EFFECT OF ON-FARM AND PRE-SLAUGHTER HANDLING OF PIGS ON MEAT QUALITY

Thirty-six crossbred (Large White x Landrace) boars were used to inves tigate the effect of positive and negative handling of pigs on-farm ov er a period of 5 weeks, and the effect of minimal and negative handlin g just prior to slaughter at the abattoir on the level of stress and m eat quality of the carcass. There was no significant difference in adr enal gland weight and plasma cortisol concentration measured at slaugh ter between pigs negatively and positively handled on-farm. Pigs negat ively handled on-farm had lower muscle glycogen 5 min and 40 min post slaughter in the Longissimus thoracis (LT) but muscle paleness and per centage drip loss of the LT were similar compared with pigs positively handled on-farm. Pigs negatively handled at the abattoir had lower mu scle glycogen 5 min post slaughter in the LT; however, muscle paleness , percentage drip loss, ultimate pH, and incidence of pale, soft, exud ative meat were similar compared with pigs that were minimally handled at the abattoir. This study has shown how the interaction between pig s and humans on-farm can influence the pig's 'stress' response to pre- slaughter handling and, potentially, meat quality.