The finishing phase—from weaning-to-slaughter weight completion—encompasses significant welfare considerations that often receive less attention than earlier production stages. Welfare in finishing systems directly affects both individual animals and slaughter outcomes.
EU Directive 2008/120/EC mandates minimum floor space for finishing pigs based on weight categories. Pigs over 110kg require 1.0m² each; 85-110kg pigs require 0.65m²; these are minimum standards, not welfare optima. Research shows that providing 25-30% additional space above minimum requirements reduces aggression, lesion rates, and stress biomarkers while improving feeding behaviour and growth efficiency. Space investment has welfare benefits and may have positive production returns.
Feed withdrawal before transport and slaughter reduces contamination during processing but causes significant hunger distress if prolonged. Maximum 12-hour withdrawal (from last feeding to slaughter) balances processing requirements against welfare. Longer withdrawal causes physiological stress, gastric ulceration, and significant behavioural indicators of hunger. Clean water must remain available throughout pre-slaughter periods—dehydration compounds stress from feed withdrawal.
Loading pigs for transport requires skill and patience—pigs are neophobic and resist unfamiliar environments. Appropriate handling facility design (solid sides reducing visual distractions, non-slip flooring, adequate lighting, appropriate ramp angles) enables voluntary movement reducing stress and injury. Electric prods should be avoided entirely; sorting boards, flags, and patient, quiet handling achieve better welfare outcomes and reduce bruising and injury seen in forced handling approaches.
Lairage conditions at the abattoir critically affect pre-slaughter welfare: mixing unfamiliar pigs causes aggression and injury; thermal comfort must be maintained; water access is required; and noise reduction reduces arousal. Time between farm departure and slaughter should be minimised. Well-designed lairage with species-appropriate conditions, appropriate group management, and minimal waiting time reduces pre-slaughter welfare compromise that affects both animal welfare and meat quality.