Page 8 of articles about meat-quality

Effects of feeding enzymatically digested food waste to growing-finishing pigs on meat quality

Enzymatically digested food waste may become a suitable feed or feed ingredient for growing-finishing pig without affecting meat quality and improving meat fatty acid profile.

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NutritionAbstract

Withdrawing of high-fiber ingredients before marketing in finishing pigs

Effects of withdrawing of high-fiber may promote increased carcass yield and carcass weight percentage before marketing.

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Figure 1. Pork belly from feeding a corn-soybean meal diet (left). Pork belly from feeding a 30% high-oil DDGS diet (right).

NutritionArticle

Impact of feeding corn distillers dried grains with solubles on pork fat quality

Feeding corn DDGS diets to growing-finishing pigs can substantially reduce feed cost while maintaining growth performance, but it reduces carcass pork fat firmness. How to solve it?

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NutritionAbstract

Amino acid restriction and flaxseed oil supplementation on the performance, carcass traits and meat quality of pigs

Amino acid restrictions for the growing period does not affect growth performance but improves overall efficiency of AA and energy while affects meat quality.

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Facilities-Equipment News

Brazil: new inspection model in pork producing establishments

The goal of the change in the inspection model is related to the demand to preserve public health and the quality of the meat produced in Brazil.

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Markets-EconomicsNews

The Belgian authorities have informed of a fraud in a meat company

In the current state of the investigation, two products have been identified and are being removed from the Belgian market: minced meat and oxtail.

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Markets-EconomicsNews

EU: New project launched for organic pig

A new project – OK-Net EcoFeed – aimed at helping organic pig and poultry farmers in achieving the goal of 100% use of organic and regional feed was launched.

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PorkAbstract

Tannin supplement affects carcass traits and pig meat quality

Sweet chestnut wood extract as tannins supplementation, modifies carcass traits, meat quality and oxidative stability in growing finishing pigs.

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Facilities-Equipment News

New detection method for boar taint

A rapid instrumental at-line method for simultaneous measurement of androstenone and skatole in back fat samples from entire male pigs that has been developed.

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PorkAbstract

Carcass and meat quality is not affected in pigs fed non medicated diets

The use of antibiotic free diets for growing pigs does no effect carcass and meat quality.

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PorkArticle

Pork Quality Initiative: What Ever Happened To Old Fashioned Taste And Tenderness?

Pork Quality Initiative - What Ever Happened To Old Fashioned Taste And Tenderness? - PORK Academy - Everett L. Forkner, Owner and President of Forkner Farms Inc., from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.

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Genetics-ReproductionAbstract

CRISPR to make a reduced-fat pig

UCP1 KI pigs are a potentially valuable resource for agricultural production through their combination of cold adaptation with reduced fat deposition.

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HealthNews

Argentina: the veterinarians’ role in the inspection of abattoirs is being evaluated

The National Service of Agri-Food Health and Quality explained to representatives of the Ministry of Modernisation the important role of this tool in the hands of the State.

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PorkAbstract

Evaluating low-protein diets for heavy pigs on quality characteristics of dry-cured ham

Environmental impact of heavy pig may be reduced by lowering CP content diets with balanced AA profile without affection ham quality.

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NutritionNews

Organic food: green light for fresh EU rules

New rules to increase consumer trust in organic foodstuffs and unleash the sector′s potential for growth were approved by the Agriculture Committee on Wednesday.

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HealthNews

Philippines: Government to review proposed meat-inspection fee increase

Agriculture Secretary Emmanuel F. Piñol said the goal of the TWG is to determine a 'reasonable' rate hike that would be acceptable to both the NMIS and industry players.