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Whole rapeseed in pig finishing diets - effects on carcase and meat quality
Published online by Cambridge University Press: 20 November 2017
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Whole rapeseed can be used to provide energy economically in pig finishing diets. There has been concern that the unsaturated nature of the oil can give rise to adverse effects on fat firmness, visual appeal and eating quality of pork. Danish workers, for example, have recommended inclusion at no more than 4% of finishing rations (Madsen et al, 1992). MLC's Blueprint for Pork (MLC, 1992) limits whole rapeseed to between 4 and 5% of the diet due to its restriction on total oil content to 3.5%.
A trial was designed to establish whether any carcase or sensory quality differences result from inclusion of 5 or 10% whole rapeseed in pig diets.
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- Copyright © The British Society of Animal Science 1995