articles about pork in Abstracts

Fermented sorghum distiller’s dried grains with soluble in growing-finishing pigs diets may improve carcass traits and meat quality.

Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.

Prebiotic supplementation based on inulin or dried Jerusalem artichoke in finishing diets could improve the meat quality.

Lactobacillus lactis supplementation in growing-finishing diets enhance pig’s performance and meat quality.

Fermented mixed feed in finishing pigs improves performance, carcass, and meat quality.

Betaine supplementation may improve pork quality in growing-finishing pigs.

Reducing dietary crude protein in a balanced diet with synthetic amino acids in finishing pigs can improve nitrogen utilization, meat quality and flavor.

The addition of dietary starch in finishing pigs affects carcass and meat quality.

Flaxseed oil, poultry fat and vitamin E supplementation can improve the nutritional value of pork.

Inclusion of 6% moringa leaf meal positively modifies the fatty acid profile of pork meat.

Lecithin alone or combined with L-carnitine produces contrary effects on PUFA fat content.

Oregano and rosemary dietary supplementation modulates immune response and improves polyphenol content in meat.

Alternative protein sources, such as micro-algae or larval meals, do not compromise final pork quality traits.

Independently of the nature of Zn source used, higher levels of added Zn seem to improve pig carcass characteristics.

Dietary cysteamine hydrochloride supplementation in finishing pigs may promote the stability of pork color by reducing oxidation.

High protein and lysine and low fat and fiber diets for growing-finishing pigs may promote higher valuable carcass and meat than commercial pig feeds.