Study shows low-protein swine diets reduce release of Nitrogen compounds whilst maintaining high-quality hams

The study, published in Scientific Reports in December 2019, showed that reducing the crude protein of pig diets by 20 percent resulted in only small differences in ham quality.
calendar icon 13 March 2020
clock icon 3 minute read
dry cured hams ripening in a refrigerator
Giuseppe Carcò, Stefano Schiavon, Ernestina Casiraghi, Silvia Grassi, Enrico Sturaro, Mirco Dalla Bona, Enrico Novelli & Luigi Gallo
(2019) Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds. Scientific Reports 9:19068

Emily Houghton

Editor, The Pig Site

Emily Houghton is a Zoology graduate from Cardiff University and was the editor of The Pig Site from October 2017 to May 2020. Emily has worked in livestock husbandry, and has written, conducted and assisted with research projects regarding the synthesis of welfare and productivity of free-range food species.

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