they do not lay eggs and are less profitable to raise for meat compared to specialized meat breeds. The document also notes this issue arises in cattle and goat breeding where high milk production leads to low meat yields in males. It considers various technical, market-based, and societal solutions but concludes there is currently no optimal solution to resolve the dilemma created by agricultural specialization and efficiency goals.
Vegetarianism
Vegetarianism is explained in 3 sentences or less:
The document defines different types of vegetarians - vegans, lacto, and lacto-ovo vegetarians - and summarizes the history, ethics, health, economic, and ecological reasons for adopting a vegetarian diet. It also profiles prominent historical and current figures who were or are vegetarians and considers their views on the lifestyle.
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24Etikk i praksis. Nordic Journal of Applied Ethics (2013), 7 .docx
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Revolutionizing Application Development
with AI-powered low-code, presentation by George Aspiotis, Sr. Partner Development Manager, Microsoft
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Poultry Welfare
- 1. 05/04/07 Current Topics in Poultry Welfare G. F. Barbato Department of Poultry Science InterCollege Graduate Program in Genetics The Pennsylvania State University
- 2. What is “Animal Welfare”?
- 13. Plum Blueberry Cranberry Pecan Sunflower Maize (corn) Tomato Cotton Sweet potato Common bean Potato Peanut Lima Bean Yam Pineapple Oats Sugar beet Rye Cabbage Wheat Barley Onion Pea Lentil Chick-pea Fig Date Pear Apple (?) Buckwheat Alfalfa Hemp Soybean Cabbage Onion Peach Oriental rice Banana Citrus Sugarcane Tea Coconut Breadfruit Macadamia nut Eggplant Cucumber Sesame (?) African rice Sorghum Yam Watermelon Coffee SOURCES: J. R. Harlan, "The plants and animals that nourish Man', Sci. Amer. 235(3):88-97, Sept., 1986 E. S. E. Hafez, The Behaviour of Domestic Animals, The Williams & Wilkins Company, Baltimore, 1969.
- 14. Livestock Populations of the World (average 1990 - 92) (FAOSTAT, 1994,1998,2003) 2000-2002 Population (x 10 9 ) 1.35 1.8 0.91 0.12 0.18 18.2 5.9
- 15. Livestock Populations of the World
- 16. What is the social context? Negative beliefs about eating meat amongst vegetarians (listed according to order of importance) Eating Beef • Involves animal cruelty • Means eating hormones • Increases cholesterol levels • Risk of food poisoning • Means eating additives Eating Chicken • Involves animal cruelty • Means eating hormones • Risk of food poisoning • Means eating antibiotics • Means eating additives
- 19. Economic Reality – Meat 1945 1955 1965 1975 1985 1990 2000 0 20 40 60 80 100 0 20 40 60 80 100 AGE TO 3.5 LB. PER CAPITA (lbs) Y E A R P E R C A P I T A C O N S U M P T I O N ( l b s ) (PROJECTION) A G E ( d a y s )
- 21. U.S. Annual Egg Production / Consumption
- 25. Average Fertility of a Commercial Broiler Breeder Population n = 2500, during 120 day lay cycle with weekly artificial inseminations
- 29. Idealized Broiler/Breeder Life Cycle