animals Article Effects of Slaughter Knife Sharpness on Blood Biochemical and Electroencephalogram Changes in Cattle Jurhamid Columbres Imlan 1,2, Ubedullah Kaka 1,3, Yong-Meng Goh 1,4 , Zulkifli Idrus 1,5, Elmutaz Atta Awad 1,6 , Ahmed Abubakar Abubakar 1, Tanbir Ahmad 5,7, Hassan N. Quaza Nizamuddin 8 and Awis Qurni Sazili 1,5,9,* 1 Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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[email protected] (A.A.A.) 2 Department of Animal Science, College of Agriculture, University of Southern Mindanao, Cotabato 9407, Philippines 3 Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia 4 Department of Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia 5 Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; tanbirvet05@rediffmail.com 6 Preclinical Department, Universiti Malaysia Kelantan, Pengkalan Chepa 16100, Kelantan, Malaysia 7 ICAR- Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly 243122, India 8 Department of Veterinary Services, Wisma Tani, Blok Podium, Putrajaya 62630, Malaysia;
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[email protected] Received: 5 February 2020; Accepted: 3 March 2020; Published: 30 March 2020 Simple Summary: The role of knife sharpness in slaughtering animals, from the perspective of animal welfare, is likely subconsciously ignored by the masses involved in the abattoir industry.