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Feeding and Rearing Strategies for the Improvement of Meat and...
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Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (19 March 2025) | Viewed by 2571

Special Issue Editors

Prof. Dr. María Victoria Sarries Martínez

E-Mail Website
Guest Editor
Research Institute for Innovation and Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain
Interests: food industry; bioactive compounds; healthy foods; sensory properties; chromatographic techniques; emerging technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Mirian Pateiro

grade E-Mail Website
Guest Editor
Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The next Special Issue, entitled "Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality", will offer a comprehensive exploration into innovative practices in the field of animal husbandry systems. Consumers are increasingly concerned about the origin and the quality of the products that they consume. In this sense, feeding and rearing systems are key as they significantly influence the quality of meat and other meat products. This emphasizes the necessity of looking for new strategies and providing alternative feed ingredients for animals to allow improvements in the quality of animal nutrition. Consequently, the increase in compounds of high biological value in animals' diets would improve their immune status and, therefore, the health of animals. This would also result in an increase in carcass performance and reduce the production costs for farms. Additionally, the use of environmentally sustainable food systems would allow for a reduction in our dependence on ingredients with a high environmental impact. Key topics including bioactive compounds, healthy meat products, and sensory properties also converge in this edition. The nutritional profiles and organoleptic characteristics of meat would be also improved, resulting in high-quality meat products. The enhancements in the production system would have a positive impact on consumers choosing meat with improved attributes linked to the production system.

This Special Issue thus provides a comprehensive overview for researchers, practitioners, and stakeholders wishing to deepen their understanding of the interplay between animal husbandry strategies and the modern food industry's quest for improved meat and meat products.

Prof. Dr. María Victoria Sarries Martínez
Dr. Mirian Pateiro
Guest Editors

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 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods 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 2900 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

  • feeding strategies
  • rearing practices
  • sustainability
  • alternative feedstuffs
  • novel protein sources
  • bioactive compounds
  • agri-food co-products
  • encapsulation
  • meat quality
  • healthy foods
  • fatty acid profile
  • texture properties
  • sensory attributes

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

Published Papers (2 papers)

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Research

17 pages, 545 KiB  
Article
Enhancing Canarian Cockerel Meat with n-3 LC-PUFAs Through Echium and Linseed Oils: Implications on Performance and Meat Quality Attributes
by Jesús Villora, Alexandr Torres, Sergio Álvarez, Nieves Guadalupe Acosta, José Antonio Pérez and Covadonga Rodríguez
Foods 2025, 14(10), 1730; https://doi.org/10.3390/foods14101730 - 13 May 2025
Viewed by 211
Abstract
Interest in indigenous and dual-purpose chicken breeds for sustainable poultry farming is growing. Additionally, incorporating local feed resources into their diets may enhance the nutritional value of their products while reducing environmental impact. This study investigated the ability of Echium oil (EO), rich [...] Read more.
Interest in indigenous and dual-purpose chicken breeds for sustainable poultry farming is growing. Additionally, incorporating local feed resources into their diets may enhance the nutritional value of their products while reducing environmental impact. This study investigated the ability of Echium oil (EO), rich in stearidonic acid (SDA, 18:4n-3) compared to linseed oil (LO) and high in alpha-linolenic acid (ALA, 18:3n-3), to increase long-chain n-3 polyunsaturated fatty acids (LC-PUFAs) in breast meat. Sixty Canarian cockerels were fed for six weeks with diets supplemented with 1.5% soybean oil (SO), 1.5% LO, or 2% EO. Final body weight and carcass traits showed no significant differences among groups (p > 0.05). However, EO-fed birds exhibited slightly higher breast meat lightness (L*) than LO-fed ones (p < 0.05). Total lipid content and lipid class composition remained unchanged (p > 0.05). Both LO and EO increased eicosapentaenoic acid (EPA, 20:5n-3) compared to SO, with EO further enhancing SDA, 20:3n-3, 20:4n-3, docosapentaenoic acid (DPA, 22:5n-3), and docosahexaenoic acid (DHA, 22:6n-3), resulting in meat with a healthier thrombogenic index (TI). Importantly, EO inclusion up to 2% did not negatively impact meat sensory qualities. These findings suggest that EO outperforms LO in enriching poultry meat with beneficial n-3 LC-PUFAs and holds great potential for poultry production. Full article
(This article belongs to the Special Issue Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality)
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22 pages, 4280 KiB  
Article
Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken
by Zhichun Li, Xuemei He, Yayuan Tang, Ping Yi, Ying Yang, Jiemin Li, Dongning Ling, Bojie Chen, Hock Eng Khoo and Jian Sun
Foods 2024, 13(21), 3441; https://doi.org/10.3390/foods13213441 - 28 Oct 2024
Cited by 1 | Viewed by 1766
Abstract
This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group [...] Read more.
This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens. Full article
(This article belongs to the Special Issue Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality)
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