The document outlines the major steps in the slaughtering process of broiler birds, including ante-mortem inspection of live birds, feed withdrawal, catching and transporting the birds, unloading them, immobilizing them, stunning or killing them humanely, and bleeding them to ensure death. Key aspects of each step like minimizing stress and injuries to the birds, food safety practices, and religious requirements for halal and haram methods are described. The overall goal of the process is to scientifically butcher broiler birds in a way that is humane and produces meat suitable for human consumption.

1. )
Group no. 03
Slaughtering Process Of
Broiler Bird (Unloading)
Sachith Sri Mihiraj
BSc (Special), M.Agri

2. What is slaughtering?
“Scientific butchering of broiler birds for the purpose of
human consumption”
• Generally within 38-42 days

3. Major steps of slaughtering
1.Anti-mortem inspection
2.Feed withdrawal (starvation)
3.Catching of birds
4.Transportation
5.Unloading
6.Immobilization
7.slaughtering

4. Ante – mortem inspection
“Is the inspection of live animals and birds prior to
being slaughtered”
• To identify
- diseased animals
- injured or abnormal signs and
conditions
• Only select good quality birds

5. Feed withdrawal(starvation)
• Feeding should be stopped 8-12 hours before
slaughtering
• Purposes
1. Empty the GI track
2. Reduce contaminations with fecal materials
3. Increase the shelf life
4. Reduce cost for feeds and labour
5. Reduce feed wastage
• Water should be freely available

6. Catching of birds
• Waterers and feederers should remove
before catching
• Can be done,
1. Manually – for small scale
2. Mechanically – for large scale
Birds should catch by shank
• To Avoid injuries
• To Reduce stress
Manually
Mechanically

7. Transportation
• Should be done at early in the morning
or during night time
• The vehicle should have proper
ventilation
• Use plastic or metal crates
Space – 0.5 to 1 square feet/bird
• Overloading should be avoided

8. Unloading
• Holding time should be minimize
• Supply shade and cool condition
to prevent desiccation
• Water can be spray to reduce stress
• Facilitate proper ventilation

9. Immobilization
• Minimize movements of the bird
• To reduce trashing, discoloration of the carcass
• Bird should be hang upside – down position
• Commercial level – shackle
• Small scale – killing cone
• In lager scale use stunning method

10. Stunning
“The act of making the animal unconscious or insensible to pain
while killing, slaughtering or sticking to minimize stress”
1.Electrical stunning by using water
bath or electrically charged knife
• High voltage – 500v
• Low voltage – 75 to 100v
2.Controled atmosphere stunning
• Exposing to N2 and Ar mixture of gasses or CO2
Methods Of Stunning

11. Slaughtering
Methods of slaughtering
1. Cervical dislocation method
2. Conventional neck cut method
3. Decapitation method
4. Electrical stunning
5. Halal method
6. Haram method
• Halal method - no stunning is practiced
• Haram method - prohibited

12. Bleeding And Killing
• Use sharp knife
• Cutting the jugular vein and carotid artery
(left side)
• Should not cut esophagus and trachea
• Bleeding time 2 to 3 minutes