Back-to-back black swans are looking more like vultures
First ASF, now Coronavirus, back-to-back black swan events have rocked the global economy and troubled the global meat industry. How to face the next one?
Page 7 of articles about meat-quality
The effects of feeding Hermetia illucens larvae on finishing pig growth performance, carcass traits, and meat quality
The inclusion of H. illucens may increase the ADG of finisher pigs and improve their meat quality.
Information to consumers about the origin of food products
European legislation related to origin labelling of agricultural and food products should evolve to better meet consumer expectations.
Topigs Norsvin taste panel brings consumer preferences to breeding
Meat-eating quality is becoming more important. It is a differentiator for processors and retailers to set themselves apart in the market. The taste panel of Topigs Norsvin helps customers. It shows that Topigs Norsvin is committed to the final product: Tasty pork.
Sales to Asia continue to boost Brazilian pork exports
Pork exports to China increased by 81% in October.
Moringa leaf meal in finishing pigs’ diets: efects on performance and carcass composition
Inclusion of 6% moringa leaf meal positively modifies the fatty acid profile of pork meat.
Effect of lecithin and L-carnitine supplementation on pigs’ fatty acid composition and lipid-metabolic gene expression
Lecithin alone or combined with L-carnitine produces contrary effects on PUFA fat content.
The right combination of a brilliant concept and a robust pig
A passion for animals is of great importance in pig farming – something that is familiar to Edwin Elshof. A passion for animals, in particular pigs, is what inspired him to become a pig farmer and to carry on with the family firm.
Influence of an oregano and/or rosemary dietary supplementation on the antioxidant status and immune response in pigs
Oregano and rosemary dietary supplementation modulates immune response and improves polyphenol content in meat.
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.
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.
