Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare
Auteur(s)
- DRIESSEN Bert
- FRESON Louis
- BUYSE Johan
Editeur(s)
Autre(s)
Id
3ETNAZ5U
Version
2605
Date ajout
23 décembre 2020 11:47
Date modification
23 décembre 2020 11:47
Résumé anglais
The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).
Note
None
CRAW tags
- AB - Transversal
- FREDO alimentation animale
- FREDO mode élevage, bien-être et qualité
- GEO Belgique
- porc
WEB tags
- animal welfare
- fasting
- pigs
- slaughter
Titre de la publication
Animals
Volume
10
Pages
2206
Date caractères
2020/12
Date publication
24 décembre 2020
Doi
10.3390/ani10122206
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