Digital Commons Network^™

Physiological Changes As A Measure Of Crustacean Welfare Under Different Standardized Stunning Techniques: Cooling And Electroshock, Kristin Weineck, Andrew J. Ray, Leo J. Fleckenstein, Meagan Medley, Nicole Dzubuk, Elena Piana, Robin L. Cooper

Biology Faculty Publications

Stunning of edible crustaceans to reduce sensory perception prior and during slaughter is an important topic in animal welfare. The purpose of this project was to determine how neural circuits were affected during stunning by examining the physiological function of neural circuits. The central nervous system circuit to a cardiac or skeletal muscle response was examined. Three commercially important crustacean species were utilized for stunning by immersion in an ice slurry below 4 °C and by electrocution; both practices are used in the seafood industry. The blue crab (Callinectes sapidus), the red swamp crayfish (Procambarus clarkii), …