Impact of capsaicin supplementation on growth, blood profiles, and carcass quality in finishing pigs
Capsaicin supplementation in finishing diets may improve performance and meat quality.
articles about meat-quality
Different fat sources and vitamin E levels on optimizing growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality in heavyweight - finishing pigs
Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.
Effects of dietary supplementation with Aurantiochytrium limacinum on tissue fatty acid profile in finishing pigs
Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.
Impact of various supplemental methionine sources in finishing pig diets on growth performance, carcass traits, cutting yields, and meat quality
Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.
Impact of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs by multi-omics analysis
Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.
Quality of hams from entire males
The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.
Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content
One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.
Spanish Ministry of Agriculture signs agreement with organizations to promote meat
The Ministry of Agriculture signs an agreement with the interprofessional organizations Interovic, Interporc, and Provacuno to promote the excellence and diversity of the Spanish meat sector in the international market.
Effects of dietary inclusion of fermented sorghum distiller’s dried grains with soluble on carcass traits and meat quality in growing-finishing pigs
Fermented sorghum distiller’s dried grains with soluble in growing-finishing pigs diets may improve carcass traits and meat quality.
Effects of the addition of glycerin, vitamin C and niacinamide to the diet of growing and finishing crossbred pigs on carcass characteristics and meat quality
Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.
Low-protein diets supplemented with sodium dichloroacetate and glucose: the effect on growth performance, carcass traits, and meat quality of growing-finishing pigs
Low-protein diets supplemented with sodium dichloroacetate and glucose may improve muscle protein deposition in growing-finishing pigs.
Italy detects presence of ASF virus in illegally imported foodstuffs
Following the detection of the African swine fever virus in imported foodstuffs, the Ministry of Health has urgently reinforced all controls.
Carcass characteristics, meat quality, and lipid metabolism in adipose tissues assessment from dietary adenosine and adenosine 5’-monophosphate supplementation on finishing pigs
Nucleotides supplementation in finishing pigs may improve lipid metabolism driving and enhance of meat quality.
EU political agreement on geographical indications
The political agreement on geographical indications strengthens the protection of quality food and improves producer rewards and the EU's food leadership.
How to reduce boar taint in pig carcasses
In France, the ban on castration of pigs without pain relief, i.e. without anesthesia, has been in force since January 1, 2022, and this has led to the production of entire male pigs. The main difficulty with this type of production lies in the risk of unpleasant odors being present in the meat from these animals.
Dietary supplementation of green tea (Camellia sinensis) by-products and its impact on finisher pigs
Green tea by-products supplementation may improve meat quality.
