Pork Meat Quality Technical Articles

Nutrition

Article published the August 6, 2021:

Public health impact and control options of parasitic zoonoses via pork

Introduction Parasites have long been neglected but nowadays are becoming more recognized as important foodborne pathogens. Various factors contribute to their undervaluation such as complex lifecycles an...
Author/s :
Joke van der Giessen
Statistics:
62 0
Article published the June 7, 2021:

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

1. Introduction The global demand and industrial production of pork and pork products are increasing. According to the Food and Agriculture Organization of the United Nations (FAO) statistics, worldwide swine ...
Author/s :
Daniel Franco
Statistics:
32 0
Article published the March 10, 2021:

Lysine in diets for barrows with high genetic potential for lean gain from 60 to 95 Kg

Author/s :
Juarez DonzeleMárvio Lobão Teixeira De Abreu Rita Flávia Miranda de Oliveira
Statistics:
87 0
Article published the November 2, 2020:

Effects of feeding high-protein corn distillers dried grains and a mycotoxin mitigation additive on growth performance, carcass characteristics, and pork fat quality of growing–finishing pigs

INTRODUCTION Previous studies (Widmer e al., 2008; Kim et al., 2009; Jacela et al., 2010) have measured metabolizable energy (ME) and standardized ileal digestible (SID) amino acid (AA) content in high-protein...
Author/s :
Jerry ShursonLee J. JohnstonPedro Urriola
Statistics:
113 0
Article published the October 5, 2020:

A summary review of carcass cutability data comparing primal value of immunologically and physically castrated barrows

INTRODUCTION  For any technology to gain industry-wide adoption, it must provide value to all segments of the industry and have minimal associated risks. Immunological castration (Improvest, Zoetis Inc., ...
Author/s :
Anna DilgerDr. Steve Pollmann
Statistics:
62 0
Article published the August 10, 2020:

Practical Dietary Approaches to Increase Longissimus Intramuscular Fat Content and Their Influence on Glycolytic Potential and Pork Quality Characteristics

Introduction In the pork industry, the trend towards producing lean carcasses is still occurring, concurrently with a demand from certain specific markets for pork products with high intramuscular fat (IMF) in...
Author/s :
Alvaro Rojo GomezDr. José CuarónMichael Ellis
Statistics:
166 1
Article published the August 10, 2020:

Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

1. Introduction Olive (Olea europaea) cultivation plays an important economic and social role in the Mediterranean region. In 2014 more than 1.74, 0.29, and 0.21 million tons of olive oil were produced in Spa...
Author/s :
Panagiotis Simitzis
Statistics:
86 0
Article published the September 2, 2019:

Effect of ractopamine on digestible-lysine requirement for finishing barrows under thermoneutral conditions

Author/s :
Evandro CardosoJuarez DonzeleRita Flávia Miranda de Oliveira
Statistics:
91 0
Article published the July 29, 2019:

Lysine requirement for growing-finishing immunocastrated male pigs

Author/s :
Charles KieferGabriel Cipriano RochaJuarez DonzeleLeandro AlebranteRita Flávia Miranda de Oliveira
Statistics:
173 2
Article published the July 2, 2019:

AH1N1 impact on the Mexican pork meat market

1. Introduction In April 2009, Edgar Hernández, a four year-old boy from La Gloria, El Perote in Veracruz, Mexico, was declared the first human infected with a new kind of virus that caused a type of pn...
Author/s :
Joana Chapa Cantu
Statistics:
82 0
 
 
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