Page 4 of articles about meat in Abstracts

This study demonstrates the presence of virulent L. monocytogenes strains with virulent potential in pigs, with valuable implications in veterinary medicine and food safety.

The addition of dietary starch in finishing pigs affects carcass and meat quality.

Daidzein supplementation improves growth performance and meat quality in growing-finishing pigs.

Different approaches to slow finishing pig growth and improve carcass characteristics.

Low-protein concentrated diets simulate free-range conditions in Iberian pigs and promote meat quality.

Coated cysteamine improves carcass characteristics, meat quality and affects lipid metabolism in finishing pigs.

Milk thistle seed supplementation (3-6%) in finishing pigs can improve meat quality and oxidative stability.

Rapeseed meal and faba beans can be a suitable alternative to soybean meal in terms of meat quality.

Scoring of tail lesions and defining intact tails in undocked pigs at the abattoir.

Flaxseed oil, poultry fat and vitamin E supplementation can improve the nutritional value of pork.

Simulations predict a decline in pig production, increase in pork prices, and a slight decrease in per capita calorie availability in China.

Lactate dehydrogenase could help predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality.

Garcinol might increase the growth performance of pigs and improve pork quality.

Dietary conjugated linoleic acid (CLA) might improve feed efficiency, but it needs to be combined with ractopamine to see improved carcass traits.

Garlic and dandelion powder supplementation might improve growth performance and the fat quality of meat.

Dietary microalgae (Schizochytrium sp.) can increase muscle DHA concentration in growing pigs.