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Animals
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Featured Papers in the 'Animal Products' Section
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Featured Papers in the 'Animal Products' Section

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: 15 July 2026 | Viewed by 2910

Special Issue Editor

Dr. Guillermo Ripoll

E-Mail Website
Guest Editor
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA)-IA2, Unidad de Producción y Sanidad Animal, Avda. Montañana, 930, 50059 Zaragoza, Spain
Interests: animal science; animal production; meat quality; meat products; acceptability of meat and meat products; the shelf-life of meat and meat products; ruminant production systems; ultrasound; immunocastration; cattle; consumers; near-infrared spectroscopy (NIRS); carcass quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As Editor-in-Chief of the ‘Animal Products’ section of Animals, I am pleased to invite researchers to submit their high-quality articles for our upcoming Special Issue titled “Featured Papers in the ‘Animal Products’ Section”. We are seeking contributions that establish a clear link between livestock production in a wide sense and the quality of animal-derived products.

We welcome research that examines the effects of various factors such as management, nutrition, breed, genetics, husbandry systems, housing conditions, welfare, stress, disease, and toxicology on animal products including, but not limited to, meat, fish, milk, eggs, honey, wool, and cashmere.

Please note that we are not looking for studies that solely focus on animal products for human consumption, as these are more suited to journals dedicated to food science. We look forward to receiving your innovative and impactful research that will contribute to the advancement of knowledge in the field of animal products.

Dr. Guillermo Ripoll
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meat
  • milk
  • cheese
  • wool
  • ham
  • meat products
  • cured
  • honey
  • fish
  • poultry

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

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Research

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16 pages, 398 KB  
Article
Influence of Agro-Industrial By-Products Inclusion on Growth Parameters and Carcass Quality in Ovella Galega Lambs
by Aurora Cittadini, Roberto Bermúdez, Vasco Cadavez, Adriana González-Peaguda, Raúl Bodas and José Manuel Lorenzo
Animals 2026, 16(6), 921; https://doi.org/10.3390/ani16060921 - 15 Mar 2026
Viewed by 368
Abstract
This study investigated the impact of including 10% of dried brewers’ grain (BG), grape pomace (GP), or olive cake (OC) in the finishing diets of thirty-two Ovella Galega lambs on their growth parameters and carcass quality. Productive parameters such as live weight, average [...] Read more.
This study investigated the impact of including 10% of dried brewers’ grain (BG), grape pomace (GP), or olive cake (OC) in the finishing diets of thirty-two Ovella Galega lambs on their growth parameters and carcass quality. Productive parameters such as live weight, average daily gain (ADG), and subcutaneous fat depots were monitored. The following carcass traits were also evaluated: carcass weight, conformation, fatness degree, morphology, and pH. Moreover, the left-half carcasses were sectioned into the main commercial cuts. Results showed that the type of diet did not significantly affect (p > 0.05) the growth performance and carcass characteristic of the animals. All groups reported similar (p > 0.05) live weights, ADG, and pre-slaughter fat thickness. In the same manner, the lack of significant variations observed in the productive parameters was also reflected in the carcass traits, showing comparable (p > 0.05) weights, dressing percentages, conformation, fatness levels, morphometric measures, and pH among treatments. Furthermore, the commercial value of the animals was not compromised (p > 0.05) by the experimental treatments. Thus, these outcomes suggest that the employment of these agri-food by-products, at moderate levels, could represent a viable and sustainable feeding approach for these autochthonous lambs. Full article
(This article belongs to the Special Issue Featured Papers in the 'Animal Products' Section)
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13 pages, 257 KB  
Article
Comparison of Carcass Composition and Meat Quality of the Guinea Fowl (Numida meleagris) and the Common Pheasant (Phasianus colchicus L.)
by Marcin Wegner, Dariusz Kokoszyński, Marek Kotowicz and Monika Lubawińska
Animals 2026, 16(6), 908; https://doi.org/10.3390/ani16060908 - 13 Mar 2026
Viewed by 539
Abstract
This study aimed to compare carcass composition and selected meat quality traits of guinea fowl (Numida meleagris) and common pheasant (Phasianus colchicus L.) reared under the production conditions applied in this experiment. The study material consisted of 32 birds, including [...] Read more.
This study aimed to compare carcass composition and selected meat quality traits of guinea fowl (Numida meleagris) and common pheasant (Phasianus colchicus L.) reared under the production conditions applied in this experiment. The study material consisted of 32 birds, including 16 male common pheasants and 16 male guinea fowl, all slaughtered at 13 weeks of age. The analysis revealed significant differences (p < 0.05) between the two groups in carcass composition and several meat quality parameters. Under the given rearing conditions, guinea fowl were characterized by higher body and carcass weight, as well as weights of individual carcass components, compared to pheasants. They also showed higher carcass yield and greater proportions of certain elements, including leg muscles, skin with subcutaneous fat, and wings, whereas pheasants exhibited a higher proportion of breast muscles and neck. Guinea fowl had higher absolute masses of meat, fat, and bones, but a lower meat-to-fat ratio. No significant differences between groups were observed for the meat-and-fat-to-bone ratio or the meat-to-bone ratio. The highest protein content was recorded in the breast muscles of pheasants (27.1%), while the lowest was found in the leg muscle of guinea fowl (22.1%). Differences between the groups were also observed in intramuscular fat and water content in both breast and leg muscles, as well as in collagen content in the breast muscle. Regardless of group, breast muscles were characterized by higher protein content and lower fat and collagen levels than leg muscles. Differences were further noted in electrical conductivity (EC) and the a* and b* color parameters in both muscle types. Breast muscles exhibited lower pH and a* values but higher EC and L* values than leg muscles in both groups. Textural traits of the breast muscles, including cohesiveness, springiness, and chewiness, were higher in guinea fowl, whereas hardness and Warner–Bratzler shear force (WB) were lower compared to pheasants. However, these differences should be interpreted with caution, as the birds were reared under different feeding and management systems, which may have contributed to the observed variation. Overall, the results provide comparative data on carcass composition and meat quality of guinea fowl and pheasants under the studied production conditions. These findings may serve as a basis for further controlled studies designed to more clearly isolate species effects and to evaluate their potential relevance for poultry production. Full article
(This article belongs to the Special Issue Featured Papers in the 'Animal Products' Section)
16 pages, 264 KB  
Article
Full Replacement of Soybean Meal with Soybean Press Cake in Diets of Pigs Intended for Long-Cured Dry Ham Production
by Luca Sardi, Simona Belperio, Giovanna Martelli and Eleonora Nannoni
Animals 2026, 16(3), 503; https://doi.org/10.3390/ani16030503 - 5 Feb 2026
Viewed by 379
Abstract
The study investigated whether the full replacement of chemically solvent-extracted soybean meal (SM) with mechanically extracted soybean press cake (SC) could be carried out in pigs intended for dry-cured ham production. Eighty Italian heavy pigs were fattened and finished up to a body [...] Read more.
The study investigated whether the full replacement of chemically solvent-extracted soybean meal (SM) with mechanically extracted soybean press cake (SC) could be carried out in pigs intended for dry-cured ham production. Eighty Italian heavy pigs were fattened and finished up to a body weight of 165 kg, with half being fed a commercial diet containing SM and the other half fed an isoenergetic and isonitrogenous diet in which SC fully replaced SM. Growth parameters, carcass traits, fresh meat and cured ham quality, and fatty acid composition were analyzed. Thighs were processed according to the Parma ham production rules, which require a long curing period. The only noteworthy differences observed concerned an increase in polyunsaturated fatty acid levels in the subcutaneous fat of the SC group compared with the SM group (17.26 vs. 14.58%, p < 0.05, in fresh thighs and 15.83 vs. 12.14%, p < 0.01, in cured hams), and particularly in linoleic acid (14.85 vs. 13.01%, p < 0.01 in fresh thighs and 13.72 vs. 10.64%, p < 0.01 in cured hams), which is consistent with general nutritional recommendations favoring unsaturated over saturated fatty acids. These modifications did not affect the final quality, oxidative stability, or visual appearance of the long-cured hams. In conclusion, soybean cake–based diets can be applied throughout the production cycle of heavy pigs; however, higher inclusion levels should be carefully managed, as they may affect parameters related to suitability for dry curing. Full article
(This article belongs to the Special Issue Featured Papers in the 'Animal Products' Section)
15 pages, 270 KB  
Article
Assessment of Fast-Growing and Dual-Purpose Chicken Meat Quality Characteristics in Different Production Systems
by Ioannis-Emmanouil Stavropoulos, Georgios Manessis, Zoitsa Basdagianni, Aikaterini Tsiftsi, Anne-Jo Smits, Peter van de Beek, Vasilios Tsiouris, Georgios Arsenos and Ioannis Bossis
Animals 2026, 16(2), 272; https://doi.org/10.3390/ani16020272 - 16 Jan 2026
Viewed by 595
Abstract
This study focused on comparing broiler meat quality across different production systems and seasons. Chicken carcasses from intensive, free-range, and dual-purpose poultry systems were analyzed for intrinsic and extrinsic quality traits. The results revealed significant effects of the production system and season. Carcasses [...] Read more.
This study focused on comparing broiler meat quality across different production systems and seasons. Chicken carcasses from intensive, free-range, and dual-purpose poultry systems were analyzed for intrinsic and extrinsic quality traits. The results revealed significant effects of the production system and season. Carcasses from dual-purpose and intensive systems were heavier. Greater carcass weight was recorded in autumn and winter. The mean post-mortem pH of breast and thigh was lower in extensive and dual-purpose systems and significantly lower in winter and spring. Colorimetric parameters varied by system, as higher means of redness (intensive), yellowness (free-range), and lightness (dual-purpose) were observed. Meat from intensive systems was less firm, showed higher levels of unsaturated fatty acids and better oxidation stability. Dual-purpose displayed higher levels of polyunsaturated fatty acids. The interaction effect was significant for most quality parameters. Full article
(This article belongs to the Special Issue Featured Papers in the 'Animal Products' Section)

Review

Jump to: Research

13 pages, 254 KB  
Review
Microbiome of Bovine Milk and Factors Influencing Its Composition
by Łukasz Szala, Justyna Staninska-Pięta and Agnieszka Piotrowska-Cyplik
Animals 2026, 16(7), 996; https://doi.org/10.3390/ani16070996 - 24 Mar 2026
Viewed by 403
Abstract
The bovine milk microbiome is a complex and dynamic microbial ecosystem, comprising both commensal and pathogenic bacteria. Its composition is shaped by endogenous factors, including udder physiology, lactation stage, and health status, particularly mastitis, as well as by exogenous factors, such as housing [...] Read more.
The bovine milk microbiome is a complex and dynamic microbial ecosystem, comprising both commensal and pathogenic bacteria. Its composition is shaped by endogenous factors, including udder physiology, lactation stage, and health status, particularly mastitis, as well as by exogenous factors, such as housing conditions, farm infrastructure, milking practices, and post-milking processing. Mastitis not only alters milk quality but also induces persistent dysbiosis that may persist even after clinical recovery, highlighting the need for continuous microbiome monitoring to ensure milk safety. Advances in molecular and metagenomic techniques have enabled the detection of microbial taxa that are difficult to identify using traditional culture-based methods. However, challenges remain due to low microbial biomass, reagent contamination, and the inability to distinguish live from dead bacteria, all of which complicate accurate characterization. Environmental contamination from skin, air, and equipment, along with microbial shifts during transport, storage, pasteurization, and product separation, further modulate microbial communities. While mastitis-related changes in milk microbiota have been extensively studied, the effects of other bovine diseases and systemic health conditions remain largely unexplored, constituting a critical knowledge gap. Understanding the factors that shape milk microbial communities is essential for ensuring dairy product safety, optimizing herd management, and developing microbiome-based innovations in milk production. Full article
(This article belongs to the Special Issue Featured Papers in the 'Animal Products' Section)
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