Documentations

Essais interlaboratoires : Mesures de l'Aw, pH, acides acétique et lactique sur des gelées, salami, chorizo et produit à base de jus de viande - Résultats CIL Aw 2008

IFIP, Institut de la Filière porcine a organisé, en juin-août 2008, un circuit interlaboratoire,sur des mesures d'Aw, pH, acides acétique et lactique sur des gelées, salami, chorizo et produit à…

Valeurs nutritionnelles de la viande fraîche de porc : incidence de la cuisson ménagère

Les données concernant la composition des viandes sont nombreuses (VAUTIER, 2005 - synthèse bibliographique), mais ne sont que partiellement exploitables notamment parce que la représentativité des matières premières analysées en…

Update on livestock health issues in Quebec

The scientific open days organised by the National Livestock Health Institute in Quebec spotlighted the main livestock health issues currently attracting attention in Canada. Key concerns include livestock health surveillance…

Regulations governing the importation and use of GMO in the EU : How might this impact on the supply of raw materials to livestock feed sectors ?

This study reviews the regulatory requirements governing the import, marketing and labelling of GMO in the EU and its memberStates. It presents the opinions of importers and livestock feed industrials…

Un scanner à rayons X au service de la filière

La filière porcine française, grâce à l'investissement de l'Office de l'élevage, d'Inaporc et de l'IFIP, vient de se doter d'un scanner RX mobile. Ce type d'équipement, dédié à l'origine au…

Consumers of fresh pork and charcuterie products : who are they ? Data driven insight

Provide insight into the socioprofessional characteristics of consumers of fresh pork and charcuterie products. The population categories who eat the most pork are mainly lower income and rural households. Wealthier…

Cartographie des flux de viande à l'aval de la filière porcine : de la sortie des abattoirs à la mise à disposition du consommateur final

Entre l'abattage et la mise à disposition du consommateur final, la viande de porc transite par des opérateurs par des opérateurs industriels et commerciaux, suivant de nombreux circuits, pour se…

Campylobacter hazard in the pork food chain : a quantitative and qualitative approach

Campylobacteriosis is the most frequently reported zoonotic disease in humans in EU with 175,561 reported confirmed cases in 2006. Pigs are known to be largely contaminated by Campylobacter in farms,…

Recommendations and calculations of digestible phosphorus input from raw feed and phytases

This article describes the methods and procedures for calculating pig diet needs and supply through raw feed and phytases. The calculation is made differently according to the plant phytase activity…

Pig production processed and marketed on-farm; part one : technical characteristics of the pig-farms

This work corresponds to a clarification of a typology of the pig-farms processing and marketing their pigs on farm and in theevaluation of their profitability in 2007. The objective is…

What are the dosage feed pump practices employed in pig farming ?

Among the many different drug administration routes, oral administration via drinking water makes it possible to efficiently treatdiseases early on, as soon as the initial symptoms arise. However, this administration…

Environmental management of pig-farming systems. a proposed set of indicators

The pork production industry faces a number of environmental challenges, and there is pressure on pig farms to internalize how environmental externalities are managed by deploying environmental management tools. A…