Tannin supplement affects carcass traits and pig meat quality
Sweet chestnut wood extract as tannins supplementation, modifies carcass traits, meat quality and oxidative stability in growing finishing pigs.
Page 6 of articles about meat in Abstracts
Carcass and meat quality is not affected in pigs fed non medicated diets
The use of antibiotic free diets for growing pigs does no effect carcass and meat quality.
CRISPR to make a reduced-fat pig
UCP1 KI pigs are a potentially valuable resource for agricultural production through their combination of cold adaptation with reduced fat deposition.
Associations between EP-like lesions and pleuritis and post trimming carcass weights
EP-like lesions and pleuritis are routinely identified in slaughter pigs in England. EP-like lesions and pleuritis are significantly associated with a reduction in carcass weight. Endemic pig respiratory diseases remain economically important.
Evaluating low-protein diets for heavy pigs on quality characteristics of dry-cured ham
Environmental impact of heavy pig may be reduced by lowering CP content diets with balanced AA profile without affection ham quality.
Influence of the inflammatory status of entire male pigs on their pubertal development and fat androstenone
The objective of the present study was to evaluate the effect of a subclinical inflammation on the pubertal development of boars and hence on fat androstenone.
Composition of longissimus muscle in late-stage finishing pigs is lysine dependent
Lysine deficient diets at the end of the fattening period may promote intramuscular fat deposition affecting fatty acid composition.
Feeding sodium butyrate in the late finishing diets for Salmonella prevalence
Sodium butyrate supplementation in finishing diets may reduce Salmonella carriage, shedding and seroprevalence in commercial conditions.
Sugar cane extract supplementation and meat quality improvement in growing-finishing pigs
Dietary sugar cane extract supplementation may promote enhanced oxidative stability and improve meat quality in growing finishing pigs.
Evaluation of producing and marketing entire male pigs
Farms with appropriate management, feeding and housing conditions have reduced levels of mounting and aggressive behaviour.
Evaluating dietary inclusion of a herbal extract mixture and different oils effects on pig performance and meat quality
Fatty acid profile and sensorial properties of meat can be improved by dietary plant extract supplementation in growing pigs.
Development of loop-mediated isothermal amplification assays for rapid detection of Toxoplasma gondii in pork
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.
Use of dried fruit and vegetable pomaces in pig diets
Dried pomaces supplementation in growing-fattening dieta may improve meat quality and lipid profile of pork.
Dietary Lonicera macranthoides in pig diets to improve amino acid profile in meat and serum
Lonicera macranthoides supplementation in growing finishing diets may improve free amino acids content in fresh meat.
Effects of feeding dry pasta by-products to Italian heavy pigs on performance, carcass and ham
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.
Assessment of pre-slaughter feed withdrawal strategies and the effects
Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.
