Page 9 of articles about meat in Abstracts

Different measurements of fat and muscle thickness and muscle area were obtained from images of the ham and the loin.

Compensatory growth had no effect on carcass quality with the use of by-products.

Fulvic acid increases growth performance and improve meat quality.

UdL researchers have succeeded in producing meat with less saturated fat and a higher proportion of mono-unsaturated, with better organoleptic and healthier consumer properties.

The use of lecithin in swine diets improve pork tenderness and of dressing percentage.

The extracts from Lippia spp. could be an effective antioxidant in pork meat.

Oregano oil and ground cranberry pulp has a limited effect on the microbiological profile in pork.

The us of chicory root by product in finishing diets may reduce skatole concentrations, without any negative impact on meet palatability.

Inclusion of dietary CLA oil may promote an increase of SFA and a reduction of MUFA and PUFA in finishing pigs.

An increase in dietary NE concentration could increase the final percentage of acceptable carcasses for high quality dry-cured ham production.

Feeding growing pigs with corn grain silage may reduce lean and ham percentage.

The addition of natural antioxidants in pig’s diet rich in n-3 PUFA avoids the oxidative deterioration in dry-cured ham with no effects on fatty acid composition nor the sensorial attributes.

Lactobacillus plantarum ZJ31 supplementation improves growth parameters, pork quality and promotes intestinal villus height in growing pigs.

Dietary inclusion of a combination of two probiotic strains could improve the fatty acid profile of pig meat.

Diets high in palm oil increases fat firmness in finishing pigs.

Antioxidant ability of seaweed extracts in the pork through its inclusion in the animal’s diet.