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Quality of meat and fat in pigs as affected by genetics and nutrition

Quality of meat and fat in pigs as affected by genetics and nutrition
Author: Caspar Wenk
Publisher: BRILL
Total Pages: 248
Release: 2023-08-28
Genre: Technology & Engineering
ISBN: 9086865046
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Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.

Quality of Meat and Fat in Pigs as Affected by Genetics and Nutrition

Quality of Meat and Fat in Pigs as Affected by Genetics and Nutrition
Author: Caspar Wenk
Publisher: Wageningen Academic Publishers
Total Pages: 258
Release: 2000
Genre: Pork
ISBN:
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Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.

Meat Quality

Meat Quality
Author: PhD, Wieslaw Przybylski
Publisher: CRC Press
Total Pages: 463
Release: 2015-10-15
Genre: Technology & Engineering
ISBN: 1498766676
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One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
Author: Carrick Devine
Publisher: Academic Press
Total Pages: 2714
Release: 2004-08-19
Genre: Technology & Engineering
ISBN: 0080924441
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The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Advances in Animal Health, Medicine and Production

Advances in Animal Health, Medicine and Production
Author: Antonio Freitas Duarte
Publisher: Springer Nature
Total Pages: 575
Release: 2020-11-21
Genre: Medical
ISBN: 3030619818
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This book brings together in a review manner a comprehensive summary of high-quality research contributions from the different research teams and their collaborators, to celebrate the 25th anniversary of the Centre for Interdisciplinary Research in Animal Health (CIISA). The topics span from animal behaviour and welfare over biotechnology to clinical veterinary medicine. Thus, the book is of interest for researchers and students working in the diverse fields of veterinary medicine and science. The Centre for Interdisciplinary Research in Animal Health (CIISA), the Research Centre of the Faculty of Veterinary Medicine of the University of Lisbon, commemorated its 25th-year jubilee in 2018. Throughout its history, CIISA has been consolidating as the top-ranking Portuguese Animal and Veterinary Sciences research unit. More recently, CIISA has taken a leading role in the coordination of national and international research networks and consortiums. This conveyed a highly interdisciplinary nature to CIISA’s research, encompassing animal, veterinary and biomedical sciences. This multi- and interdisciplinary nature is reflected on the broad scientific background of the team.

Diseases of Swine

Diseases of Swine
Author: Barbara E. Straw
Publisher: John Wiley & Sons
Total Pages: 1171
Release: 2013-05-31
Genre: Medical
ISBN: 1118704908
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The ninth and latest edition of this comprehensive guide to swine diseases and production information features extensively revised and updated chapters on physical examination and diagnosis, various viral and bacterial diseases (including several new disease chapters), other miscellaneous conditions and veterinary practice. Notwithstanding the title, this classic book covers not only infectious diseases of swine, but also includes chapters dealing with therapeutics, surgery and anesthesia, animal welfare, nutrition, and the provision of veterinary services. Diseases of Swine, 9e is divided into 5 sections: Physical Examination and Diagnosis, Viral Diseases, Bacterial Diseases, Miscellaneous Conditions, and Veterinary Practice. The ninth edition reflects changes to our knowledge and management of swine diseases and addresses recent research and progress in the field. More than 100 distinguished and widely recognized contributing authors bring the latest information to this new edition. With liberal use of illustrative materials--275 high quality illustrations and black and white photographs and more than a dozen color images--Diseases of Swine, 9e offers unparalleled coverage and is an indispensable reference for the veterinary practitioner, from the new graduate to the seasoned swine practitioner. This new edition is an indispensable and up-to-date reference text that belongs on the shelf of anyone interested in swine production, health and management.

Nutrition and Feeding of Organic Pigs, 2nd Edition

Nutrition and Feeding of Organic Pigs, 2nd Edition
Author: Robert Blair
Publisher: CABI
Total Pages: 266
Release: 2017-12-21
Genre: Technology & Engineering
ISBN: 1780647905
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Organic animal production has increased rapidly in recent years to keep up with the increasing consumer demand for organic meats. There are many guidelines and restrictions on what should go into the feedstuffs of organically farmed animals, from which difficulties arise when trying to ensure a well-balanced, nutritious diet without the use of any supplements. The book has been completely updated and revised to address how to formulate organic diets in situations where there is a declining supply of organic feed, as well as the feasibility of utilizing novel feedstuffs and their acceptability by consumers of organic meat products. Including the experiences of producers in relation to appropriate breeds and production systems for forage-based organic production, this book is an important read for researchers and students of organic food animal production, veterinary sciences and food; as well as food industry personnel and organic farmers.

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
Author: Declan Troy
Publisher: BRILL
Total Pages: 754
Release: 2023-08-28
Genre: Technology & Engineering
ISBN: 9086865798
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"This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry."

Innovative Production Strategies for High-Quality, Traditional Pig Products

Innovative Production Strategies for High-Quality, Traditional Pig Products
Author: Giovanna Martelli
Publisher: MDPI
Total Pages: 204
Release: 2021-09-10
Genre: Science
ISBN: 3036514007
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In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact. This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

European Local Pig Breeds - Diversity and Performance

European Local Pig Breeds - Diversity and Performance
Author: Marjeta Čandek-Potokar
Publisher: BoD – Books on Demand
Total Pages: 320
Release: 2019-02-06
Genre: Medical
ISBN: 1789854075
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Local or autochthonous pig breeds represent a pool of genetic diversity of porcine species and a link with old-style traditional production systems and traditional pork products. These breeds were largely abandoned because they were not competitive in the concept of modern, industrial type of pig production. Despite an increased interest for local pig breeds in the past years, they remain largely untapped and the knowledge about their characteristics is limited, which was a challenge undertook in the project TREASURE in the frame of multicriteria evaluation of local pig breeds. The book represents a valuable compendium of data on census, breeding organisations, production systems, and performances with ambition to present their contemporary (preserved) phenotype. This work has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 634476 for project with acronym TREASURE. The content of this book reflects only the authors' view and the European Union Agency is not responsible for any use that may be made of the information it contains.