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In a trial involving 306 pigs, the effects of transport stocking densities of 0.3, 0.4 and 0.5 ㎡/per 110 ㎏ pig and lairage time on pigs behaviour and meat quality were investigated. The pigs came from a farm and were transported far 1hr 30 min on average from farm to slaughter house. Stocking density of lairage experiments was 0.4㎡ per 110㎏ live weight, and population density was 0.7㎡. The pigs were held in lairage for 1h, 2h or 4h before slaughter. The percentages of standing pigs during the journey were higher in a stocking density of 0.3㎡ pigs, but the percentage of standing pigs were decreased from 35 minutes to 60 minutes after departure, whereas the percentages of sitting pigs were increased. Also, it was observed that more pigs were standing than sitting or lying pigs in a stocking density of 0.4 and 0.5㎡ during transportation. As the transporting times were elapsed, the percentages of standing pigs were decreased and the percentage of sitting or lying pigs were slightly increased. In shoulder regions, carcass skin damage of 4 hours lairage groups was significantly (p$lt;0.001) higher than those of 1 hour lairage group. The pH_u values of 4 hours lairage group were significantly (p$lt;0.001) higher than those of 1 hour and 2 hours lairage group. The NPPC color scale of 2 hours lairage group were significantly (p$lt;0.05) higher than those of 1 hour lairage group. The CIE L* and b* values of 1 hour lairage groups were significantly (p$lt;0.05) higher than those of 4 hours lairage groups.
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