articles about meat-quality

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.

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NutritionAbstract

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.

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NutritionAbstract

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.

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Markets-EconomicsNews

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.

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NutritionAbstract

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.

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Markets-EconomicsNews

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.

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ManagementArticle

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.

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NutritionAbstract

Dietary supplementation of green tea (Camellia sinensis) by-products and its impact on finisher pigs

Green tea by-products supplementation may improve meat quality.

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NutritionAbstract

Inulin source and a probiotic in pig diets and the effects on carcass traits, meat quality, and fatty acid composition in finishing pigs

Prebiotic supplementation based on inulin or dried Jerusalem artichoke in finishing diets could improve the meat quality.

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Markets-EconomicsNews

Pork quality has improved in the U.S. retail study shows

The National Retail Benchmarking study aims to improve the position of pork in the market by focusing on the quality and consistency of pork, as well as various meat case metrics.

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