Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare

SIMPLE SUMMARY: Fasting prior to slaughter is an accepted best management practice in pork production worldwide. Often, fasting time is confounded with the resting time at the slaughterhouse. In practice, fasting is sometimes only applied from the departure from the farm to the slaughterhouse. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. This review aims to describe the impact of fasting pigs before slaughter. ABSTRACT: The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).