Feasibility Study on the Use of Infrared Thermography to Classify Fattening Pigs into Feeding Groups According Their Body Composition

Fattening pig husbandry and associated negative environmental impacts due to nitrogen inputs by ammonia emissions are current issues of social discussion. New resource-efficient feeding systems offer great potential to reduce excess nutrient inputs into the environment. Using ultrasound measurements, fattening pigs can be divided into performance groups based on their backfat/muscle ratio to feed them according to their nutritional needs. Ultrasound measurements are not suitable for practical use, so alternatives have to be found. As a non-invasive, contactless method, infrared thermography offers many advantages. This study investigated whether infrared thermography can be used to differentiate between “fat” and “lean” animals. Two evaluation methods with different measurement spot sizes were compared. During a fattening period, 980 pigs were examined three times with an infrared camera. Both methods showed significant differences. Body surface temperature was influenced by factors like measurement spot size and soiling of the animals. Body surface temperature decreased (−5.5 °C), while backfat thickness increased (+0.7 cm) in the course of the fattening period. Significant correlations (R > |0.5|; p < 0.001) between both parameters were found. Differentiation between “fat” and “lean” animals, based on temperature data, was not possible. Nevertheless, the application of thermography should be investigated further with the aim of resource-efficient feeding. The results of this feasibility study can serve as a basis for this.