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Registros recuperados: 9
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Svinefodring - næringsstofudnyttelse, produktkvalitet og sundhed. Slutrapport for Work Package 3: Produktkvalitet. FØJO projekt II.7 (OrganicPigFeed) Organic Eprints
Claudi-Magnussen, Chris; Hansen, Laurits Lydehøj.
I et 2x2 forsøgsdesign er økologiske slagtesvin givet slagtesvinefoder med to niveauer af protein (norm og 85% af norm) samt 0% og 25% lupin. Hvis proteinindholdet i foder til økologiske slagtesvin nedsættes til 85% af gældende norm, falder kødprocenten op til 1% og indholdet af intramuskulært fedt (IMF) i kammuskel stiger med 0,5%. Dryptab, slut-pH, temperatur 24 timer efter slagtning, pigmentindhold og konsistens (hårdhed) for kammusklen påvirkes ikke. Indholdet af skatol i rygspæk falder lidt. Indholdet af mættede fedtsyrer i rygspæk stiger, indholdet af monoumættede fedtsyrer ændres ikke, mens indholdet af flerumættede fedtsyrer falder, hvilket betyder at jodtallet (fedtets umættethed) falder fra 67 til 65. Spisekvaliteten udtrykt ved en sensorisk...
Tipo: Report Palavras-chave: Feeding and growth.
Ano: 2005 URL: http://orgprints.org/5310/1/Statisk_kopi_afSlutrapport_for_Work_package_3_Produktkvalitet___pdf.pdf
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Lupin i svinefoder mindsker ornelugt Organic Eprints
Hansen, Laurits Lydehøj.
Ornelugt i svinekød kan begrænses ved to ugers fodring med 25 pct. lupiner i foderet. Ornelugt er en afvigende lugt og smag, som findes hos 5 til 10 procent af danske hangrise ved en vægt omkring 100 kg. Imidlertid vides det, at sogrise og galte i flere forsøg også har "ornelugt". Eller nærmere betegne, det som nogle forbrugere opfatter som griselugt og afsmag i kødet. Problemet skyldes først og fremmest stoffet skatol.
Tipo: Newspaper or magazine article Palavras-chave: Feeding and growth.
Ano: 2007 URL: http://orgprints.org/11289/1/11289.pdf
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Sensory emphasis on pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect on boar taint Organic Eprints
Nielsen, Sandra Stolzenbach; Hansen, Laurits Lydehøj; Byrne, Derek Victor.
Boar taint in entire male pork is caused by skatole and andros-tenone and other compounds such as indole. However, female pigs also pro-duce skatole and indole. The purpose was to minimise boar taint related to skatole by feeding entire male and female pigs with fibre-rich feedstuffs. An organic, 10% dried chicory or 25% lupine diet was applied for either 7 or 14 days before slaughter. Lupines significantly reduced skatole in backfat for both genders whilst chicory showed no significant differences in this re-spect. From a sensory perspective, chicory and lupine reduced boar taint since odour and flavour of manure related to skatole and urine associated to androstenone were minimised. The level of boar taint in the entire male pigs was mainly reduced after...
Tipo: Report Palavras-chave: Pigs; Health and welfare.
Ano: 2007 URL: http://orgprints.org/12959/1/12959.pdf
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Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality Organic Eprints
Hansen, Laurits Lydehøj; Jensen, Jens Askov; Henckel, Poul; Hansen-Møller, Jens; Syriopoulos, Kostas.
Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat. It is a problem in all types of pork production and is not restricted to entire male pigs. If uncastrated, 5-10% of Danish entire male pigs (100 kg liveweight) have > 0.25 ppm skatole in backfat and are then classified as boar tainted, having a markedly reduced value. Even backfat skatole values above 0.15 ppm enhance the off-odour for skatole sensitive consumers. An alternative way to reduce high skatole concentrations may be feeding with fibre-rich feedstuffs. This idea is based on previous studies which have demonstrated that 10% dried chicory or more in the feed reduces skatole in...
Tipo: Report Palavras-chave: Quality and evaluation of inputs; Pigs.
Ano: 2007 URL: http://orgprints.org/11057/1/11057.pdf
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Pork quality related to the diet content of fermentable fibre-rich feedstuffs (chicory and lupine) with special emphasis on the effect on boar taint and meat quality Organic Eprints
Hansen, Laurits Lydehøj; Jensen, Jens Askov; Henckel, Poul; Hansen-Møller, Jens; Byrne, Derek V.; Syriopoulos, Kostas.
Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat. It is a problem in all types of pork production and is not restricted to entire male pigs. If uncastrated, 5-10% of Danish entire male pigs (100 kg liveweight) have > 0.25 ppm skatole in backfat and are then classified as boar tainted, having a markedly reduced value. Even backfat skatole values above 0.15 ppm enhance the off-odour for skatole sensitive consumers. An alternative way to reduce high skatole concentrations may be feeding with fibre-rich feedstuffs. This idea is based on previous studies which have demonstrated that 10% dried chicory or more in the feed reduces skatole in...
Tipo: Conference paper, poster, etc. Palavras-chave: Quality and evaluation of inputs; Pigs.
Ano: 2007 URL: http://orgprints.org/11058/1/11058.pdf
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Reducing the risk of food borne pathogens (Campylobacter) in pre-slaughter piges vis short-time feeding with prebiotics Organic Eprints
Jensen, Annette Nygaard; Hansen, Laurits Lydehøj; Baggesen, Dorte Lau.
Pigs constitute a natural reservoir of Campylobacter spp., which implies a food safety concern. A potential means to control pathogens is inclusion of non-digestible oligosaccharides (prebiotics) in the diet. Prebiotics act by stimulating the growth of fermenting bacteria beneficial for the gastrointestinal health of the host. This study aimed to assess a possible Campylobacter spp. reducing effect of feeding pigs with lupin and chicory just prior to slaughter. The short-term inclusion of lupin in pigs’ diet prior to slaughter reduced the excretion level of naturally occurring Campylobacter. This indicates a lower risk of carcass contamination at slaughter and then a lower infection risk associated with consumption of pork.
Tipo: Conference paper, poster, etc. Palavras-chave: Health and welfare.
Ano: 2008 URL: http://orgprints.org/18117/1/ANJ_Abstract_final_FoodMicro2008_Organic_Eprint.pdf
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Effects of feeding prebiotics to pigs for 1 or 2 weeks before slaughter Organic Eprints
Jensen, Annette Nygaard; Mølbak, Lars; Hansen, Laurits Lydehøj; Baggesen, Dorte Lau.
Prebiotics are non-digestible oligosaccharides acting by stimulating the growth of bacteria being beneficial for the gastrointestinal health of the host and may serve as a means to control pathogens. This study aimed to assess if inclusion of chicory or lupins (prebiotics) in the diet of pre-slaughter pigs for just 1 or 2 weeks could change the composition of their intestinal microbiota and help to lower the level of the important foodborne pathogen Campylobacter spp. The study showed that even a short-term alternative feeding strategy with prebiotics in the diet of pre-slaughter pigs elicited changes in the composition of intestinal microbiota with stimulation of the growth of bifidobacteria in caceum and a reduction of the Campylobacter spp. excretion...
Tipo: Conference paper, poster, etc. Palavras-chave: Health and welfare.
Ano: 2010 URL: http://orgprints.org/18115/3/Bifido_TRFLP_Camp_Food_Micro_2010_Organic_Eprint.pdf
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Effects of feeding prebiotics to pigs for 1 or 2 weeks before slaughter Organic Eprints
Jensen, Annette Nygaard; Mølbak, Lars; Hansen, Laurits Lydehøj; Baggesen, Dorte Lau.
Prebiotics are non-digestible oligosaccharides acting by stimulating the growth of bacteria being beneficial for the gastrointestinal health of the host and may serve as a means to control pathogens. This study aimed to assess if inclusion of chicory or lupins (prebiotics) in the diet of pre-slaughter pigs for just 1 or 2 weeks could change the composition of their intestinal microbiota and help to lower the level of the important foodborne pathogen Campylobacter spp. The study showed that even a short-term alternative feeding strategy with prebiotics in the diet of pre-slaughter pigs elicited changes in the composition of intestinal microbiota with stimulation of the growth of bifidobacteria in caceum and a reduction of the Campylobacter spp. excretion...
Tipo: Conference paper, poster, etc. Palavras-chave: Feeding and growth; Health and welfare.
Ano: 2010 URL: http://orgprints.org/19883/9/19883.pdf
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Effects of feeding finisher pigs with chicory or lupine feed for one or two weeks prior to slaughter with respect to levels of Bifidobacteria and Campylobacter Organic Eprints
Jensen , Annette Nygaard; Mølbak, Lars; Hansen, Laurits Lydehøj; Baggesen, Dorte Lau.
Prebiotics are non-digestible oligosaccharides acting by stimulating the growth of bacteria being beneficial for the gastrointestinal health of the host and may serve as a means to prevent pathogens. This study aimed to assess if inclusion of chicory or lupines (prebiotics) in the diet of pre-slaughter pigs for just 1 or 2 weeks could change the composition of their intestinal microbiota, stimulate the growth of bifidobacteria and help to lower the level of the important foodborne pathogen Campylobacter spp. A total of 48 pigs of initial 90 kg live weight were fed with either a lupine (organic concentrate with 25% blue lupine seed), chicory (organic concentrate with 10% dried chicory roots) or control (100% organic concentrate) diet for 1 week (24 pigs)...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Animal husbandry Feeding and growth Health and welfare Pigs.
Ano: 2012 URL: http://orgprints.org/18448/7/18448.pdf
Registros recuperados: 9
Primeira ... 1 ... Última
 

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