Meryl with Pigs

AHDB Pork’s team works with pig producers and pork processors providing tools and information to help their businesses. At the same time, it works with the pork supply chain to promote pork to consumers and develop new export markets. AHDB Pork’s mission is to help English pig production and processing businesses become more competitive and profitable.

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By Kim Brook at 15 Dec 2017, 11:38 AM on Flies are fascinating - Angela Cliff, KE Manager

By Angela Cliff at 15 Dec 2017, 11:38 AM on Flies are fascinating - Angela Cliff, KE Manager


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Optimal time to fast before slaughter

Food withdrawal prior to slaughter helps to reduce cross-contamination with salmonella and other organisms at the abattoir. If a pig has a full gut and the bowel opens during or just after slaughter, the faecal matter will go into the polisher and the water tank. The next pig going through will then get leftovers spread on its surface.

If the faecal matter was infected with salmonella it means that, instead of just one pig with salmonella on the carcase, it can spread to other potentially clean carcases. Staff and equipment handling the contaminated carcase could also contribute its spread.
BUT it is important to get the length of the pre-slaughter fasting period right. When a pig is fasted it will mobilize body tissues to provide energy for maintaining the vital functions of the body.
Fasting pigs for 24 hours is too long as it can result in a loss of 3.8% of their initial liveweight and 2.1% of carcase weight, compared with a fasting period of only four hours. The optimal fasting period is 8–12 hours.

For more information, please click here and download 2TS Action for Productivity no. 7: Factors affecting killing out percent.

By AHDBPork at 11 Feb 2011, 14:55 PM


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