The effects of two floor space allowances on growth parameters, meat and ham quality of Italian heavy pigs intended for Parma Ham production

It is widely recognized that severe restrictions of space can compromise both the welfare of pigs and their production parameters. Nevertheless, no specific requirement is set by European Legislation for pigs whose Body Weight (BW) exceeds 110 kg (e.g. Italian heavy pigs). Sixty barrows (initial average BW: 23.9 kg) were kept in small groups (5 pigs/pen). Thirty pigs were given an individual floor space allowance of 1 m2 (equivalent to the maximum surface stated by European legislation), whereas 30 animals were allowed 1.3 m2/head. Rearing conditions, management and feeding were identical between the two groups. According to Parma Ham production rules, pigs were slaughtered at about 160 kg BW and meat and ham (raw and cured) quality was assessed. Our results indicate that pigs kept at higher floor space availability showed better productive parameters (higher BW at slaughter and ADG, lower FCR – P<0.02, 0.01 and 0.01, respectively). Minor differences were detected in thighs and ham quality, with pigs receiving 1.3 m2/head showing reduced weight loss of thighs during trimming (P<0.01), increased linolenic acid content in the raw fat (P<0.01) and decreased conjugated dienes content in the cured fat (P<0.01). However, these differences did not affect the suitability of the hams for dry-curing as confirmed by the fact that tights and hams characteristics fully agreed with Parma Ham Consortium standards. In conclusion, besides of positive effects on growth parameters, a higher floor space availability for pigs weighing > 110 kg BW has no detrimental effect on meat and cured ham quality.