Sentence examples for improved meat from inspiring English sources

High concentrations of crude glycerin in low-starch diets reduced carcass weights, nevertheless improved meat quality by increasing unsaturated and odd-chain fatty acid contents.

of Eli Lilly & Co., which makes more than half the nation's supply of stilbesterol, testified that stilbesterol had been proved harmless, was used by doctors, improved meat, had added millions to our economy, and was safe for chickens.

That can mean much improved meat production from the same, or even fewer, capital stock (see Figure 8 in Cocks and Brown 2005).

Previous studies have shown that fermented Ginkgo leaves contributed to the microbial ecology in the gut of broiler chicks (Zhang et al. 2015), while fermented pine needles (Pinus ponderosa) improved antioxidant status and growth performance in broilers (Wu et al. 2015) and improved meat quality and lipid metabolism in broilers (Cao et al. 2012).

This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

The obtained PPARGC1A expression results, after application of this set of reference genes, are a first step in unravelling the PPARGC1A expression pattern in the pig and provide a basis for possible selection towards improved meat quality while maintaining a lean carcass.

Over the last few decades, genetic selection in commercial pig breeds has greatly improved meat-production efficiency at the expense of reducing the sensorial and technological properties of the meat.

The meat industry criticized the report, saying it failed to reflect the improvements in response to early problems or innovations to improve meat safety.

Breeding goals were defined in order to improve meat and sensorial quality.

BFiv can directly be recorded on selection candidates and was considered as index trait to improve meat quality.

These observations will assist in the design of targeted interventions to prevent or disrupt contamination of meat surfaces, thus improving meat safety and quality.