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Pathological manifestations observed in dead-on-arrival broilers at a Danish abattoir
V P Lund1, N C Kyvsgaard, J P Christensen
1Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C, Denmark. vibepedersenlund@gmail.com
British Poultry Science
|August 3, 2013
Summary
Dead-on-arrival (DOA) broilers often suffer from lung congestion and trauma, primarily due to pre-slaughter handling issues. Addressing these management factors is crucial for reducing broiler mortality rates.
Area of Science:
- Animal Science
- Veterinary Pathology
- Poultry Production
Background:
- Broiler mortality during pre-slaughter handling is a significant public concern.
- Council Directive EC/43/2007 mandates abattoir surveillance for dead-on-arrival (DOA) broilers.
- Understanding causes of DOA is essential for improving welfare and reducing economic losses.
Purpose of the Study:
- To investigate the pathological lesions and causes of death in DOA broilers at a Danish abattoir.
- To identify the primary factors contributing to broiler mortality during pre-slaughter handling.
- To provide data supporting improved management and handling procedures.
Main Methods:
- A cross-sectional study was conducted on 300 DOA broilers from 12 randomly selected flocks.
- Pathological examination was performed to identify major lesions and causes of death.
- Data were analyzed to categorize DOA cases based on pathological findings and chronicity.
Main Results:
- Severe pulmonary congestion was the most common finding (51.5%), often associated with suffocation.
- Trauma was another significant cause (10.2%), sometimes combined with lung congestion (12.5%).
- Nephropathy, dehydration, and circulatory issues were also observed; 74.2% of deaths were linked to pre-slaughter handling.
Conclusions:
- Lung congestion and trauma are the main pathological categories for DOA broilers.
- Pre-slaughter handling and management procedures are the primary drivers of DOA mortality.
- Targeted interventions focusing on handling practices are necessary to reduce DOA rates in broilers.
