Page 10 of articles about meat in Abstracts

Dietary inclusion of a combination of two probiotic strains could improve the fatty acid profile of pig meat.

Diets high in palm oil increases fat firmness in finishing pigs.

Antioxidant ability of seaweed extracts in the pork through its inclusion in the animal’s diet.

Three studies were performed with French consumers in order to determine androstenone threshold levels for the acceptability of entire male pork at eating (grilled pork chops).

Conjugated linoleic acid in pig diets may improve marbling and pork quality.

Increasing tryptophan:lysine ratio from 15 to 21% in DDGS rich diets improves carcass yields in finishing pigs.

Feeding 25OHD3 to gilts may have a positive impact on the red meat yield of their offspring.

The secondary immunization can be moved closer to slaughter, while still limiting the incidence of boar taint.

Oat by-products are a potential antioxidant for pig diets enhancing the oxidative stability of pork.

Selection for high meat production level might be associated with an increased susceptibility of animals to environmental stressors.

A dietary supplementation of 50 ppm of L-carnitine improved some productive traits in finishing pigs.

Increasing feeding allowance to gestating sows does not provide major benefits to the offspring.

Oriental medicinal plants as positive alternative to antibiotics in fattening pigs.

The effects of ractopamine on growth performance in finishing pigs is independent of the energy content.

Different alternatives for surgical castration without anaesthesia were performed on 20 farms to evaluate the effect on boar taint and carcass quality.

Sorghum grain and sorghum dried distillers grains with soluble can be fed to result in high-quality ground pork.