Documentations

First experience of use of semen from the national cryobank as a management tool of genetic diversity in local pig breeds

Preservation of genetic variability of local pig breeds lies on a rigorous management of matings. Semen stocks preserved in the national cryobank constitute a patrimonial safeguard intended to reconstitute breeds…

Première expérience d'utilisation de semence de la Cryobanque Nationale comme outil de gestion de la variabilité génétique en race locale porcine

Le maintien de la variabilité génétique des races locales porcines repose sur une gestion rigoureuse des accouplements. Le stock de semences conservées dans la Cryobanque Nationale constitue une sauvegarde du…

Factors determining pork consumption in France: economical facts, consumers' expectancies and perceptions

The study of the factors determining pork meat consumption is a wide and complex topic. It requires the use of data of different types (quantitative and qualitative), coming from various…

Les déterminants de la consommation de porc en France : effets économiques, attentes et perceptions des consommateurs

L’étude des phénomènes qui influencent la consommation de viande de porc fraîche et transformée est riche et complexe. Elle nécessite de croiser des données de nature différente (quantitatives et qualitatives)…

The new European lean meat content and the determination of carcass composition

The EC definition of classification criterion has changed following the European project EUPIGCLASS. The lean meat content is now defined as the lean meat percentage in the four main cuts…

Taux de muscle des pièces et appréciation de la composition corporelle des carcasses

Suite au projet européen EUPIGCLASS, la définition communautaire du critère de classement a changé. La teneur en viande maigre est désormais définie comme le % de muscle dans les 4…

Improving the cleaning and disinfecting process in pig farms: incidence of soaking mode on efficiency, water requirement, labour time and costs

Poster. Different protocols are assessed in IFIP’s experimental farm, aiming to improve cleaning and disinfecting processes. Following previous publications, attention is here paid to soaking mode : length of application,…

Risk factors associated with Salmonella prevalence in breeding&fattening and in only-fattening herds

The aim of this study is to assess the risk factors linked to salmonella prevalence of slaughter pigs, both in breeding-fattening and in only-fattening herds. Salmonella serological status is determined…

Facteurs de risque associés aux niveaux de séroprévalence en salmonelles d'élevages de porcs naisseurs-engraisseurs et engraisseurs

L'objectif de cette étude est de préciser et quantifier les facteurs de risque associés à différents niveaux de séroprévalence en Salmonella des porcs en fin d'engraissement en élevages naisseurs-engraisseurs et…

Air scrubbing in pig farms

Air scrubbing may provide a combination solution towards helping to resolve odour and ammonia emission issues on pig farms.The primary condition governing implementation inside farm buildings is the possibility of…

Development of meat-cut sanitation processes

Despite the best efforts of professionals from the slaughtering-processing sector, meat cuts from pork carcasses do not always escape contamination by pathogenic bacteria such as L. monocytogenes and Salmonella. This…

Impact of fibre enrichment of finishing feed on the technological quality of pork

If it were possible to reduce the glycolytic potential of meat by acting on the conditions of feeding at the end of the fattening period, then the risk of obtaining…