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Chicory roots improves the taste and odour of organic pork

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).

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Online at: http://www.darcof.dk/enews/sep05/chicory.html

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.


EPrint Type:Journal paper
Subjects: Animal husbandry > Health and welfare
Animal husbandry > Feeding and growth
Research affiliation: Denmark > 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, 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
ID Code:9369
Deposited On:02 Oct 2006
Last Modified:29 Apr 2013 19:53
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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