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Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Pro
Publikováno v:
British Journal of Nutrition, 85 (3)
British Journal of Nutrition, 85 (3)
ISSN:0007-1145
ISSN:1475-2662
ISSN:0007-1145
ISSN:1475-2662
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::089486f08e1830dbefb087bd0bb6bd76
http://doc.rero.ch/record/299216/files/S0007114501000502.pdf
http://doc.rero.ch/record/299216/files/S0007114501000502.pdf
Publikováno v:
Journal of Animal Science. 89:1844-1852
Piglets are born with reduced plasma concentrations of 25-hydroxycholecalciferol (25-OH-D(3)) and are thus highly predisposed to vitamin D deficiency. Furthermore, sow milk contains little vitamin D, and the slow intestinal vitamin D absorption of so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ee7f476a6afbd95abe4db3da769941a
https://doi.org/10.2527/jas.2010-3787
https://doi.org/10.2527/jas.2010-3787
Publikováno v:
Journal of Animal Science. 88:3363-3371
In 2 simultaneous experiments (Exp. 1 and Exp. 2), the effects of benzoic acid (BA) and phytase (Phy) in low-P diets on bone metabolism, bone composition, and bone stability in growing and growing-finishing pigs were examined. Experiment 1 was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eefcf8302dfbc693d8d068952b877be
https://doi.org/10.2527/jas.2009-1940
https://doi.org/10.2527/jas.2009-1940
Autor:
Gabriel Hugenschmidt, Paolo Silacci, Daniel Scherrer, Ruedi Hadorn, Martin R. L. Scheeder, Caspar Wenk
Publikováno v:
Meat Science. 85:632-639
Effects of early (1 h p.m. and 3 h p.m.) and ultimate pH (24 h p.m.) on level and amount of destructured zones in cooked cured hams were evaluated. In experiment 1, electrically stimulated (50 V, 14 Hz, 2 × 90 s) and non-stimulated carcass halves, b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b265c880ab41085e6328ec66fa82d5
https://doi.org/10.1016/j.meatsci.2010.03.016
https://doi.org/10.1016/j.meatsci.2010.03.016
Autor:
Caspar Wenk, A.J.H. van Es
Publikováno v:
Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde. 43:241-254
Zusammenfassung In einer Reihe von vier Gesamtstoffwechselversuchen mit je zwei Gruppen von anfanglich 65 mannlichen Kuken wurde im Gewichtsbereich von 0,2 bis 1,8 kg das Wachstum, der Protein- und Fettansatz sowie die Energiebilanz unter besonderer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09c10a2a2019c4f961c65ebca7dd697
https://doi.org/10.1111/j.1439-0396.1980.tb00627.x
https://doi.org/10.1111/j.1439-0396.1980.tb00627.x
Publikováno v:
Zeitschrift für Tierphysiologie Tierernährung und Futtermittelkunde. 36:249-266
Zusammenfassung In zwei Gesamtstoffwechselversuchen wurde der Einflus verschieden hoher Zufuhr an Futterenergie und Futterprotein auf den Protein- und Fettansatz wachsender Schweine untersucht. Erganzende Mastversuche mit der gleichen Problemstellung
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a411801d5014c97cd80c1697dc83f6
https://doi.org/10.1111/j.1439-0396.1975.tb01141.x
https://doi.org/10.1111/j.1439-0396.1975.tb01141.x
Publikováno v:
Archives of Animal Nutrition. 63:127-136
In a feeding trial with 32 crossbred gilts (13–108 kg bodyweight) the effect of benzoic acid (5 g/kg diet) in low (NDF: 150 g/kg DM) and high (NDF: 202 g/kg DM) fibre diets on performance and apparent nutrient digestibility was examined. The animal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::418fd2e381aac6ebdf3a5a3fe0ac786c
https://doi.org/10.1080/17450390902723927
https://doi.org/10.1080/17450390902723927
Publikováno v:
Meat Science. 81:148-154
The effects of cooking and trimming of visible fatty tissue on the content of fat, fatty acids, minerals and vitamins was studied in six meat cuts (beef rib-eye and brisket, pork neck steak and belly, veal chop and rolled breast) in order to improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88ecc0f26ac5f5bb11a9d4d42fc7ba62
https://doi.org/10.1016/j.meatsci.2008.07.012
https://doi.org/10.1016/j.meatsci.2008.07.012