Temperature and humidity conditions vary significantly in different compartments in trucks that transport market pigs. Transportation of pigs can involve economic losses due to death, reduced meat quality and welfare concerns. More losses are reported in the summer with specific compartments being more affected. Pigs were transported for 7.5 hours in Saskatchewan to a packing plant. The ‘belly’ of the truck had the lowest temperatures, and the highest are in the upper-front and middle-front compartments. The higher temperature compartments also had poor ventilation.
Evaluation of Temperature Conditions in Trucks During Transport of Market Pigs to Slaughter in Four Seasons (full article)
