Influence of lairage time on some welfare and meat quality parameters in pigs

A total of 150 Large White cross Landrace pigs (110-120 kg) of both sexes were used to investigate the effects of three different lairage times (0 h, 3 h, 9 h). Blood samples were collected at exanguination and cortisol, glucose, lactate, muscle enzymes and haematological parameters were determined. Post-mortem measurements of muscle pH were taken at 20 min, 2 h and 24 h from Longissimus thoracis and Semimembranosus. Lairage time showed a significant effect on pH 24 , internal muscle reflectance using the fibre optic probe (FOP 24 ), red blood cells, neutrophils and lymphocytes, glucose and enzymatic activities. Changes in blood profile and meat quality parameters indicated that three hours of lairage in Spanish commercial conditions may reduce the amount of stress exhibited by pigs at slaughter and better meat quality can be obtained. No lairage or an excessively long lairage period without food may compromise animal welfare and meat quality. lairage / welfare / stress / meat quality / pigs Rsum -Influence du temps d'attente avant l'abattage sur le bien-tre et la qualit de la viande du porc. Cent cinquante porcs de race Large White Landrace (110-120 kg) ont t utiliss dans le but d'tudier l'effet de trois temps d'attente diffrents avant l'abattage (0 h, 3 h, 9 h).