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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

1
Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
2
Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
3
Department of Animal Science, University of California Davis, Davis, CA 95616, USA
4
Oceanographic Center of Cadiz, Spanish Institute of Oceanography (IEO), 11006 Cádiz, Spain
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Huerta-Leidenz Nelson and Markus F. Miller
Foods 2021, 10(4), 872; https://doi.org/10.3390/foods10040872
Received: 17 March 2021 / Revised: 12 April 2021 / Accepted: 13 April 2021 / Published: 16 April 2021
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions. View Full-Text
Keywords: beef; lamb; pork; trace elements; micronutrients; fatty acids; genomics; heritability beef; lamb; pork; trace elements; micronutrients; fatty acids; genomics; heritability
MDPI and ACS Style

Juárez, M.; Lam, S.; Bohrer, B.M.; Dugan, M.E.R.; Vahmani, P.; Aalhus, J.; Juárez, A.; López-Campos, O.; Prieto, N.; Segura, J. Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods 2021, 10, 872. https://doi.org/10.3390/foods10040872

AMA Style

Juárez M, Lam S, Bohrer BM, Dugan MER, Vahmani P, Aalhus J, Juárez A, López-Campos O, Prieto N, Segura J. Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods. 2021; 10(4):872. https://doi.org/10.3390/foods10040872

Chicago/Turabian Style

Juárez, Manuel, Stephanie Lam, Benjamin M. Bohrer, Michael E.R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto, and Jose Segura. 2021. "Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies" Foods 10, no. 4: 872. https://doi.org/10.3390/foods10040872

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