DAH 3304: ANTE-MORTEM INSPECTION OF FOOD ANIMALS

Institution UNIVERSITY
Course BACHELOR IN ANIMAL H...
Year 1st Year
Semester Unknown
Posted By stephen oyake rabilo
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Ante-mortem Inspection • This is the comprehensive examination of food animals destined to slaughter • Conducted in the Lairage within 24 hours of slaughter and repeated if slaughter has been delayed over a day • Done by an official veterinarian in the slaughter house • In some cases it can be done on the farm if legislation allows. E.g., pigs and poultry • The slaughterhouse layout and conditions must facilitate the ante-mortem inspections, so that each animal can be readily checked and identified. • Adequate lighting and separate pens for sick or suspect animals are necessary
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