eprintid: 9369
rev_number: 12
eprint_status: archive
userid: 1097
dir: disk0/00/00/93/69
datestamp: 2006-10-02
lastmod: 2013-04-29 19:53:23
status_changed: 2009-08-20 14:34:08
type: journalp
metadata_visibility: show
item_issues_count: 0
doclang: en
projects: kvl
projects: djf
projects: da2b03
projects: dk-dfvf
projects: da2b07
fundingpart: some
refereed: never
budget: 0
docurl: http://www.darcof.dk/enews/sep05/chicory.html
publicfulltext: TRUE
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
title: Chicory roots improves the taste and odour of organic pork
ispublished: pub
subjects: 7animalhealth
subjects: 3feeding
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
full_text_status: public
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voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
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voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_lang: en
voa3r_research_value_string: Organic husbandry
voa3r_research_value_string: Pork
voa3r_research_value_string: Chicory
voa3r_research_value_string: Boar taint
voa3r_research_value_string: Skatole
voa3r_research_value_string: Taste (sensation)
voa3r_research_value_string: Smell
voa3r_research_value_string: Intestinal flora
voa3r_research_value_string: Diet
voa3r_research_value_string: Endoparasites
voa3r_research_value_string: Experimentation
voa3r_research_value_string: Blood sampling
voa3r_research_value_uri: http://aims.fao.org/aos/agrovoc/c_36807
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voa3r_research_value_uri: http://aims.fao.org/aos/agrovoc/c_36101
voa3r_research_value_uri: http://aims.fao.org/aos/agrovoc/c_34107
voa3r_research_value_uri: http://aims.fao.org/aos/agrovoc/c_29059
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voa3r_research_value_uri: http://aims.fao.org/aos/agrovoc/c_16363
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voa3r_relations_property: http://purl.org/dc/terms/references
voa3r_relations_value_string: Hansen, L. L. (2006). "Influence of chicory roots (Cichorium intybus L) on boar taint in entire male and female pigs". Animal science (Penicuik, Scotland)(1357-7298), 82(03), p.359
voa3r_relations_value_uri: http://dx.doi.org/10.1079/ASC200648 
fp7_project: no
access_rights: info:eu-repo/semantics/openAccess
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: /id/eprint/9369/1/9369.pdf