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Effect of carbon dioxide stunning on somatosensory evoked potentials in hens
A B Mohan Raj1, N G Gregory, S B Wotton
1AFRC, Institute of Food Research, Bristol Laboratory, Langford, Bristol.
Abstract:
The spontaneous electroencephalogram (EEG) and somatosensory evoked potentials (SEPs) were examined in 17 hens before and during stunning in 45 per cent carbon dioxide. The results indicated that EEG suppression and loss of SEPs occurred in 21 +/- 4 s and 30 +/- 2 s, respectively, after exposure to carbon dioxide, eventually leading to EEG silence in 101 +/- 18 s. Convulsions occurred 15 seconds after the loss of SEPs, suggesting that the hens convulsed while they were unconscious. It is concluded that the induction of anaesthesia can be rapid in carbon dioxide stunning and in this respect carbon dioxide is potentially suitable for stunning poultry under commercial conditions.