Documentations

Impact of EU regulations on pig production in France

Comparison of different pig euthanasia methods available to the farmers

Pig farmers are interested to learn euthanasia methods that are authorised in France and Europe and which they could adapt to their farms. The ITP has conducted a study aimed…

Grille de notation du défaut “déstructuré” des muscles de la cuisse de porc

Description des viandes déstructurées, grille de notation sur l’ensemble des noix. Des exemples de notations de déstructuration (photos). Une grille destinée aux industriels de la salaison avec jugement sur une…

Effects of high energy feed in growing-finishing pig diets

Effects on animal husbandry and the environment were studied using high energy feeds. The diets corresponded or did not correspond with CORPEN recommendations. A total of 288 growing-fattening pigs from…

Methods used for sampling and analysing pig slurry: an on-farm survey

A telephone survey was conducted to review the various sampling and analysis techniques currently applied in pig farming. 97% of farmers from the 61 farms surveyed perform their own analyses…

Pig breeding in France: no single model but an array of systems

The study population included all 20,000 farms with at least 5 sows or 20 pigs. The breakdown into 4 classes gives a simple and didactic overview of pig farming operations…

Effects of acidification on carcass traits and gastric ulcers

A trial involving 144 pigs from 24.8 kg to 106.4 kg was conducted to determine the effects on carcass quality and gastric ulcers of three diets : a basal control…

Pig farm profitability : leverage possibilities

The high heterogeneity between pig farm production costs constitutes the main target margin for improving profitability, and underlines the utility of analysing any technically and economically profitable system that is…

Le nettoyage-désinfection en élevage porcin

Réalisation successive et rigoureuse des différentes étapes du protocole : comment optimiser le nettoyage et la désinfection ; les 6 étapes ; quelle quantité de produit utiliser et comment calculer…

La sélection porcine collective en France

Organisation de la sélection collective, contrôle des performances, évaluation génétique, optimisation de la sélection, exigences sanitaires réglementaires. Édition 2004 - 76 pages

Destructured meat in the pork industry : combined effects of transport and resting time before slaughter on the frequency of the appearance of this defect

Destructured meat : several risk factors identified

Production of "presliced-prepacked" superior quality cooked ham is booming. However, meat-curing operators are increasingly reporting a defect they call "destructured ham" that can only be detected after the hams have…