articles about meat quality in Abstracts

Fermented sorghum distiller’s dried grains with soluble in growing-finishing pigs diets may improve carcass traits and meat quality.

Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.

Low-protein diets supplemented with sodium dichloroacetate and glucose may improve muscle protein deposition in growing-finishing pigs.

Nucleotides supplementation in finishing pigs may improve lipid metabolism driving and enhance of meat quality.

Green tea by-products supplementation may improve meat quality.

Prebiotic supplementation based on inulin or dried Jerusalem artichoke in finishing diets could improve the meat quality.

Fermented mixed feed in finishing pigs improves performance, carcass, and meat quality.

Betaine supplementation may improve pork quality in growing-finishing pigs.

Vitamin D supplementation may improve performance and efficiency in sows, weaning, and finishing pigs.

Neonatal care treatment may be useful to reduce mortality in low birth weight piglets and could affect carcass fatness and meat quality.

A reduction of dietary crude protein in finishing pigs during summer conditions does not affect performance and carcass quality.

Inulin supplementation has a beneficial effect on growth performance and carcass traits in growing-finishing pigs.

Reducing dietary crude protein in a balanced diet with synthetic amino acids in finishing pigs can improve nitrogen utilization, meat quality and flavor.

Citrus extract supplementation in growing-finishing pigs may improve meat quality and nutritional value of pork products.

Carcass, meat quality, and oxidative stability are dependent on dietary Zn level in growing-finishing pigs.

The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.