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Factors influencing the welfare and carcass and meat quality of pigs: the use of water sprays in lairage

Published online by Cambridge University Press:  02 September 2010

C. M. Weeding ,
H. J. Guise  and
R. H. C. Penny
C. M. Weeding
Affiliation:
Cambac J M A Research Limited, Unit 4, Wards Farm, Greenmore, Reading RG8 0RB
H. J. Guise
Affiliation:
Cambac J M A Research Limited, Unit 4, Wards Farm, Greenmore, Reading RG8 0RB
R. H. C. Penny
Affiliation:
Cambac J M A Research Limited, Unit 4, Wards Farm, Greenmore, Reading RG8 0RB
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Abstract

Two experiments were made to study the effects of a mist or large-droplet water spray for different lengths of time, on pig behaviour in lairage prior to slaughter and on subsequent carcass Quality. Water spraying caused more pigs to stand, chew the pen walls and root around the pen floor compared with unsprayed controls, and they also tended to fight more. The sprayed pigs produced meat of superior quality in terms of m. longissimus dorsi rate of acidification and colour. It is suggested that these benefits were due to the effects of evaporative cooling and increased water intake.

Keywords

behaviourcarcass qualitylairagepigs
Type
Research Article
Information
Animal Production , Volume 56 , Issue 3 , June 1993 , pp. 393 - 397
Copyright
Copyright © British Society of Animal Science 1993

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