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Implications of changing the housing conditions of pigs prior to slaughter for the eating quality of bacon

Published online by Cambridge University Press:  20 November 2017

S.J. Maw ,
V.R Fowler ,
M. Hamilton  and
A.M. Petchey
S.J. Maw
Affiliation:
Scottish Agricultural College, Bucksburn, Aberdeen. AB21 9TR UK
V.R Fowler
Affiliation:
Scottish Agricultural College, Bucksburn, Aberdeen. AB21 9TR UK
M. Hamilton
Affiliation:
Robert Gordon University, Queens Road, Aberdeen AB15 2PG UK
A.M. Petchey
Affiliation:
Scottish Agricultural College, Bucksburn, Aberdeen. AB21 9TR UK
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Extract

Commercial housing conditions are known to have an effect on the eating quality of bacon. Significant differences have been shown between pigs reared on solid concrete floors or straw-bedded accommodation (Maw et al. In press). Also high levels of dietary Vitamin E have been shown to improve pigmeat quality (Buckley et al., 1995). This experiment was carried out to examine whether the effects of housing could be eliminated or reversed by altering housing conditions or reduced by dietary supplementation with Vitamin E.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 83
Copyright
Copyright © The British Society of Animal Science 2001

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References

Buckley, D.J., Morrissey, P.A. and Gray, J.I. 1995 Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 73: 3122–3130 Google Scholar
Maw, S.J., Fowler, V.R., Hamilton, M. and Petchey, A.M. Effect of husbandry and housing of pigs on the organoleptic properties of bacon. Livestock Production Science –In pressGoogle Scholar