CURED COLOR DEVELOPMENT IN PROCESSED MEATS

The muscle pigment myoglobin is what gives meat its natural color. When meat is first cut, it has a purple-red color. When the pigment myoglobin combines with oxygen, oxymyoglobin is formed which is the typical color of fresh meat (bright pink in pork and bright cherry red in beef). This article will detail the mechanism behind. Continue reading...

CONSTIPATION: IT IS DARKER THAN IT LOOKS!

One of the factors that could influence the farrowing process and the startup of milk production is the abrupt change from a gestation diet to the lactation diet a few days before farrowing. With this change in diets and often in combination with a reduction of the feeding level, intake of fibres is reduced which affect negatively the gut motility and create problems of constipation in sows. The consequences of constipation can be devastating to the sow and its litter Read more... Related tags: Constipation - Fibre - Peripartum - Swine

 

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