Vitamin E is an antioxidant. Various papers report on positive effects of vitamin E supplementations on meat color and oxidation stability thus improving meat quality.<br>In a feeding trial with fattening pigs, the control diet contained, according to Swiss feeding recommendations, 40 mg of vitamin E per kg of feed. The experimental diet was supplemented with additional 100 mg of vitamin E. Color and oxidation stability and the water holding capacity were measured 0, 3, 6 and 9 days after slaughter in fresh and defrosted meat each exposed or not to a fluorescent light. Sensory recognition tests took place 6 days after slaughter. With a vitamin E level of 40 mg (control diet), a very good color and oxidation stability were realized. An additional supplementation of 100 mg of vitamin E did not reveal any positive effects. The water holding capacity was not improved either and no differences in meat flavor were detected.
Herholz C., Siegwart J., Bruckmaier R.M., Rytz E., Lamon I., Muhr M. und Stirnimann R.
In both sport and alternative agriculture, horses are once again being used as draught animals. Efficient power transmission plays an important role in the wellbeing of draught horses.
A study by Vetsuisse shows that the outdoor veal calf concept reduces antibiotic consumption in calf fattening by 80%. AGRIDEA has examined the economic viability of outdoor veal calf production and concludes that it cannot compete with conventional veal calf fattening.
In contrast to pigs, dairy cattle are as yet rarely fed protein-reduced diets. Studies show that there is also potential for protein savings in cattle, and thus for reducing ammonia emissions.