Poultry Production
Public Poultry
Public Poultry
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Public Poultry
Poultry
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Its main function is to provide a secure holding area for the animals, offer protection from the elements (especially extreme weather conditions), and provide drinking water and adequate space to lie and rest.
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Lairage is the area adjacent to the slaughterhouse where animals are rested prior to slaughter.
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Lairage times in poultry slaughterhouses typically range from 2 to 4 hours, but can vary depending on logistics and planning. Reducing lairage time can reduce bruising and death before arrival (DOA).
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During lairage, poultry are exposed to a variety of stressors that can impact their welfare, including:<div>Handling by humans</div><div>Mixing with unfamiliar animals</div><div>Noise</div><div>Exposure to new environments</div><div>Forced physical exercise</div><div>Extremes of temperature and humidity</div>
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Poultry lairage is the period of time between when poultry arrive at a slaughterhouse and when they are moved to the stunning box
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lairage is defined as any
building used to hold birds in modular systems of crates or drawers between end of journey from farm and slaughter. -
Lairage is the area adjacent to the slaughterhouse where animals are rested prior to slaughter.
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