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| Jensen, M.T.; Hansen, L.L.. |
| Sixteen pigs (eight entire males and eight females) were given individually two diets, control and control added 25% chopped chicory roots for 2 months before slaughter. Samples were taken from the contents in colon and rectum and subjected to GC-MS analysis for amount of odour impact compounds. The compounds 2-pentanone, ethylbutyrate, propylpropionate, butyric acid, ethyl-2-methylbutyrate, p-cresol, indole and skatole showed a significant difference between the two treatments. The esters, which have relatively pleasant, often fruity odours, increased in the chicory treatment, whereas the malodorous compounds, p-cresol, indole and skatole decreased in the chicory treatment. The measured amounts of compounds were corrected for their odour thresholds as... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general. |
| Ano: 2006 |
URL: http://orgprints.org/10011/1/10011.pdf |
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| Hansen, L.L.; Jensen, M.T.. |
| It is known that pure inulin a fructooligosaccharide extracted from chicory roots can: reduce boar taint (skatole in backfat and blood)reduce parasite infection levels when added to specially composed experimental diets. However, the entire chicory roots may, in comparison to inulin: reduce boar taint more effectively improve the taste of cooked meat from both male and female pigs be more effective against parasites when added to normal diet types Improved stable environment due to: the reduced malodour coming from pig stables and manure may possibly lead to environmental benefits for the farmer and the public? |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general. |
| Ano: 2005 |
URL: http://orgprints.org/10014/1/10014.pdf |
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| Hansen, L.L.; Mejer, H.; Thamsborg, S.M.; Burne, D.V.; Roepstorff, A.; Karlsson, A.H.; Hansen-Møller, J.; Jensen, M.T.; Tuomola, M.. |
| Boar taint is an off-flavour of pork caused primarily by a microbial breakdown product, skatole and a testicular steroid, androstenone. As skatole is produced in the large intestine from tryptophan, it is possible that some "bioactive" ingredients could modify protein fermentation and, in the process, diminish boar taint. The aim of this study was to examine the effect of inulin-rich chicory roots (Cichorium intybus L.) on boar taint. In the first of three trials individually penned, entire males and females were given an organic concentrate in which 0·25 of the daily energy intake was replaced with crude chicory roots for 9 or 4 weeks prior to slaughter. In the second trial, entire male pigs were given diets that included, either crude chicory roots,... |
| Tipo: Journal paper |
Palavras-chave: Feeding and growth. |
| Ano: 2005 |
URL: http://orgprints.org/4515/1/4515.pdf |
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| Hansen, L.L.; Jensen, M.T.; Mejer, H.; Roepstorff, A.; Thamsborg, S.M.; Byrne, D.V.; Karlsson, A.H.; Hansen-Møller, J.; Tuomola, M.. |
| It is known that pure inulin a fructooligosaccharide extracted from chicory roots can: – reduce boar taint (skatole in backfat and blood) – reduce parasite infection levels when added to specially composed experimental diets • However, the entire chicory roots may, in comparison to inulin: – reduce boar taint more effectively – improve the taste of cooked meat from both male and female pigs – be more effective against parasites when added to normal diet types – contain secondary metabolites that add to the effect of the inulin – be a cheaper solution |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: "Organics" in general. |
| Ano: 2005 |
URL: http://orgprints.org/10015/1/10015.pdf |
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