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The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneou...
The correlation of expression pattern of candidate genes in PPAR signalling pathway with meat quality traits in Longissimus dorsi muscle of pigs was investigated. Meat quality traits were measured and...
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmo...
Degradation of proteins during maturation of meat, mediated by the calpain/calpastatin system and the ubiquitination system, largely affects the tenderness and the water holding capacity (WHC) of meat...
The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of ...
Significant QTL for carcass and meat quality traits on Sus scrofa chromosome 7 (SSC7) were detected in various Meishan derived resource populations, especially on q1.1-q1.4 region. In order to confi...
No differences between treatment groups were detected for carcass weight. In the case of backfat thickness, carcass lean meat content, and belly leanness score, IC were intermediate between EM (the ...
The study was carried out on 119 hybrid grower-finisher pigs that were divided into 5 experimental groups. The analysis covered carcass and meat quality traits of crossbred pigs produced by mating Pol...
The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 (FABP4) gene with longissimus thoracis muscle (LT) meat quality trait...
The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the ...
The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%...
This study was aimed at evaluating the effects of different concentrations of the dietary plant extract supplement YGF251 (young growth factor) on growth performance, blood profiles, relative organ we...
The study was conducted to investigate the presence of Campylobacter spp. in meat sold to consumers at a retail market in Poland. Antimicrobial resistance and the presence of putative virulence genes ...
: This study was conducted to evaluate the effects of Bacillus subtilis, Clostridium butyricum and Lactobacillus acidophilus (tri-strain probiotics, TSP) endospores in broilers. TSP can benefit the ...
: Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atala...

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