Evaluation of glycerol, a biodiesel coproduct, in grow-finish pig diets to support growth and pork quality
8% crude glycerol can be added to the diet and used as an effective alternative energy source to partially replace corn.
Page 12 of articles about meat in Abstracts
Enhanced water-holding capacity of meat was associated with increased Sepw1 gene expression in pigs fed selenium-enriched yeast
The expression of Sepw1 gene is associated with the enhanced water-holding capacity of meat.
Persistence of blood changes associated with alteration of the dietary electrolyte balance in commercial pigs after feed withdrawal, transportation, and lairage, and the effects on performance and carcass quality
The positive effects of increasing dietary electrolyte balance are affected by the feed withdrawal period before slaughter.
Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications
The consumption of hams cured as described here poses an insignificant risk of acquiring toxoplasmosis. However, additional studies are required to evaluate the safety of ham products cured under different conditions of curing time, salt, and nitrite concentration.
Hepatitis E virus in swine and effluent samples from slaughterhouses in Brazil
With the aim to evaluate the incidence of animals with current infection of HEV, 115 bile samples were collected from three slaughterhouses under inspection by Animal Sanitary Protection Agency of Rio de Janeiro, Brazil. In parallel, effluent samples were collected from six sewage pipe exit sites of two slaughterhouses.
The effect of cereal type and enzyme supplementation on carcass characteristics, volatile fatty acids and intestinal microflora and boar taint in entire male pigs
A 2 × 2 factorial experiment was conducted to investigate the effects of cereal type (barley v. oat) and exogenous enzyme supplementation (with or without) on intestinal fermentation, and on indole and skatole levels in the intestinal content and the adipose tissue in finisher boars.
Effects on bacon quality of feeding increasing glycerol and dried distillers grains with solubles to finishing pigs
Pork quality is not affected by glycerol and DDGS inclusion in finishing diets.
Effects of Dietary Supplementation with Rapeseed and Linseed Oil on the Composition of Fatty Acids in Porcine Muscle Tissue
The objective of this study was to determine the effects of dietary supplementation with rapeseed and linseed oils on changes of the fatty acid profile in porcine meat. The research was conducted on 45 fattening pigs divided into three groups.
Methicillin-resistant Staphylococcus aureus (MRSA) contamination of retail pork
Recent reports of isolation of methicillin-resistant Staphylococcus aureus (MRSA) from food animals have raised concern about the potential for foodborne transmission. This study evaluated the prevalence of MRSA contamination of retail pork from 4 Canadian provinces.
Efficacy of potassium bicarbonate for prevention of fatigue in market pigs
Low effect of potassium bicarbonate on pig acidosis produced by pre-slaughter handling.
Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent
Fish oil may be a useful ingredient to enrich pork with n-3 fatty acids, independently of the supplementation period.
Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics
The use of chia seed in the finishing swine diets may change the fatty acid profil of pork.
Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs
Extruded linseed meal is a good feed ingredient to improve nutritional quality of cured pork products but sensory characteristics can be affected.
Impact of piglet birth weight, birth order and litter size on subsequent growth performance, carcass quality, muscle composition and eating quality of pork
The objective of this study was to investigate the relationships between birth weight, birth order or litter size on growth performance, carcass quality and eating quality of the ultimate pork product. Data were collected from 98 pig litters and, with the addition of recording birth weight and birth order, farrowing and piglet management were according to normal barn practices.
Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork
Pork quality is not affected by dietary AA restriction during the growing and fattening period
Screening of Salmonella antibody in pigs : comparison of the results obtained on serum and meat juice, and influence of freezing duration of meat juice
The best sensitivities and specificities, with the serum as reference, were obtained with the sterno‐mastoid muscle sampled at the end of the slaughter chain and analysed after 1 month of freezing.
