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In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- altitude --- carcass quality --- meat quality --- amino acid --- fatty acid --- natural extract --- curing agents --- sausages --- Cinta Senese pig --- immunocastration --- entire male --- castration --- pig --- dry-cured ham --- Iberian pig --- extensive system --- low-protein diet --- carcass --- fatty-acid profile --- Liangshan pig --- traditional pig products --- swine --- Alentejano --- Bísaro --- Ribatejano --- dorsal subcutaneous fat --- pork quality --- lncIMF4 --- intramuscular preadipocyte --- differentiation --- autophagy --- aggression --- agonistic behavior --- darkness --- light --- mixing --- photoperiod --- regrouping --- skin lesions --- Sus scrofa --- Iberian pork --- quality standard --- qualitative analysis --- in-depth interviews --- adipose tissue --- plasma hormones --- lipogenic enzymes --- fatty acids --- animal welfare --- transport --- stress --- pigs --- pork --- solid-phase microextraction --- mass spectrometry --- aroma --- meat --- genetic marker --- ham processing --- ham quality

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In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- altitude --- carcass quality --- meat quality --- amino acid --- fatty acid --- natural extract --- curing agents --- sausages --- Cinta Senese pig --- immunocastration --- entire male --- castration --- pig --- dry-cured ham --- Iberian pig --- extensive system --- low-protein diet --- carcass --- fatty-acid profile --- Liangshan pig --- traditional pig products --- swine --- Alentejano --- Bísaro --- Ribatejano --- dorsal subcutaneous fat --- pork quality --- lncIMF4 --- intramuscular preadipocyte --- differentiation --- autophagy --- aggression --- agonistic behavior --- darkness --- light --- mixing --- photoperiod --- regrouping --- skin lesions --- Sus scrofa --- Iberian pork --- quality standard --- qualitative analysis --- in-depth interviews --- adipose tissue --- plasma hormones --- lipogenic enzymes --- fatty acids --- animal welfare --- transport --- stress --- pigs --- pork --- solid-phase microextraction --- mass spectrometry --- aroma --- meat --- genetic marker --- ham processing --- ham quality

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The public interest and the pressure from authorities to reduce the use of antibiotics in pig production is pushing producers to look for other alternatives. One alternative proposed and studied in this thesis is the use of synbiotics. This mixture of probiotics and prebiotics has many advantages and could play an essential role in pig farming, especially after weaning. The main objective of synbiotics is to influence the gut microbiota to take advantage of its positive influence on the overall health of the animal.
This thesis, divided into three experiments, aims to test and compare the direct (supplementation to piglets) and indirect (supplementation to sows) effects of five different synbiotics on piglet 
performances, behaviour, and the potential presence of diarrhoea over two periods: the lactation 
period (three weeks) and the post-weaning period (two weeks). The synbiotics tested are mixtures of a single probiotic and a single prebiotic in order to compare the individual effects of these components. For this purpose, synbiotics were continuously distributed to sows from day 80 of gestation until piglets weaning. The piglets received the treatment from birth until weaning, three weeks later. 
The observed results showed the significant impact of the synbiotics Syn1, Syn3 and Syn4 on the increase of the average daily gain in post-weaning, the significant increase of the average daily gain with Syn2 in the lactation period, and the positive impact of Syn5 on the average weight of piglets two weeks after weaning. The impact of symbiotics on piglets’ behaviour was also observed.
In conclusion, this study demonstrated the positive effects of synbiotics on the performance of piglets at several stages of their development in early life (five weeks) and proves the interest of synbiotics as an alternative to the use of antibiotics. This work can be used as a basis for future experiments and research on synbiotics regarding the individual effects of probiotics and prebiotics. L’intérêt général ainsi que la pression des autorités pour diminuer l’usage d’antibiotiques dans la production porcine pousse les producteurs à se tourner vers d’autres alternatives. Une alternative proposée et étudiée dans cette thèse est l’usage de symbiotiques. Ce mélange de probiotiques et prébiotiques présente de nombreux intérêts et pourrait jouer un rôle essentiel dans l’élevage porcin, en particulier au moment du sevrage. L’objectif principal des symbiotiques est d’influencer le microbiote intestinal pour profiter de son influence positive sur la santé générale de l’animal.
Cette thèse, divisée en trois expérimentations, a pour objectif de tester et comparer les effets directs (compléments donnés aux porcelets) et indirects (compléments donnés aux truies) de cinq symbiotiques sur les performances des porcelets, sur leur comportement et sur la présence potentielle de diarrhée sur deux périodes : la période de lactation (trois semaines) et la période post-sevrage (deux semaines). Les symbiotiques testés sont des mélanges d’un probiotique et d’un prébiotique dans le but de comparer les effets individuels de ces composants. Pour ce faire, les symbiotiques ont été distribué en continu aux truies à partir du jour 80 de la gestation jusqu’au sevrage des porcelets. Les porcelets, quant à eux, ont reçu le traitement à partir de leur naissance et ce, jusqu’au sevrage trois semaines plus tard. 
Les résultats observés ont permis de montrer l’impact significatif des symbiotiques Syn1, Syn 3 et Syn4 sur l’augmentation du gain quotidien moyen en post-sevrage, l’augmentation significative du gain quotidien moyen avec Syn2 en période de lactation, et l’impact positif de Syn5 sur le poids moyen des porcelets deux semaines après le sevrage. L’impact des symbiotiques sur le comportement des porcelets a également été observé. 
Pour conclure, cette étude a permis de démontrer les effets positifs de symbiotiques sur les performances des porcelets à plusieurs étapes de leur développement en début de vie (cinq semaines), et prouve ainsi l’intérêt des symbiotiques en tant qu’alternative à l’utilisation d’antibiotiques. Ce travail pourra servir de base à de futures expérimentations et recherches sur les symbiotiques visant les effets individuels de probiotiques et prébiotiques.

synbiotic --- probiotic --- prebiotic --- pig --- microbiota --- gut health --- growth performance --- diarrhoea --- antibiotic --- piglet behaviour --- symbiotique --- probiotique --- prébiotique --- porc --- microbiote --- santé intestinale --- performances de croissance --- diarrhée --- antibiotique --- comportement des porcelets --- Sciences du vivant > Productions animales & zootechnie --- Sciences du vivant > Agriculture & agronomie

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According to the presented studies, the health condition of animals in rearing and breeding should be regularly monitored. This would allow early detection of delicate deviations in the body of clinically healthy individuals. Unfortunately, regular monitoring of the health of animals in commercial production is not performed. It follows that this type of research should be an introduction to further, more inquisitive steps. This can form the basis for further courses of action, indicating which organs or tissues field doctors or researchers should be interested in and what to pay attention to in order to find the correct answer, concerning the situation in the animal body. In the future, we should determine biomedical markers for use in precision veterinary medicine. In human medicine, this has been practiced with great success. The problem, however, is that we are getting to know more and more substances produced by mold fungi. This causes a build-up of new interpretative problems, causing health conditions (diagnosis), as well as analytical problems. To fully understand the results we need new techniques to assess toxicological and chemical hazards, including those related to undesirable substances. We need a solid knowledge of the biological pathways underlying the toxicity and tolerance to interference factors toxicological processes. We hope that the presented study will allow for a better understanding of mycotoxicoses that bother us and our animals, which will allow for more effective preventive actions.

Research & information: general --- Biology, life sciences --- zearalenone --- low doses --- steroid hormones --- biotransformation --- pre-pubertal gilts --- modified mycotoxin --- co-occurrence --- corn silage --- CIEB --- WST-1 --- NR --- SRB --- sphingolipid metabolism --- Sa/So --- global survey --- finished pig feed --- emerging mycotoxins --- DON --- toxicity --- combined toxicity --- IPEC-1 --- deoxynivalenol --- IPEC-J2 --- cell damage --- NF-κB inflammatory signal pathway --- pet food --- Fusarium --- ergosterol --- mycotoxins --- trichothecenes --- fumonisin B1 --- HPLC --- bioavailability --- estradiol --- testosterone --- blood concentration --- dairy --- aflatoxin --- Sub-Saharan Africa --- aflatoxin M1 --- GALT --- oxidative stress --- cytokine --- metabolism --- Cordyceps fungi --- mass production --- biosynthetic gene cluster --- safety --- enteric nervous system --- gastrointestinal tract --- mammals --- animal pathology --- intestines --- toxins --- feed --- histology --- ultrastructure --- pig --- hepatocyte --- liver --- synbiotics --- turkeys --- intestinal microbiota --- fecal enzymes --- ochratoxin A

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The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.

stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- n/a