FISH PRE-SLAUGHTER AND SLAUGHTER WELFARE PRACTICES AND THEIR IMPACTS ON PRODUCT QUALITY: A LITERATURE REVIEW

Abstract

The growth of aquaculture in Brazil has driven the need for practices that ensure both fish quality and animal welfare. This study aims to review the literature on the application of welfare in pre-slaughter and slaughter management of fish, highlighting the main stunning methods, their physiological implications, and the effects on the final meat quality. Aspects related to handling, transport, bleeding, and stunning are addressed, emphasizing the effects of stress and the lack of welfare on fish metabolism and the biochemical changes associated with rigor mortis. These changes directly influence characteristics such as texture, preservation, freshness, and consumer acceptance of fish. Throughout the context, it is evident that the adoption of humane methods, when performed correctly and standardized, reduces animal suffering and ensures higher product quality. It is concluded that the implementation of ethical and humane practices in pre-slaughter and slaughter, combined with technical training and the development of appropriate regulations, is essential for the sustainability of aquaculture and to meet the demands of an increasingly quality- and socially-responsible-conscious market.