Documentations

The influence of Pediococcus acidilactici and Saccharomyces cerevisiae as probiotics on the porcine immunity and bacterial Translocation

The influence of P. acidilactici and S. cerevisiae, on immunity and bacterial translocation in piglets was evaluated.Litters were allocated to the following treatments:1) Control without antibiotic or 2) with tiamulin…

Water-saving drinking troughs in Quebec

Comparison of performance during finishing: The aim of this study was to analyze pig water consumption and performance during finishing by comparing four types of drinking trough. There was no…

Effect of sow longevity on profitability

The Quebec Center of Swine Development has carried out a study of longevity, which is defined as the number of litters borne by a sow before culling. The main aim…

The Canadian National Swine Improvement Program

Canada has a good reputation on the export markets in terms of health and safety and the use of Duroc terminal boars which provide excellent meat quality. One of the…

Identification and traceability of Canadian pigs

The authorities are currently legislating on this issue. The Canadian Pork Council has defined a strategic plan for developing a nationwide traceability system for the Canadian pig sector. The main…

Managing pig production price and income risks: Diversity and advantages of Canadian schemes

Public Authorities in Canada act along three lines: insurance subsidies, disaster aid and the encouragement of precautionary savings. Precautionary savings smooth income over time according to the economic situation. Crop…

Canadian pork exports and exporters on the world market

Canadian pork exports have risen significantly, reaching nearly 1 million tonnes in 2004. In Quebec, collective marketing strategies implemented through Encan will guarantee pork producers fair compensation while monetary developments…

Export of fresh meat : extended shelf life of pork

This study was designed to validate a vacuum packaging process able to conserve boneless pork loins for 6-7 weeks at -1.5°C, based on the experience gained from experiments run between…

Les valeurs nutritionnelles de la viande de porc : analyse de 9 pièces UVC

De plus en plus d’organisations professionnelles et économiques souhaitent disposer d’informations sur les valeurs nutritionnelles des produits carnés, notamment pour communiquer vers les consommateurs et les prescripteurs. L’ITP mène depuis…

Destructured meat : effects of slaughter system and weather conditions

The experiment studied three different industrial slaughter systems. Meteorogical parameters were also recorded in an attempt to explain seasonal variations in meat quality. This study revealed an effect of outside…

Viandes déstructurées : effets du système d'abattage et des conditions météorologiques

Cette expérimentation consiste en l'étude de trois systèmes d'abattage industriels différents. Des paramètres météorologiques ont également été relevés dans le but d'expliquer les variations saisonnières de la qualité de viande.…

Effet de la durée de mise à jeun et du système d'alimentation sur les paramètres de qualité de viande des porcs issus de trois types génétiques

Face à la demande des salaisonniers du cuit qui recherchent toujours des pH ultimes plus élevés sur les jambons et les longes, l’ITP a conduit une étude visant à mesurer…