Page 2 of articles about meat in Abstracts

Multi-enzymes supplementation may improve nutrient digestibility, bone mineralization, and growth performance in fattening pigs.

Ferulic acid and grape pomace meal may exert a growth promoter effect improving carcass characteristics.

Amarula (Sclerocarya Birrea A. Rich) nut cake as a potential alternative protein source for growing-finishing pigs.

Green tea by-products supplementation may improve meat quality.

Implementation of phage application in industrial settings can be used as an additional strategy to control foodborne pathogens.

Protein efficiency is a heritable trait that can be considered in breeding programs to reduce the environmental impact of pig production.

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.

Neonatal care treatment may be useful to reduce mortality in low birth weight piglets and could affect carcass fatness and meat quality.

Although progeny body weights were typically less from first parity dams through 45 days of age, these progeny were similar or heavier at 100 and 145 days of age in contrast to progeny from other parities.

Combined supplementation of antioxidant compounds can change the oxidative status of pigs and, meat lipid stability.

A reduction of dietary crude protein in finishing pigs during summer conditions does not affect performance and carcass quality.

Inulin supplementation has a beneficial effect on growth performance and carcass traits 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.