Documentations

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…

Coût et compétitivité de la production porcine en Europe (numéro 1)

Yvon Salaün, Michel Rieu et Hervé Marouby, L'Observatoire de l'Institut Technique du Porc (FRA), 1999, numéro 1, éditions ITP, 48 pages Le développement de la production porcine française au cours…

Traitement des lisiers : descriptif des procédés français

éditions ITP, 1999, IBSN : 2 85969 117 0

Le coût des investissements récents dans les élevages de porcs en France

Au cours de différents travaux conduits sur l'analyse des coûts de production dans les principaux pays compétiteurs sur le Marché porcin européen, il est apparu que les lacunes les plus…

Dossier “Odeurs” : Odeurs et environnement + Approche globale de l'olfaction et des odeurs

Odeurs et environnement. Cas de la production porcine. Sources des émissions, principe et mesures Techniques disponibles pour réduire les odeurs émises par les porcheries, pendant le stockage en fosses extérieures…

Consequences on corporal composition variables of pig carcasses for introducing new weighing and grading methods in France in 1997

The new EU definition of lean meat proportion (called TVM : Teneur en Viande Maigre) has been introduced in France in 1997. Grading methods and carcass dressing have changed, leading…

Dietary fatty acid and carcass lean content. What effect on the quality of backfat ?

Supplying polyunsaturated fatty acids in pig diet affects fatty acid composition and technological properties (consistency, oxidability) of adipose tissues. The aim of this study is to evaluate the consequences of…

The effect of lysine/energy ratio on the performance of weaned piglets. Influence of using the post weaning diet up to 40 kg

Three hundred and sixty weaned piglets, with an average body weight of 7.2 kg, were allocated to treatments to determine the optimum ratio of digestible lysine/net energy (digest lys/NE). Four…