Page 8 of articles about meat-quality

The LAMP assay established in this study provides a simple, specific, sensitive and rapid method of T. gondii genomic DNA detection, hence is expected to plays an important role in the monitoring of T. gondii contamination in various food products.

Dried pomaces supplementation in growing-fattening dieta may improve meat quality and lipid profile of pork.

Lonicera macranthoides supplementation in growing finishing diets may improve free amino acids content in fresh meat.

Food by-products rich in starch and low in fat may be useful to modulate fatty acid profile in heavy pigs slaughtered up to 150 kg.

Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.

The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits.

Oregano essential oil or quercetin supplementation improves the antioxidant status in finishing pigs under transport stress.

It can be concluded that immunocastration could be interesting in pigs intended for dry-cured ham elaboration because in males improved the feed conversion ratio with no penalization of carcass or meat quality.

Leaner carcasses are achieved with three-phase feeding than with single diet or multy-phase feeding.