The same authors related that the control of temperature becomes a problem in lairage environments if ventilation is not adequate or if environment is not protected from sunlight, in order to reduce mortality, especially considering a temperature peak which promotes an additional stress for the birds.
Considering changes in the average temperature, the lairage environment in the slaughterhouse is the key to reducing the stress caused by previous operations.
Otherwise, one of the most crucial factors to the survival of the bird is the lairage time, which allows an appropriate contact with the birds' environment, reducing the prior heat stress.
Thus, the aim of this study was to compare different intervals of lairage time with different environmental temperature and relationship with poultry mortality rates.
Although they are no longer subject to BSE brain testing, the FSA wanted 30-48-month-old slaughter cattle to be split at lairage level and processed separately from those aged under 30 months and those over 48 months.
The regulations will now see the separating of just two groups at lairage level - those under 48 months that do not require brain stem testing and those over 48 months that do need to be tested.
The method of slaughter must satisfy British requirements, and conditions of lairage
and slaughterhouse facilities must be satisfactory.
Some of the pre-slaughter stress factors like ambient temperature, transportation, distance and lairage duration (Adzitey, 2011) leads to fatigue (Warriss et al.
Departure time from the farm, distance travelled and lairage duration were recorded.
X = Continuous variables (Temperature, Transport time, Lairage duration and Stocking density.
At Acklinton's Thursday dedicated slaughter market - often upwards of 2,000 sheep and 70 cattle - has traditionally been kept over for the Monday morning kill, with the mart investing around pounds 42,000 on modern purpose-built lairage facilities solely for this purpose.
A change in the original interpretation of the restrictions now allows animals to be kept on the premises 48 hours after the first livestock arrives but few slaughterhouses have the lairage capacity to keep the animals from then over until Monday morning.