Product Quality
Methionine and selenium as levers to improve meat quality in swine
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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...
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...
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Production Efficiency
Defining and evaluating biological variables associated...
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Production Efficiency
Sulfur amino acids and organic selenium can improve...
Speakers: Dr Mickaël Briens and Dr Dolores I. Batonon-Alavo, ADISSEO, France Sulfur amino acids...
Swine
The pig of tomorrow: technological quality, sensory...
Speaker: Patrick Chevillon, IFIP, Rennes, France Less fresh meat consumed but more consumer’s...
Feedstuffs
Electrolyte balance in pig and sow diets: an often...
Speaker: Dr. Nathalie Quiniou, IFIP, Rennes, France Low protein diets are further developing in...