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Industry Partners
Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Canadian consumers’ consumption of pork and eggs: Do the same factors influence frequency of purchase?
Posted in: Pork Insight Articles by admin on May 8, 2011 | No Comments
The abstract for a study looking at the purchasing decisions of consumers for eggs and pork. Both eggs and pork ranked low in a food product confidence survey, and consumers prioritized food safety in purchasing decisions. If similar considerations are taken when consumers purchase eggs and pork, then the pork industry can examine the effectiveness of marketing strategies used in the egg industry.
What influences Canadian demand for fresh and processed pork products?
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The abstract of a study looking at the effect of advertising on Canadians pork purchasing decisions. Fresh, processed, name brand, and generic products were included in the analysis.
Value of quality in the eyes of different participants in the pork market chain
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The abstract for a study analyzing pork quality. Quality was analyzed by using information about the carcass, measurements on meat qualities, consumer sensory testing, and consumer preference exercises. OLS regressions were run and a logit model was created to determine quality value.
Omega-3 pork: Meat quality challenges to a value added opportunity
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The abstract for a study looking at the addition of vitamin E to omega-3 rich pork products. Omega-3 can oxidize, which reduces the palatability of the product. The addition of vitamin E was not successful in increasing palatability in omega-3 rich pork products.
Effects of addition of sugars in pork meat rich in omega 3 fatty acids on sensory characteristics
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The abstract for a study recording the sensory characteristics of adding various sugars to pork patties that were high in omega-3 fatty acids. Sucrose and glucose additions were generally described positively, although with the addition of sucrose the meat was described as sweet or caramelized. Xylose led to negatively described taste and texture experiences, such as crunchy and fishy.
Effects of addition of sugars in pork meat rich in omega 3 fatty acids on oxidative stability
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The abstract for a study on the addition or flax or vitamin E to feed, and sugar addition to meat after slaughter. The addition of flax increased the omega-3 content, but omega-3 is vulnerable to oxidation during storage. The addition of sugar and vitamin E helped to stabilize oxidation in refrigerated storage, and after cooking.
Dietary co-products enhance pork omega-3 fatty acid and reduce feed costs without affecting carcass quality and growth
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The abstract for a study testing the inclusion of co-products at different percentages, with amino acid supplementation at higher percentages. The study found no decrease in feed intake, average daily gain, or feed conversion for under 50%, but dressing percent, and loin depth decreased. As well, omega-3 content increased, and costs decreased.
Effect of dietary crude protein and coproduct level on growth performance and carcass quality of grower-finisher pigs
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An abstract for a study looking at the effect of altering co-product and crude protein percent in diets. With increased co-products feed intake, average daily gain, and body weight decreased, but omega-3 fatty acids increased and costs decreased. Altering crude protein content had no effect no feed intake, weight gain, or omega-3 content.
Graded inclusions of wheat distillers dried grains with solubles (DDGS) in hog diets: Growth performance, carcass traits, dissected pork yield, loin and belly quality
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The abstract for a study testing the effects of adding various levels of wheat DDGS to feed. Feed intake, feed efficiency, and lean yield were not affected, but carcass weight, dressing percent , and fat hardness decreased.
Effect of feeding spring triticale cultivars and low-protein feed wheat on growth performance and nutrient digestibility in weaned pigs
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The abstract for a study on the effect of replacing low-protein wheat with triticale in a diet . Four triticale cultivars were independently tried, and there was variations on the effect on weight gain, dry matter and gross energy apparent total tract digestibility (ATTD), and ATTD of phosphorous and wheat between cultivars. There was no difference in feed intake, feed efficiency, ATTD of fat and protein, or weight gain for three of the triticale cultivars when compared to wheat.