9369: Chicory roots improves the taste and odour of organic pork
(2005) Chicory roots improves the taste and odour of organic pork. DARCOFenews(3). Online at <http://www.darcof.dk/enews/sep05/chicory.html>*
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Summary
The carbohydrate inulin is known to reduce the production of skatole in pigs. This is caused by inulin changing the intestinal flora, so that the bacteria that produce skatole are held in check. This change in intestinal flora also reduces the number of intestinal parasites in the pigs. However the high cost of inulin makes its use in pig feed impractical.
Chicory root contains inulin and a series of other carbohydrates and secondary metabolites. Therefore we have examined whether chicory root can replace pure inulin and thereby reduce boar taint, improve the taste of pork and reduce the infection of pigs with pathogenic parasites and bacteria.
| Document Language: | English |
|---|---|
| Subject Areas: | Animal husbandry > Health and welfare Animal husbandry > Feeding and growth |
| Research affiliation: | Denmark > KVL - The Royal Veterinary and Agricultural University Denmark > DIAS - Danish Institute of Agricultural Sciences Denmark > DARCOF II (2000-2005) > II. 3 (PROSBIO) Production of steers and use of bioactive forages Denmark > DFVF - Danish Institute for Food and Veterinary Research Denmark > DARCOF II (2000-2005) > II. 7 (OrganicPigFeed) Improved pig feed and feeding strategies |
| Funding Part: | 25-75% |
| Total budget (Euro): | 0 |
| Orgprints ID Number: | 9369 |
| Contact: | Mejer, Helena |
| Deposited On: | 02 October 2006 |
| EPrint Type: | Journal paper in on-line journal |
| Published?: | Published |
| Online at: | http://www.darcof.dk/enews/sep05/chicory.html |
| Peer Review Status: | Not peer-reviewed |
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