SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Blandt mange landmænd, slagtere og forbrugere er forventningerne, at kød fra græssende kvæg er mørkere end kød fra kvæg primært fodret med kraftfoder. Dette er ikke nødvendigvis sandt, men dette dogme florerer og er en begrænsning i markedsføringen af "grønt" kød. For at kunne øge forbruget af økologisk kød fra ungkvæg er vi nødt til at vide,hvilke kvalitetsparametre og hvilke karakteristika, der er gældende for denne type af kød - herunder også kødfarve.

KAN SLAGTESVIN VOKSE PÅ DET DE FINDER I MARKEN OG HVORDAN SMAGER KØDET

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22051/7/22051.pdf

Kongsted, A.G.; Therkildsen, M..

Temadagen var en dansksproget forlængelse af en videnskabelig workshop om økologisk svineproduktion, som blev holdt på engelsk dagen forud. (Temadagen afsluttedes desuden med det ene - af to halvårsmøder - for Friland) Temadagen gav producenter og andre interesserede mulighed for at få indblik i den nyeste forskning inden for økologisk svineproduktion. Folkene frafem igangværende forskningsprojekter var sammen om at arrangere dagen, som startede med besætningsbesøg hos Nicolaj Pedersen, Hovborg.

Effect of genotype and feed allowance on behavior, performance and meat quality of free-range pigs

Palavras-chave: Food security; Food quality and human health Pigs.

Ano: 2013

URL: http://orgprints.org/24636/7/24636.pdf

Kongsted, Anne Grete; Therkildsen, M..

Use of traditional breeds and free-range systems based on natural foraging may be one way to improve the quuality of organic pork in a broad sense and thereby justify the larger price.

Eating quality of filet and round from grazing Holstein bulls and Limousine x Holstein Bulls and Heifers

Palavras-chave: Food systems; Pigs.

Ano: 2014

URL: http://orgprints.org/26873/6/26873.pdf

Crossbred Limousine x Holstein bulls and heifers may be an alternative to purebred Holstein bulls in organic beef production of young cattle because of the improved gain, carcass conformation and taste, but the fatness and texture of the crossbred bulls need to be improved through changes in the production strategy, especially feeding prior to slaughter, and in the pre and post mortem handling.

GreenPork - Økologisk svinekød produceret med græsprotein.

Palavras-chave: Production systems Food security; Food quality and human health Beef cattle.

Ano: 2014

URL: http://orgprints.org/27037/13/27037.pdf

Præsentation af det foreløbige arbejde med testning af kødkvaliteten hos slagtesvin fodret med græsprotein.

URL: http://orgprints.org/35366/1/Greenpork%20%E2%80%93%20Kvalitetstest%20p%C3%A5%20%C3%B8kologisk%20svinek%C3%B8d%20produceret%20med%20gr%C3%A6sprotein_Margrethe%20Therkildsen_Gr%C3%A6sprotein-event_14-03-2019.pdf

Palavras-chave: Farming Systems; Feeding and growth; Post harvest management and techniques.

Ano: 2019

Green veal is not dark red

Among many farmers, butchers and consumers, the expectation is that meat arising from grazing cattle generally is darker than meat from cattle primarily fed cereals. Without necessarily being the truth, this dogma is a constraint to the marketing of ‘green’ meat. In an attempt to increase the supply of organic meat from young cattle, we need to know which quality parameters are the characteristics for this type of meat, including colour characteristics.

Improved texture of breast meat after a short finishing feeding period of broilers in an organic free-range system

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22050/7/22050.pdf

Therkildsen, M.; Horsted, K.; Steenfeldt, S..

In order to develop an organic broiler product with high ethical value, high meat quality and based on locally produced feed, we tested if a long period without high quality protein feed followed by a finishing period with a high quality protein ration would affect the meat quality. Two genotypes were included in the experiment (The Hubbard breed ‘JA757’ and the Sasso breed ‘T851’), and only female broilers were included. The chickens were raised in groups in a free range system with more than 10 square meters per chicken covered with grass and herbs. The chickens were offered free access to either an optimized organic concentrate ration (HP) or an organic ration based on locally produced ingredients (peas, rapeseed, lupine, wheat and oat) (LP). The...

Eating quality of bull calves fed only grass or herbs match that of concentrate-fed veal calves

Palavras-chave: Food security; Food quality and human health Poultry.

Ano: 2013

URL: http://orgprints.org/24688/7/24688.pdf

The meat from herb calves contained less oleic acid and more linolenic acid compared with conventional calves.

Eating quality of meat from organic beef based on crossbred animals

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22048/6/22048.pdf

Production of organic beef from young cattle is not very developed in Denmark, in spite of a well-established organic dairy production that could deliver bull calves for use in organic beef production. Instead these calves are sold to conventional beef producers, because of low performance in organic production systems. The purpose of this study was to test a concept for production of organic beef based on crossbred animals from dairy cows sired with a beef breed. The results show that crossbred Limousine X Holstein bulls and heifers may be an alternative to purebred Holstein bulls in organic beef production of young cattle because of improved gain and carcass conformation, aroma and taste. However, the fatness and texture of the crossbred bulls need to...

Meat quality of hull calves fed only grass or only herbs for 8 weeks prior to slaughter matches that of concentrate-fed bull calves

Palavras-chave: Food security; Food quality and human health Beef cattle.

Ano: 2014

URL: http://orgprints.org/27746/7/27746.pdf

Vestergaard, M.; Jensen, S.K.; Therkildsen, M..

The organic rules require that bull calves are raised outdoor at least 6 months a year in Denmark and are fed at least 60% roughage of the total diet. These rules are a constraint for an organic production of beef based on the bull calves born in the organic dairy herds because of extra labor costs, expected lower growth rate, difficulties in raising bull calves outdoor, possibly lower meat quality and lack of sufficiently high organic premium payment for the carcass. Thus, the bull calves are sold for conventional fattening. The supply of organic beef from young cattle is concomitantly very limited. However, in order to obtain the necessary higher payment for beef from organic-raised young cattle, it is important that consumers like the beef from grass-...

Økologiske kyllinger på urter - vejen til høj dyrevelfærd (D.5.4)

Palavras-chave: Farming Systems; Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22054/3/22054.pdf

Steenfeldt, S.; Horsted, K.; Therkildsen, M..

Slagtekyllinger vokser hurtigt, hvilket er en egenskab opnået gennem mange års avl og foderoptimering. Dette resulterer ofte i benproblemer og et lavt aktivitetsniveau, hvilket øger risikoen for sår og svidninger på fødderne. Ved brug af nye kyllingetyper med langsommere vækst og ændret fodringsstrategi forventes bedre velfærd, kyllinge-kød med ny spisekvalitet og bedre udnyttelse af føde fra udearealet.

Eating quality of Holstein bull calves fed only grass or purely herbs matches that of concentrate-fed veal calves

Palavras-chave: Farming Systems; Poultry.

Ano: 2013

URL: http://orgprints.org/24686/7/24686.pdf

Organic meat production from Holstein calves born in dairy herds require that the bull calves are raised outdoor at least 6 months a year, and on large quantities of roughage in the diet. This study aimed at elucidating if Holstein bull calves fed either purely grass or purely herbs prior to slaughter would differ in meat quality traits, fatty acid composition and sensory profile and if they differed in quality aspects from concentrate-fed veal calves.

Performance and carcass quality of Limousine x Holstein bull and heifer calves in comparison with purebred Holstein bull calves when slaughtered at 17 months of age after two seasons of grazing

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22049/7/22049.pdf

Grønt kalvekød er ikke mørkerødt

Vestergaard, M.; Jørgensen, K.F.; Munk, A.; Cakmakci, C.; Kargo, M.; Therkildsen, M.; Kristensen, T..

The objective of the present study was to compare growth performance, carcass quality characteristics, and production economy of 15 Danish Holstein bull (HB) calves, 15 Limousine x Danish Holstein crossbred bull (CB) calves and 15 Limousine x Danish Holstein crossbred heifer (CH) calves reared under organic conditions. Spring-born calves were purchased at private farms and at approximately 20 days of age with an average initial body weight of 52.9, 58.2 and 56.1 kg, (SEM 2.6) for HB, CB and CH, respectively. Calves were housed indoor until weaning at 3 months of age. Calves were gradually introduced to a grass-silage based ration from 3 to 4 months of age. From 4 to 7 months calves were kept on mix grass pasture of ryegrass and white clover. From 7 to 13.5...

Tipo: Journal paper

Palavras-chave: Food security; Food quality and human health.

Ano: 2014

URL: http://orgprints.org/27752/3/27752.pdf

Forsøg har vist, at græs/urte-fodring til økologiske slagtekalve i en to-måneders periode forud for slagtning kan forbedre fedtsyresammensætning og vitaminindholdet i kødet. Desuden giver fodringen mørt kød med en god smag og viser ingen tegn på, at kødet skulle blive mørkere. Disse resultater er vigtige i markedsføringen af økologisk produceret kalve- og oksekød.

FREE-RANGE GROWING PIGS - EFFECT OF FEEDING STRATEGY AND GENOTYPE ON ANIMAL BEHAVIOUR, PERFORMANCE AND MEAT QUALITY

Palavras-chave: Farming Systems Food security; Food quality and human health Animal husbandry.

Ano: 2012

URL: http://orgprints.org/22052/6/22052.pdf

Kongsted, A.G.; Therkildsen, M.; Hermansen, J.E..

Scientific Workshop on Organic Pig Production, Hovborg Kro, Holmeåvej 2, 6682 Hovborg, DK June 12th and 13th 2013 Programme: June 12th 2013: 9-9.30: Coffee, bread, and welcome (Marianne Bonde, UHF) 9.30-10: Sandra Edwards (UK): Future challenges in organic pig production 10-11.30: Theme 1: Production of entire male pigs / Chaired by Jan Tind Sørensen The aim of organic pig production is to ensure high animal welfare and natural products. Banning castration is thus a logical step forward, but the risk of boar taint in the meat is a major barrier for marketing meat from entire male pigs. Is it possible to use genetic tools and breeding strategies to prevent boar taint? What is the effect of feeding, management, housing and hygiene? Is...

Superb and marketable meat from efficient and robust animals

Palavras-chave: Pigs.

Ano: 2013

URL: http://orgprints.org/24635/7/24635.pdf

The present experiment shows that there are no drawbacks in finishing young bull calves for 6 weeks on purely grass sward or purely herb-based sward in comparison with concentrates when it comes to meat and eating quality › The meat of grass- and herbs-fed calves has similar colour and sensory profile › Herbs has a positive effect on the ‘health-related’ quality as herbs increase the content of vitamins A and E, linoleic and α-linolenic acid and improves the n-6 :n-3 ratio

Fulfilling demand about organic meat: physical product development with a consumer mind

Palavras-chave: Food security; Food quality and human health.

Ano: 2012

URL: http://orgprints.org/27293/7/27293.pdf

ORGANIC MEAT FROM BEEF AND PORK TO FULFIL SOCIETY AND CONSUMER EXPECTATIONS Objective: The objective is to optimize the efficiency in organic meat production with respect for organic principles and product quality traits. Anticipated results and impact related to both science and society. Organic meat from pigs and cattle that that are produced efficiently and in a volume so it can contribute to eg. the 300.000 public meals and also become a profitable export product, because of exploration of specific muscle. characteristics and content of health beneficial composition – fatty acids and vitamins.

Palavras-chave: Food security; Food quality and human health Markets and trade.

Ano: 2013

URL: http://orgprints.org/27288/7/27288.pdf

Økologi skal smages

Dyrevelfærd og smag driver det økologiske kødindkøb. Forbrugere vægter sundhed, god kvalitet og et godt måltid højt.

Eating quality of meat from grazing Holstein bulls and Limousine x Holstein bulls and heifers

Palavras-chave: Production systems Food security; Food quality and human health.

Ano: 2012

URL: http://orgprints.org/27291/6/27291.pdf

We examined the eating quality of meat from spring-born crossbred Limousine x Holstein bulls (CB) and heifers (CH) compared with Holstein bulls (HB) raised over two grazing seasons on high-yielding pastures and slaughtered directly from pasture after the 2nd grazing season at a fixed slaughter age (16.9 months). The meat quality was evaluated by a nine-member trained sensory panel on an unstructured scale from 0 to 15, with 0 representing minor aroma and taste characteristics and tough meat and 15 representing intense aroma and taste characteristics as well as tender meat. The evaluation was done on M. longissimus dorsi (LD) and M. semimembranosus (SM) sampled from 8 HB, 8 CB and 8 CH animals 24 h post mortem and aged at 4C for additional 13 days. The...

Spisekvalitet af økologisk kød fra unge krydsningsdyr

Palavras-chave: Food security; Food quality and human health Beef cattle.

Ano: 2014

URL: http://orgprints.org/27299/7/27299.pdf

Produktionen af økologisk kød fra ungdyr er ikke særligt udbredt i Danmark til trods for et veletableret økologisk mælkeproduktionssystem, som egentlig godt kunne levere tyrekalvene til den økologiske kødproduktion. I stedet bliver disse kalve solgt til konventionelle kødproducenter på grund af lave udbytteresultater i de økologiske produktionssystemer. Formålet med dette projekt var at afprøve et koncept til production af økologisk kød fra ungkvæg baseret på krydsningsdyr fra malkekøer kødkvægstyre. Resultaterne viser, at kvie- og ungtyrekrydsninger af Limousine x Holstein kan være et alternativ til renracede Holstein ungtyre i økologisk oksekødsproduktion grundet den øgede tilvækst og form-klassificering, aroma og smag hos krydsningsdyrene. Dog er der...