Effects of Handling Procedures Effects of Handling Procedures and Transport Conditions and Transport Conditions on Welfare and Meat Quality of on Welfare and Meat Quality of Pigs Pigs Tina Widowski Tina Widowski Department of Animal & Poultry Science, University Department of Animal & Poultry Science, University of Guelph of Guelph
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Effects of Handling Procedures and Transport Conditions on Welfare and Meat Quality of Pigs
Effects of Handling Procedures and Transport Conditions on Welfare and Meat Quality of Pigs Tina Widowski Department of Animal & Poultry Science, University of Guelph. ~31.5 million pigs were marketed in Canada in 2008 (Stats Canada) - PowerPoint PPT Presentation
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Effects of Handling Procedures Effects of Handling Procedures and Transport Conditions and Transport Conditions
on Welfare and Meat Quality of Pigson Welfare and Meat Quality of Pigs
Tina WidowskiTina WidowskiDepartment of Animal & Poultry Science, University of GuelphDepartment of Animal & Poultry Science, University of Guelph
Effects of Handling Procedures Effects of Handling Procedures and Transport Conditions and Transport Conditions
on Welfare and Meat Quality of Pigson Welfare and Meat Quality of Pigs
Tina WidowskiTina WidowskiDepartment of Animal & Poultry Science, University of GuelphDepartment of Animal & Poultry Science, University of Guelph
• ~31.5 million pigs were marketed in Canada in 2008 (Stats Canada)
• Most of these were transported to reach their end market
• Estimated 0.08 - 0.22% of them died before reaching their destination (Haley et al, 2008)
• Many more experienced non-fatal stress
Factors Affecting the Stress ResponseFactors Affecting the Stress Response
Genetics Experience
HealthNutrition
Ambient temperature
Loading density
Handling
Mixing/ grouping
Truck/ facility design
Transport Lairage time
… … MultifactorialMultifactorial
Courtesy: M. Ellis
meltingtheice.wordpress.com/ tag/language/page/2
Pot-belly TruckPot-belly Truck
• Epidemiological studies on mortalityEpidemiological studies on mortality
• Focused studies on behaviour, Focused studies on behaviour, physiology and meat quality due to physiology and meat quality due to
• Trailer design and transport conditionsTrailer design and transport conditions
• Pigs and handling practicesPigs and handling practices
Recent & ongoing researchRecent & ongoing research
ResearchersResearchers• Charles Haley Charles Haley • Cate DeweyCate Dewey• Bob FriendshipBob Friendship
• Department of Population Medicine, Ontario Department of Population Medicine, Ontario Veterinary College, University of GuelphVeterinary College, University of Guelph
• Tina WidowskiTina Widowski
In-Transit LossesIn-Transit Losses
• Retrospective study of transport records from Retrospective study of transport records from all pigs marketed in Ontarioall pigs marketed in Ontario
• 4.76 million pigs from 4159 producers, 4.76 million pigs from 4159 producers, marketed through 117 transport companies to marketed through 117 transport companies to 33 abbatoirs in Canada and USA 33 abbatoirs in Canada and USA
• Pigs shipped to Ontario (82%), Quebec Pigs shipped to Ontario (82%), Quebec (13%), USA (4%), Manitoba (0.08%)(13%), USA (4%), Manitoba (0.08%)
Factors Associated with In-Transit Factors Associated with In-Transit Losses of Market Pigs in Ontario 2001Losses of Market Pigs in Ontario 2001
(Haley et al, CJVR, 2008)
• In-transit loss = 0.017% (16.7/10,000 pigs)In-transit loss = 0.017% (16.7/10,000 pigs)
• Farm of origin (25%)Farm of origin (25%) > abbatoir (16%) > > abbatoir (16%) > transporter (8%) explained variance in lossestransporter (8%) explained variance in losses
• Temperature-humidity indexTemperature-humidity index (combination of (combination of temperature and humidity) was highly predictive temperature and humidity) was highly predictive of lossesof losses
Factors Associated with In-Transit Factors Associated with In-Transit Losses of Market Pigs in Ontario 2001Losses of Market Pigs in Ontario 2001
(Haley et al, CJVR, 2008)
00.10.20.30.40.50.60.7
Loss ratio %
1 2 3 4 5 6 7 8 9 1 11 1
Month
200120022003
The highest losses in occurred in July 2003 - coincided with highest environmental temps (avg. 30.10C)
Transport Losses of Market Pigs in Ontario 2001-2003
From Charles Haley 2005
Pan-Canadian Pig Transport ProjectPan-Canadian Pig Transport ProjectEffects of Vehicle Design & Handling ProceduresEffects of Vehicle Design & Handling Procedures
RESEARCHERS:Harold Gonyou (Lead) - Prairie Swine Centre, SaskatchewanLuigi Faucitano (Lead), Agriculture Canada, QuebecRenee Bergeron, Alfred College, OntarioTrever Crowe, University of SaskatchewanLaurie Connor, University of ManitobaCate Dewey, University of GuelphNora Lewis, University of ManitobaStephanie Torrey, Agriculture Canada, QuebecTina Widowski, University of Guelph
GRADUATE STUDENTS:Jorge Correa, Laval UniversityEmily Toth, University of Guelph
Field Studies
Eastern Trials (Quebec)Eastern Trials (Quebec)Short hauls (2 hours)June-July 2007 and Feb-March 20082 different trailer designs
Western Trials (Saskatoon to Brandon)Western Trials (Saskatoon to Brandon) “Long” hauls (6 hours driving + 2 hours driver rest
• 0,1, 2 or 3 times per week beginning ~12 weeks prior 0,1, 2 or 3 times per week beginning ~12 weeks prior to shippingto shipping
• Handler entered the pen and while holding a pig Handler entered the pen and while holding a pig board, made one complete circuit around the penboard, made one complete circuit around the pen
• Average time in the pen Average time in the pen was 39 was 39 .3 seconds .3 seconds
(Brown et al, 2006)
Behaviour in Home PenBehaviour in Home Pen
• One day each week, the responses of pigs to One day each week, the responses of pigs to the handler entering the pen were recordedthe handler entering the pen were recorded
% of pigs that showed “escape” - pigs rapidly % of pigs that showed “escape” - pigs rapidly moved away from the handler often piling along moved away from the handler often piling along the back of the penthe back of the pen
% of pigs that “approached” - pigs attempted to % of pigs that “approached” - pigs attempted to nose the board, boots or legs of the handlernose the board, boots or legs of the handler
(Brown et al, 2006)
% Pigs Showing “Escape” As % Pigs Showing “Escape” As Handler Entered Home PenHandler Entered Home Pen
0102030405060708090
100
1 2 3 4 5 6 7 8 9 10 11 12
1 x per week2 x per week3 x per week
Week of TrialWeek of Trial
(P<0.05)
a
b
b
(Brown et al, 2006)
% Pigs “Approaching” As % Pigs “Approaching” As Handler Entered Home PenHandler Entered Home Pen
0
5
10
15
20
25
30
35
40
1 2 3 4 5 6 7 8 9 10 11 12
1 x per week2 x per week3 x per week
Week of TrialWeek of Trial
(P<0.05)
a
b
b
(Brown et al, 2006)
BUT does a difference in fearfulness BUT does a difference in fearfulness of people in the home pen translate of people in the home pen translate into better handling when pigs are into better handling when pigs are
shipped?shipped?
Behaviour at the Abbatoir
Behaviour Measures At Plant
- Time in the pen (seconds)
- Pig behaviour in pen (frequency)Avoidance, falling, jamming
- Human intervention (frequency)Pushes, slaps, prods
(Brown et al, 2006)
Effect of walking pens on frequency of jamming in the crowd pen
0
0.5
1
1.5
2
2.5
3
3.5
4
0 x per week1 x per week2 x per week3 x per week
Data from Farm 1a,b Means are different P<.05
a
ab
bb
(Brown et al, 2006)
Effect of walking pens on time in the crowd pen (seconds)
0
10
20
30
40
50
60
70
80
90
100
0 x per week1 x per week2 x per week3 x per week
a,b Means are different P<.05
a
b
b
b
Data from Farm 2
(Brown et al, 2006)
Individual Differences in Pig’s Behaviour
Behaviour Tests24 pigs tested on each of 26 Commercial Farms
To determine whether behaviour at the farm predicts behaviour, stress, meat quality at the plant
Standardized tests:- Human approach test Time to approach and contact person
- Novel object testTime to approach and contact object
- Open door testTime to voluntarily exit pen
(Brown et al, 2008)
Open Door Test
Pen door is opened and the time for individual pigs to leave the pen is recorded
Effect of Temperament on Handling at Effect of Temperament on Handling at the Abbatoir – Data from 26 farmsthe Abbatoir – Data from 26 farms
Effect of Temperament on Handling at Effect of Temperament on Handling at the Abbatoir – Data from 26 farmsthe Abbatoir – Data from 26 farms
2
2.5
3
3.5
4
4.5
HandlerInteractions
Pig Incidents
ShyIntermediateBold
(Brown, unpublished data)
a
c
b
(P<.05)
a
bc
Shy pigs had paler loin muscle than Bold pigs L*=45.9 vs 45.2 P<0.05
• Two commercial farmsTwo commercial farms– Prior trials - one had good, the other had poor meat Prior trials - one had good, the other had poor meat
quality measuresquality measures
• 36 pens/farm with ~ 20-25 pigs/pen36 pens/farm with ~ 20-25 pigs/pen• Pens randomly assigned to 3 treatments for the Pens randomly assigned to 3 treatments for the
8 weeks prior to shipping8 weeks prior to shipping– ControlControl– Walking PensWalking Pens– CrowdCrowd
Effect of Temperament and Handling Effect of Temperament and Handling Handling at the AbbatoirHandling at the Abbatoir
Effect of Temperament and Handling Effect of Temperament and Handling Handling at the AbbatoirHandling at the Abbatoir
Handling TreatmentsHandling Treatments
• Pen walkPen walk– 2 x per week a handler 2 x per week a handler
walks through pen walks through pen encouraging pigs to move encouraging pigs to move away (~ 50 sec )away (~ 50 sec )
• Crowd treatmentCrowd treatment– 2x per week a handler 2x per week a handler
drives pigs through drives pigs through narrow passage (~2 min)narrow passage (~2 min)
MethodsMethods
• At end of 8 weeks ~27 pigs/treatment (80/farm) At end of 8 weeks ~27 pigs/treatment (80/farm) selected and marked for meat quality analysisselected and marked for meat quality analysis
• For each farm pigs from each treatment were For each farm pigs from each treatment were slaughtered on 3 separate daysslaughtered on 3 separate days
• Before shipping, ‘Open Door Test’ was used to Before shipping, ‘Open Door Test’ was used to identify ‘bold’ and ‘shy’ pigs (temperament) identify ‘bold’ and ‘shy’ pigs (temperament) within each treatment groupwithin each treatment group
Meat Quality MeasuresMeat Quality Measures
• For both the loin and hamFor both the loin and ham– Colour - lightness (L*) where higher score Colour - lightness (L*) where higher score
means paler pork means paler pork – % Drip Loss % Drip Loss – Final pH - lower value means more lactic acid Final pH - lower value means more lactic acid
which can lead to PSE porkwhich can lead to PSE pork
Effect of Temperament on Handling at Effect of Temperament on Handling at the Abbatoirthe Abbatoir
Effect of Temperament on Handling at Effect of Temperament on Handling at the Abbatoirthe Abbatoir
22.5
33.5
44.5
55.5
66.5
7
Handler Interactions Lightness value
ShyBold
(Brown et al, 2008)
(P<.05)
**
(L*/10)
2
3
4
5
6
7
8
Ham Drip Loss %
ControlCrowd TreatmentPen Walk
(Brown et al, 2008)
a ab
(P<.05)
Effect of Handling Treatment Effect of Handling Treatment on Ham Drip Losson Ham Drip Loss
Effect of Handling Treatment Effect of Handling Treatment on Ham Drip Losson Ham Drip Loss
Pigs in the “Crowd” treatment were more difficult to handle
a
AcknowledgementsAcknowledgements
Research projects in this presentation were Funded by Ontario Pork, OMAFRA, Natural Science and
Engineering Research Council (NSERC), Agriculture-Agri-food Canada (MII)