by
Anne Oberdorf, Technical Communications, Delacon, Austria
I admit it. I am a passionate meat eater. Especially, with the beginning of the summer season, I am happy about my spicy pork steak, which is sizzling on the grill. Did you know that the tenderness and palatability of the meat is strongly related to the feeding of the animal?
Carcass and meat quality are not only influenced by the genetic line or the sex of the pig - it is also the feed and especially natural, phytogenic feed additives that make a good piece of meat something special.
The quality of pork meat is determined by the entire supply chain - from feeding the animals on farm to the shop counter. While the consumer at the counter wants a high shelf life and food safety in addition to animal welfare, the farmer strives for the most efficient, sustainable and thus profitable production possible.
In addition to genetics, low stress handling, meat processing and, above all: feeding, play a major role when it comes to optimum meat quality and carcass characteristics.
Phytogenics, which include a wide range of plants such as herbs spices and other plant extracts such as essential oils, not only have a positive effect on feed efficiency required in profitable meat production but also on meat quality and optimisation of carcass properties.
Thus, positive effects of phytogenics on protein deposition can be determined, which leads to carcasses with a higher lean meat content and a reduced lipid oxidation, which improves meat quality. Let's have a detailed look at the reasons why phytogenics have beneficial effects on meat quality, carcass properties and consumer demand:
1. Phytogenics improve carcass characteristics
Did you know that phytogenics are able to modulate intracellular signalling cascades that are involved in oxidative processes and insulin resistance? It’s true: several studies have shown that some phytogenics stimulate tissue insulin sensitivity and increase the activity of proteins involved in the insulin signaling cascade within the cell.
The upregulation of these functions leads to an increased expression of genes that are related to protein synthesis and cell proliferation and at the same time inhibit apoptosis. Thus, the feeding of phytogenic feed additives (PFAs) can ultimately lead to increased muscle growth.
Moreover, aromatic phytogenics, such as selected essential oils, increase the feed intake, as they improve the diets palatability. This increase in feed intake may lead to higher average daily gains which shorten the fattening period - resulting in higher profitability to the farmer.
Read more HERE.
I admit it. I am a passionate meat eater. Especially, with the beginning of the summer season, I am happy about my spicy pork steak, which is sizzling on the grill. Did you know that the tenderness and palatability of the meat is strongly related to the feeding of the animal?
Carcass and meat quality are not only influenced by the genetic line or the sex of the pig - it is also the feed and especially natural, phytogenic feed additives that make a good piece of meat something special.
The quality of pork meat is determined by the entire supply chain - from feeding the animals on farm to the shop counter. While the consumer at the counter wants a high shelf life and food safety in addition to animal welfare, the farmer strives for the most efficient, sustainable and thus profitable production possible.
In addition to genetics, low stress handling, meat processing and, above all: feeding, play a major role when it comes to optimum meat quality and carcass characteristics.
Phytogenics, which include a wide range of plants such as herbs spices and other plant extracts such as essential oils, not only have a positive effect on feed efficiency required in profitable meat production but also on meat quality and optimisation of carcass properties.
Thus, positive effects of phytogenics on protein deposition can be determined, which leads to carcasses with a higher lean meat content and a reduced lipid oxidation, which improves meat quality. Let's have a detailed look at the reasons why phytogenics have beneficial effects on meat quality, carcass properties and consumer demand:
1. Phytogenics improve carcass characteristics
Did you know that phytogenics are able to modulate intracellular signalling cascades that are involved in oxidative processes and insulin resistance? It’s true: several studies have shown that some phytogenics stimulate tissue insulin sensitivity and increase the activity of proteins involved in the insulin signaling cascade within the cell.
The upregulation of these functions leads to an increased expression of genes that are related to protein synthesis and cell proliferation and at the same time inhibit apoptosis. Thus, the feeding of phytogenic feed additives (PFAs) can ultimately lead to increased muscle growth.
Moreover, aromatic phytogenics, such as selected essential oils, increase the feed intake, as they improve the diets palatability. This increase in feed intake may lead to higher average daily gains which shorten the fattening period - resulting in higher profitability to the farmer.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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