La production biologique de porcs en France Caractéristiques des élevages, impacts sur la santé, le bien-être et la qualité des produits

Abstract

The importance of organic pig production is very low in France compared to that of conventional pigs (less than 1% of pork production) but increases regularly. Organic pig production is organised by the legislation that imposes numerous constraints in terms of housing, feeding and husbandry. These constraints are likely to influence performances, health and welfare of the pigs as well as the quality of carcasses and meat. Existing knowledge suggests a high diversity in the types of organic pig farms and hence on the consequences of the organic farming on pig welfare and health as well as on the quality of the products. Overall, organic farming offers good opportunities to respond to consumers' wishes regarding animal welfare and quality of food products provided that pig producers pay attention to animal health, nutritional balance of the diets, especially for piglets and lactating sows, and quality of carcasses.