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.
Page 3 of articles about meat-quality
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.
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.
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.
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.
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.
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.
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.
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.
Dietary supplementation of green tea (Camellia sinensis) by-products and its impact on finisher pigs
Green tea by-products supplementation may improve meat quality.
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.
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.
EU: Better protection of quality agricultural products
The European Parliament adopted its position for talks on new rules on EU geographical indications for agricultural products.
Supplementing with fermented mixed feed: effect on performance and meat quality in finishing pigs
Fermented mixed feed in finishing pigs improves performance, carcass, and meat quality.
Long-term dietary supplementation with betaine in growing-finishing pigs, effects on pork
Betaine supplementation may improve pork quality in growing-finishing pigs.
The impact of dietary 25(OH)D3 supplementation on sows and their progeny
Vitamin D supplementation may improve performance and efficiency in sows, weaning, and finishing pigs.
