La base documentaire de l'IFIP

Alexia Aubry, Réussir Porc/ Tech Porc (FRA), 2021, n° 291, septembre, p. 52-53

L’Ifip présente Sim’Alter, un simulateur permettant d’évaluer l’incidence économique de différents scénarios d’arrêt de la castration des porcs sur le résultat de l’élevage.
Le gain calculé se situe entre 5,15 et 5,45 euros par porc sorti selon le scénario.

Alexandre Poissonnet, Réussir Porc/ Tech Porc (FRA), 2021, n° 291, septembre, p. 54-55

Accompagnés de leur vétérinaire et de leur technicien, six éleveurs du groupement Agrial ont réduit leur utilisation d’antibiotiques. Résultats : des performances technico-économiques stables voire en hausse et un sentiment de réussite.

Bénedicte Lebret (Inrae) et al., Animal, 2021, volume 15, n° 8, août, 9 pages

Consumers perceive pork products from local breeds reared in extensive systems positively because of their specific quality properties and regional identity. The sensory, nutritional and technological qualities of these products depend, among other things, on pig production, especially its climatic conditions and the availability of feed resources, which can influence traits of muscle and fat tissue. The present study (part 1) was part of a larger project that assessed the influence of the finishing season and feeding resources on carcass and tissue traits and the quality of meat and dry-cured ham from Gascon pigs in an extensive system. Following the specifications of the Protected Designation of Origin “Noir de Bigorre”, castrated Gascon males were reared on rangelands (grassland and forest areas) and received a supplementary diet from 5 to 6 months of age until slaughter at a minimum of 12 months of age and ca. 170 kg live weight. Three finishing seasons were considered as follows: Winter (n = 18), Spring (n = 22) and Autumn (n = 23). To estimate specific effects of season on productive and quality traits and avoid bias due to effects of genes known to influence these traits, polymorphisms in the RYR1, PRKAG3, MC4R and LEPR genes were included in the analysis models. The finishing season did not influence growth rate. Compared to Winter pigs, Spring and Autumn pigs had slightly lower carcass fatness (P < 0.05), higher ultimate pH and redder and darker color of the Longissimus muscle (LM) (P < 0.01). Loin drip loss was low overall, but was higher for Spring pigs, whereas cooking loss and shear force were similar among seasons. Spring pigs tended to have the lowest LM lipid content, whereas LM myoglobin content remained unaffected. Autumn pigs had lower potential of lipid oxidation in LM than Winter and Spring pigs (P < 0.01), but muscle metabolic traits assessed via glycolytic and oxidative enzyme activities did not differ among seasons. The finishing season modified the backfat fatty acid (FA) profile, with a lower polyunsaturated FA percentage in Autumn pigs than Winter or Spring pigs (P < 0.001), even though the saturated and monounsaturated FA percentages did not differ. In particular, Spring pigs had the lowest n-6:n-3 and C18:2:C18:3 ratios (P < 0.001), as a result of grazing. Overall, Spring and Autumn finishing seasons seem more favorable to technological and sensory pork attributes, with an additional positive effect of Spring finishing on pork nutritional value.

source : https://www.sciencedirect.com/science/article/pii/S1751731121000823/pdfft?md5=3f432f36803a5cfaf1973f60d6f38d03&pid=1-s2.0-S1751731121000823-main.pdf

Aurélie Promeyrat et al., 67th International Congress of Meat Science and Technology, Krakow, Pologne, 23-27 août 2021, poster

In meat products, lipid oxidation affects:
1. the safety due to the formation of secondary peroxidation products ;
2. the nutritional value with the degradation of essential fatty acids ;
3. the sensory quality with changes of fl avor and color ;
Unsaturated fatty acids are highly sensitive to the oxidation process.

Gérard Daumas et al., 67th International Congress of Meat Science and Technology, Krakow, Pologne, 23-27 août 2021, poster

The climate change is provoking more heat waves in certain temperate areas.

High ambient temperature is also an important issue in the great farming tropical areas. Pigs reduce their feeding consumption as an adaptive response to reduce heat production (Renaudeau et al., 2011). The study objective was to evaluate the effects of elevated temperature on carcass composition and the relative importance of each primal cut of pigs slaughtered at the same age.

Gérard Daumas et Mathieu Monziols, 67th International Congress of Meat Science and Technology, Krakow, Pologne, 23-27 août 2021, poster

The EU regulation banning castration of pigs without anaesthesia and its current implementation in several countries should provoke an increase in the production of entire males. As castration has an important effect on the fat distribution and the body composition in general, a great change in the composition of pork cuts is expected. In order to quantify such changes, the composition was assessed according to several scenarios including an increased proportion of entire male pigs.

Yvonnick Rousselière, Réussir Porc/ Tech Porc (FRA), 2021, n° 290, juillet-août, p. 30-31

La station expérimentale de l’Ifi p à Romillé s’est dotée en 2021 de 360 m² de panneaux photovoltaïques. Aurélien Collin, responsable de la station, nous présente l’installation.

Nadine Guingand, Réussir Porc/ Tech Porc (FRA), 2021, n° 290, juillet-août, p. 28-29

Didier Gaudré, Bilan d'activité 2020, éditions Ifip, mai 2021, p. 103

La formulation des aliments porcs est depuis plusieurs décennies l’objet d’une attention particulière de la part de l’IFIP, étant donné l’importance de la fabrication d’aliments à la ferme (FAF) dans la filière porcine française (environ 30 % des porcs produits). L’outil de formulation Porfal est apparu au début des années 80. Il a été revu pour être disponible sous une version windows en 2003, puis apparaît en 2017 sous une version Web. Cet outil permet d’aider les éleveurs qui le souhaitent à réellement formuler leurs aliments, de raisonner leurs choix nutritionnels en fonction de leurs disponibilités en matières premières et des contraintes du marché. L’abonnement a cet outil est limité à 250 € par an pour un éleveur. Malgré ce tarif attractif et la qualité de l’outil Porfal, il nous semble nécessaire d’encourager davantage les éleveurs à s’approprier la technique de formulation des aliments. Dans ce but, une application pour smartphone a été développée en 2020 par l’IFIP. SIM’Faf permet le calcul du prix d’intérêt des matières premières.