Recent Progress in Swine Nutrition and Meat Quality

Dear Colleagues,

The field of swine nutrition and meat quality has evolved significantly over the past few decades. Early research focused on the basic nutritional requirements of pigs but has since expanded to include the impact of diet on meat quality, efficiency of feed conversion, and the use of biotechnology to enhance both nutrition and meat production. The evaluation of meat quality is a multifaceted process that considers several key indicators, including color, pH, intramuscular fat content, water holding capacity, tenderness, juiciness, etc. With the development of social economy and the improvement of living standards, consumers are increasingly demanding high-quality meat. Due to these increased demands, there are some important progresses in basic nutrition research, novel methods, and techniques to improve swine nutrition and meat quality.

The aim of this Special Issue is to provide a comprehensive overview of the latest advancements in swine nutrition and its impact on meat quality. The scope encompasses original research articles and reviews that address cutting-edge research in areas such as nutritional requirements, feed additives, gut health, meat quality, and the application of biotechnologies in swine production.

Current research is exploring the use of novel feed ingredients, the impact of nutrition on gastrointestinal health, and the role of genetics and biotechnology in enhancing swine nutrition and meat quality. This includes the use of gene editing tools like CRISPR/Cas9 to produce genetically modified pigs with improved production traits, such as enhanced feed conversion efficiency and improved meat quality.

We are inviting submissions of original research papers and review articles that address recent advances in swine nutrition and meat quality. This includes studies on the effects of genetics, different feeding strategies, nutritional formulations, feed additives on pig growth and meat quality, and innovative biotechnological approaches to improve nutritional, physio-chemical, and sensory profiling of swine meat quality.

Dr. Ruifan Wu
Dr. Lin Zhang
Guest Editors

Manuscript Submission Information

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