This paper studies the interactive effects of genetic background and rearing environment on behaviour and stress
reactivity during rearing and at slaughter and the genetic background, rearing environment, slaughter conditions and
individual stress reactivity on technological meat quality traits. It was found that despite large effects of year of experimentation, outdoor rearing, genetic type and slaughter conditions influenced behaviour and muscle characteristics, particularly ante- and post-mortem glycogen content, sometimes influencing ultimate pH. Gender influenced various meat quality traits. Effects of rearing on muscle glycogen content and postmortem pH were stronger during the second year of rearing. Outdoor rearing increased muscle redness and water holding capacity was better in Duroc than Large White-sired pigs. Compared to indoor pigs, outdoor pigs showed a larger range and more active behaviour suggesting improved welfare from a behavioural point of view. Outdoor reared pigs were also less aggressive during pre-slaughter mixing, and less reactive to isolation and to novelty. Effect of slaughter conditions on glycogen content and ultimate pH depended on fighting levels during pre-slaughter mixing. Individual reactivity to social isolation had a predictive value for fighting behaviour during pre-slaughter mixing and post-mortem muscle characteristics.

For more information the full article can be found at http://www.journals.elsevierhealth.com/periodicals/livsci