Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring.

Variations in maternal nutrition during gestation can influence foetal growth, foetal development and permanently 'programme' offspring for postnatal life. The objective of this study was to analyse the effect of increased maternal nutrition during different gestation time windows on offspring growth, carcass quality, meat quality and gene expression in skeletal muscle. A total of 64 sows were assigned to the following feeding treatments: a standard control diet at a feed allocation of 2.

Survey of cull sow bone and joint integrity in the Moorepark Research Farm herd.

The objective of this study was to examine the effects of production (the number and weight of pigs produced over a lifetime) on the physical and mechanical properties of the metacarpals of cull sows, the prevalence of osteochondrosis and conformation traits. Metacarpals (n=79) and forelimbs (n=36) from cull sows were collected at slaughter. Bones were CT scanned for cross-sectional area and moment of inertia.

A survey of bone integrity from cull sows in Ireland.

The objective of this study was to examine the differences in sow metacarpal properties through various parities and to compare the incidence of locomotory problems between stalled and loose-housed sows. Metacarpals (n = 110) of sows from six farms were collected at slaughter and stored at -20°C. Bones from one forelimb of sows in stalls (n = 36) and loose-housed (n = 20) were collected and their articular surfaces examined for Osteochondrosis Dissecans (OCD), these sows were also scored for lameness pre-slaughter.

Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork.

The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700mg/kg feed) and bearberry (BB) (100, 300, 700mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1mM FeSO(4)) lipid oxidation was also investigated.

Seasonal effects on the survival characteristics of Salmonella Typhimurium and Salmonella Derby in pig slurry during storage.

Aims: Studies were carried out to investigate the survival of Salmonella Typhimurium and Salmonella Derby in pig slurry during summer and winter seasons.

Methods And Results: Pig slurry samples collected from a commercial fattening house were inoculated with a broth culture of Salmonella Typhimurium and Salmonella Derby, each at a level of log(10) 5.0 CFU ml(-1) and log(10) 2.

Measuring changes in physical size and predicting weight of sows during gestation.

Changes in physical body size during gestation were monitored using 529 sets of sow measurements. All sows were from the same herd and production system with a range in parity from 1 to 8. Sows were individually weighed, P2 backfat thickness was determined by ultrasound and morphometric measurements of body size were taken five times during gestation: day 0 (at service), day 25, day 50, day 80 and day 110.

Efficacy of cleaning and disinfection on pig farms in Ireland.

Little is known about the effectiveness of the cleaning and disinfection methods used on commercial pig farms either in Ireland or worldwide. A National Salmonella Control Programme was implemented in Ireland in August 2002 to monitor and control the infection of pigs with Salmonella species. Commercial pig herds must be categorised according to their Salmonella status as either category 1, 2 or 3, having a serological prevalence of infection with Salmonella serotypes up to 10 per cent, between 10 and 50 per cent or more than 50 per cent, respectively.

Fate of the two-component lantibiotic lacticin 3147 in the gastrointestinal tract.

The component peptides of lacticin 3147 were degraded by alpha-chymotrypsin in vitro with a resultant loss of antimicrobial activity. Activity was also lost in ileum digesta. Following oral ingestion, neither of the lacticin 3147 peptides was detected in the gastric, jejunum, or ileum digesta of pigs, and no lacticin 3147 activity was found in the feces.

Age-related changes in pro-inflammatory cytokines, acute phase proteins and cortisol concentrations in neonatal piglets.

Age-related changes have been described in the resting levels of cortisol and acute phase proteins in the neonatal pig. This study evaluated the plasma concentrations of the pro-inflammatory cytokines tumour necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-1beta), the acute phase proteins C-reactive protein (CRP), serum amyloid A (SAA) and haptoglobin (Hp), as well as cortisol during the first week of postnatal life in piglets. The influence of invasive managerial practices such as teeth clipping, ear notching and tail docking on possible age-related changes in the production of these inflammatory mediators was also assessed.

A five-strain probiotic combination reduces pathogen shedding and alleviates disease signs in pigs challenged with Salmonella enterica Serovar Typhimurium.

Salmonella spp. infection is a major cause of gastroenteritis, with many thousands of cases reported in the European Union every year. The use of probiotics offers the potential to improve this situation.

A review of factors influencing litter size in Irish sows.

Many factors influence litter size. These include genetics, gilt management, lactation length, parity distribution, disease, stress and boar fertility. In the past 20 years, litter size in Irish sows has increased by only one pig.

Measurements of the acid-binding capacity of ingredients used in pig diets.

: Some feed ingredients bind more acid in the stomach than others and for this reason may be best omitted from pig starter foods if gastric acidity is to be promoted. The objective of this study was to measure the acid-binding capacity (ABC) of ingredients commonly used in pig starter foods. Ingredients were categorised as follows: (i) milk products (n = 6), (ii) cereals (n = 10), (iii) root and pulp products (n = 5), (iv) vegetable proteins (n = 11), (v) meat and fish meal (n = 2), (vi) medication (n = 3), (vii) amino acids (n = 4), (viii) minerals (n = 16), (ix) acid salts (n = 4), (x) acids (n = 10).

Salmonella serotypes present on a sample of Irish pig farms.

A survey of the prevalence of Salmonella species infection was conducted on 59 Irish farrow-to-finish pig herds. Faecal samples were collected from the pens of first-stage weaners (growing pigs approximately three to 10 weeks of age), second-stage weaners (approximately 10 to 17 weeks of age) and fatteners, and from the dry sow and farrowing sow houses. The prevalence of infection was estimated to within 5 per cent with a 95 per cent confidence interval.

Effects of PSE on the quality of cooked hams.

Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and 20 from normal carcasses based on L, a, b, and pH values.

Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat.

The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, and dry) are significant causes for downgrading of pigmeat resulting in financial loss to the slaughter plant. The objective of this study was to document the variation in quality of pigmeat from one slaughter plant over a 15-month period, based on colour, appearance and pH. During 4 days of most weeks, 30 pigs were randomly selected from the slaughter line, resulting in a total number of 4560 pigs.

Effect of liquid feeding weaned pigs on growth performance to harvest.

Four experiments were undertaken to examine the effect of feeding postweaning diets as dry pelleted feed, fresh liquid feed, acidified liquid feed, and fermented liquid feed on pig performance from weaning (26 d) to harvest. In Exp. 1 (n = 12 replicates) and 2 (n = 10 replicates), the treatments were 1) dry pelleted feed and 2) fresh liquid feed.

Prevalence of Salmonella serotypes on pig carcasses from high- and low-risk herds slaughtered in three abattoirs.

The aim of this study was to compare the prevalence of Salmonella serotypes at two different sites on pig carcasses from herds classified as high-risk or low-risk and to elucidate the relationship between carcass contamination levels and serological status. Caecal samples and carcass surface swabs were cultured for Salmonella from a total of 210 pigs from low risk herds (< 19% of pigs in herd Salmonella seropositive) and 209 pigs from high risk herds (> 32% of pigs in herd Salmonella seropositive) in three abattoirs. Meat juice samples were collected for analysis by ELISA.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

The effect of n-3 fatty acid-enriched diets (in the form of 0.5% linseed oil with either 1.5% sunflower oil or 1.

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork. The optimum levels determined were: AV (0.25%), FGK (0.

Market potential for probiotics.

"Functional foods" as a marketing term was initiated in Japan in the late 1980s and is used to describe foods fortified with ingredients capable of producing health benefits. This concept is becoming increasingly popular with consumers because of a heightened awareness of the link between health, nutrition, and diet. Food manufacturers are enthusiastic about developing such products because the added ingredients give increased value to food.

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, soya protein, tea catechins and whey protein concentrate (35% protein) were evaluated in pork patties prepared from both fresh and previously frozen (-20°C) pork. Chemical analysis showed test ingredients to be more effective in reducing lipid oxidation in patties made from previously frozen pork. Tea catechins, rosemary and sage were identified as being the most effective antioxidants with potency decreasing in the following order: tea catechins>rosemary>sage.

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties.

The effects of dietary α-tocopheryl acetate supplementation and/or packaging on the quality of lamb patties were investigated. Ewes (n=12) were selected and scanned to assess pregnancy. They were divided into two groups (n=6).

Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams.

The objective of the present study was to determine the effects of dietary vitamin E supplementation and reduced nitrite levels on the colour stability of cooked hams. Large white × Landrace pigs (male n=6, female n=6) were each subdivided into two groups (n=3) and fed an α-tocopheryl acetate supplemented diet (1000 mg/kg feed) and a basal diet (10 mg/kg feed) for a period of 10 weeks. M.

Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract.

Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. This strain had previously been shown to possess properties required of a probiotic microorganism including the ability to relieve irritable bowel syndrome.