A feeding experiment was conducted on three pig farms to evaluate the possibility of producing pork with both a specifically improved nutritional value and exceptional eating quality. By supplementing the feed, the concentrations of selenium, vitamin E and omega-3 fatty acids were increased in the meat and adipose tissue of the pigs as well as in the subsequent meat products. The omega-6/omega-3 ratio was improved to a desirable value below five. A combined supplementation of organic (selenomethionine) and inorganic (sodium selenite) selenium ensured that the meat contained enough selenium to permit the claim «source of selenium». The eating quality of the meat products was not impaired. Prolonged ageing of the meat from three to nine days markedly improved its tenderness. With a heritability of 0,37 and an observed high variation, pork tenderness can also be improved by means of breeding. In contrast, electrostimulation of the carcasses did not consistently improve the tenderness. We conclude that applicable measures to improve nutritional value and eating quality of pork under practical production conditions are available.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.