![]() Crawl and escape attempts differed between abattoirs (0.6–46.2% of the pigs observed) as well as mounting other pigs (1.0–24.3%). Pigs that crawled or attempted to escape while in the gondola within the CO 2 chamber took longer to lose posture. Latency to loss of posture was associated with farm of origin and time of day, which could be linked to various factors. Pigs lost posture 22.5 ± 0.2 s after commencement of descent of the gondola into the CO 2 chamber. A standardised observation protocol was used based on a literature review of the pre-slaughter factors that may influence the reaction to CO 2 stunning, such as animal background, lairage conditions, handling, stunning system and conditions. A total of 1 769 pigs (199–492 focal pigs per abattoir) were individually followed from lairage to post-stunning. ![]() ![]() This study examined the factors correlated with variation in responses to carbon dioxide (CO 2) stunning of pigs in five Australian commercial abattoirs. The stunning process is an important component of slaughter with implications for animal welfare due to the potential distress and pain in the case of a sub-effective or lengthy stun.
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