COVID-19 AND FACTORY FARMS CAUSE UNTOLD SUFFERING
Many slaughterhouses have temporarily closed down as a result of the coronavirus. These closures left numerous factory farms with the dilemma of what to do with their animals for an extended period of time until the pandemic subsides. In response, many factory farms chose to “depopulate,” or mass slaughter, the animals on their farms. According to one news report, over 2 million chickens are estimated to have been killed as a result of slaughterhouse shutdowns and hundreds of thousands of pigs have already been killed.
While the numbers of animals being killed is staggering, perhaps most shocking is the way in which they are being exterminated. One technique being used to kill pigs by the thousands is termed “ventilation shut down.” The farms close off all ventilation and shut down the fans and allow the pigs to bake in the intense heat and eventually die from hyperthermia and/or suffocation.
At one facility, after reaching 120 degrees inside the barns, it was reported that four to five hours later, none of the animals were dead. The factory farms soon learned that it was necessary to induce steam into the building to substantially increase the heat since lack of ventilation alone was not killing all of the pigs.
The result is that most pigs die after hours of suffering from a combination of being suffocated from a lack of fresh air and roasted to death in the extreme heat. In one documented instance it was shown that those who managed to survive this intense cruelty were dispatched the following day by the use of captive bolt guns.