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.
13 March 2020
3 minute read
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| References | ||||
|---|---|---|---|---|
| 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.
