Roepstorff, Allan; Mejer, Helena; Thomsen, Lisbeth E.; Thamsborg, Stig M.; Byrne, Derek V.; Hansen, Laurits L.; Bach Knudsen, Knud Erik and Møller, Kristian (2005) Chicory roots improves the taste and odour of organic pork. DARCOFenews (3).
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.
|EPrint Type:||Journal paper|
|Subjects:|| Animal husbandry > Health and welfare|
Animal husbandry > Feeding and growth
|Research affiliation:|| Denmark > KU - University of Copenhagen > KU-LIFE - Faculty of Life Sciences|
Denmark > AU - Aarhus University > AU, DJF - Faculty of Agricultural Sciences
Denmark > DARCOF II (2000-2005) > II. 3 (PROSBIO) Production of steers and use of bioactive forages
Denmark > DTU - Technical University of Denmark > DTU, DFVF - Danish Institute for Food and Veterinary Research
Denmark > DARCOF II (2000-2005) > II. 7 (OrganicPigFeed) Improved pig feed and feeding strategies
|Deposited By:||Mejer, Helena|
|Deposited On:||02 Oct 2006|
|Last Modified:||29 Apr 2013 19:53|
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