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Swine Conference 2018, from Sow to Meat Quality

European scientists and experts revisit the nutrition of the sows and the piglets to get more robust piglets, to improve the pork meat quality and to ensure a sustainable pig production.

Presentations
51'

An update of pig production in Denmark: research-driven and very export oriented
  • Dr Christian Fink Hansen, Director Seges, Danish Pig Research Center
63'

How to improve sow nutrition for better piglet survival and better piglet quality
  • Dr Peter Kappel Theil, Senior Scientist, Aarhus University
51'

Defining and evaluating biological variables associated with robustness of piglets
  • Dr. Elodie Merlot, INRA, France
52'

Sulfur amino acids and organic selenium can improve piglet performance and resistance to stress
  • Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, ADISSEO, France
54'

The pig of tomorrow: technological quality, sensory quality, welfare
  • Patrick Chevillon, IFIP, Rennes, France
54'

Methionine and selenium as levers to improve meat quality in swine
  • Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France
41'

Electrolyte balance in pig and sow diets: an often forgotten feed formulation element
  • Dr. Nathalie Quiniou, IFIP, Rennes, France
Roundtables
10'

For better piglet quality : Defining piglet robustness
  • Dr Peter Kappel Theil; Dr Elodie Merlot; Ard van Enckevort
8'

For a better piglet quality: Managing the sows and the piglets
  • Dr Peter Kappel Theil; Dr Elodie Merlot; Ard van Enckevort
7'

For better piglet quality: Feeding piglets
  • Dr Peter Kappel Theil; Dr Elodie Merlot; Ard van Enckevort
15'

The Challenges of the swine industry: Less fresh meat consumed and looking for leaner meat
  • Dr Christian Fink Hansen ; Dr Nathalie Quiniou ; Patrick Chevillon
12'

The Challenges of the swine industry: Sustainability and environment issues: more and more concerns
  • Dr Christian Fink Hansen ; Dr Nathalie Quiniou ; Patrick Chevillon
Forum
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