Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 327522
Title Conceptual paper for modelling protein and lipid accretion in different body parts of growing and fattening pigs
Author(s) Halas, V.; Babinszky, L.; Verstegen, M.W.A.
Source Archives of Animal Nutrition 57 (2003)2. - ISSN 1745-039X - p. 137 - 150.
Department(s) Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) lipogenic enzyme-activities - adipose-tissue - chemical-composition - meishan pigs - energy - metabolism - fat - turnover - growth - level
Abstract The objective of this review is to outline those parts of modelling approaches in pig production which are not highly developed; these are the partitioning of protein and lipid accretion in different anatomical body parts. The authors introduce present models with a critical evaluation and draw some conlusions for further developments. Based on present knowledge this paper demonstrates the process of protein and fat accretion in different body compartments in pigs and influencing factors. A further aim is to assist in the conceptual development of a new pig model, which is more detailed, precise and accurate than currently available models. Exsisting models are generally deficient with regard to the translation of lipid and protein gain into lean and fatty tissue. Only assumed values for this translation have been used so far and the concepts underlying these values are not well understood. Therefore, it may be appropriate to develop a compartimental model to predict protein and fat deposition in growing and fattening pigs. With this new approach the model can supply sufficiently the changing consumer demands regarding to the possibility of meat quality prediction.
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