Skip to main content

Table 3 Prevalence of lesions recorded during meat inspection in organic/free-range finishing pigs (N = 201,160) compared with conventionally raised finishing pigs (N = 1,173,213), for one Danish slaughterhouse, covering 1 year from October 1, 2012, to September 26, 2013, sorted by Odds Ratio

From: A comparison between lesions found during meat inspection of finishing pigs raised under organic/free-range conditions and conventional, indoor conditions

Lesion type Prevalence (%) Odds Ratio P-value for comparison
Organic/free-range Conventional
HIGHER RISK*     
Healed rib fracture 0.73 0.19 3.8 <0.0001
Eczema/insect bite 2.41 0.73 3.4 <0.0001
Tail lesion – local 2.37 0.76 3.2 <0.0001
Chronic infectious arthritis 0.87 0.27 3.2 <0.0001
Milk spotted liver 2.60 0.90 3.0 <0.0001
Old fracture 0.20 0.09 2.2 <0.0001
Osteomyelitis 0.34 0.16 2.1 <0.0001
Tail lesion/tail infection 0.18 0.09 2.0 <0.0001
Skin corrosion 0.10 0.06 1.8 <0.0001
Abscess in mid-part 0.47 0.30 1.6 <0.0001
Abscess in hind part 1.30 0.82 1.6 <0.0001
Chronic peritonitis 1.11 0.74 1.5 <0.0001
Chronic pericarditis 1.67 1.32 1.3 <0.0001
EQUAL RISK*     
Chronic pneumonia 0.35 0.30 1.2 0.0006
Abscess in head and ear 1.81 1.90 0.9 0.0039
Fresh fracture 0.13 0.17 0.8 <0.0001
Chronic pleuritis 19.06 23.94 0.8 <0.0001
LOWER RISK*     
Abscess in leg/toe 0.74 1.03 0.7 <0.0001
Hernia 0.93 1.36 0.7 <0.0001
Pyemia 0.01 0.02 0.5 0.0007
Scar/hock lesion 1.47 3.41 0.4 <0.0001
  1. *Biological significance assessed at OR > 1.2 or OR < 0.8. Statistical significance only assessed at P < 0.001.