Effect of Dietary Supplementation of <i>Durvillaea Antarctica</i> Meal on Production and Meat Quality Traits of Lambs by John Quiñones, Rodrigo Huaquipán, Rommy Díaz, Isabela Pérez Núñez, Matías Cortes, Ailín Martínez, Gastón Sepúlveda, Lidiana Velaszquez, David Cancino, Erwin Paz, Néstor Sepulveda

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Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process by Shabnam Safari, Mohsen Zandi, Ali Ganjloo

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Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers by Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, Margherita Profiti, Andrea Giorgino, Edoardo Fiorilla, Marta Castrica, Dino Miraglia, Sihem Dabbou, Flavia Gasperi, Ana Cristina Barroeta Lajusticia, Iolanda Altomonte, Rosalba Roccatello, Achille Schiavone, Claudio Forte

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From discovery to application: merging modern omics with traditional hypothesis-driven approaches in muscle myopathy studies by Wei Guo, Sandra G. Velleman, Gale M. Strasburg

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Partial replacement of soybean meal with mixed plant proteins yields comparable growth and carcass quality in growing-finishing pigs by Wei Han Zhao, Wei Han Zhao, Joo Hyun Ha, Joo Hyun Ha, Sungbo Cho, Sungbo Cho, In Ho Kim, In Ho Kim

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Meat quality and fatty acid composition of Nero d’Aspromonte native pigs: effect of rearing system and carcase weight by Meng Peng, Siria Tavaniello, Mengjun Wu, Sanije Zejnelhoxha, Marisa Palazzo, Giulia Grassi, Yongqing Hou, Giuseppe Maiorano

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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity by Hailei Sun, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, Jingxin Sun

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Tobacco cv. Solaris seed cake as feed for light lambs: growth performance, carcase traits and meat quality by Antonella Fatica, Marisa Palazzo, Siria Tavaniello, Meng Peng, Dereje Birara Teshale, Giuseppe Maiorano, Elisabetta Salimei

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Dietary omega-3 fatty acids affect the growth performance of broiler chickens reared at high stocking density by Shahgol Rahbari, Abdolreza Salehi, Seyed Davood Sharifi, Shirin Honarbakhsh

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Genome-wide association study of myofiber type composition traits in a yellow-feather broiler population by Chengyu Fan, Yanju Shan, Ming Zhang, Yunjie Tu, Gaige Ji, Xiaojun Ju, Jingting Shu, Yifan Liu

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Performance, methane production, and beef lipid profile of young bulls finished in feedlot by Barbara Martins Rodrigues, Ramon Costa Alvarenga, Dante Pazzanese Duarte Lanna, Alexandre Berndt, Fernando Antônio de Souza, Leandro Sâmia Lopes

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A low-protein soybean-free diet improves carcass traits and meat quality and modulates the colonic microbiota in Daweizi pigs by Haohua Fu, Taoming Yang, Hengjia Ni, Hengjia Ni, Jing Li, Fenfen Liu, Jingbo Liu, Yulong Yin, Yulong Yin

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Fermented Cassava Residue Meal Improves Meat Quality by Regulating Muscle Fiber and Enhancing Lipid Metabolism in Huanjiang Mini-Pigs by Huijiao Jiang, Md. Abul Kalam Azad, Qian Zhu, Hengjia Ni, Xiangfeng Kong

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Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients by José A. M. Prates

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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Metabolomics, network pharmacology, and microbiome analyses uncover the mechanisms of the Chinese herbal formula for the improvement of meat quality in spent hens by Zhihua Li, Md. Abul Kalam Azad, Chengwen Meng, Xiangfeng Kong, Jue Gui, Wenchao Lin, Yadong Cui, Wei Lan, Qinghua He

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Effects of partial replacement of soybean meal with hemp seed (Cannabis sativa L.) cake on the growth and meat quality in female three-yellow chickens by Qin He, Zongyao Zhang, Hao Tian, Haopeng Wang, Xiaoyu Lu, Hexuan Deng, Fujian Yang, Xuemei Tang, Jian Wang, Zhipeng Li, Hui Li, Shuibao Shen, Yangqing Lu, Jieping Huang

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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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