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Risk factors associated with pig pre-slaughtering losses

Dalla Costa, O A; Dalla Costa, F A; Feddern, V; Lopes, L d S; Coldebella, A; Gregory, N G; Monteiro de Lima, G J M


O A Dalla Costa

F A Dalla Costa

V Feddern

L d S Lopes

A Coldebella

N G Gregory

G J M Monteiro de Lima


The incidence of non-ambulatory non-injured (NANI), non-ambulatory injured (NAI) and dead pigs on-arrival at three Brazilian slaughterhouses were evaluated in 37,962 pigs to identify risk factors linked to them, besides carcass bruises and limb fractures. Total pre-slaughtering losses were 1.18%, in which NAI (0.39%) and NANI (0.37%) incidences contributed the most. A positive relation between on farm steeper ramp slope >20° and the incidence of NAI, NANI and dead pigs at unloading was found. Farm size, pigs/pen, enthalpy at loading, transportation time, truck loading order, muscle thickness and carcass weight, were identified as risk factors for pre-slaughtering losses. Loading procedures influenced the occurrence of limb fractures and bruises (which are a welfare issue and should be reduced). Therefore, personal training on pre-slaughter handling is essential to reduce the risk factors to improve animal welfare and avoid losses during the pre-slaughter process.


Dalla Costa, O. A., Dalla Costa, F. A., Feddern, V., Lopes, L. D. S., Coldebella, A., Gregory, N. G., & Monteiro de Lima, G. J. M. (2019). Risk factors associated with pig pre-slaughtering losses. Meat Science, 155, 61-68.

Journal Article Type Article
Acceptance Date Apr 24, 2019
Publication Date Sep 1, 2019
Deposit Date May 10, 2019
Publicly Available Date Apr 27, 2020
Print ISSN 0309-1740
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 155
Pages 61-68
Public URL


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