Animal Rights Final Research Paper
Franco Pacheco ENGL-135 Prof. Gurin DeVry University December 13, 2012
The idea of animal rights is not new. Through the 18th and 19th Century philosophers like Rousseau, Kant, Bentham, and Schopenhauer have produced different arguments in favor of the treatment of animals. Animal rights is the idea that nonhuman animals are entitled to the possession of their own lives and that they should be afforded the same consideration as the similar interests of human beings. All animals are equal in the sense that they all can sense pain and suffering however as far as treating them like humans, I do not think so. Humans have been eating meat for as long as we have been on this earth and there is nothing wrong with that. That does not mean people enjoy killing them for pleasure, their lives are taking for our survival. Eating meat is not wrong as long as we are conscious of their contribution to humankind over the years, providing us with transportation, food, clothing, and companionship. Torturing and killing animals for pleasure is wrong, however, eating their meat moderately for survival is not.
By the beginning of the 18th century, writers began to discuss animal feelings of pain and suffering, vivisection, and the cruel treatment of animals raised and slaughtered for food. All animals have the same capacity for suffering, but how we see them differs and that determines what we will tolerate happening to them. Most people are not capable of killing what they eat with their own hands but if is cooked and served; there are no thoughts of how or where it came from. Over 9 billion chickens, pigs, cattle, turkeys, sheep, goats, ducks, and geese are bred, raised, and killed for food annually in America. Today, the breeding of farm animals is dominated by industrialized facilities that maximize profits by treating them as production units and forgetting that they can also feel pain as human do. The abuse of farm animals in factory farms, for example, did not see an influx until the early 19th century, when small family farms and traditional ranching of livestock started to cave under the pressure of larger institutional farming practices. As factory farms became the norm, so, unfortunately did the systematic and prolonged abuse of animals raised for human consumption. Most animals in these facilities are forced to endure physical and psychological abuse for months if not years on end, deprived of the ability to perform behaviors inherent to their species, and housed in overcrowded facilities with insufficient food, water, and natural light. Most are given steroids to enhance growth, and antibiotics to fend off illnesses that are likely to occur in such unsanitary conditions. Their eventual slaughter is often performed in a manner as inhumane as the condition in which they are forced to exist until that day. There are many people working for the improvement of the ways in which animals that are raised for food are handled and slaughtered; most notable is Temple Grandin. She is one of the leading authorities on the design of animal handling facilities, specializing in the humane handling of animals at the point of slaughter in the meat industry. She is credited with having “done more to improve welfare for animals at the point of slaughter than any human alive.” According to data extrapolated from U.S. Department of Agriculture reports that nearly 10.2 billion land animals were raised and killed for food in the United States in 2010. This is a 1.7% rise from the 2009 totals, larger than the 0.9% increase in US population, meaning that animals killed per-capita increased...
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