Documentations
Destructured meat: the situation in five slaughterhouses in western France ; risk factors and a proposed prediction model ; colorimetric, biochemical and histological characterisation
In order to assess the frequency of destructured meat, data from 3740 hams produced after 44 slaughter runs were collected in 5 slaughterhouses located in western France. A total of…
Publié en 2001Inventory and characteristics of « Pig meat quality schemes » ; « labels », product quality guarantee and organic production
In 1999, 3.8 millions pigs, reared in 2 600 farms, were produced under official quality schemes in France. This represented 16.5% of the national production.In France there are 13 different…
Publié en 2001Concentrations of trace elements in the diets and slurry of fattening pigs, sows and piglets
The objective of this study was to characterise the trace element composition of diets and slurry of pigs at different ages.Slurry was collected in stainless steel tanks placed under the…
Publié en 2001Teneurs en éléments-trace métalliques des aliments et des lisiers de porcs à l'engrais, de truies et de porcelets
L’objectif de cette étude est de caractériser la composition des aliments et des lisiers de porc par stade physiologique pour 15 éléments-trace. Des bacs en inox disposés sous caillebotis nous…
Publié en 2001Experiment to study the effects of a partially or totally slatted floor during the growing/finishing period on growth performance and ammonia emissions
The aim of this study was to determine the effect of a partially slatted floor compared to a totally slatted floor on growth performance and ammonia emissions from a fattening…
Publié en 2001Modelling heat production in group-housed growing pigs exposed to ambient temperatures ranging between 12 and 29°C
The effects of ambient temperature (T, 12 to 29°C), body weight (BW, 30 to 90 kg) and metabolisable energy (ME, kJ/j) intake on components of energy balance were studied in…
Publié en 2001Influence of range of cycling temperature on the performance of growing pigs kept at an average ambient temperature of 20 or 28°C
Three trials, each involving 192 crossbred pigs, were carried out to evaluate the effects of ambient temperature of 20 and 28°C maintained constant or cycling over the day by 1.5,…
Publié en 2001Effect of air movement and ambient temperature on the zootechnical performance and behaviour of growing-finishing pigs
Two experiments, each involving on 192 feeders, were conducted to determine the effect of air movement and ambient temperature on the pigs performance and behaviour. Treatments included three ambient temperatures…
Publié en 2001Halothane sensitivity : a negative effect on sensory qualities
The halothane sensitivity gene affects the sensory qualities of loin and of cooked and cured hams. Heterozygous animals hold an intermediate position between the two homozygous animals for many quality…
Publié en 2001Maîtrise des salmonelles en abattoir de porc
La maîtrise de la contamination des carcasses de porc par les salmonelles passe par l’identification, de l’élevage jusqu’à l’abattoir, des points critiques et par la détermination des mesures préventives associées.…
Publié en 2001Les stations de traitement des effluents porcins. Estimation des coûts et conséquences économiques
L'objectif de la présente étude est de réaliser une évaluation économique des systèmes de traitement du lisier actuellement en conditions normales de fonctionnement. On s'attachera aux montants des investissements nécessaires…
Publié en 2001