MEAT QUALITY IN PIGS REARED IN GROUPS KEPT AS A UNIT DURING THE FATTENING PERIOD AND SLAUGHTER

Meat quality was studied in pigs reared in groups kept as units during the fattening period and slaughter (unmixed). The results were compared with conventionally reared pigs, which were mixed during the fattening period, at transport to the abattoir and at lairage (mixed). It is concluded that the unmixed pigs in this study had a better meat quality measured as pH(l), pH(u), weight loss and also fewer skin lacerations compared with the mixed groups (i.e. less development of pale, soft exudative (PSE) and dark, firm dry (DFD) in the unmixed animals). There were no significant differences in meat colour or in lean content between the unmixed and mixed pigs.