Relationship between Deck Level, Body Surface Temperature and Carcass Damages in Italian Heavy Pigs after Short Journeys at Different Unloading Environmental Conditions

Abstract

Simple SummaryTransport duration and thermal conditions can negatively affect pig welfare and carcass quality. The effects of short journeys (30 min) in different thermal-humidity conditions on the body surface temperature of live heavy pigs and carcass skin damage were examined. Body temperature increased with increasing Temperature Humidity Index (THI) class. The highest and lowest body surface temperatures were found in pigs located on the middle and upper decks, respectively. THI class significantly affected skin damage scores, which increased with increasing THI class. Even at relatively low temperatures and THI, the results of this study suggested the need to increase the control of environmental conditions in the truck during short-distance transport of pigs, in order to improve welfare and reduce loss of carcass value.AbstractIn order to evaluate the relationships between deck level, body surface temperature and carcass damages after a short journey (30 min), 10 deliveries of Italian heavy pigs, including a total of 1400 animals from one farm, were examined. Within 5 min after the arrival at the abattoir, the vehicles were unloaded. Environmental temperature and relative humidity were recorded and a Temperature Humidity Index (THI) was calculated. After unloading, maximum temperatures of dorsal and ocular regions were measured by a thermal camera on groups of pigs from each of the unloaded decks. After dehairing, quarters and whole carcasses were evaluated subjectively by a trained operator for skin damage using a four-point scale. On the basis of THI at unloading, deliveries were grouped into three classes. Data of body surface temperature and skin damage score were analysed in a model including THI class, deck level and their interaction. Regardless of pig location in the truck, the maximum temperature of the dorsal and ocular regions increased with increasing THI class. Within each THI class, the highest and lowest body surface temperatures were found in pigs located on the middle and upper decks, respectively. Only THI class was found to affect the skin damage score (p < 0.05), which increased on quarters and whole carcasses with increasing THI class. The results of this study on short-distance transport of Italian heavy pigs highlighted the need to control and ameliorate the environmental conditions in the trucks, even at relatively low temperature and THI, in order to improve welfare and reduce loss of carcass value.

Pilot Study of the Relationship between Deck Level and Journey Duration on Plasma Cortisol, Epinephrine and Norepinephrine Levels in Italian Heavy Pigs

“…Moreover, pigs located in the front and rear compartments or in the upper and lower decks have an increased number of carcass skin bruises and a reduced pork quality [43]. A tendency towards higher skin damage scores was found in pigs transported on the trailer compared with those located on the lorry because the trailer is subjected to more vibrations and movements than the lorry [9]. The fact that we only analysed samples of pigs travelling in the trailer may have therefore affected our results to some extent.…”

“…For long journeys additional requirements are included, i.e., roof, floor and bedding, feed, water supply, ventilation and temperature monitoring, and a navigation system. In addition, regardless of journey duration, the position of the animals in the vehicle during transport can affect skin blemishes and meat quality [8,9]. Indeed, the truck deck affects animal stress levels in a highly variable way [10].…”

Welfare of pigs at slaughter

“…In 2003, the Canadian Food Inspection Agency carried out a survey of 22 slaughterhouses and 13 auction markets and assembly facilities across Canada over the period of 2 months involving a total of 3, 433, 823 boars (hogs) and sows and the data showed that 4, 684 (0.14%) pigs were non-ambulatory at the time of arrival at the slaughterhouse. During transport, 1,372 pigs became non-ambulatory (Appelt, 2003;Canada Gazette, 2004). More importantly, carcasses of 60% of non-ambulatory pigs arriving at slaughterhouses were partially or fully condemned.…”

Effects of Housing, Short Distance Transport and Lairage on Meat Quality of Finisher Pigs

“…This creates perspectives to determine meat quality automatically in the slaughter line, by measuring carcass temperature via a temperature probe. Another possibility is measuring surface temperature using infrared thermography of live animals just before slaughter [87,88]. However, based on the low to moderate correlations with other physiological indicators, infrared thermography cannot be used as a stand-alone measurement of the physiological condition of pigs in response to stress [87].…”