Differences in meat quality between organically and conventionally produced pigs

Olsson, Viktoria; Andersson, Kristina; Hansson, Ingemar; Lundström, Kerstin

doi:10.1016/s0309-1740(02)00200-0

Cited by 56 publications

(56 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…That is particularly important for the profitability of the organic pig production, especially taking into account a significantly shorter fattening period of EM and IM group compared to CM and G. One of the main restrictions in the organic livestock production is the availability of protein feeds that do not ensure achieving that high dressing percentage, as it is obtained in the conventional production system. Many authors (Olsson et al 2003, Millet et al 2005, Hansen et al 2006, Millet et al 2006 suggest that balanced organic diets allow to obtain high meatiness of pigs (55-60%) which is consistent with the present results. Although the carcass yield in EM, IM and G groups was slightly lower than that in CM, in all these groups higher meatiness, larger loin eye area and lower backfat thickness in all 5 measurement points was found.…”

Section: Discussionsupporting

confidence: 92%

Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system

Grela¹,

Kowalczuk-Vasilev²,

Klebaniuk³

2013

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

This study was carried out on the farm specializing in organic pig production on 80 fatteners of the Polish native Pulawska breed, allocated into 4 groups (20 pigs each): EM -entire (uncastrated) males, IM -immunocastrates -males vaccinated with Improvac ® , CM -surgically castrated males and G -gilts. The highest average daily gains were achieved by the IM group, slightly lower by EM, whereas the lowest by CM and G groups. Content of polyunsaturated fatty acids (PUFA) in intramuscular fat and backfat (10.19% and 10.68%, respectively) of IM was lower (P ≤ 0.05) than in fat of EM (11.4% and 13.20%, respectively), but higher (P ≤ 0.05) in comparison to CM (8.43% and 8.71%, respectively). Vaccination of boars against GnRH has not decreased quality traits of organically produced pork. Furthermore, comparing to meat from surgically castrated males, it resulted in better qualities (lower fat content in carcass, higher PUFA level in fat, better physicochemical meat properties).

show abstract

Section: Discussionsupporting

confidence: 92%

Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system

Grela¹,

Kowalczuk-Vasilev²,

Klebaniuk³

2013

Polish Journal of Veterinary Sciences

View full text Add to dashboard Cite

show abstract

“…Previous studies have shown that the breast muscles of organic chickens had higher moisture and lower crude fat than those of conventional one (Castellini et al, 2002). Olsson et al (2003) also reported that crude protein was significantly higher in meat from the organically produced pigs.…”

Section: Resultsmentioning

confidence: 91%

“…The previous research that the fatty acid composition of the intra muscular fat is affected by several factors, which diet in general seems to be one of the most important (Nürnberg et al, 1998). Olsson et al (2003) suggested that the differences in fatty acid composition of the basal feed could be important than a contribution from grass, for the organically raised pigs, in determining the fatty acid composition of the meat. From these results, the difference in fatty acid composition between conventional and organic chickens may be mainly due to the consequence of different feed.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Kim¹,

Cho²,

Kim³

et al. 2009

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher a* and b* values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

show abstract

“…The product that we selected for our experiment, meat, meets these criteria. The physical properties such as quality and taste are more or less similar between conventional and organic meat [47][48][49], and both varieties are widely available and known to most people. However, organic meat is on average about twice as expensive as non-organic meat.…”

Section: A Field Experimentsmentioning

confidence: 99%

Sustainable Consumption Dilemmas

et al. 2017

View full text Add to dashboard Cite

Abstract:To examine which considerations play a role when individuals make decisions to purchase sustainable product varieties or not, we have conducted a large scale field experiment with more than 600 participating households. Households can vote on whether the budgets they receive should only be spent on purchasing the sustainable product variety, or whether every household in a group is free to spend their budget on any product variety. By conducting several treatments, we tested whether people tend to view sustainable consumption as a social dilemma or as a moral dilemma. We find little support for the hypothesis that social dilemma considerations are the key drivers of sustainable consumption behaviour. Participants seem to be caught in a moral dilemma in which they not only weigh their individual financial costs with the sustainable benefits but they also consider the consequences of restricting other people's freedom of choice. Complementary survey results further substantiate this claim and show that many people are reluctant to impose restrictions on their peers, but, at the same time, our results also suggest substantial support for the government to regulate the availability of unsustainable product varieties.

show abstract

Differences in meat quality between organically and conventionally produced pigs

Cited by 56 publications

References 41 publications

Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system

Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Sustainable Consumption Dilemmas

Contact Info

Product

Resources

About