Effects of Lavender Essential Oil Inhalation on the Welfare and Meat Quality of Fattening Heavy Pigs Intended for Parma Ham Production
2023
Eleonora Nannoni | Giovanna Martelli | Maurizio Scozzoli | Simona Belperio | Giovanni Buonaiuto | Niccolò Ian Vannetti | Eleonora Truzzi | Enrico Rossi | Stefania Benvenuti | Luca Sardi
We assessed the effects of inhalation administration of lavender essential oil (LEO) either once (L1) or twice (L2) a day on animal welfare indicators, carcass and meat quality of Italian heavy pigs. Pigs (n = 108) were allotted to three experimental groups (control -C-, L1 and L2) and lavender was administered, via a vaporizer device, to the treated groups during the entire fattening&ndash:finishing period (79&ndash:160 kg BW). Tail lesion severity was reduced in L1 at the end of the trial compared to the other groups (p <: 0.05). Body lesion counts, however, were higher in L2 than in C (p <: 0.05), resulting in a more severe overall damage classification (p <: 0.01). At slaughter, no differences were observed in carcass traits or blood stress indicators, only minor differences were observed in meat quality, and no LEO residual was found in fat or lean tissues, highlighting the preserved suitability of thighs for the dry curing process. While it was not possible to conclude on the ability to improve animal welfare of vaporized LEO in this production phase, the absence of adverse effects on meat quality and the discrepancies observed regarding the body lesions in L1 and L2 make further studies on behavioral aspects and the method of administration (route, frequency) of the product desirable.
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