Influence of loading method and stoking density during transport on meat and dry-cured ham quality in pigs with different halothane genotypes

The eect of loading method and stocking density in transit on meat and dry-cured ham quality was investigated in pigs with dierent halothane genotypes. A total of 507 Italian heavy pigs, supplied by two farms, were loaded by ramp or lift and transportedunmixed for 35±55 min to the abattoir at a stocking density of either < 0:4 or > 0:6m2 per 100 kg pigs. After overnight lairage in separate pens with free access to water, the pigs were slaughtered. Halothane genotype was assessed post mortem. Four hundredand thirty-nine pigs had a homozygous dominant (NN) genotype and 68 pigs were heterozygous (Nn). Carcass skin damage, meat quality traits and ham curing parameters were evaluated. Loading method and stocking density showed a negligible eect on meatand dry-cured ham quality while the predominant factor aecting these was the halothane genotype. Nn pigs produced meat with a faster rate of pH fall and lower water holding capacity as well as ham with higher weight losses in salting and greater incidence ofdefects in the dry-cured product. There were insignificant interactions between halothane genotype and loading method or stocking density. Overall, irrespective of pre-slaughter treatment, the Nn pigs were less suitable for the production of high quality productssuch as dry-cured ham.