Download or read book Effect of Different Dietary Levels of Natural source Vitamin E in Grow finish Pigs on Pork Quality and Shelf Life written by Dustin Dee Boler and published by . This book was released on 2008 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Optimum Vitamin Nutrition for More Sustainable Swine Farming written by Edgar Oviedo-Rondon and published by 5m Books Ltd. This book was released on 2023-08-31 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food production, particularly animal protein production, is changing. While productivity, efficiency and food quality continue to be of vital importance, there is increasing pressure on producers to prioritize sustainability and animal health and welfare as well minimize food waste. Optimizing vitamin nutrition can help make animal production more sustainable by optimizing animal health and welfare and animal performance and food quality, while reducing food waste. Optimum Vitamin Nutrition for More Sustainable Swine Farming contains concise, up-to-date information on vitamin nutrition for swine. This book, which follows the authoritative Optimum Vitamin Nutrition in the Production of Quality Animal Foods (5m Books, 2013), is a reference for research and extension specialists who need the most current, research-based information on vitamins in swine. This book is part of a series covering Optimum Vitamin Nutrition in poultry, ruminants and aquaculture.
Download or read book Sustainable Swine Nutrition written by Lee I. Chiba and published by John Wiley & Sons. This book was released on 2023-01-10 with total page 757 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Swine Nutrition As climate change continues to have a significant impact on the modern world, it is crucial to find alternative sources of energy and nutrients for swine production. The development of optimal feeding revolves around a multitude of considerations—genetic variations in the pig, variability, availability, and stability of nutrients in feed ingredients, interactions among nutrients and non-nutritive factors, voluntary feed intake, physical (& social) environment of pigs, and more. Establishing the ideal network of factors will only grow in importance as humans assess the methods for our own food networks. Sustainable Swine Nutrition is a comprehensive book on swine nutrition, covering some fundamental aspects of nutrition—namely digestive physiology, water, protein or amino acids, lipids, carbohydrates, energy metabolism, vitamins, minerals, and nutrition and immunology. Providing the most up-to-date information on each of these areas, a major emphasis of this second edition is on recent developments and current advances in the field, with a focus on pertinent issues linked with energy and nutrients. In doing so, the book highlights topics and issues that can contribute to the ultimate goal of successful and sustainable swine production. Sustainable Swine Nutrition readers will also find: Environmentally friendly, optimal feeding strategies for successful and sustainable swine production Recent developments, such as alternative feedstuffs, feed additives, and bioavailability Expanded treatment and new chapters on swine physiology, energy and protein, technology, and more Sustainable Swine Nutrition, Second Edition, is an ideal resource for livestock scientists and industry professionals involved in all aspects of pork production.
Download or read book Handbook of Meat Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-05-29 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Download or read book Meat Quality written by Wieslaw Przybylski, PhD and published by CRC Press. This book was released on 2015-10-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc
Download or read book Handbook of Meat Processing written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2010-04-20 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Download or read book Food Quality Balancing Health and Disease written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-02-03 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foods Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions
Download or read book Food Oxidants and Antioxidants written by Grzegorz Bartosz and published by CRC Press. This book was released on 2013-06-21 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.
Download or read book Chemical Biological and Functional Aspects of Food Lipids written by Zdzislaw Z. E. Sikorski and published by CRC Press. This book was released on 2010-11-04 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Download or read book Active Ingredients from Aromatic and Medicinal Plants written by Hany El-Shemy and published by BoD – Books on Demand. This book was released on 2017-03-08 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recently, new compounds from medicinal plants were discovered, and they were used as anti-severe diseases. Therefore, this book covers interested research topics dealing with isolation, purification, and identification of active ingredients from wild and medicinal plants. This discovery will lead to an increase in the global pharmaceutical market as well as open such new gate for medicinal plant research. This book will add significant information to medical researchers and can be used for postgraduate students.
Download or read book Nutraceuticals written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-07-20 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety
Download or read book Effects of Vitamin E Supplementation on Pork Quality Characteristics of Hampshire Crosses and Berkshire Crosses written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An experiment was conducted to investigate whether pork quality characteristics could be improved by feeding supra-nutritional levels of vitamin E (as a-tocopheryl acetate) to Berkshire x PIC and Hampshire x PIC finishing pigs. Diets contained 0, 75, 150, 300 or 600 mg a-tocopheryl acetate/kg and were fed ad libitum for six weeks. Pigs were biopsied on 0, 21 and 42 d to evaluate potential pork quality. After the six-week feeding period, pigs were humanely slaughtered at a commercial facility and the right loin was taken from previously biopsied pigs for pork quality measurements. Chops were packaged and placed in refrigerated illuminated conditions and displayed for 0, 2, 4, 6 and 8 d. Loin sections were vacuum packaged, refrigerated and stored for 25, 35, 45 and 55 d. Supplemental vitamin E had no effect on improving average daily gain and tended to increase average daily feed intake. Average daily gain and gain:feed were greater for the Hampshire crosses and average daily feed intake was greater for the Berkshire crosses over the six-week feeding period. Supplemental vitamin E had no effect on carcass characteristics but there were differences between the two genotypes with Berkshire crosses having greater back fat and a lower percent yield, loin eye area, and lean percent. Supplemental vitamin E had no effect on biopsy fluid loss or pH. Hampshire crosses had greater fluid loss measured on day 42 than Berkshire crosses. There was no effect of supplemental vitamin E on initial (taken 45 min after slaughter) or ultimate (taken 24 hrs after slaughter) pH or temperature of the carcasses. There were no differences between genotype for initial pH and initial or ultimate temperature; however, ultimate pH was greater for Berkshire crosses. Serum and tissue vitamin E levels both increased with increasing levels of vitamin E in the diet and tissue vitamin E levels were greater for Hampshire crosses. Drip loss taken 24 hrs after slaughter was not affected by supplemental vit.
Download or read book Nutrition of the Rabbit 3rd Edition written by Carlos de Blas and published by CABI. This book was released on 2020-02-11 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing together international expertise in rabbit production, topics covered in this fully updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health. Brand new to this edition, the chapters also discuss the development of immune response and the role of intestinal microbiota, new dietary sources and additives, and feeding behaviour in pasture and organic feeding. A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.
Download or read book Effect of Different Fat Sources and Vitamin E Isoforms levels on Carcass Characteristics Meat Quality and Belly bacon Characteristics of Pigs Grown to Heavy Slaughter Weights 150kg written by Marlee M. Kelley and published by . This book was released on 2020 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effects of Dietary Fat Source and Feeding Duration on Pig Growth Performance and Fat Quality written by Ethan Wade Stephenson and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In 3 experiments, 4,720 pigs were used to determine the effects of: 1) dietary fat and feeding duration on growth performance and fat quality in finishing pigs; or 2) a novel protease or 3) increasing levels of Zn amino acid complex (ZnAA) or ZnO on finishing pig performance. Experiment 1 tested the effects of feeding tallow, soybean oil, or a blend of the two for various feeding durations (d 0 to 42, 42 to 84, or 0 to 84). Overall, pigs fed added fat for the entire 84 d had improved G:F compared to those fed a control diet. Additionally, pigs fed additional fat for the entire study had improved ADG and G:F as well as increased d 84 BW compared to pigs fed additional fat for 42 d. Increasing the feeding duration of soybean oil lowered monounsaturated fatty acids and increased polyunsaturated fatty acid concentrations while these values remained relatively unchanged by the addition of tallow. There were feeding period by fat source interactions for fatty acid composition and iodine value for belly and backfat, but not jowl fat, indicating a longer turnover rate for jowl fat compared to belly or backfat. In Exp. 2, adding a protease to a nutrient deficient diet increased ADFI and tended to increase ADG compared to pigs fed a negative control diet. There were no differences observed in ADG, ADFI, or G:F between pigs fed a positive control diet, formulated to 90% of the pigs SID lysine requirement, and those fed a negative control diet plus the protease, which would suggest the release values attributed to the enzyme were accurate. In Exp. 3, supplementing additional Zn from either ZnAA or ZnO at 25, 50, or 75 ppm in finishing diets for commercial finishing pigs was evaluated. Overall, no differences were observed in ADFI, but a Zn source by level interaction was observed for ADG and G:F, as pigs fed increasing ZnO were observed to have similar performance, while pigs fed added levels of 25 and 50 ppm Zn from ZnAA had decreased performance compared to those fed the highest level of ZnAA.
Download or read book Feed Additives Affect Pork Quality and Shelf life from Pigs Fed Ethanol Co products and Pork Subject to Three Storage Methods written by Justin Warren Rickard and published by . This book was released on 2011 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two experiments were performed to determine the effect of corn distiller's dried grains with solubles on meat quality when fed at two different inclusion levels, as well as to investigate the effectiveness of specific feed additives in mitigating any possible quality issues following long-term storage. In the first experiment, the shelf-life of fresh pork from finishing pigs fed 20% distiller's dried grains with solubles (DDGS), ractopamine hydrochloride, and conjugated linoleic acid was evaluated. Pork loins were portioned into one of three storage conditions for a specified amount of time and then placed on retail display. Inclusion of conjugated linoleic acid aided in mitigating effects of DDGS. Storage method altered color values regardless of diet (P
Download or read book Swine Nutrition written by Elwyn R. Miller and published by Butterworth-Heinemann. This book was released on 2013-10-22 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: Swine Nutrition is a comprehensive text-reference that deals with the various aspects and knowledge in swine nutrition. The book is basically about nutrient utilization by swine. The topics discussed concerning this subject are factors influencing swine nutrition, nutrient bioavailability, appetite and feeding behavior, physical forms of feed, environment and management, immunocompetence, genetic and sex considerations, mycotoxins, and intestinal microbiology. Major and unique feedstuffs, feeding regimen in different stages of growth, and techniques in swine nutrition research are also elaborated. The text will be useful to students of advance swine nutrition courses as well as those seeking information in swine nutrition.
