Page 7 of articles about meat in Abstracts

Lonicera macranthoides supplementation in growing finishing diets may improve free amino acids content in fresh meat.

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.

Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.

The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits.

Oregano essential oil or quercetin supplementation improves the antioxidant status in finishing pigs under transport stress.

It can be concluded that immunocastration could be interesting in pigs intended for dry-cured ham elaboration because in males improved the feed conversion ratio with no penalization of carcass or meat quality.

Leaner carcasses are achieved with three-phase feeding than with single diet or multy-phase feeding.

Unsaturated to saturated fatty acids ratio affects carcass and meat quality.

Crude glycerine fed in heavy pig diets does not affect carcass and meat quality.

Crossbreed and energy level affects growth performance and carcass quality.

Crude protein restriction during the growing period may have a positive impact on meat characteristics for dry-cured products.

Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.

The A allele is clearly associated to larger (up to 20.4%) intramuscular fat content and also to 9.9% lower backfat thickness.

A high dietary amylose/amylopectin ratio improves growth performance, carcass traits, and meat quality in finishing pigs.

A proper feed restriction during rearing period may be a successful strategy to reduce lameness in gilts.

The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels.