Page 2 of articles about meat in Abstracts

Dietary supplementation of arazyme and carbohydrolases effectively controls noxious gas emissions and improves health and meat quality in growing-finishing pigs.

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.

Dietary 25-hydroxycholecalciferol supplementation may improve carcass and bone quality in growing-finishing pigs.

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

Dietary lysine deficiency in growing pigs and their interaction with the genotype may affect carcass and muscle amino acid composition.

Multi-enzymes supplementation may improve nutrient digestibility, bone mineralization, and growth performance in fattening pigs.

Ferulic acid and grape pomace meal may exert a growth promoter effect improving carcass characteristics.

Amarula (Sclerocarya Birrea A. Rich) nut cake as a potential alternative protein source for growing-finishing pigs.

Green tea by-products supplementation may improve meat quality.

Implementation of phage application in industrial settings can be used as an additional strategy to control foodborne pathogens.

Protein efficiency is a heritable trait that can be considered in breeding programs to reduce the environmental impact of pig production.

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

Lactobacillus lactis supplementation in growing-finishing diets enhance pig’s performance and meat quality.

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