ENGLISH

Quality of meat and fat in pigs as affected by genetics and nutrition: Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition

By Caspar Wenk; José A. Fernández; Monique Dupuis

Book information

Publisher
Wageningen Academic Publishers
Year
2000
ISBN
978-90-74134-74-3, 978-90-8686-504-8, 9074134742
DOI
10.3920/978-90-8686-504-8
Language
english
Format
PDF
Filesize
2 MB (1599886 bytes)
Series
EAAP Scientific Series 100
Edition
Ill
Pages
250\250
Time added
2014-02-12 18:00:00

Description

Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimize use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organizations, are voicing serious concerns about the production systems and especially the use of feed additives. In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration. This publication presents the review presentations held in the session on ''Quality of Meat and Fat in Pigs as Affected by Genetics and Nutrition'' at the 50th annual meeting of the EAAP in Zurich and offers an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from an European perspective

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