Poultry lairage — the holding period after delivery and before slaughter — is a welfare-critical period requiring temperature control, minimal waiting, and protection from injury.
The lairage period for poultry represents a final welfare challenge before slaughter. Birds that have survived the stress of catching, crating, and transport arrive at the slaughter plant in varying states of distress and physiological stress. Temperature management in the holding area is critical: heat stress can cause mortality in minutes in hot weather. The period from arrival to slaughter should be minimised to reduce exposure to this stressful environment. Water deprivation during lairage, which cannot be avoided in commercial settings, adds to physiological stress. Good lairage welfare is as much about efficient processing that minimises holding time as about the conditions within the holding facility.