Page 6 of articles about meat in Abstracts

Dietary CMH and GAA supplementation could improve growth performance and meat quality traits in finishing pigs.

Dietary crude protein reduction with Arg and Leu supplementation may play a negative role on meat and carcass marbling in pigs.

Low-protein diets may improve meat quality traits in growing-finishing pigs.

Enzymatically digested food waste may become a suitable feed or feed ingredient for growing-finishing pig without affecting meat quality and improving meat fatty acid profile.

Effects of withdrawing of high-fiber may promote increased carcass yield and carcass weight percentage before marketing.

Amino acid restrictions for the growing period does not affect growth performance but improves overall efficiency of AA and energy while affects meat quality.

Increasing fat soluble and group B vitamins in weanling diets may improve piglet performance while group B vitamins improve carcass quality in growing-finishing pigs.

Sweet chestnut wood extract as tannins supplementation, modifies carcass traits, meat quality and oxidative stability in growing finishing pigs.

The use of antibiotic free diets for growing pigs does no effect carcass and meat quality.

UCP1 KI pigs are a potentially valuable resource for agricultural production through their combination of cold adaptation with reduced fat deposition.

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.

Environmental impact of heavy pig may be reduced by lowering CP content diets with balanced AA profile without affection ham quality.

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.

Lysine deficient diets at the end of the fattening period may promote intramuscular fat deposition affecting fatty acid composition.

Sodium butyrate supplementation in finishing diets may reduce Salmonella carriage, shedding and seroprevalence in commercial conditions.

Dietary sugar cane extract supplementation may promote enhanced oxidative stability and improve meat quality in growing finishing pigs.