Seven hundred and fourteen pigs were monitored from transport to slaughter in July in three treatments: 8, 16 and 24 transport hours; lairage time for the three groups was of 8 h. Transport duration significantly ( P < 0.05) affected live-weight gain during the rest period. Weight gain percentages at lairage were 0.05%, 0.78% and 1.15% for treatments 1, 2 and 3, respectively. Transport to slaughter loss percentage was 2.7%, 4.3% and 6.8% for each of the treatments. Short transport periods significantly increased carcass pH below normal values. Animals transported under acute stress (8 h) showed pale carcasses (high possibilities of transforming into PSE meat). On the contrary, pigs transported for 24 h had more dark red carcasses. Transport from farm to the slaughterhouse should take no more than 16 h in order to improve carcass quality and animals’ welfare.