Nociceptors in the Legs of Poultry: Implications for Potential Pain in Preslaughter Shackling

Shackling of commercial poultry involves the insertion of each leg into parallel metal slots and holding the bird inverted for a period of time before stunning and slaughter. Nociceptors signalling noxious stimulation of the skin have been identified in the beak and feathered skin but not in the scaly skin of the leg. The physiological […]