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Animal Rights; Split from Whaling and Finning
Topic Started: Jan 5 2006, 10:36 PM (2,469 Views)
Oneistheloneliestnumber
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EPITOME OF AWESOME.

:sick:
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In light of this, and because of calls for action by the public, the United States Fish and Wildlife Service (the U.S. Federal government agency charged with their protection) has recently extended control options to some other government entities. This includes some lethal culling of populations and measures to thwart reproduction, all in an effort to control their growing numbers.

http://en.wikipedia.org/wiki/Double-creste...morant#Recovery

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The chick blender is a technical device, used to kill newly hatched male chickens in an egg-producing facility.

In an industrial egg-producing facility, about half of newly hatched chicks will be male. Male chicks cannot lay eggs, and they cannot be fed for slaughter, because egg-producing facilities are not suited for that.

The machine, which is similar to a wood chipper, is a rather fast way to kill the animals. The American Veterinary Medical Association does not recommend this as a method, however, suggesting cervical dislocation and asphyxiation by carbon dioxide as the best options.[1]

About 95 Billion chicks are being killed this way each year in Germany (2001).


District Attorney Bonnie Dumanis has decided to uphold an earlier decision not to prosecute the owners of two ranches where workers threw about 30,000 live chickens into wood chippers. She decided that brothers Arie and Bill Wilgenburg were not acting maliciously when they instructed workers to toss the hens into the wood chippers in 2003. They had followed the advice of two veterinarians to euthanize the diseased chickens. The American Veterinary Medical Association is adamantly opposed to the practice.



http://en.wikipedia.org/wiki/Baby_chick_blender
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Penguin
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:angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: How could anyone do that? :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry:
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Oneistheloneliestnumber
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LET'S PUT A PERSON IN THAT BLENDER AND SEE HOW THEY FEEL!!! :angry:
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:angry: Now that's just TOO cruel for belief!
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Oneistheloneliestnumber
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now why the hell would a person do that_
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I don't know anyone who would who deserves the dignity of being referred to as a person.
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Oneistheloneliestnumber
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dang!!

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:blink:
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!!!!!

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Magpies have been persecuted by gamekeepers for the past 250 years. Disturbingly, there now also appears to be a trend in individuals killing magpies under the guise of conserving local songbirds.

One particular lady from Glasgow, whom the media nicknamed the 'magpie murderer', proudly claims to have killed over 100 of the birds in her back garden. She catches the magpies in a Larson trap using another trapped bird as bait. She then kills the birds by bashing their heads against a wall.

Under the UK's Wildlife and Countryside Act 1981 magpies can be killed if it can be proved that they are affecting songbird populations. However, the bird conservation organisation, RSPB Scotland, believes that these killings may be illegal because there is no scientific evidence to prove that magpies affect songbird populations.

Advocates is now seeking clarification from the licensing authority - the Scottish Executive, regarding the legality of these unjustifiable and cruel killings.


from http://www.advocatesforanimals.org.uk/camp.../magpies01.html

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The facts about Foie Gras

Foie gras is one of the world's most expensive foods. It is also one of the most cruelly-produced. Every year, worldwide, more than 25 million ducks and geese are force-fed to produce it. Here, Advocates for Animals investigates the horrific facts behind this supposed 'luxury' product.

What is foie gras?
Foie Gras is made from the fatty livers of either geese or ducks which are enlarged as a result of forced-feeding. Foie gras is supplied either in its natural state or as a pâté and can sell for as much as £180 ($280) per kilo. A small jar of the 'best' pâté de foie gras serving four people can cost about £50. More than 90% of birds kept for foie gras production today are ducks because they are cheaper to keep and feed.

How are the birds housed?
In order to deliver sufficient quantities of food quickly and efficiently, most ducks are kept permanently in individual cages so small that they are unable to stand up or stretch their wings properly. Only the bird's neck protrudes from the cage, allowing the feeder to grab its head and force its beak open.

How are the birds fed?
On most farms a pneumatic pump is used to cram vast amounts of food into the bird. A tube attached to the pump is pushed down the bird's throat and the food injected in two or three seconds. A single operator can force-feed more than a thousand birds in less than an hour.

Studies have shown that this treatment can cause terrible injuries to the birds, including bruising and tearing of the neck. As the forced-feeding regime continues, the trauma becomes more and more severe. After one week, many may develop acute enteritis and diarrhoea. Their neck feathers may become curled and sticky. Their livers gradually expand in size making it difficult for the ducks or geese to move or even breathe properly. Observers at foie gras farms have reported that ducks pant constantly during the later stages of the forced-feeding cycle. Their increasing weight can cause blisters to their breasts as they rub against the cage floor. Birds also die from asphyxiation if the feeder accidentally pushes food into the windpipe.

How frequently does the force-feeding occur?
In order to achieve the desired taste and texture, ducks and geese are force-fed two or three times a day with up to half a kilo of grain and fat. After two or three weeks, when the birds are ready for slaughter, their livers will have swollen to between six and ten times their natural size. A report by European Union scientists concluded that birds would die were they fed in this way for any longer.

Apart from the obvious physical pain suffered by the birds, what other effects does their incarceration have on them?
Their confinement prevents ducks and geese from performing any of their normal behaviours. In their natural state they live in social groups and spend long periods of time in water. Much of their day is devoted to searching for food, bathing and preening. In cages, ducks cannot walk, turn around or clean their feathers.

As well as being fed far more than they would eat naturally, the diet of foie gras birds is deliberately deficient in basic nutrients. This is to ensure that the liver accumulates so much fat that it no longer functions properly. A reduced calcium intake is also thought to contribute to the fact that between 30% and 70% of birds examined at slaughterhouses suffered from multiple bone fractures. One researcher into the foie gras industry concluded that the 'skill' of force-feeding was judging the best moment to stop before the bird died from illness. Post mortems have shown birds suffering from cardiac arrest, renal failure and liver haemorrhaging. In short, the livers are in an advanced state of disease.

How big is the industry?
Each year, over 25 million ducks and geese worldwide are raised for the production of foie gras. Although some traditional producers are promoted as tourist attractions in France, 80% of all ducks are now kept in individual cages in factory farms which are closed to visitors. This change has resulted in falling costs and an increase in production levels of more than 100% over the past ten years.

Is there not legislation to stop this cruelty?
In many countries, concern over the cruelty involved in the production of foie gras has led to a ban on the force-feeding of birds. Animal protection laws in Denmark, Germany, Norway, Poland and Austria specifically prohibit force-feeding. In Switzerland, the law against cruelty to animals is interpreted in such a way as to prevent foie gras production. In the United Kingdom, successive Ministers have stated that the practice would not be allowed in the UK. Despite such laws, many of these countries, including the UK, still import large amounts of foie gras from France. In fact, the UK is one of the world's largest -importing around 50 tonnes per year.


http://www.advocatesforanimals.org.uk/reso...d/foiegras.html
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:angry: :angry: :angry: :angry: :angry: :angry: :angry: :angry: I WISH PEOPLE WOULD STOP TORTURING ANIMALS FOR MONEY! :angry: :angry: :angry: :angry: :angry: :angry: :angry:
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Oneistheloneliestnumber
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I'D HAVE TO AGREE WITH THAT!!!!!!!!! :angry:
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Agreed 100% !!!!!!!!!!!!!!!!!!
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Every year, over 50 million animals are killed so that their fur can be used by the fashion industry; that is more than 130,000 animals slaughtered every day just so that someone else can wear their coats.

The fur industry goes to great lengths to hide the horrendous cruelty involved, but many undercover investigations have produced detailed evidence showing the terrible suffering of these animals, both in the way they are kept and in the way they are killed.

Advocates for Animals played a leading role in the successful campaign to ban fur farming in Scotland. We have also co-ordinated a high-profile campaign to raise awareness amongst the public of the insidious practice of adding fur trim to garments.

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Fur loks MUCH better on animals than people!
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yes! it does!
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On animals, it actually looks like it's supposed to be there. It doesn't on people!
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yeah dumb people that do that.
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I wish people would stop thinking that fur looked good on themselves <_< .
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Yeah! They're synethic fur!! du'h!! <_<
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Seeing as there's synthetic fur, why can't these people WEAR it?!
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Seriously!!
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And why do they think animal fur is called ANIMAL fur? If humans were supposed to wear it, it may as well be called human fur!
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lol....good point!
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Oneistheloneliestnumber
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[size=7]Foie Gras[/size]

The methods used to turn duck and goose livers into the "delicacy" known as pâté de foie gras are anything but delicate. Foie gras is a French term meaning "fatty liver" and it is produced by force-feeding birds.

The ducks and geese force-fed for foie gras are compelled to consume much more high-energy food—mostly corn—than they would eat voluntarily. This damages their liver and often kills them.

The Scientific Committee on Animal Health and Welfare for the European Union found many examples of abuse as a result of force-feeding, including:

*Birds are routinely confined to small cages or crowded pens.
*Birds are force-fed tremendous amounts of feed via a 12- to 16-inch plastic or metal tube, which is shoved down their throats and attached to a pressurized pump.
*The force-feeding may be performed twice daily for up to two weeks for ducks and three to four times daily, for up to 28 days for geese.
*Force-feeding causes the liver to increase in size about 6-10 times compared times compared to the normal size for a bird.
*Increased liver size forces the abdomen to expand, which makes moving difficult and painful. An enlarged abdomen increases the risk of damage to the stretched tissue of the lower part of the esophagus.
*Force-feeding results in accumulated scar tissue in the esophagus.
*The liver can be easily damaged by even minor trauma.

Ducks and geese are social animals who suffer when confined in individual cages. The confinement also can lead to lesions of the sternum and bone fractures, as well as foot injuries from the cage floors. Ducks and geese also suffer when they're not allowed enough water to swim and preen, which they do naturally in the wild.

Originally, all foie gras came from France, but now the United States has gotten into this cruel niche industry. Next time you go into a store or restaurant that sells foie gras, please let them know that a product that comes from force-feeding ducks and geese is more than you can stomach.


http://www.hsus.org/farm_animals/factory_f.../foie_gras.html


Let's force feed corn into a person twice a day, to see they feel!!!!!


YES!!

Foie Gras is Banned From Restaurants in a Measure Approved by the Chicago City Council

April 27, 2006 : 12:00 AM
CHICAGO — The goose liver delicacy foie gras was banned from Chicago restaurants Wednesday.

Chicago is the first American city to take this courageous move. This measure approved by the Chicago City Council after members decided it was inhumane to force-feed the birds.

"Our city is better for taking a stance against the cruelty of foie gras," said Alderman Joe Moore, who sponsored the ordinance.

Mayor Richard Daley opposed the measure. "We have children getting killed by gang leaders and dope dealers. We have real issues here in this city," said Daley, the Chicago Sun-Times reported on its Web site. "Let's get some priorities."

Rich and buttery, foie gras, pronounced fwah-GRAH and French for "fat liver," often is served sliced and pan-seared, frequently with fruit or atop greens or a cut of steak or veal.

To fatten the liver of waterfowl, a tube is often inserted into their throats twice a day and partially cooked corn is pumped down the esophagus.

Several Chicago restaurateurs opposed the ban, saying they did not want politicians meddling with a product steeped in tradition. But others had stopped serving it before the ban was approved.

California is the only state to ban the force-feeding of birds to produce the gourmet liver product, having passed a measure that would end the practice by 2012.

More than a dozen countries, mostly in Europe, have banned production of the delicacy on the grounds of cruelty. But in France, foie gras has been declared "part of the cultural and gastronomic patrimony, protected in France."

If you would like to send a thank you or positve comment-
Visit Chicago City Council website:
http://egov.cityofchicago.org/city/webport...Name=Government

http://network.bestfriends.org/illinois/news/3309.html
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Foie Gras is Banned From Restaurants in a Measure Approved by the Chicago City Council

I just hope more can follow!
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Oneistheloneliestnumber
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Me too! I don't think I've seen it in Oklahoma...
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Well, at least that shows that people are doing the right thing.

This seems to be another debate that I forgot earlier, so I'll move it now.
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:angry:

Many people who know pigs compare them to dogs because they are friendly, loyal, and intelligent. Pigs are naturally very clean and avoid, if at all possible, soiling their living areas. When given the chance to live away from factory farms, pigs will spend hours playing, lying in the sun, and exploring their surroundings with their powerful sense of smell. Considered smarter than 3-year-old human children, pigs are very clever animals.1 Learn more about the intelligence of pigs.

Most people rarely have the opportunity to interact with these outgoing, sensitive animals because 97 percent of pigs in United States today are raised on factory farms.2 These pigs spend their entire lives in cramped, filthy warehouses, under constant stress from the intense confinement and denied everything that is natural to them.


Piglets’ tails are cut off and their teeth are pulled out without the use of painkillers.

As piglets, they are taken away from their mothers when they are less than 1 month old; their tails are cut off, some of their teeth are cut off, and the males have their testicles ripped out of their scrotums (castration), all without any pain relief. They spend their entire lives in overcrowded pens on a tiny slab of filthy concrete.

Breeding sows spend their entire miserable lives in tiny metal crates where they can’t even turn around. Shortly after giving birth, they are once again forcibly impregnated. This cycle continues for years until their bodies finally give out and they are sent to be killed. When the time comes for slaughter, these smart and sensitive animals are forced onto transport trucks that travel for many miles through all weather extremes—many die of heat exhaustion in the summer and arrive frozen to the inside of the truck in the winter.

According to industry reports, more than 170,000 pigs die in transport each year, and more than 420,000 are crippled by the time they arrive at the slaughterhouse.3 Many are still fully conscious when they are immersed in scalding water for hair removal.

Many people think of Charlotte’s Web and Babe when they imagine how pigs are raised for meat. Unfortunately, these Hollywood tales do not depict reality. Almost all of the 100 million pigs killed for food in the United States every year endure horrific conditions in controlled animal feeding operations (CAFOs), the meat industry’s euphemism for factory farms.4 Smarter than dogs, these social, sensitive animals spend their lives in overcrowded, filthy warehouses, often seeing direct sunlight for the first time as they are crammed onto a truck bound for the slaughterhouse.5

A mother pig, or sow, spends her adult life confined to a tiny metal crate. She will never feel the warmth of a nest or the affectionate nuzzle of her mate—she will spend her life surrounded by thick, cold metal bars, living on wet, feces-caked concrete floors. When she is old enough to give birth, she will be artificially impregnated and then imprisoned again for the entire length of her pregnancy in a “gestation crate,” a cage only 2 feet wide—too small for her even to turn around or lie down in comfortably.6

After giving birth, a mother pig is moved to a “farrowing crate,” a contraption even worse and smaller than a gestation crate, with only a tiny additional concrete area on which the piglets can nurse.7 Workers will sometimes tie the mother’s legs apart so she cannot get a break from the suckling piglets. She may develop open “bed sores” on her body from the lack of movement. This practice is so barbaric that gestation crates have been banned in Florida, the U.K., and Sweden and will be banned in the European Union in 2013.8,9


Pigs develop sores from living in filthy conditions that are too cramped to even stand up in.

When pregnant sows are ready to give birth, they are moved from a gestation crate to a farrowing crate. One worker describes the process: “They beat the ###### out of them [the mother pigs] to get them inside the crates because they don’t want to go. This is their only chance to walk around, get a little exercise, and they don’t want to go [back into a crate].”10



The piglets are taken away from their mother after less than a month—in nature, they would stay with their mother for several months.11 She is impregnated again, and the cycle of forced breeding and imprisonment continues. For such an intelligent animal, this intensive confinement causes debilitating stress and boredom. With nothing to do but stare at the bars in front of her, a mother pig may go insane. This is often exhibited by neurotic chewing on the cage bars or obsessive pressing on her water bottle.12 After three or four years, when her body is exhausted and her mind pushed to or even past the brink of insanity, she is shipped off to slaughter.


Piglets are mutilated and castrated without the use of painkillers; some die from shock.

Meanwhile, the sow’s piglets have their testicles cut out of their scrotums, their tails cut off, many of their teeth clipped in half, and their ears mutilated, all without any pain relief.14 Terrified and in extreme pain, the piglets are often put alone into tiny metal wire cages (called “battery cages” by the farmers). These cages are stacked on top of each other, and urine and excrement constantly fall on the piglets in the lower cages. After the piglets have grown too big for the cages, they are placed into small, cramped pens crowded with many other piglets, where they are kept until they are large enough for slaughter. The animals are given almost no room to move because, as one pork-industry journal put it, “[O]vercrowding pigs pays.”15 Impeccably clean by nature, pigs on factory farms are forced to live in their own feces, vomit, and even amid the corpses of other pigs.
Pigs in factory farms never get to go outside until they are sent to slaughter.

Overcrowding, poor ventilation, and filth cause rampant disease. Respiratory problems are common because of high levels of humidity and toxic gases from the manure pits—in fact, 70 percent of pigs on factory farms have pneumonia by the time they’re sent to the slaughterhouse.16 Many pigs die from infections caused by the noxious fumes and filth of their enclosures. Pigs are fed massive doses of antibiotics to keep them alive in these conditions. Conditions are so filthy that at any given time, more than one-quarter of pigs suffer from mange.17

Because of illness, lack of space to exercise, and genetic manipulation that forces them to grow too big too fast, pigs often develop arthritis and other joint problems.18 Many pigs on factory farms live on slatted floors above giant manure pits. Smaller pigs often suffer severe leg injuries when their legs get caught between the slats.19

Always concerned with their bottom line, some farmers kill sick animals instead of giving them medicine or veterinary care. A PETA investigation found that a manager at an Oklahoma farm was killing pigs by beating them with metal gate rods, and others were left to die without food or water. Unwanted “runts” were killed, as they are on most farms, by “thumping,” which involves slamming the animals’ heads against the floor.20 Watch video from that investigation.

After enduring months in these hellish conditions, pigs are forced onto trucks, bound for a horrific and agonizing death at the slaughterhouse.

In nature, pigs live for 15 years, but pigs on factory farms are sent to slaughter after just six months of life.22,23 To get the terrified pigs onto the transport trucks bound for the slaughterhouse, workers may beat them on their sensitive noses and backs or stick electric prods in their rectums. Crammed into 18-wheelers, pigs struggle to get air and are usually given no food or water for the entire journey (often hundreds of miles). A former pig transporter told PETA that pigs are “packed in so tight, their guts actually pop out their butts—a little softball of guts actually comes out.”24 Pigs suffer from temperature extremes and are forced to inhale ammonia fumes and diesel exhaust.

According to industry reports, more than 170,000 pigs die in transport each year, and more than 420,000 are crippled by the time they arrive at the slaughterhouse.25 Another industry report notes that, in some transport loads, as many as 10 percent of pigs are “downers,” animals who are so ill or injured that they are unable to stand and walk on their own.26 Downer pigs have no protection from the most unthinkable cruelties: These sick and injured pigs will be kicked, struck with electric prods, and finally dragged off the trucks to their deaths.


Individualized veterinary care is considered too expensive, so sick and injured pigs are left to die or are killed.

Pigs are transported for hundreds of miles through all weather extremes to the slaughterhouse. One worker reports: “In the wintertime there are always hogs stuck to the sides and floors of the trucks. They [slaughterhouse workers] go in there with wires or knives and just cut or pry the hogs loose. The skin pulls right off. These hogs were alive when we did this.”27 In her renowned book, Slaughterhouse, Gail Eisnitz writes: “When hogs arrive frozen at slaughterhouses—which is a common occurrence—their protections under the Humane Slaughter Act are mysteriously waived. Since they are of no value for human consumption, antemortem inspectors neither examine them nor make a decision as to their disposition. Nor are they provided shelter or promptly stunned. Instead they are left to fend for themselves until they die.”28


Pig-transport trucks regularly crash, killing many animals and leaving others to die on the highway.

In 2004, a transport truck owned by Smithfield Foods and loaded with 180 pigs flipped over in Virginia. Many pigs were killed in the accident, while others lay along the roadside, injured and dying. PETA officials arrived on the scene and offered to humanely euthanize the injured animals, but Smithfield refused to allow the suffering animals a humane death because the company could not legally sell the flesh of animals who had been euthanized. Similar accidents involving animal transport trucks occur almost every day. After an accident in April 2005, Smithfield spokesperson Jerry Hostetter told one reporter, "I hate to admit it, but it happens all the time."

A typical slaughterhouse kills up to 1,100 pigs every hour.29 The sheer number of animals killed makes it impossible for them to be given humane, painless deaths. Because of improper stunning, many pigs are alive when they reach the scalding-water bath, which is intended to soften their skin and remove their hair. The U.S. Department of Agriculture (USDA) documented 14 humane-slaughter violations at one processing plant, where inspectors found hogs who “were walking and squealing after being stunned [with a stun gun] as many as four times.”30


Pigs’ throats are slit before they are dunked into the scalding-hot water of the hair-removal tanks.

An industry report explains that “continuous pig squealing is a sign of … rough handling and excessive use of electric prods.” The report found that the pigs at one federally inspected slaughter plant squealed 100 percent of the time “because electric prods were used to force pigs to jump on top of each other.”31 According to one slaughterhouse worker, “There’s no way these animals can bleed out in the few minutes it takes to get up the ramp. By the time they hit the scalding tank, they’re still fully conscious and squealing. Happens all the time.”32 A USDA report reveals that the stress and inhumane treatment that animals endure on factory farms and in slaughterhouses contributes to a condition that affects the color and texture of the flesh of one in seven pigs, making it more difficult to sell.33

Pigs are packed in so tight, That a softball of guts come out of their buts...

From www.goveg.com

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Oneistheloneliestnumber
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EPITOME OF AWESOME.

More stuff....

What people do to Double-Crested Cormorants...:(

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In light of this, and because of calls for action by the public, the United States Fish and Wildlife Service (the U.S. Federal government agency charged with their protection) has recently extended control options to some other government entities. This includes some lethal culling of populations and measures to thwart reproduction, all in an effort to control their growing numbers.


~Horses AREN'T slaughtered humanely! :angry: Their legs are cuffed(?) and their throats are slit (:sick:) AND THEY'RE STILL ALIVE! :angry:

~People eat Emus?!! For God's sake, that's their national bird, its like me eating Bald Eagle for lunch! :crying: I mean, Costa Ricans don't eat Clay-Coloured Robin and Guatamalans don't eat Resplendent Quetzal! Du'h!



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Oneistheloneliestnumber
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EPITOME OF AWESOME.

...Watching poor seals being clubbed.

Its true!
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Chess Resources King
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Stokesosaurus

Not MORE animal cruelty :angry: ! I think I'll steer clear of that activity.
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Einigkeit und Recht und Freiheit / Liberté, égalité, fraternité / Toţi în unu / Tautos jėga vienybėje / Pravda vítězí! / Out of many, one people
Harambee! Let's work together! Stop racism! If you hate racism, then put those mottoes in your sig!
iPURA VIDA!

This little bit added to satisfy HoD
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