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Chicory roots improves the taste and odour of organic pork

By Allan Roepstorff, Helena Mejer, Lisbeth E. Thomsen, Stig M. Thamsborg, Derek V. Byrne, Laurits L. Hansen, Knud Erik Bach Knudsen and Kristian Møller

Abstract

The carbohydrate inulin is known to reduce the production of skatole in pigs. This is caused by inulin changing the intestinal flora, so that the bacteria that produce skatole are held in check. This change in intestinal flora also reduces the number of intestinal parasites in the pigs. However the high cost of inulin makes its use in pig feed impractical.\ud \ud Chicory root contains inulin and a series of other carbohydrates and secondary metabolites. Therefore we have examined whether chicory root can replace pure inulin and thereby reduce boar taint, improve the taste of pork and reduce the infection of pigs with pathogenic parasites and bacteria.\ud \u

Topics: Health and welfare, Feeding and growth
Year: 2005
OAI identifier: oai:orgprints.org:9369
Provided by: Organic Eprints

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