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Abstract

This publication contains the proceedings of a workshop on 'fat quality in lean pigs' held in Brussels, Belgium on 20-21 September 1983. Very lean pigs are said to have soft, 'floppy' backfat which has an unsightly grey colour and tends to 'separate' relatively easily from muscle. There are important implications if such claims are true. The direction of large-scale breeding programmes might have to be changed, processing techniques modified, heavier carcass weights considered and so on but as a first step it was thought necessary to review the current position in the various EEC countries, determine whether there was indeed a widespread problem and consider possible solutions. Experts in production, nutrition, processing, biochemistry and physiology were therefore brought together in this workshop to share knowledge of the factors controlling fat growth in pigs and in the implications for further reductions in fatness. For convenience the workshop was conducted in 4 parts: an introductory part on fat quality in pig meat in which a range of national views and experiences was considered, followed by: biochemistry and physiology; feeding effects; and genetic and sex effects.

Additional information

Authors: WOOD J D AFRC MEAT RESEARCH INSTITUTE, LANGFORD, BRISTOL (UK), AFRC MEAT RESEARCH INSTITUTE, LANGFORD, BRISTOL (UK)
Bibliographic Reference: BOOK: P. 164, UKL 5, 1984. WRITE TO MEAT RESEARCH INST., LANGFORD, BRSITOL BS18 7DY (UK), (EUR 8901 E)
Record Number: 1989122066900 / Last updated on: 1987-01-01
Category: PUBLICATION
Available languages: en