Page 3 of articles about meat in Abstracts

Maternal methyl donor supplementation affects growth performance, carcass traits, and meat quality of the offspring.

Dietary Eucommia ulmoides leaf extract supplementation may affect lipid metabolism and reduce carcass fat deposition in growing-finishing pigs.

High-dosing A. oryzae phytase supplementation may have a beneficial impact on digestibility, performance and carcass traits in growing-finishing pigs.

The addition of high oleic soybean oil to growing-finishing pigs' diet improves growth performance and backfat thickness.

Carcass, meat quality, and oxidative stability are dependent on dietary Zn level in growing-finishing pigs.

Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations.

The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.

Early withdrawal of corn distillers dried grains with solubles improves performance and carcass characteristics of finishing pigs.

Mulberry leaves as a protein source may improve meat quality and performance in finishing pigs.

This study demonstrates the presence of virulent L. monocytogenes strains with virulent potential in pigs, with valuable implications in veterinary medicine and food safety.

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

Daidzein supplementation improves growth performance and meat quality in growing-finishing pigs.

Different approaches to slow finishing pig growth and improve carcass characteristics.

Low-protein concentrated diets simulate free-range conditions in Iberian pigs and promote meat quality.

Coated cysteamine improves carcass characteristics, meat quality and affects lipid metabolism in finishing pigs.

Milk thistle seed supplementation (3-6%) in finishing pigs can improve meat quality and oxidative stability.