Abstract
The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention to the local factors, pre-slaughter fasting can improve animal welfare, pathogen risk and carcass hygiene. The length of pre-slaughter feed withdrawal time is important to the success of the production practice. In practice, a fasting time before slaughter between 12 and 18 h enhances pork safety, pork quality, and animal welfare. This means that communication between producer and slaughterhouse is essential when planning the fasting and lairage times to avoid carcass and technological pork quality problems (such as pale, soft, and exudative (PSE) meat or dark, firm and dry (DFD) meat).