FACTORS INFLUENCING THE WELFARE AND CARCASS AND MEAT QUALITY OF PIGS - THE USE OF WATER SPRAYS IN LAIRAGE

Two experiments were made to study the effects of a mist or large-drop let water spray for different lengths of time, on pig behaviour in lai rage prior to slaughter and on subsequent carcass quality. Water spray ing caused more pigs to stand, chew the pen walls and root around the pen floor compared with unsprayed controls, and they also tended to fi ght more. The sprayed pigs produced meat of superior quality in terms of m. longissimus dorsi rate of acidification and colour. It is sugges ted that these benefits were due to the effects of evaporative cooling and increased water intake.