It was never easy to judge meat quality, and that remains the case.
As the trade knows, the only reliable way to meat quality and safety is through tight control of a short chain.
It was influenced on poor meat quality and decrease of intramuscular fat (IMF) content.
Meat quality and carcass characteristics are becoming more relevant for the sheep breeding programs because of their economic value.
Genetic influences on carcass and meat quality and selection programs designed to improve these traits are discussed.
The results from the present study indicate that dietary supplementation with 180 mg SBGFN kg−1 as SBGFN-Zn improved both meat quality and antioxidative ability of broilers.
This work aimed to study the porcine tribbles homolog 3 (TRIB3) gene and to evaluate its association with meat quality and carcass traits in pigs.
Similar traits are targeted in fish, dominated by salmon, carp and tilapia species, where the focus is on meat production, meat quality, and disease resistance.
The objective of this study was to evaluate the effect of reducing dietary nutrient content for pigs from 25too 130 kg live weight, on performance, carcass traits, meat quality and environmental impact.
In conclusion, dietary BV supplementation increased growth performance and apparent total tract digestibility, along with its beneficial effect on the intestinal microbial population, meat quality and fecal noxious gas concentrations.
The effect of dietary sodium bentonite and a blend of sunflower and linseed oils at 1 2 (v/v) on growth, carcass and meat quality and fatty acid (FA) composition of longissimus dorsi muscle of lambs was studied.
