Details

Title

The effect of supplementing organic diets with fish meal and premix on the performance of pigs and some meat and blood characteristics

Journal title

Polish Journal of Veterinary Sciences

Yearbook

2012

Numer

No 2

Authors

Divisions of PAS

Nauki Biologiczne i Rolnicze

Publisher

Polish Academy of Sciences Committee of Veterinary Sciences ; University of Warmia and Mazury in Olsztyn

Date

2012

Identifier

ISSN 1505-1773

References

AOAC (<b>2000</b>) Official Methods of Analysis. International, 17<sup>th</sup> ed., AOAC Inter, Gaithersburg, MD, USA. ; Blair R. (2007), Nutrition and Feeding of Organic Pigs, 5, doi.org/10.1079/9781845931919.0000 ; CIE (<b>1986</b>) Colorimetry, Official Recommendations of the International Commission on Illumination, 2<sup>nd</sup> ed., Pub, CIE 15.2, Vienna, Austria. ; Claudi-Magnussen C (<b>1999</b>) Organic pig production, comparison of organic and conventional retail meat products meat and eating quality. Report of 22<sup>nd</sup> September. Ref. nr. 17.258/01 Danish Meat Research Institute, Roskilde, pp 1-28. ; Feldman B. (2000), Schalm's veterinary haematology, 21. ; Friedewald W. (1972), Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge, Clin Chem, 18, 499. ; Grau R. (1953), Eine einfache Methode zur Bestimmung der Wasserbindung in Muskel, Die Naturwissenschaften, 40, 29, doi.org/10.1007/BF00595734 ; Grela E. (2010), Lublin region - ecological region of the XXI century: ecological or genetically modified food?, 181. ; Grela E. (2008), Chemical composition and nutritive value of feedingstuffs from organic and conventional farms, null, 138. ; Hansen L. (2006), Effect of organic pig production systems on performance and meat quality, Meat Sci, 74, 605, doi.org/10.1016/j.meatsci.2006.02.014 ; Hofmann K. (1982), Neues über die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpreßmethode, Fleischwirtschaft, 62, 87. ; Honikel K. (1998), Reference methods for the assessment of physical characteristics of meat, Meat Sci, 49, 447, doi.org/10.1016/S0309-1740(98)00034-5 ; Jonsäll A. (2002), Effects of genotype and rearing system on sensory characteristics and preference for pork (M. <i>Longissimus dorsi</i>), Food Qual Prefer, 13, 73, doi.org/10.1016/S0950-3293(01)00060-X ; Kim S. (2001), Nutritional value of fish meals in the diet for young pigs, J Anim Sci, 79, 1829. ; Kim D. (2009), Fatty acid composition and meat quality traits of organically reared Korean native black pigs, Livest Sci, 120, 96, doi.org/10.1016/j.livsci.2008.05.004 ; Kirchgessner M. (1983), Equation for prediction of the energy value in mixed feeds for pigs, J Anim Physiol Anim Nutr, 50, 270. ; Millet S. (2004), Performance, meat and carcass traits of fattening pigs with organic versus conventional housing and nutrition, Livest Prod Sci, 87, 109, doi.org/10.1016/j.livprodsci.2003.10.001 ; Pinkiewicz E. (1971), Laboratory diagnostics in animal diseases. ; Sundrum A. (2005), Carcass yield and meat quality in organic pig production, null, 77. ; Šprysl M. (2003), The effect of feeding technologies on the economics of fattening pigs, Agric Econ-Czech, 49, 284. ; Winnicka A. (2008), Reference values of basic laboratory analysis in veterinary medicine, 17. ; Witte V. (1970), A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage, J Food Sci, 35, 582, doi.org/10.1111/j.1365-2621.1970.tb04815.x

DOI

10.2478/v10181-012-0057-8

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