Kräuterferkel
GRILLY Kräuterferkel are raised in an innovative feeding process with natural herbs on our own farm and on selected Austrian farms.
A series of experiments with 400 piglets was launched in 2003 with the Med. Vet. University of Vienna. This study showed the detection of a reduction of cholesterol oxides (which can be the cause of atherosclerosis and cancer) and fatal oxidation products in the meat by the feeding of natural herbs to piglets.
GRILLY Kräuterferkel have a cholesterol oxide content of up to 80% lower than traditional suckling piglets. The reduction of fatal toxin products results in a significantly increased shelf life of the herbal piglet products.
“Healthy diet and meat need not be a contradiction. This project (GRILLY Kräuterferkel) proves how beneficial and sustainable a healthy feeding can be. “
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Prof. DI Dr. Friedrich Bauer
Vet. Med. University of Vienna, Department of Meat Hygiene,
Meat technology and food processing
GRILLY Kräuterferkel Products
The Kräuterferkel
“Healthy nutrition and meat not necessarily contradict. The present project ‘Grilly Herbs-Fed Suckling Piglets’ proves how beneficial and sustainable healthy feeding could be.”
Prof. DI Dr. Friedrich Bauer
Veterinary Medical University Vienna, Institute of Meat Hygiene
Meat Technology and Food Economies
The study arrangement
In a period of 2 years, 8 series of experiments were carried out with a total of 400 piglets (approx. 15 kg each). In comparison to the control group (piglets with conventional feed), a feed with herbs was administered to the test piglets. With about 30 kg the piglets were slaughtered and processed to GRILLY-Kräuterferkel. The meat samples were examined by the Veterinary University in Vienna for their health effects.
The positive effects of herbs: “The properties of herbs are very versatile and go far beyond their flavouring effects. Emphasis is given in this context to their antimicrobial, i.e. the delay of spoilage by bacteria, and the antioxidant effect, i.e. the onset of fat spoil, is pushed out and the foods are not so fast rancid. If one considers the spice habits prevailing in different countries, one also comes to the conclusion that the in some cases one-sided seasoning of food must have other effects than a flavouring. Thus the Italian cuisine is spiced with a lot of rosemary as well as sage, in the Greek with thyme and with Indian dishes, curry with its main ingredient Curcuma is simply not to be imagined. Especially these spices and herbs are highly antimicrobial or highly antioxidant.”
Prof. DI Dr. Friedrich Bauer
Vet. Med. University of Vienna, Department of Meat Hygiene,
Meat technology and food processing
Reduction of harmful cholesterol oxides by up to 80%
“It is shown that a reduction of the cholesterol oxides by up to 80% was achieved in the flesh of the herbal-fed piglets. By the addition of herbs to the fodder, meat with low levels of fat oxidation products can be obtained mainly from cholesterol oxides, contributing to the welfare of the animals and providing a valuable contribution to the production of healthier foods.
Furthermore, the biological growth potential as well as the weight gain and the health status of the piglets were tested. Here, too, good results have been achieved: the piglets thrive splendidly, the weight increases are above average.
Conclusion: Healthy diet and meat do not have to be a contradiction. This project shows how beneficial and sustainable a healthy feeding can be. The Kräuterferkel represent a future-oriented milestone for the nutrition, health, economy and durability of the meat.”
Prof. DI Dr. Friedrich Bauer
Vet. Med. University of Vienna, Department of Meat Hygiene,
Meat technology and food processing
Prolonged shelf life of Kräuterferkel products
“In particular the pleasing results with respect to the durability data (peroxide number and thiobarbituric acid number) are an important signal for the meat producers and the further processing. The durability is strongly positively influenced when the piglets are reared with herbs.
Overall, there is a very positive picture of the effect of the discovered natural feed additives for the rearing of piglets. With regard to the quality of life of the piglets, which are now equally healthy and economically reared with purely natural feedstuffs, this result can be regarded as a desirable “humane” or animal-compatible development in the breeding of farm animals.”
Mario Schnalzenberger
Johannes-Kepler-University of Linz, Institute of Applied Statistics
The health significance of cholesterol
The importance of reducing harmful cholesterol oxides in our food is immeasurable in times of growing arteriosclerotic diseases.
“By the oxidation of fats in the body, toxic substances develop, such as the cholesterol oxides. In recent years, the cholesterol oxides have become increasingly important in the development of atherosclerosis or atherosclerosis-related diseases. In addition, these substances also exhibit cytotoxic and carcinogenic effects. For these reasons, the aim should primarily be to absorb as little of these substances as possible by food, and to further reduce the supply of free radicals, which are the initiators of fatal oxidation.”
Prof. DI Dr. Friedrich Bauer
Vet. Med. University of Vienna, Department of Meat Hygiene,
Meat technology and food processing
“Cholesterol oxides are attributed a negative influence on the development of atherosclerosis and cancer. The impairment of health is enormous. Cholesterol oxides are closely related to the development of myocardial infarction and brain stroke, which are among the main causes of death in Austria and other industries with about 50% of total morality. “
Luf Wolfgang
Veterinary Medical University Vienna, Institute for Milk Hygiene, Milk Technology and Food
Feeding with patented herbal mixture
Up to 80% less cholesterol oxides (LDL)
Special breed: Edelschwein x Landschwein
Regionally crafted in Austria
GMO-free feeding
