Variations of fresh meat quality exist because the quality traits are affected by various
intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle …

With the prohibition of antibiotics in feed, plant functional substances have been widely
studied as feed additives. Resveratrol, a natural stilbene, and a non-flavonoid polyphenol …

Despite intensive research, a large variation in meat quality is still observed in most meat
producing species. It is widely accepted that myofibre type composition is an important …

In this article we review the value and utility of the minipig as an animal model in regulatory
toxicity testing. Our review is based on detailed consideration of the comparative biology of …

This study investigated the effects of resveratrol (0, 300, 600 mg/kg) on meat quality, muscle
fiber characteristics and antioxidative capacity of finishing pigs. The results showed that …

Growth rate and meat quality, two economically important traits in pigs, are controlled by
multiple genes and biological pathways. In the present study, we performed a proteomic …

Proteomics is a key analytical method in meat research thanks to its potential in investigating
the proteins at interplay in post-mortem muscles. This study aimed to characterize for the first …

The regulation of muscle fibre transitions has mainly been studied in vivo using conventional
histological or immunohistochemical techniques. In order to investigate the molecular …

The study investigated the flavor variations in four different fresh pork cuts (longissimus
thoracis, LT; trapezius muscle, TM; hamstring muscle, HM; Pork Belly, PB) from Chalu black …

The present study was conducted to evaluate the effect of dietary mulberry (Morus alba L.)
leaves powder (MLP) supplementation on meat quality of finishing pigs. A total of 40 Duroc× …