Impact of feeding dietary soy alternatives on physico-chemical and sensory characteristics of pork
Alternative protein sources, such as micro-algae or larval meals, do not compromise final pork quality traits.
Page 5 of articles about meat-quality
Different sources and levels of dietary Zinc in growing-finishing pigs: performance and carcass characteristics
Independently of the nature of Zn source used, higher levels of added Zn seem to improve pig carcass characteristics.
The effect of dietary coated cysteamine hydrochloride on meat quality in growing-finishing pigs
Dietary cysteamine hydrochloride supplementation in finishing pigs may promote the stability of pork color by reducing oxidation.
Danish Genetics: increased genetic value with a new project on meat quality and slaughter information
The project is the first of its kind to combine the newest technology in the form of CT scans with slaughter information for three Danish pig breeds in Denmark in order to identify prospects for faster genetic development within the breeding goal on meat quality.
Canadian pork exports to China temporarily suspended
The Canadian Food Inspection Agency has stopped issuing export certificates to China for all pork and beef products as of June 25, 2019.
Evaluating the effect of higher protein and lysine and lower fat and fiber dietary contents on pork quality
High protein and lysine and low fat and fiber diets for growing-finishing pigs may promote higher valuable carcass and meat than commercial pig feeds.
Effect of flaxseed oil, poultry fat and Vit E in growth performance and pork characteristics
Lipid blend supplementation (flaxseed oil + poultry fat) in finishing diets may increase intramuscular fat content of pork.
Breed cards: Alentejano pig
The history and current status of Alentejano pig breed, a Portuguese autochthonous swine breed.
USA will inspect Brazilian meat plants
The USDA will verify if Brazilian pork and beef still fulfil the USA health requirements.
Feeding mulberry leaves to growing-finishing pigs
Mulberry leaves supplementation can improve meat quality although affects growth performance in growing-finishing pigs.
Meat quality of pigs fed with low or high amylose/amylopectin ratio
A low amylose/amylopectin ratio may promote meat quality traits by inducing lower drip loss and firmness in pork.
Evaluating dietary Vitamin B2 by-product in growing-finishing pigs
Vitamin B2 by-products may be a cost-effective substitute for partially replacing corn and soybean meal in growing-finishing pigs.
USA: Eliminating unnecessary requirements for hog carcass cleaning
Removal of this unnecessary provision will enable official establishments to adopt more efficient, effective procedures.
Effect of short-term over-dosing finisher pig’s dietary Met on pork quality
Dietary levels above requirements of Met in finisher pigs may improve pork quality without affecting performance parameters.
Brian Sullivan: Follow the fat to improve meat quality
Fat may be the most important component of pork that we should be considering for improvement of meat quality. The money is following the fat if you consider our current markets for pork and if you consider which parts of the hog are most valuable today.
The effects of creatine monohydrate and guanidinoacetic acid supplementation in finishing pigs
Dietary CMH and GAA supplementation could improve growth performance and meat quality traits in finishing pigs.
