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
File Type	pdf
Pages	10 Pages
File Size	83.06 KB
Views	6729
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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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