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Fulfilling 100% organic pig diets with natural protein sources
document
Apr 03, 2026
-
Organic Knowledge Network on Monogastric Animal Feed
Kenny Crawley+ 3
Performance and carcass traits of immunocastrated and surgically castrated Iberian pigs fed varying protein diets
document
Jan 15, 2018
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DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS
Marjeta Čandek Potokar
Managing Male Lambs: Leave Entire or Castrate?
document
Jun 30, 2022
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European Network for interactive and innovative knowledge exchange on animal health and nutrition between the sheep industry actors and stakeholders
Pierre Guillaume Grisot

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We found some projects that might be relevant for you, based on your search-query.

Acorns for fattening free-range Iberian pigs
document
Apr 03, 2026
-
Organic Knowledge Network on Monogastric Animal Feed
Cipriano Díaz-Gaona+ 4
Dry-Fermented Sausages from Krškopolje Pigs: Organic vs. Conventional Husbandry Effects
document
Jan 29, 2019
-
DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS
Marjeta Čandek Potokar
Extended Suckling in Organic Pig Production
document
Dec 31, 2020
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Working group extended suckling period
ARGE Verlängerte Säugezeit
GO VEGGIE Cured Meats: Developing Plant-Based Cured Meat Analogs from Surplus Crops
document
Jan 09, 2022
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VEGGIE CURED MEATS: Development of meat analogues for raw-cured sausage and cured ham
Francesc Borrisser
Traditional raw materials and by-products for organic pig feeding
document
Apr 03, 2026
-
Organic Knowledge Network on Monogastric Animal Feed
Vicente Rodríguez-Estévez+ 6

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Fulfilling 100% organic pig diets with natural protein sources

Performance and carcass traits of immunocastrated and surgically castrated Iberian pigs fed varying protein diets

Managing Male Lambs: Leave Entire or Castrate?

Preventing boar taint and undesired behaviors in organic intact male pigs through genetics, management, and feeding

Optimizing Pig Fattening in Catalonia: Feed and Meat Quality

Acorns for fattening free-range Iberian pigs

Dry-Fermented Sausages from Krškopolje Pigs: Organic vs. Conventional Husbandry Effects

Extended Suckling in Organic Pig Production

GO VEGGIE Cured Meats: Developing Plant-Based Cured Meat Analogs from Surplus Crops

Traditional raw materials and by-products for organic pig feeding

Filters

Fulfilling 100% organic pig diets with natural protein sources

Performance and carcass traits of immunocastrated and surgically castrated Iberian pigs fed varying protein diets

Managing Male Lambs: Leave Entire or Castrate?

Preventing boar taint and undesired behaviors in organic intact male pigs through genetics, management, and feeding

Optimizing Pig Fattening in Catalonia: Feed and Meat Quality

Acorns for fattening free-range Iberian pigs

Dry-Fermented Sausages from Krškopolje Pigs: Organic vs. Conventional Husbandry Effects

Extended Suckling in Organic Pig Production

GO VEGGIE Cured Meats: Developing Plant-Based Cured Meat Analogs from Surplus Crops

Traditional raw materials and by-products for organic pig feeding

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Fulfilling 100% organic pig diets with natural protein sources

Performance and carcass traits of immunocastrated and surgically castrated Iberian pigs fed varying protein diets

Managing Male Lambs: Leave Entire or Castrate?

Preventing boar taint and undesired behaviors in organic intact male pigs through genetics, management, and feeding

Optimizing Pig Fattening in Catalonia: Feed and Meat Quality

Acorns for fattening free-range Iberian pigs

Dry-Fermented Sausages from Krškopolje Pigs: Organic vs. Conventional Husbandry Effects

Extended Suckling in Organic Pig Production

GO VEGGIE Cured Meats: Developing Plant-Based Cured Meat Analogs from Surplus Crops

Traditional raw materials and by-products for organic pig feeding

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Fulfilling 100% organic pig diets with natural protein sources

Performance and carcass traits of immunocastrated and surgically castrated Iberian pigs fed varying protein diets

Managing Male Lambs: Leave Entire or Castrate?

Preventing boar taint and undesired behaviors in organic intact male pigs through genetics, management, and feeding

Optimizing Pig Fattening in Catalonia: Feed and Meat Quality

Acorns for fattening free-range Iberian pigs

Dry-Fermented Sausages from Krškopolje Pigs: Organic vs. Conventional Husbandry Effects

Extended Suckling in Organic Pig Production

GO VEGGIE Cured Meats: Developing Plant-Based Cured Meat Analogs from Surplus Crops

Traditional raw materials and by-products for organic pig feeding