This study aims to elucidate the quality differences among Tan lamb from three major production regions and investigate the influence and regulation of lipids on regional sheep meat quality. The Ningxia Tan lamb exhibited higher pH values, lower ligh...
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrica...
The quality of poultry products depends on genotype, rearing system, and environment. The aim of this study was to investigate the effects of different rearing systems on meat quality, amino acid composition, and breast muscle transcriptome from Luey...
Meat quality is a critical determinant of consumer preference and economic value in the livestock industry. However, the relationship between carcass performance and meat quality remains poorly understood. In our study, we conducted an integrative an...
This study aimed to investigate the flavor formation and meat quality differences among different beef cuts in Chinese Wagyu cattle. The metabolites and gene expression profiles of chuck, neck, rump, tenderloin, and longissimus lumborum cuts were ana...
There are major differences between Yorkshire (lean-type) and Wannanhua pig (fat-type) in terms of growth performance and meat quality. Long intergenic noncoding RNAs (lincRNAs) are a class of regulators that are involved in numerous biological proce...
To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, an...
Horse meat is a high-quality protein source. A total of 50 two-year-old male horses with similar body weights (300 ± 50 kg) were used: 30 for regional comparison (10 each from Bulgan province region of Mongolia (BPM), Tuv province region of Mo...
Poultry is a source of meat that is in great demand in the world. The quality of meat is an imperative point for shoppers. To explore the genes controlling meat quality characteristics, the growth and meat quality traits and muscle transcriptome of t...
To study the differences in meat quality and nutritional components between the local Shanghai pig breeds Meishan pig (MS), Shawutou pig (SWT), Fengjing pig (FJ), and the commercial Duroc × Landrace × Yorkshire (DLY) crossbred pigs, and t...
Intramuscular fat (IMF) significantly influences meat quality, particularly flavor. The gastrointestinal microbiota can regulate lipid metabolism. The relationship between intramuscular fat metabolism, rumen microbiota, and beef quality remains uncle...
This study compared the growth and flesh quality of juvenile male and female Nile tilapia grown in separate RAS tanks. The Genetic Sex Determination method yielded 40 males and 40 females. Males grew longer and heavier than females, and the results s...
Crossbreeding with indigenous breeds is an important approach for improving pork quality. In this study, untargeted metabolomics and targeted lipidomics were applied to comprehensively characterize meat quality, metabolites, and lipids in Duroc &time...
The visible and near-infrared spectroscopy (Vis/NIRS) models for sheep meat quality evaluation using only one type of meat cut are not suitable for other types. In this study, a novel portable Vis/NIRS system was used to simultaneously detect physico...
Muscle traits are critical determinants of meat quality and productivity in sheep, influenced by both breed and anatomical region. Hanzhong sheep, an indigenous Chinese breed, are prized for tender, low-odor meat; yet, the molecular mechanisms underl...
Meat quality is influenced by factors such as age, breed, slaughter weight, and nutrition. This study investigated the growth performance, slaughter performance, and meat quality of ducks across different breeds and ages. Results indicated that at th...
Chicken age contributes to the meat characteristics; however, knowledge regarding the pathways and proteins associated with meat quality and muscle development are still scarce, especially in chicken thigh meat. Hence, the objective of this study was...
The Chuanzang black (CB) pig is a new crossbred between Chinese local breeds and modern breeds. Here, we investigated the growth performance, plasma indexes, carcass traits, and meat quality characteristics of conventional DLY (Duroc × Landrace...
An experiment with male layer-type chickens of the Lohmann Brown Classic breed was carried out at the Institute of Animal Science-Kostinbrod, Bulgaria, aiming to investigate the effect of age at slaughter on the meat quality. The birds were reared in...
The aim of the study was to assess the effect of two different stunning methods on the level of blood stress indicators (cortisol, insulin, glucose) and rabbit meat quality. The experiment was conducted on crossbreds of Hycole, Hyla, and Jordan rabbi...
In the western Henan agricultural area, Duhu (Dupo♂ × Hu sheep♀) hybrid lambs are the primary breed of local meat sheep, predominantly raised in large-scale indoor feeding systems, although many farmers still rely on grazing. Howeve...
This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body we...
Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0&...
Meat quality is influenced by genetic, nutritional, and microbial factors, with increasing attention on the role of gut-derived metabolites. In this study, we conducted untargeted metabolomics of 10 gut tract sites and RNA sequencing (RNA-seq) of lon...
Age-associated variation in Tibetan sheep meat quality and muscle metabolism remains incompletely understood. Eighteen clinically healthy intact male Tibetan sheep were divided into group by age: 6 (M6), 18 (M18) and 42 (M42) months, and their Longis...
The aim of this study was to assess the carcass and meat quality of female Lidia cattle slaughtered at different ages, in order to deepen our understanding of the breed’s unique characteristics. The effect of slaughter age on carcass traits and...
The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial f...
This study investigates the impact of cattle breed on key quality attributes—color, marbling, and tenderness—central to consumer choice. Six different bovine breeds were taken into consideration: German Red Pied, Piemontese, Chianina, Ang...
The aim of this study was to characterize three different commercial dairy beef fattening systems for intensive Mediterranean fattening programs differing in gender, breed, nutrition, and days of feed in order to describe their performance, behavior,...
This study was carried out to evaluate the effects of selection criteria for post-weaning daily gain (PWDG) and early sexual heifer precocity (PP14) on the performance, carcass traits and meat quality of Nellore bulls. In year one, 50 animals were se...
Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (lar...
This study researched the effects of two commercially available zilpaterol hydrochloride (ZH) β-adrenergic agonists, denoted as ZH-A and ZH-B, on the meat quality characteristics of typical South African feedlot bulls (taurine × indicus co...
This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA)...
This study aimed to investigate the changes in the meat quality characteristics of Duolang sheep using rumen metagenomic and muscle metabolomic analyses across different age groups. A total of 24 three-month-old male Duolang sheep were selected and r...
This study aimed to evaluate breed-specific differences in meat quality, nutritional compo sition, and volatile flavor compounds of beef, and to discuss their implications for animal breeding and health. Longissimus dorsi muscles were collected from...
There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tib...
The objective of this study was to investigate the relationships between ruminal microbial communities and carcass traits associated with adipose accumulation in two Tibetan sheep breeds—Gannan and Tianzhu. A total of twenty Tibetan sheep (ten...
Turpan Black (TBL) and Altay (ALT) sheep are indigenous breeds adapted to extreme heat and severe cold in their respective native environments. However, the mechanisms underlying their divergent meat quality remain unclear. Using longissimus dorsi mu...
Although the Kazakh horse is a dual-purpose breed renowned for both milk and meat production, the extent to which surgical castration alters gene expression in its muscles has not yet been fully elucidated. In this study, left longissimus dorsi muscl...
To reduce the difficulty of shell–meat separation while minimizing quality deterioration, this study compared the effects of two thermal treatments, traditional steaming (TS) and a part-specific mild steaming (MS) strategy, on the quality and m...
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...
This study aimed to elucidate the effects of different fattening stages on slaughtering performance, meat quality, muscle fiber characteristics, connective tissue properties, and intramuscular fat deposition in Yanbian cattle. A total of 40 eighteen-...
The present study aimed at assessing the impact of lysine restriction performed during different feeding phases on growth performances, meat quality traits and technological properties as well as on the incidence and severity of breast muscle abnorma...
The inclusion of linseed in cattle diets can improve the fatty acid (FA) profile of meat, but the effects of supplementation at different ages have been insufficiently studied. Hence, this study examined the effects of linseed supplementation and sla...
The aim of this study was to evaluate the effects of different Se sources on the meat quality and shelf life of fattening pigs. The control diet was supplemented with 0.3 mg/kg of Se from sodium selenite (SS), and experimental diets included 0.3, 0.3...
The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography–mass spectrometry (LC-MS) in this study....
This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of...
Despite the increasing interest in the welfare of animals during transport, very little is known on the response of local pig breeds to the transport procedures. This study aims to compare the effect of short journey on behaviour, blood parameters, a...
The intestinal microbiota of ruminants is an important factor affecting animal production and health. Research on the association mechanism between the intestinal microbiota and meat quality of ruminants will play a positive role in understanding the...
Over the years, poultry supply chains have prioritized highly productive genetic lines to meet consumer demand, often at the expense of meat quality, animal welfare, and animal health. Recently, however, industry trends have shifted toward a greater...
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