Effects of Lavender Essential Oil Inhalation on the Welfare and Meat Quality of Fattening Heavy Pigs Intended for Parma Ham Production

SIMPLE SUMMARY: This study aimed to investigate lavender essential oil aromatherapy as a calming phytoextract to improve the welfare of fattening Italian heavy pigs (intended for Parma ham production) and its possible effects on pig meat. Three pig groups were formed: one raised in commercial conditions, one receiving lavender oil inhalation administration once a day and one receiving lavender oil twice a day. We observed no effects of lavender on carcass or blood stress indicators, and only minor effects on meat quality, not affecting the subsequent dry curing processing. No residues were found in lean or fat tissue. With respect to welfare, animals treated once a day showed less severe tail lesions (indicating a lower level of frustration and damaging behaviors) compared to the other groups. Unexpectedly, animals treated twice a day showed a more severe degree of lesions on the body compared to the other groups (possibly indicating increased agonistic behaviors). Although from these conflicting results it was not possible to conclude on the ability of the product to improve the level of animal welfare, further studies are needed to investigate the potential effects on pig behavior and the optimization (frequency and modality) of the administration of vaporized lavender essential oil. ABSTRACT: We assessed the effects of inhalation administration of lavender essential oil (LEO) either once (L1) or twice (L2) a day on animal welfare indicators, carcass and meat quality of Italian heavy pigs. Pigs (n = 108) were allotted to three experimental groups (control -C-, L1 and L2) and lavender was administered, via a vaporizer device, to the treated groups during the entire fattening–finishing period (79–160 kg BW). Tail lesion severity was reduced in L1 at the end of the trial compared to the other groups (p < 0.05). Body lesion counts, however, were higher in L2 than in C (p < 0.05), resulting in a more severe overall damage classification (p < 0.01). At slaughter, no differences were observed in carcass traits or blood stress indicators, only minor differences were observed in meat quality, and no LEO residual was found in fat or lean tissues, highlighting the preserved suitability of thighs for the dry curing process. While it was not possible to conclude on the ability to improve animal welfare of vaporized LEO in this production phase, the absence of adverse effects on meat quality and the discrepancies observed regarding the body lesions in L1 and L2 make further studies on behavioral aspects and the method of administration (route, frequency) of the product desirable.