The significance of diet, slaughter weight and aging time on pork colour and colour stability
Meat colour and colour stability in pork may be affected by dietary composition
Page 14 of articles about meat in Abstracts
Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage
Dietary soybean oil suplementation of growing-finishing diets does not affect lipid oxidation in pork products
The effect of castration method and dietary raw potato starch supply on sensory quality of pork
The use of raw potato starch in the finishing diets may reduce boar taint perception in entire males, however boar taint it is not completely reduced
L-Carnitine supplementation during suckling intensifies the early postnatal skeletal myofiber formation in piglets of low birth weight
L-Carnitine supplementation of piglet diets may reduce the negatieve impact of low birth weight
Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition
Pig performance was not affected by the fat source included in grower diets
Effects of continual fluctuation in feed intake on growth performance response and carcass fat-to-lean ratio in grower-finisher pigs
Fluctuation in feed intake either every day or every 3 d had minimal effect on carcass fat to lean ratio compared with pigs fed restricted amount throughout the experiment.
Increased sow nutrition during midgestation affects muscle fiber development and meat quality, with no consequences on growth performance
Feeding pregnant sows amounts above the requirement during the period of secondary muscle fiber formation affected muscle fiber characteristics
Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets
The use of glycerine in pig diets does not negatively affect pig performance or frequency of histological lesions in tissues associated with methanol metabolism
Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride
Dietary ractopamine supplementation in pig diet during the fattening period may improve carcass and primal cuts without affecting pork qualty
Performance and carcass traits of pigs submitted to different programs of feed restriction from 30 to 118 kg
A feed restriction protocol of 21 days in the finishing phase followed by ad libitum feeding programme since to slaughter may improve efficiency in growing-finishing pigs
