Effects of slaughter knife sharpness on blood biochemical and electroencephalogram changes in cattle

• Main Authors: Imlan, Jurhamid Columbres, Kaka, Ubedullah, Goh, Yong Meng, Idrus, Zulkifli, Mohamed, Elmutaz Atta Awad, Abubakar, Ahmed Abubakar, Ahmad, Tanbir, Hassan Nizam, Quaza Nizamuddin, Sazili, Awis Qurni
• Format: Article
• Language: English
• Published: MDPI 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/38139/1/38139.pdf; http://psasir.upm.edu.my/id/eprint/38139/; https://www.mdpi.com/2076-2615/10/4/579

The sharpness of the knife used for slaughter is of the utmost importance from an animal welfare perspective. The quantification of knife sharpness is almost impossible in abattoirs. The sharpness of the knife blade used to slaughter an animal, as well as its effects on animals’ pain and stress leve...