GreenPork – Organic Pork produced with grass protein

Green-Pork will describe the meat and eating quality of pork from slaughter pigs fed with increasing amounts of grass-based protein (0, 5, 10 and 15%) in order to demonstrate how such a protein source can be fed to organic slaughter pigs with optimal meat and eating quality.
From a dose response experiment with grass-based protein to slaughter pigs we sample meat from 48 pigs allocated to 4 different treatments (0, 5, 10 and 15 % protein) from weaning to slaughter at 110 kg. 24 h post mortem the loin and ham are sampled and will be analysed for pH, colour, oxidation texture, fatty acid profile and eating quality.

Funding: Fund for Organic Agriculture, Denmark

Collaborator: Department of Animal Science