Product Quality

Methionine and selenium as levers to improve meat quality in swine

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March 27, 2018 antioxidants, conference, discoloration, drip loss, lipids, meat colour, meat oxidation, meat quality, oxidative stress, pigs, pork, redox mechanisms, ROS, SeCys, selenium, selenocysteine, selenomethionine, selenoproteins, SeMet, sulfur, swine, ultimate pH
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

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