creators_name: Roepstorff, Allan
creators_name: Mejer, Helena
creators_name: Thomsen, Lisbeth E.
creators_name: Thamsborg, Stig M.
creators_name: Byrne, Derek V.
creators_name: Hansen, Laurits L.
creators_name: Bach Knudsen, Knud Erik
creators_name: Møller, Kristian
type: journalp
datestamp: 2006-10-02
lastmod: 2009-08-20 14:34:08
metadata_visibility: show
title: Chicory roots improves the taste and odour of organic pork
ispublished: pub
subjects: 7animalhealth
subjects: 3feeding
full_text_status: public
abstract: 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.


date: 2005-09
date_type: published
publication: DARCOFenews
number: 3
refereed: never
citation: 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). *
document_url: http://orgprints.org/9369/1/9369.pdf