Animal category_Quantity (L/day)
Less than 1 year 11.4
Between 1 and 2 years 20
More than 2 years 40 pigs
Fattening pigs more than 44 lb (20 kg) 4.3
Breeding pigs 8.6
Once on the slaughter line, the quantity of waste generated depends on the number of animals slaughtered and the type of animal. Considering the total annual tonnage of animals going to slaughter there is surprisingly little information in the scientific literature on the quantities of individual waste fractions destined for disposal. The average weight of wet solid material produced by cutting and emptying of the stomachs of ruminants was estimated by Fernando  as 60 lb (27 kg) for cattle, 6 lb (2.7 kg) for sheep and 3.7 lb (1.7 kg) for lambs. Pollack  gave a much higher estimate for the stomach contents of cattle at 154 lb (70 kg) per head, and 2.2 lb (1 kg) per animal for pigs. There is a more consistent estimate of the quantity of blood produced: Brolls and Broughton  reported average weight of wet blood produced is around 32 lb per 1000 lb of beef animal (14.5 kg per 454 kg); Grady and Lim  likewise reported 32.5 lb of blood produced per 1000 lb (14.7kg per 453 kg) of live weight; and Banks  indicated 35 lb of blood produced per 990 lb (16 kg per 450 kg) of live weight.
Water is used in the slaughterhouse for carcass washing after hide removal from cattle, calves, and sheep and after hair removal from hogs. It is also used to clean the inside of the carcass after evisceration, and for cleaning and sanitizing equipment and facilities both during and after the killing operation. Associated facilities such as stockyards, animal pens, the steam plant, refrigeration equipment, compressed air, boiler rooms, and vacuum equipment will also produce some wastewater, as will sanitary and service facilities for staff employed on site: these may include toilets, shower rooms, cafeteria kitchens, and laboratory facilities. The proportions of water used for each purpose can be variable, but as a useful guide the typical percentages of water used in a slaughterhouse killing hogs is shown in Fig. 2 .
Johnson  classified meat plant wastewater into four major categories, defined as manure-laden; manure-free, high grease; manure-free, low grease; and clear water (Table 4).
The quantity of wastewater will depend very much on the slaughterhouse design, operational practise, and the cleaning methods employed. Wastewater generation rates are usually expressed as a volume per unit of product or per animal slaughtered and there is a reasonable degree of consistency between some of the values reported from reliable sources for different animal types (Table 5). These values relate to slaughterhouses in the United States and
Europe, but the magnitude of variation across the world is probably better reflected in the values given by the World Bank , which quotes figures between 2.5 and 40 m3/ton or tonne for cattle and 1.5-10 m3/ton or tonne for hogs.
The rate of water use and wastewater generation varies with both the time of day and the day of the week. To comply with federal requirements for complete cleaning and sanitation of equipment after each processing shift , typical practise in the United States is that a daily processing shift, usually lasting 8-10 hours, is followed by a 6-8 hours cleanup shift. Although the timing of the processing and cleanup stages may vary, the pattern is consistent across most
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