Page 2 of articles about meat-quality

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NutritionAbstract

Impact of various supplemental methionine sources in finishing pig diets on growth performance, carcass traits, cutting yields, and meat quality

Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.

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NutritionAbstract

Impact of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs by multi-omics analysis

Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.

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ManagementArticle

Quality of hams from entire males

The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.

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Figure 1. Examination in slaughterhouse provided on slaughter line.

HealthArticle

Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content

One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.

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Markets-EconomicsNews

Spanish Ministry of Agriculture signs agreement with organizations to promote meat

The Ministry of Agriculture signs an agreement with the interprofessional organizations Interovic, Interporc, and Provacuno to promote the excellence and diversity of the Spanish meat sector in the international market.

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NutritionAbstract

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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