Documentations

Influence of increasing ambient temperature on performance of multiparous lactating sows

Sixty-three multiparous Large White sows were used to investigate the effects of five ambient temperature (T) levels (18, 22, 25, 27 and 29°C) and two dietary protein contents (14 and…

Influence of range of diurnal fluctuation of temperature on performance of growing pigs kept at an average ambient temperature of 24°C

The influence of the magnitude of variation of ambient temperature on the performance between 25 and 110 kg live weight was studied in two successive trials, each involving 192 crossbred…

Evolution in the fertilising value of pig slurry during storage pit emptying. Influence of mixing

The aim of the present study was twofold : firstly, to investigate the evolution in the composition of pig slurry in the spreader during the process of emptying the storage…

Optimization of feeding, crops rotation and fertilization in cereal farms with pigs : methodology and results

The evolution of economic environment and law regulations forces pig farms to adapt themselves permanently. One of the issue is the complementarity of productions in farms. For pig farms involved…

Influence of dietary intake on plasma progesterone and embryo mortality in gilts

Nutritional flushing before ovulation augments the ovulation rate whereas increasing the dietary intake after ovulation may increase embryo mortality in gilts. These effects of the plane of nutrition may be…

Recommandation de spécifications microbiologiques pour les boyaux naturels (informations)

La Chambre Syndicale de la Boyauderie Française présente une recommandation émanant de l'ENSCA, l'association européenne de boyaux naturels pour saucisses.

Consumer portioned pork cuts : increasing shelf-life

Fresh pork cuts packed in consumer portions without cling-film keeps for no more than five days. Two types of packaging process afford refrigerated meat a longer shelf-life ; vacuum packaging…

A key point in slaughtering : Control of anaesthesia in pigs

This paper deals with different types of anaesthesia for pigs, the main steps for immobilisation during bleeding, the characteristics, advantages and drawbacks of earch system, and the defects caused to…

Odour emissions : from the pig unit to slurry spreading

The odour problem and related public complaints could limit the future expansion and maintenance of pig units in some areas in France. In the past, the main objections were based…

Deep litters in pig housing

Pig housing on deep litter are always buildings fitted up. Farmers used 40 to 80 kg of straw per pig or 0,1 to 0,2 m3 of sawdust. Quantities produced per…

Intérêt de l’ATP-métrie pour la validation et l’optimisation du nettoyage-désinfection dans le secteur abattage-découpe

Le nettoyage et la désinfection sont des étapes primordiales de la fabrication des denrées alimentaires, en particulier pour le secteur abattage-découpe. Les matériels et les surfaces de travail sont naturellement…

Chemical contaminants : Pork comes clean

The 1992-1997 results of the residue control implemented by the Directorate General for Food (Ministry of Agriculture) for residues in pork in France are presented.