{"id":{"repo_id":"rgu","oai_identifier":"oai:rgu-repository.worktribe.com:2807479"},"canonical_url":"https://search.dev.ndltd.org/etd/rgu/oai:rgu-repository.worktribe.com:2807479","repository":{"repo_id":"rgu","name":"Robert Gordon University","base_url":"https://rgu-repository.worktribe.com/oaiprovider"},"display":{"title":"The effect of on-farm husbandry and housing conditions on pigmeat quality and eating characteristics.","abstract":"A study of 29 commercial farms was undertaken to test for differences in the eating quality of bacon. Data were collected on management practices, genotype, feed and housing conditions. Bacon samples from each farm were subjected to a sensory profile analysis by a trained taste panel. Highly significant differences (p<0.01) were found between farms for all attributes. Step-wise regression analysis showed that the main sensory differences between farms could be attributed to housing conditions (floor type, dust and ammonia concentrations) and breed type. The fat quality of pork joints from these farms were assessed for hardness, resistance to cutting and translucency. Highly significant differences (p<0.01) were found between farms for all features. Pig group size and dust concentrations were the main housing determinants. The fatty acid profile of a sub-set of samples was measured using Gas Liquid Chromatography, and this was well correlated with translucency measures (R2 = 0.64). The second experiment replicated on two farms, compared 'Good' (low dust concentrations, clean pigs and 'pleasant' atmosphere) with 'Bad' (high dust concentrations, dirty pigs and stuffy atmosphere) on Straw and Non-straw accommodation. The conditions 'Good' and 'Bad' had little effect on bacon eating quality, whereas straw bedding was associated with gave rise to more tender bacon, but with less acceptable appearance and aroma. The treatment effects could not be attributed to dust and ammonia concentrations or pig and pen cleanliness. There was a significant difference between the two farms (p<0.05) in eating quality. Experiment III compared the eating quality of pigs kept under 4 treatment conditions; Partially slatted pens (Control), additional Vitamin E, Changeover (3 weeks partially slatted, final week straw bedded) and Straw bedded pens. The Vitamin E treatment gave less acceptable overall flavour, and the Changeover treatment also had a deleterious effect on meat quality. In summary there were major and significant differences in the eating quality of pigs of different provenance, but housing conditions only made a small contribution to this.","abstract_html":"A study of 29 commercial farms was undertaken to test for differences in the eating quality of bacon. Data were collected on management practices, genotype, feed and housing conditions. Bacon samples from each farm were subjected to a sensory profile analysis by a trained taste panel. Highly significant differences (p<0.01) were found between farms for all attributes. Step-wise regression analysis showed that the main sensory differences between farms could be attributed to housing conditions (floor type, dust and ammonia concentrations) and breed type. The fat quality of pork joints from these farms were assessed for hardness, resistance to cutting and translucency. Highly significant differences (p<0.01) were found between farms for all features. Pig group size and dust concentrations were the main housing determinants. The fatty acid profile of a sub-set of samples was measured using Gas Liquid Chromatography, and this was well correlated with translucency measures (R2 = 0.64). The second experiment replicated on two farms, compared 'Good' (low dust concentrations, clean pigs and 'pleasant' atmosphere) with 'Bad' (high dust concentrations, dirty pigs and stuffy atmosphere) on Straw and Non-straw accommodation. The conditions 'Good' and 'Bad' had little effect on bacon eating quality, whereas straw bedding was associated with gave rise to more tender bacon, but with less acceptable appearance and aroma. The treatment effects could not be attributed to dust and ammonia concentrations or pig and pen cleanliness. There was a significant difference between the two farms (p<0.05) in eating quality. Experiment III compared the eating quality of pigs kept under 4 treatment conditions; Partially slatted pens (Control), additional Vitamin E, Changeover (3 weeks partially slatted, final week straw bedded) and Straw bedded pens. The Vitamin E treatment gave less acceptable overall flavour, and the Changeover treatment also had a deleterious effect on meat quality. In summary there were major and significant differences in the eating quality of pigs of different provenance, but housing conditions only made a small contribution to this.","abstract_has_math":false,"creators":["Maw, Stephen"],"institution":"Robert Gordon University","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["A.M. Petchey, V.R. Fowler and M. Hamilton"],"committee_chairs":[],"committee_members":[],"year":1997,"date_issued":"1997","date_published":"1997","updated_at":"2026-07-24T04:10:12Z","subjects":["Bacon eating quality","Housing conditions","Pig genotype","Sensory analysis","Fat quality","Fatty acid profile","Straw bedding"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["oai:rgu-repository.worktribe.com:2807479","https://doi.org/10.48526/rgu-wt-2807479"],"render_values":[{"text":"oai:rgu-repository.worktribe.com:2807479","href":null,"code":true},{"text":"https://doi.org/10.48526/rgu-wt-2807479","href":"https://doi.org/10.48526/rgu-wt-2807479","code":true}]}]},"links":{"outbound_url":"https://rgu-repository.worktribe.com/2807479/1/MAW%201997%20The%20effect%20of%20on-farm%20husbandry","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["A.M. 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Data were collected on management practices, genotype, feed and housing conditions. Bacon samples from each farm were subjected to a sensory profile analysis by a trained taste panel. Highly significant differences (p<0.01) were found between farms for all attributes. Step-wise regression analysis showed that the main sensory differences between farms could be attributed to housing conditions (floor type, dust and ammonia concentrations) and breed type. The fat quality of pork joints from these farms were assessed for hardness, resistance to cutting and translucency. Highly significant differences (p<0.01) were found between farms for all features. Pig group size and dust concentrations were the main housing determinants. The fatty acid profile of a sub-set of samples was measured using Gas Liquid Chromatography, and this was well correlated with translucency measures (R2 = 0.64). The second experiment replicated on two farms, compared 'Good' (low dust concentrations, clean pigs and 'pleasant' atmosphere) with 'Bad' (high dust concentrations, dirty pigs and stuffy atmosphere) on Straw and Non-straw accommodation. The conditions 'Good' and 'Bad' had little effect on bacon eating quality, whereas straw bedding was associated with gave rise to more tender bacon, but with less acceptable appearance and aroma. The treatment effects could not be attributed to dust and ammonia concentrations or pig and pen cleanliness. There was a significant difference between the two farms (p<0.05) in eating quality. Experiment III compared the eating quality of pigs kept under 4 treatment conditions; Partially slatted pens (Control), additional Vitamin E, Changeover (3 weeks partially slatted, final week straw bedded) and Straw bedded pens. The Vitamin E treatment gave less acceptable overall flavour, and the Changeover treatment also had a deleterious effect on meat quality. In summary there were major and significant differences in the eating quality of pigs of different provenance, but housing conditions only made a small contribution to this."]},{"key":"dc:title","label":"Title","values":["The effect of on-farm husbandry and housing conditions on pigmeat quality and eating characteristics."]}]}],"canonical_facts":{"dc:contributor.advisor":["A.M. Petchey, V.R. Fowler and M. Hamilton"],"dc:contributor.sponsor":["Department for Environment, Food & Rural Affairs, UK","New Funding Organisation"],"dc:creator":["Maw, Stephen"],"dc:date":["1997-11-30"],"dc:date.issued":["1997"],"dc:description.abstract":["A study of 29 commercial farms was undertaken to test for differences in the eating quality of bacon. Data were collected on management practices, genotype, feed and housing conditions. Bacon samples from each farm were subjected to a sensory profile analysis by a trained taste panel. Highly significant differences (p<0.01) were found between farms for all attributes. Step-wise regression analysis showed that the main sensory differences between farms could be attributed to housing conditions (floor type, dust and ammonia concentrations) and breed type. The fat quality of pork joints from these farms were assessed for hardness, resistance to cutting and translucency. Highly significant differences (p<0.01) were found between farms for all features. Pig group size and dust concentrations were the main housing determinants. The fatty acid profile of a sub-set of samples was measured using Gas Liquid Chromatography, and this was well correlated with translucency measures (R2 = 0.64). The second experiment replicated on two farms, compared 'Good' (low dust concentrations, clean pigs and 'pleasant' atmosphere) with 'Bad' (high dust concentrations, dirty pigs and stuffy atmosphere) on Straw and Non-straw accommodation. The conditions 'Good' and 'Bad' had little effect on bacon eating quality, whereas straw bedding was associated with gave rise to more tender bacon, but with less acceptable appearance and aroma. The treatment effects could not be attributed to dust and ammonia concentrations or pig and pen cleanliness. There was a significant difference between the two farms (p<0.05) in eating quality. Experiment III compared the eating quality of pigs kept under 4 treatment conditions; Partially slatted pens (Control), additional Vitamin E, Changeover (3 weeks partially slatted, final week straw bedded) and Straw bedded pens. The Vitamin E treatment gave less acceptable overall flavour, and the Changeover treatment also had a deleterious effect on meat quality. In summary there were major and significant differences in the eating quality of pigs of different provenance, but housing conditions only made a small contribution to this."],"dc:identifier":["oai:rgu-repository.worktribe.com:2807479","https://doi.org/10.48526/rgu-wt-2807479"],"dc:identifier.uri":["https://rgu-repository.worktribe.com/2807479/1/MAW%201997%20The%20effect%20of%20on-farm%20husbandry"],"dc:language":["en"],"dc:publisher.institution":["Robert Gordon University"],"dc:relation.isreferencedby":["https://rgu-repository.worktribe.com/output/2807479"],"dc:subject":["Bacon eating quality","Housing conditions","Pig genotype","Sensory analysis","Fat quality","Fatty acid profile","Straw bedding"],"dc:title":["The effect of on-farm husbandry and housing conditions on pigmeat quality and eating characteristics."],"dc:type":["Thesis"]},"updated_at":"2026-07-24T04:10:12Z"}