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3 edition of Quality of meat and fat in pigs as affected by genetics and nutrition found in the catalog.

Quality of meat and fat in pigs as affected by genetics and nutrition

Quality of meat and fat in pigs as affected by genetics and nutrition

proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition : Zurich, Switzerland, 25 August 1999

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  • 37 Currently reading

Published by Wageningen Pers in Wageningen .
Written in English

    Subjects:
  • Pork -- Quality -- Congresses,
  • Swine -- Congresses

  • Edition Notes

    Includes bibliographical references and indexes.

    Other titlesQuality of meat and fat in pigs as affected by genetics and nutrition.
    Statementeditors Caspar Wenk, José A. Fernández and Monique Dupuis.
    GenreCongresses.
    SeriesEAAP publication -- no. 100.
    ContributionsWenk, C., Fernández, José A., Dupuis, Monique.
    The Physical Object
    Pagination246 p. :
    Number of Pages246
    ID Numbers
    Open LibraryOL21170289M
    ISBN 109074134742
    OCLC/WorldCa44148749

      How can we produce pigs that provide us with healthy and yet good tasting meat? Meat eating quality and healthiness are closely related to the amount and type of . Volume The impact of nutrition on the health and welfare of horses Volume Quality of meat and fat in pigs as affected by genetics and nutrition Books in this book series appear irregular. There is no ISSN subscription price, each book in this series is priced individually. The book price can be found on the book page.

    Conference Title: Quality of meat and fat in pigs as affected by genetics and nutrition. Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition, Zurich, Switzerland, 25 August Cited by: 6.   Project Methods Due to least-costs formulation of pig and beef cattle diets, as well as changes in the availability of energy and protein sources, testing the effects of dietary modifications on live animal performance and, more importantly, on meat quality attributes, is critical to the red-meat industry. Thus, a number of studies have been proposed to test the effects of dietary fat sources.

      The genetically modified pigs contained about 24% less body fat than pigs without the gene. The animals were bred for their meat, but it’s not clear yet whether the genetic change affected the.   Meat quality is influenced by a large number of factors including muscle characteristics (fibre size and type, fat and connective tissue), production and environmental conditions [growth rate, nutrition, age, (pre-) slaughter conditions and post-mortem ageing] Cited by:


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Quality of meat and fat in pigs as affected by genetics and nutrition Download PDF EPUB FB2

The diverse aspects of pork quality were covered in the session on “Quality of Meat and Fat as Affected by Genetics and Nutrition” at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition.

Search for "Evaluation And Control Of Meat Quality In Pigs" Books in the Search Form now, Download or Read Books for FREE, just by Creating an Account to enter our library. More than 1 Million Books in Pdf, ePub, Mobi, Tuebl and Audiobook formats. Hourly Update. Fat quality is an important component of overall pork quality and consumer acceptance of pork, but, prior to this research, little was known about genetic differences, relationships amongst anatomical sites of pork fat, and the relationship between pork fat quality (e.g., iodine values) and measurements of meat quality (e.g, pH, tenderness, and color).

Get this from a library. Quality of meat and fat in pigs as affected by genetics and nutrition: proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition: Zurich, Switzerland, 25 August [C Wenk; José A Fernández; Monique Dupuis;].

Evaluation of pork quality in two different genotypes and potential of vitamin E to improve pork quality. J.L. Hasty, E. van Heugten, and M.T. See. Summary. The effects of vitamin E supplementation (0, 75, and mg/kg) for 6 weeks prior to slaughter.

Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum ☆ Author links open overlay panel X Fernandez a G Monin a A Talmant a J Mourot b B Lebret bCited by: The fatty acid composition and total fatty acid content of subcutaneous adipose tissue and longissimus muscle from loin chops or steaks of pigs, sheep and cattle purchased at retail are shown in Table 1 (Enser, Hallett, Hewitt, Fursey, & Wood, ).The concentrations of total fatty acids in longissimus are higher than in other studies in which cores from the central part of the muscle, with Cited by: Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets.

J Anim Sci ; Lampe JF, Baas TJ, Mabry JW. Comparison of grain sources for swine diets and their effect on meat and fat quality traits. J Anim Sci ; Get this from a library. Quality of meat and fat in pigs as affected by genetics and nutrition: proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition: Zurich, Switzerland, 25 August [C Wenk; José A Fernández; Monique Dupuis;] -- Pork is the most widely produced meat in the world.

Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter differences.

SPAIN - Intramuscular fat is known to affect the eating quality of pork, and researchers at IRTA have been examining what we can do to affect it.

"We can affect the level of intramuscular fat (IMF) in pork - but only some of the time," according to Dr Enric Esteve, Director of Monogastric Nutrition research at.

Manipulating Meat Quality with Diet. Husbandry Herd management Production Management. Previous demands for leaner meat have driven the reduction of fat in pork and consumer demand for “normal” pork has driven selection of pigs without the halothane gene and now the RN gene.

Quality pork is the combined result of genetics, nutrition. Genetic improvement of meat quality traits in pigs by Douglas Wyatt Newcom A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Animal Breeding and Genetics (Quantitative Genetics) Program of Study Committee: Tom J.

Baas, Major Professor Jack C. Dekkers. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs Article (PDF Available) in animal 2(10) October with 2, Reads How we measure 'reads'Author: Bénédicte Lebret.

The Role Of Genetics: Lean Growth And Pork Quality. John Webb Cotswold Pig Development Company Limited, UK. Introduction. Over the next five years there can be little doubt that the pig industry will continue to compete on the efficient production of quality lean at minimum cost.

Samples were used for determining meat quality, intramuscular fat (IMF) content, fatty acid composition, free AA profile, and myosin heavy chain isoforms gene expression. Growing and finishing pigs fed the LP diets showed an increased redness value of LM, while finishing pigs fed the LP and VLP diets revealed a decreased shear force values.

Animals that produce leaner carcasses result in meat that is more variable in apprearance, palatability, and processing characteristics. This research is designed to address those genetic and environmental factors that affect meat quality to produce meat that is not only lean and healthy but also high quality.

Meishan pigs also tend to be fatty, but the meat has a good flavor, probably due to the extra fat and marbling found in the meat. If you look at Meishan pigs, they almost look more like a pot bellied pig than a meat pig.

Meishan pigs are known to come in to puberty early. Many actually hit puberty by the time they are three months old. Performance, Carcass and Meat Quality in Pigs - Influence of Rearing System, Breed and Feeding.

Doctoral dissertation. ISSN ISBN 91– In this thesis, influences of conventional and organic rearing systems, breed crosses and feeding regimens on performance, carcass and technological and sensory meat quality traitsFile Size: 1MB.

Heat stress (HS) is one of the costliest issues in the U.S. pork industry. Aims of the present study were to determine the consequences of repeated exposure to HS on growth performance, and the effects of a high fiber diet, the genetic potential for high lean tissue accretion, and the genetic potential for residual feed intake (RFI) on resilience to by: 9.

Meat quality of pigs is affected by breed, nutritional status, and the feeding system used in fattening. Intramuscular fat (IMF) deposition and back fat thickness (BF) are important factors in meat quality and are among the most important candidate traits for understanding the interactions between nutrition and gene expression during meat Cited by: Data presented in Table 2 indicated that breed had a highly significant impact on lightness and MS (pCited by: 8.

The benefits of using AA and a low-protein diet to reduce the environmental burden of pig production are evident. However, this strategy may affect muscle proteolytic activity and a certain level of proteolytic activity is required in order to develop the characteristic sensory traits of a dry-cured ham, problems associated with extensive proteolysis can be encountered.