Effect of on-farm and pre-slaughter handling of pigs on meat quality

Abstract

Thirty-six crossbred (Large White × Landrace) boars were used to investigate the effect of positive and negative handling of pigs on-farm over a period of 5 weeks, and the effect of minimal and negative handling just prior to slaughter at the abattoir on the level of stress and meat quality of the carcass. There was no significant difference in adrenal gland weight and plasma cortisol concentration measured at slaughter between pigs negatively and positively handled on-farm. Pigs negatively handled on-farm had lower muscle glycogen 5 min and 40 min post slaughter in the Longissimus thoracis (LT) but muscle paleness and percentage drip loss of the LT were similar compared with pigs positively handled on-farm. Pigs negatively handled at the abattoir had lower muscle glycogen 5 min post slaughter in the LT; however, muscle paleness, percentage drip loss, ultimate pH, and incidence of pale, soft, exudative meat were similar compared with pigs that were minimally handled at the abattoir. This study has shown how the interaction between pigs and humans on-farm can influence the pig’s ‘stress’ response to pre-slaughter handling and, potentially, meat quality.