Documentations

Pigs keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on meat quality and on cured-cooked hams processing

Two trials were carried out in two French experimental farms in order to quantify growth performances of group-housed barrows or gilts over two growing-fattening period durations corresponding to production of…

Pig keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on growth performance

Two trials were carried out in the research stations of ITP (trial 1) and EDE (trial 2) to quantify growth performances of group housed barrows and gilts over two fattening…

Ammonia and nitrous oxide emissions for finishing pigs breeded on straw litter

The nitrogen loss in straw-based pig-on-litter systems is higher than in slatted-floor systems but the ammonia and nitrous oxide emissions are not well-known. Moreover, the effect of animal density on…

Experimental evaluation of two husbandry methods for growing-finishing pigs

The aim of this study was to evaluate the influence of an alternative husbandry method for growing-finishing pigs on animal welfare, growth performance, carcass and meat quality traits, and its…

Intra and inter raw material variations in phosphorus digestibility of several cereals and peas in growing pigs

A trial was undertaken, using growing pigs (45-49kg), in order to estimate the intra and inter feedstuff variability of the digestibility of total phosphorus (P) and phytate P in wheat,…

French pig production systems: a typology of pig owning farms

In 2002, a study on the 2000 agricultural census aimed to identify the main pig farming systems in France. This work characterised two levels of typology of pig production systems,…

New standardised criteria for GTE performances

The growth and food consumption curves modelled in this study correspond to current pig farm performance levels.The resulting standardised criteria make it possible to compare pig farms whatever their average…

Heavy pigs, meat quality and chemical composition of raw muscles and cured-cooked hams

Two trials were carried out in two French experimental farms in order to quantify growth performances of grouphoused barrows or gilts over two growing-fattening period durations corresponding to production of…

Growth performance of pigs slaughtered at 110 kg or above 140 kg

Two trials were carried out in the research stations of ITP (trial 1) and EDE (trail 2) to quantify growth performances of group housed barrows and gilts over two fattening…

Feeding plans applied by heavy pig breeders in France

A survey was carried out by ITP and EDE on the know-how of French producers of heavy pigs (more than 40 % pigs slaughtered above 90 kg carcass weight). According…

Production of Parma and San Daniele ham : Specifications for heavy pig production

To obtain high quality processed pig products, heavy pig production in Italy is subjected to rules fixed by a Consortia.Animals are 9 months old at least at slaughter and the…

Heavy-pig production in Italy

This more traditional production technique totals around 7.5 million pigs produced per year. The valuation in terms of hams alone represents 50% of the total carcass value. The basic price…