The main objectives of the study were to provide an accurate assessment of current levels of old breaks in end‐of‐lay hens housed in a variety of system designs and identify the important risk factors. Sixty‐seven flocks housed in eight broad subcategories were assessed at the end of the production period. Within each flock, the presence of keel fractures was determined and the tibia, humerus and keel bones dissected for measurement of breaking strength. For each house, variations in internal design and perching provision were categorised and the effective heights of the differing structures recorded. All systems were associated with alarmingly high levels of keel damage although variation in mean prevalence between systems was evident with flocks housed in furnished cages having the lowest prevalence (36 per cent) despite also having significantly weaker bones and flocks housed in all systems equipped with multilevel perches showing the highest levels of damage (over 80 per cent) and the highest severity scores.

1. The normal range in colour of broiler breast muscle was assessed using an objective (instrumental) measure of colour in portioned breast fillets at a commercial processing plant. In addition, the relationship between colour and ultimate muscle pH (pH ult ) was also examined. 2. Considerable variation in colour was evident although minimal inter-flock variation was found. The exceptions were 2 free range flocks which produced breast fillets significantly lighter and less red. 3. Extremes of colour are likely to be discriminated against at the point of purchase. 4. A clear relationship between pH ult and L* values was found which provides more evidence for the existence of a PSE-like condition in broiler breast meat.

1. This study compared the effects of electrical stunning delivered using high and low frequency waveforms on carcase and meat quality of turkeys processed under commercial conditions. 2. The use of a high frequency waveform (1400 Hz) resulted in a faster bleedout and an improvement in carcase quality associated with a substantial reduction in haemorrhagic downgrading conditions. 3. Frequency of the applied waveform influenced breast muscle pH and colour although the magnitude of the differences was considered to be of minimal significance in influencing consumer perception.

1. This study examined the effectiveness of electrical stunning of turkeys applied at 150 mA per bird utilising a range of waveform-frequency combinations. In addition, the effect of stunning treatment on subsequent carcase quality was examined. 2. The effectiveness of stunning, as judged by time to recovery, was similar regardless of bird weight or applied stunning treatment. 3. Increasing waveform frequency was associated with a decrease in the prevalence of ventricular fibrillation, although turkeys appeared more susceptible than broilers. 4. Use of the higher frequency waveforms (500 and 1500 Hz) was associated with a marked improvement in carcase quality, particularly with regard to breast muscle haemorrhaging and their use may result in considerable commercial advantage.

1. The feasibility of killing 7-week old Peking ducks with gas mixtures and their effects on carcase and meat quality were evaluated and compared with killing in electrical waterbath under commercial conditions. 2. The prevalence of carcase appearance defects and broken bones in the carcases and haemorrhaging, pH, colour, cooking loss and texture of breast muscles were determined. 3. Ducks can be killed within 3 min by exposure to either 90% argon in air or a mixture of 30% carbon dioxide and 60% argon in air. 4. Gas or controlled-atmosphere killing of ducks, whilst they are still in their transport containers, would eliminate some of the welfare concerns associated with the conventional electrical waterbath stunning systems, without adversely affecting carcase and meat quality.