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

Caspar Wenk

ISBN 10: 9074134742 / ISBN 13: 9789074134743

Editore: Brill Jan 2000, 2000

Riguardo questo articolo

Neuware - 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 optimise 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 organisations, 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.The diverse aspects of pork quality were covered in the session on 'Quality of Meat and Fat as Affected by Genetics and Nutrition' at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give 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 a European perspective.

Codice articolo 9789074134743

Dati bibliografici

• Titolo: 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
• Editore: Brill Jan 2000
• Data di pubblicazione: 2000
• Lingua: Inglese
• ISBN 10: 9074134742
• ISBN 13: 9789074134743
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 239 L x 168 A x 13 P (millimetri) 239 millimetri di larghezza per 168 millimetri di altezza per 13 millimetri di profondità
• Peso: 481 grammi

Descrizione articolo

Riassunto

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 optimise 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 organisations, 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.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give 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 a European perspective.