The effect of cereal type and enzyme supplementation on boar taint in entire male pigs
Barley is an efficient cereal to reduce indole in the adipose tissue in male pigs.
Page 7 of articles about pork in Abstracts
Effect of feed withdrawal and dietary energy source on muscle glycolytic potential and blood acid-base responses to handling in slaughter-weight pigs
Feeding high-fat diets and 36 h fasting could be effective production practices to reduce pre-slaughter muscle glycolytic potential and, consequently, improve pork quality.
The use of selenium enriched Enterococcus faecium as an alternative selenium source for growing-finishing pigs
The aim of the study was to evaluate the effect of the feeding of selenium enriched Enterococcus faecium on selenium concentrations in muscle tissue and on meat quality indicators in finishing pigs.
Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis
Modifying feed intake during growth may change pork nutritional value and tenderness.
Persistence of blood changes associated with alteration of the dietary electrolyte balance in commercial pigs after feed withdrawal, transportation, and lairage, and the effects on performance and carcass quality
The positive effects of increasing dietary electrolyte balance are affected by the feed withdrawal period before slaughter.
Hepatitis E virus in swine and effluent samples from slaughterhouses in Brazil
With the aim to evaluate the incidence of animals with current infection of HEV, 115 bile samples were collected from three slaughterhouses under inspection by Animal Sanitary Protection Agency of Rio de Janeiro, Brazil. In parallel, effluent samples were collected from six sewage pipe exit sites of two slaughterhouses.
Effects on bacon quality of feeding increasing glycerol and dried distillers grains with solubles to finishing pigs
Pork quality is not affected by glycerol and DDGS inclusion in finishing diets.
Effects of Dietary Supplementation with Rapeseed and Linseed Oil on the Composition of Fatty Acids in Porcine Muscle Tissue
The objective of this study was to determine the effects of dietary supplementation with rapeseed and linseed oils on changes of the fatty acid profile in porcine meat. The research was conducted on 45 fattening pigs divided into three groups.
Methicillin-resistant Staphylococcus aureus (MRSA) contamination of retail pork
Recent reports of isolation of methicillin-resistant Staphylococcus aureus (MRSA) from food animals have raised concern about the potential for foodborne transmission. This study evaluated the prevalence of MRSA contamination of retail pork from 4 Canadian provinces.
Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent
Fish oil may be a useful ingredient to enrich pork with n-3 fatty acids, independently of the supplementation period.
Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics
The use of chia seed in the finishing swine diets may change the fatty acid profil of pork.
Impact of piglet birth weight, birth order and litter size on subsequent growth performance, carcass quality, muscle composition and eating quality of pork
The objective of this study was to investigate the relationships between birth weight, birth order or litter size on growth performance, carcass quality and eating quality of the ultimate pork product. Data were collected from 98 pig litters and, with the addition of recording birth weight and birth order, farrowing and piglet management were according to normal barn practices.
Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork
Pork quality is not affected by dietary AA restriction during the growing and fattening period
Screening of Salmonella antibody in pigs : comparison of the results obtained on serum and meat juice, and influence of freezing duration of meat juice
The best sensitivities and specificities, with the serum as reference, were obtained with the sterno‐mastoid muscle sampled at the end of the slaughter chain and analysed after 1 month of freezing.
Effects of dietary astaxanthin on the growth performance and carcass characteristics of finishing pigs
The use of astaxanthin during the finish phase may improve pork quality and meat acceptance.
Different feed withdrawal times before slaughter influence caecal fermentation and faecal Salmonella shedding in pigs
The effects of different pre-slaughter feed withdrawal times (FWT) on the gastrointestinal tract (GIT) weight and the gut environment of pigs and Salmonella shedding were investigated.