Page 8 of articles about meat in Abstracts

Vaccination in females did not alter carcass and meat quality, and specific interests should consider reproductive behavior in free-range conditions.

Dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on the intramuscular fat proportion of pork.

Carcass quality it is age and weight dependent at weaning.

The aims of this study were to evaluate the ability of computed tomography, predict the chemical composition of live pigs and carcasses, compare the chemical composition of four different sex types at a commercial slaughter weight and model and evaluate the chemical component growth of these sex types.

Taken together, our results suggest that retail meat is a potential vehicle for transmitting virulent, antibiotic-resistant Klebsiella pneumoniae from food animals to humans.

The use of resveratrol in growing diets may enhance muscle antioxidative capacity.

The aim of this study was to evaluate the effect of including different percentages of Duroc breed in maternal line and gender on meat quality and intramuscular and subcutaneous fatty acid composition.

The antioxidant capacity of Ferulic Acid and Vitamin E supplemented to pig diets can improve meat quality.

Organoleptic ham criteria for immunocastrated males hams were equivalent to those found for surgically castrated males and gilts hams, demonstrating the efficacy of vaccination in these study conditions.

The use of carob pulp in fattening pig diets could be an economical feeding strategy in Mediterranean areas and improves the nutritional value of pork meat.

Vitamin E had highly reduced lipid peroxidation level in the ω3 supplemented groups compared to mineral selenium supplementation alone.

Low inclusion levels of olive cake by-product at growing-finishing diets may improves growth performance and provide healthy fatty acid profile in fat tissues.

Therefore, our results suggest that low birth weight has minimal impact on meat quality.

Higher NE content should be recommended for females slaughtered at 120kg of BW.

Serological data that were obtained by testing meat juice samples from various pig herds were analyzed as proof of the "meat juice multi-serology" concept.

Fatty acid composition of pork lean and fat may be altered by reducing dietary CP and supplementing AA.