On-farm slaughter of cattle via gunshot method

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Pre-mortal stress in slaughter cattle negatively impacts both animal welfare and meat quality, particularly for animals unaccustomed to human contact. Moving the stunning and exsanguination processes to a familiar environment enhances welfare. Consequently, dead animals are transported to the abattoir for evisceration and processing. The commercial viability of on-farm slaughter in Europe is complex, but since November 2011, Germany has permitted on-farm stunning and killing of free-range cattle, including gunshot methods. This thesis aimed to assess the effectiveness of gunshot stunning and its effects on meat quality and blood characteristics. Isolated heads and live cattle were shot with various projectiles to analyze penetration depth, brain damage, and vital signs post-shot. A comparison of meat quality was conducted between cattle slaughtered on-farm via gunshot and those slaughtered at the abattoir. Recommendations for implementation included using a familiar paddock for shooting. Conducted on two Northern German farms with Galloway and German Angus breeds, the study found that a frontal gunshot with appropriate projectiles reliably induced deep stun or instant death. Cattle slaughtered by gunshot showed improved meat quality, including tenderness, water holding ability, and color, without the DFD meat characteristic. Blood lactate values indicated reduced pre-mortal stress, affecting both the shot animal and its herd.