000			03478nam a22004818i 4500
001			BRILL9789086865048
003			nllekb
005			20260610104750.0
007			cr un uuuua
008			230814s2000 gw sb 001 0 eng d
020			_a9789086865048 _q(electronic book)
020			_z9789074134743 _q(print)
024	7		_a10.3920/978-90-8686-504-8 _2DOI
035			_a(OCoLC)770823305
040			_aNL-LeKB _cNL-LeKB _erda
041			_aeng
050		4	_aSF1
072		7	_aTEC _x003020 _2bisacsh
072		7	_aTVH _2bicssc
082	0	4	_a636
245	1	0	_aQuality of meat and fat in pigs as affected by genetics and nutrition : _bProceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition / _cedited by Caspar Wenk, José A. Fernandez, and Monique Dupuis.
246	3		_aProceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition
264		1	_aLeiden ; _aBoston : _bBrill | Wageningen Academic, _c2000.
264		4	_c©2000
300			_a1 online resource (246 pages) : _billustrations.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aEAAP Scientific Series ; _v100
504			_aIncludes bibliographical references and index.
520			_aPork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.
546			_aEnglish
588			_aDescription based on print version record.
650		0	_aPork _xQuality _vCongresses.
650		0	_aSwine _vCongresses.
700	1		_aDupuis, Monique, _eeditor.
700	1		_aFernandez, José A., _eeditor.
700	1		_aWenk, Caspar, _eeditor.
776	0	8	_iPrint version: _tQuality of meat and fat in pigs as affected by genetics and nutrition : Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition. _dLeiden ; Boston : Brill | Wageningen Academic, 2000. _z9789074134743 _w(OCoLC)44148749
830		0	_aEAAP Scientific Series ; _v100.
856	4		_zDOI: _uhttp://dx.doi.org/10.3920/978-90-8686-504-8
999			_c12424 _d12424