How does a CO2 deficiency affect the meat industry?

National news groups covered the carbon dioxide shortage, warning that Christmas may be canceled and Healthy animals may need to be ‘culled’ on farms – a national tragedy, right? But do consumers know what carbon dioxide is used for inside the abattoir?

It is mentioned as a ‘humane method’ to stun and/or kill animals, including pigs, chickens and turkeys. Reality is much more torture and that’s what 90% of pigs in the UK face inside slaughterhouses. Amaze or kill by using carbon dioxide to displace oxygen in tissues; The brain cannot function and brain death ensues. Pigs are usually lowered into CO2 chambers and carbon dioxide levels above 85% are expected within 30 seconds; The higher the concentration, the lower they are. During this time, the pigs run around as they slowly suffocate and the gas burns their lungs. They scream and gasp for up to 60 seconds as they slowly pass out.

The beautiful pigs that use the gas are known to be very painful, and welfare groups like the RSPCA have been campaigning to end the practice for years, claiming that “high concentrations of CO2 can cause pain.” and considerable suffering”. The gas is acidic, burns the pigs’ eyes, airways and lungs. Using stun gas is not a killing method, so even if they are unconscious, pigs can still regain consciousness before being killed.

It’s a more efficient way to stun the pigs… for the abattoir workers and profits.

For chickens and turkeys (and other birds), carbon dioxide is used to kill the animals. Birds are usually kept in their transport crate while being aired. This method is said to be ‘humane’ as it eliminates the need for workers to handle live birds and live animals shackled backwards. But this method doesn’t always work and when it does, it leaves the animal extremely distressed and in great pain.

The distaste with which animals face high levels of carbon dioxide has been known for many years, but aspiration remains the most common way or stuns pigs and kills birds. The myth that the ‘humanitarian’ is a complete lie, as we all know, is revealed here once again. Efficiency and profit before animals. But what is the alternative?

For pigs, stun by electric shock or bolt gun is usually used when gas is not available. These methods are commonly found in smaller slaughterhouses, such as the G. & GB Hewitt slaughterhouse, which we investigated as part of our Cheat! campaign. We saw animals electrocuted for as little as a second, and beautiful equipment broke in half the days we filmed. Pigs have their hind legs hanged and their throats cut. Many pigs are left alone for too long before cutting their throats and showing signs of sobriety. Such a pig has had its throat cut several times, a bloodbath is not uncommon. Animals even had their ankles cut to the bone and broken – known as ‘dressing up’ in the industry – much earlier than they were supposed to. The suffering these pigs face is beyond imagination.

All of this is clearly visible through the abattoir CCTV as well as on the presence of a veterinarian designated by the Food Standards Agency.

It is clear that there is no ‘humane’ method to kill any animal, especially a pig. The carbon dioxide shortage gives us the opportunity to show consumers where their food really comes from, and the torture facing animals inside the slaughterhouse. It has never been more urgent that we fight to end this callous industry and urge people to go vegan. The heartbreaking reality of millions of animals each year in the UK forces us to continue the fight for a better future for all.

As always,

For animals.