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Implications of changing the housing conditions of pigs prior to slaughter for the eating quality of bacon

  • S.J. Maw (a1), V.R Fowler (a1), M. Hamilton (a2) and A.M. Petchey (a1)

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Commercial housing conditions are known to have an effect on the eating quality of bacon. Significant differences have been shown between pigs reared on solid concrete floors or straw-bedded accommodation (Maw et al. In press). Also high levels of dietary Vitamin E have been shown to improve pigmeat quality (Buckley et al., 1995). This experiment was carried out to examine whether the effects of housing could be eliminated or reversed by altering housing conditions or reduced by dietary supplementation with Vitamin E.

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Buckley, D.J., Morrissey, P.A. and Gray, J.I. 1995 Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 73: 31223130
Maw, S.J., Fowler, V.R., Hamilton, M. and Petchey, A.M. Effect of husbandry and housing of pigs on the organoleptic properties of bacon. Livestock Production Science –In press

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