PART 1 - Lairage
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Lairage
The admission and holding of animals until slaughter has an important effect on the end quality of the meat.
Increased stress levels and physical activity resulting from the improper handling of the animals, crowding, insufficient room and drinking troughs, causes the production of lactic acid in the muscles. The PH value in muscle tissues lowers, which consequently leads to a diluted, brighter meat, which can partially decay and lose its ability to hold water.
Our designs of lairages prevent animals from turning around in the corridor and ensure that they have enough space and drinking troughs. They allow for the simple and humane transport of the animals from the area of admission to the stunning box.
Highlighted Features
- Corridors and lairages are made out of materials that are resistant to corrosion, which ensures longevity.
- Ability to adjust lairages and corridors to the number of animals.
- Pig weighing system with an option of automated data recording.
- Drinking troughs.
- Electronic tracking of animals, from admission to shipping.
