Pig Transport Stress and Pre-Slaughter Lairage

Transport to slaughter is one of the most acutely stressful events in a commercial pig's life, and pre-slaughter lairage management significantly affects welfare outcomes.

Key Facts

Pigs transported for slaughter experience mixing of unfamiliar animals, motion sickness, and temperature stress
Journey times to UK abattoirs average 2-3 hours but can be significantly longer
PSE (pale soft exudate) meat occurs when pre-slaughter stress causes rapid pH drop in muscles
Lairage time of 2-3 hours before slaughter reduces acute stress hormones and improves meat quality
Pigs transported in extreme heat face particular welfare risk - transport mortality peaks in summer

Welfare Considerations

Pre-slaughter transport and lairage are the final welfare events in a pig's life and deserve serious attention. Mixing unfamiliar pigs in transport causes fighting and stress. Temperature extremes cause acute suffering and increased mortality. Lairage - holding pens before slaughter - can either exacerbate or reduce stress depending on management quality. Adequate lairage time, appropriate stocking density, temperature control, water access, and minimal handling all improve welfare. The genetic selection of some commercial breeds for high leanness has inadvertently selected for stress sensitivity (the halothane gene), making pre-slaughter management especially critical.

What You Can Do

Support abattoir welfare certification schemes monitoring transport and lairage conditions
Advocate for mandatory lairage welfare standards including temperature control and water access
Buy pork from supply chains with audited transport and slaughter welfare records
Support research into transport stress reduction including better vehicle design and management
Raise awareness that pre-slaughter welfare affects both animal suffering and product quality