La ToolBox by IFIP
Baroporc by IFIP
Porfal by IFIP
San€coSim by IFIP
Sim’Alter by IFIP
PorcProtect by IFIP
Méthasim by IFIP
GEEP by IFIP
The influence of source of energy and energy density on feeding behaviour, performance and carcass characteristics of growing pigs
Individual feeding behaviour and performance of 96 pigs LW x Pi, raised in heterosexual groups, and fed ad libitum were measured from 35 to 105 kg with 4 diets: basal…
Pig feed supply in the Netherlands and Denmark : consequences of the Common Agricultural Policy (CAP) reform
The reform of the Common Agricultural Policy, introduced in 1993/94, has led to a large increase in the use of cereals in animal feeds in the European Union.In the Netherlands,…
Fixed factors in slaughter pig cost price: a comparison in Denmark, France and The Netherlands
This study is the second part of a EU pig cost price comparison carried out in 1995. Structural factors are studied, which could explain differences observed between French, Dutch and…
Typology of farms with cereals and pigs in three French regions
Although pig production is considered as an intensive production which does not need land, it is generally part of farms. Other productions, especially crops, and available acreage have a great…
A typology of activity , organisation and strategies of pig producers comunities in the western regions of France
The pig producers communities were created through the French regulation during the sixties. They are very important, especially in the western regions of France. In Bretagne, the members of these…
The French pig sector thirty years after. From autarky to international competitiveness
France has chosen his way to develop pig production during the years 60, at the early stage of the European Common Market.Due to the lack of efficiency against other European…
Using Pedigree data in order to study genetic variability in the French Large White, Landrace and Pietrain pig breeds
Pedigree data, collected in the French Large White (LW), Landrace (LR) and Pietrain (PI) breeds between 1962 and 1996, were used to study recent changes of the genetic variability in…
Continuous genetic evaluation of on farm and station tested pigs for production and reproduction traits in France
A continuous genetic evaluation system has been implemented in France to estimate breeding values of on farm and station tested pigs for production and reproduction traits using a multiple trait…
Genetic parameters of compositional traits of two fat depots (backfat and leaf fat) and Longissimus dorsi muscle in pigs
Genetic parameters of chemical composition traits of backfat (BF), leaf fat (LF) and Longissimus dorsi muscle (LD) were estimated in centrally-tested Large White and French Landrace pigs. Pigs were fed…
Consumer acceptability and characterisation of the cooking odour of lardons and pork with different androstenone and skatole contents. Comparison of two cooking procedures
Two cooking procedures, frying pan on a hot plate versus closed container in an oven were used for the assessment of cooking odour of lardons or pork from gilt or…
Assessment of the respective contributions of skatole and androstenone to boar taint. Preliminary results of a study conducted in 7 European countries
The present study was an attempt to reach a European agreement on the respective contributions of skatole and androstenone to boar taint. Eleven participants from 7 countries were involved in…
Influence of housing conditions on performance and meat quality in pigs. 2. Characteristics of muscular and adipose tissues, and technological and sensory properties of dry-salted ham
The aim of this study was to investigate the effects of an outdoor pig production system (winter and summer) compared to a classical indoor system and, for indoor system, the…
Influence of housing conditions on performance and meat quality in pigs. 1. Growth performance and carcass composition
An experiment involving a total of 240 pigs was conducted to determine the effects of housing conditions, ambient temperature and feeding level on growth performance and carcass composition of finishing…
Estimation of the lean meat content of pig carcasses using the measurement of different cuts
In 1996, a sample of 320 carcasses, which are representative of the French pig population for both sex and genotype, were butchered according to a normalised Dutch procedure (DHN) and…
Pig carcass grading methods authorised in France in 1997
The development of French grading methods is based on the use of a general dissection trial and a specific calibration trial. The calibration procedure developed by the authors now allows…
Getting ready for pork labelling
The traceability of pork butchery cuts is being studied. After the introduction of a standardized slaughter number, the transfer of identification and relevant information in the butchery stage is to…
The french pork industry is well ahead in traceability
In France, the identification of farmed pigs is ensured by a local organization (EDE). Breeders have an individual number. Piglets and porkers are marked with their original farm number.
Better knowledge of hygiene quality of products
A two-year study enabled us to draw up a standardized plan for the microbiological quality control of pork. This allows hygiene quality monitoring in a company for HACCP requirements and…
Cooked ham: Soluble collagen predicts technological yield
The influence of zootechnical and technological characteristics on technological yield factors and type I soluble collagen in cooking juice revealed a correlation between these two variables.
Les déchets de l’industrie de la charcuterie-salaison – Traitement et valorisation des déchets gras – 1ère partie : La caractérisation des graisses des effluents
Les activités de charcuterie et de salaison sont génératrices de co-produits gras solides, facilement valorisables, et de graisses fluidifiées. Les méthodes de mesure de la charge en graisses des effluents…
Cutting of hams and loins : warm cutting is possible
A study conducted by ITP on the comparison of warm and cold cutting shows that although the contamination evolves faster in the warm-cut than in the cold-cut meat, the level…
Red pork offal (liver, heart, tongue) : bacteriological quality relies on hygiene
Improvement of the bacteriological quality of red offal requires tightly controlled handling from evisceration right throught to shipment, together with rapid dynamic refrigeration.
Nettoyage et désinfection des camions de transport de porcs vivants
Les enjeux, les moyens (l’aire de lavage, l’équipement indispensable, les produits). Pour limiter la contamination des porcs vivants et réduire le risque au niveau de la viande. Les étapes :…
Cutting shops and cooling rooms. No interest in aerial disinfecting
Comparison of the efficiency of conventional disinfecting alone or followed by aerosol use or fumigation on bacterial contamination of the air and surfaces
Cleaning and disinfecting products : detecting residues on work surfaces
Different methods of detecting the residues of cleaning and disinfecting products present on surfaces, were tested. For reasons of sensitivity and ease of application it is better to favour direct…
«Organic» pork production : Drawing up references
Faced with a currently unsatisfied demand and a promising market, French « organic » production of pork has to meet strict national speicifications pending European harmonization. In particular, the objective of 100…
Cooked ham processing : a simple rheological test to evaluate slicing yield
We investigated the effect of biological and technological factors on ham processing by studying the resistance characteristics of sliced ham.The rheological characteristics of the sliced ham were evaluated using the…
Trier la viande de porc selon la qualité
Pour trier efficacement les pièces selon leur qualité, des techniques simples et applicables en conditions industrielles. Repérer les principaux défauts de qualité de viande : le pH, la couleur. Pour…
Transport of pigs : care with preparation and shipping
Analysis of the time course of heart rate in pigs from fattening pen to anaesthesia shows the importance of preparing the pigs in a lairage pen before loading, of transport…
pesée, classement et paiement des porcs en France et dans l’Union européenne. Impact du changement de présentation, du passage à la Teneur en Viande Maigre et des nouveaux accords commerciaux
Le passage à la Teneur en Viande Maigre s’est accompagné d’un changement de la présentation des carcasses. Sur ces nouvelles bases, les accords commerciaux ont été revus. Après quelques mois…
La production porcine en Pologne : diagnostic et perspectives de développement
Expertise et devenir de la production porcine en Pologne. Analyse d’élevages et d’entreprises. Rencontres d’éleveurs, gestionnaires, chercheurs, conseillers techniques, banquiers.
Le porc Nustrale
De type ibérique, la race Corse n’a pas de phénotype standardisé. Ceci explique la variabilité de la coloration de la robe. Devant la diminution des effectifs due aux croisementsintempestifs, les…
Use of isophosphorus diets differing in their phytase activity : effects on phosphorus digestibility, growth performance, bone resistance and phosphorus excretion in growing-finishing pigs
A total of 320 pigs (160 castrated males and 160 females) were allocated to 4 dietary treatments during the growingfinishing period (from 25 to 65 kg and from 65 to…
