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Abstract:

Approximately 6000 American bison are bred on ranches in Europe for meat. Bison are wild non-domesticated animals that are kept extensively year-round but that require regular handling in order to comply with sanitary regulations. We surveyed the methods of manipulation and slaughter and the incidence of reported meat quality problems. The survey includes data on 18 ranches, in France (n=11), Belgium (n=3), Swiss (n=2), the UK (n=1) and Poland (n=1). On average each breeder has 72 adult bison (range= 21-182) and slaughters on average 16 bison per year (SD=10,47), 75% males and 25% females, at an average age of 30 months (20 – 42 months). All breeders have manipulation cages and corrals. Half of the breeders transports the bison dead after shooting and subsequent bleeding on the farm, either in the corral, in the field or in the trailer; the other half transports the animals life (average distance of 48 km) to the slaughterhouse, where they are either killed by firearm in the trailer or otherwise in the slaughter facilities. 53% of the breeders has their animals killed by fire-arm, 26% of the breeders has their animals killed by cutting after captive-bolt stunning and one fifth of the breeders (21%) has allowed for un-stunned cutting in the past. The latter is used in slaughterhouses where previous attempts to stun had been unsuccessful. Breeders that use a captive-bolt note that up to 40% of the animals needs re-stunning due to the thickness of the skull. There was no link between reported meat-quality and killing method. Some farmers developed very efficient stress-reducing practices for handling and killing bison. Bison on-farm killing by shooting is the most humane method with the highest instant success rate and no transport stress. Slaughterers and veterinarians need more information on effective stunning techniques for bison.