Product Quality

Methionine and selenium as levers to improve meat quality in swine

14 views
Speaker: Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France

Sulfur amino acids and selenium are key levers of antioxidant mechanisms, through glutathione and glutathione peroxidase to limit meat oxidation and improve product quality.


Swine Conference 2018, from Sow to Meat Quality - Presentation

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

Product Quality

Production Efficiency

An update of pig production in Denmark: research-driven...

12 views March 22, 2018

Speaker: Dr Christian Fink Hansen, Director Seges, Danish Pig Research Center The highest sow...

Production Efficiency

How to improve sow nutrition for better piglet survival...

12 views March 27, 2018

Speaker: Dr Peter Kappel Theil, Senior Scientist, Aarhus University A better feeding management...

Production Efficiency

Defining and evaluating biological variables associated...

12 views March 27, 2018

Speaker: Dr. Elodie Merlot, INRA, France Robust weaned piglets show optimal growth without...

Production Efficiency

Sulfur amino acids and organic selenium can improve...

17 views March 27, 2018

Speakers: Dr Mickaël Briens and Dr Dolores I. Batonon-Alavo, ADISSEO, France Sulfur amino acids...

Swine

The pig of tomorrow: technological quality, sensory...

12 views March 27, 2018

Speaker: Patrick Chevillon, IFIP, Rennes, France Less fresh meat consumed but more consumer’s...

Feedstuffs

Electrolyte balance in pig and sow diets: an often...

15 views March 27, 2018

Speaker: Dr. Nathalie Quiniou, IFIP, Rennes, France Low protein diets are further developing in...