Documentations

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.