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Improving the quality of finished products

For more than 10 years, meat quality has been the focus of a number of research projects at the CCPA Group. The objective is to meet the quality expectations of the different players in the feed chain and of the consumer by providing safe, healthy, appetising and practical finished products. The characteristics expected of any improvement in meat quality are numerous: hygienic, organoleptic and technological (appearance, colour, pH, water-holding capacity). If quality issues are spotted at carcass stage, other issues relating to muscle quality only come to light later at cutting stage. Specific nutritional solutions have been developed to deal with these various issues under the Méga® brand name.

Les principales solutions par espèces :

 

poule

>> Méga® Tender:

A nutritional additive incorporated in poultry feed, Méga® Tender improves the visual and technological quality of the meat thanks to the synergy of the plant extracts and antioxidants in its formula.

Méga® Tender significantly reduces the quality issues in meat encountered especially in rapid growth bloodlines: breasts with white striping, wooden breast and spongy or spaghetti meat.
 

>> Méga® Protect: 

Lipid oxidation is the most important cause of impairment of the sensory and nutritional quality of meats, meat preparations and meat-based products. This oxidation causes irreversible changes in the taste, flavour, colour and texture of products, leading to a reduction in their shelf life. 

A nutritional additive incorporated in poultry feed in finisher broilers, Méga® Protect improves the quality of the meat and its conservation, reducing lipid oxidation and water loss on cooking. Its formulation incorporates a combination of rigorously selected plant extracts and natural antioxidants.

Méga® Protect is also suitable for rabbit farming. Incorporated in the feed for finisher rabbits, it also helps to reduce lipid oxidation and exudation on cooking.

 

porc

>> Méga® Sense :

A nutritional additive incorporated in finisher pig feed that includes a combination of plant extracts and natural antioxidants, Méga® Sense improves the quality of pork and its conservation. Indeed, this nutritional solution significantly reduces exudation in the meat, offering better post mortem tissue stability. The lipid oxidation mechanisms responsible for turning the fat rancid are also alleviated, leading to better and longer sensory meat quality.

 

 

SPECIES

SOLUTIONS

OBJECTIVES

RESULTS*

picto volaille

Méga® Tender

Meat quality and conservation

- 39% "White striping" at 42 days

- 18% "Wooden breast" at 42 days

   picto lapin

Méga® Protect Meat quality and conservation

- 23% lipid oxidation

- 6% water loss on cooking

picto porc

Méga® Sense

Meat quality and conservation

- 36% water loss on cooking

Reduction of the rancid taste in meat

* To find out more about the results of our trials, please feel free to contact us!

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