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The effects of lairage time on the blood profile of slaughtered pigs

Published online by Cambridge University Press:  24 November 2017

P.D. Warriss
Affiliation:
Department of Meat Animal Science, University of Bristol, Langford, Bristol, BS18 7DY
M.H. Anil
Affiliation:
Department of Meat Animal Science, University of Bristol, Langford, Bristol, BS18 7DY
S.N. Brown
Affiliation:
Department of Meat Animal Science, University of Bristol, Langford, Bristol, BS18 7DY
D.P. Fordham
Affiliation:
Department of Animal Physiology and Nutrition, University of Leeds, Leeds, LS2 9JT
R.G. Rodway
Affiliation:
Department of Animal Physiology and Nutrition, University of Leeds, Leeds, LS2 9JT
C.C. Warkup
Affiliation:
Meat and Livestock Commission, Milton Keynes, MK6 1AX
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Extract

After transport to the slaughter plant, pigs may be kept in lairage for up to 24h before being killed. This facilitates smooth, continuous operation of the slaughterline and, it is commonly believed, allows the animals to rest and so recover from the stress of transport. We have tested this latter belief by examining indices of stress in blood collected at slaughter from pigs kept in lairage for various times.

A total of 320 LW x (LW x LR) pigs (89 kg) of both sexes were used. They were killed in ten batches. Prior to slaughter they were transported for 2h (80 km) at a stocking density of 0.52 m2 per 100 kg live weight. On arrival at the IFR-Bristol slaughterhouse the pigs were killed either as soon as practicable after unloading off the transporter (Oh lairage), after 3h in lairage or after holding in lairage overnight (21h). Half the pigs held overnight were fed in lairage (in the late afternoon), half were not. At slaughter therefore, pigs in the four different lairage treatment groups had been subjected to food withdrawal periods of 3, 6, 16 and 24h.

Type
Animal welfare
Copyright
Copyright © The British Society of Animal Production 1991

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References

Fordham, D.P., Ssewanyana, G.A. and Rodway, R.G. (1989). Animal Production 49, 103107.CrossRefGoogle Scholar

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