Improving the physiological status of broiler chickens using rosemary leaf meal and sodium bentonite as ammonia gas control agents by Mercy Chisara Ogwuegbu, Fredrick Ugochukwu Udeh, Josephine Chinenye Ugwuozor, Precious Ezinne Okoye, Joy Chimela Kalu, Emmanuel Chinonso Arum, Doctor Mziwenkosi Nhlanhla Mthiyane

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Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels by Rendalai Si, Liang Ming, Xueyan Yun, Jing He, Li Yi, Qin Na, Rimutu Ji, Tungalag Dong

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Influence of the housing system on carcass composition and meat quality of laying hens after the laying period by Marcin Wegner, Dariusz Kokoszyński, Joanna Żochowska-Kujawska, Marek Kotowicz, Joanna Frischke-Krajewska

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Interactive effect of dietary metabolizable energy levels with amino acid density in male broiler chickens: Carcass yield, nutrient intake, digestibility and excretion by Mehdi Toghyani, Shemil MacElline, Peter H. Selle, Sonia Y. Liu

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Omics based technology application in poultry meat research by Huaijun Zhou, Austin Quach, Mahesh Nair, Behnam Abasht, Byungwhi Kong, Brian Bowker

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A novel protein encoded by porcine circANKRD17 activates the PPAR pathway to regulate intramuscular fat metabolism by Xiao He, Fang Xie, Ying Nie, Xuefeng Wang, Junyi Luo, Ting Chen, Qianyun Xi, Yongliang Zhang, Jiajie Sun

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Effect of intramuscular fat level on carcass composition, physicochemical characteristics, texture, and microstructure of breast muscle of broiler chickens by Dariusz Kokoszyński, Karol Włodarczyk, Joanna Żochowska-Kujawska, Marek Kotowicz, Marcin Wegner, Kamil Stęczny, Dorota Cygan-Szczegielniak

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Meat characteristics of buffaloes (Bubalus bub- alis) in two production systems and two slaugh- ter weights by David Hernández-Sánchez, René Rodríguez-Florentino, Luis A. de la Cruz-Cruz, Efrén Ramírez-Bribiesca, María M. Crosby Galván, Miguel Á. Mata-Espinosa, René Pinto-Ruiz

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Effects of Dietary Iron Levels on the Production Performance, Nutrient Digestibility, Blood Biochemistry, and Meat and Fur Quality of Growing Rex Rabbits by Jiali Chen, Jiyuan Wang, Lei Liu, Fuchang Li

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Enhancing broiler growth and carcass quality: impact of diets enriched with Moringa oleifera leaf powder conjugated with zinc nanoparticles by Mohammed M. El-Abbasy, Ahmed K. Aldhalmi, Elwy A. Ashour, Samar S. Bassiony, Mahmoud Kamal, Abdulmohsen H. Alqhtani, Diaa E. Abou-Kassem, Ahmed A. Elolimy, Mohamed E. Abd El-Hack, Ayman A. Swelum

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Transcriptomic and metabolomic-based revelation of the effect of fresh corn extract on meat quality of Jingyuan chicken by Jinli Tian, Yanxu Wu, Wei Zhao, Guojun Zhang, Hu Zhang, Lin Xue, Lijuan Yang, Tong Zhang, Yaling Gu, Juan Zhang

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Effects of dietary dihydroartemisinin on growth performance, meat quality, and antioxidant capacity in broiler chickens by Xiaoxiao Pu, Yuxuan Liang, Jiafang Lian, Miaoxuan Xu, Yalan Yong, Hao Zhang, Lili Zhang, Jingfei Zhang

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Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak by Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi

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Effects of dietary metabolizable energy and crude protein levels on production performance, meat quality and cecal microbiota of Taihe Silky Fowl during growing period by Yutian Shen, Wentao Li, Lixia Kai, Yuqing Fan, Youping Wu, Fengqin Wang, Yizhen Wang, Zeqing Lu

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Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review by Yuning Liu, Runhang Li, Ying Ying, Yandong Zhang, Yiying Huang, Hongxin Wu, Kejian Lin

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Comparative Analysis of Meat Quality and Hindgut Microbiota of Cultured and Wild Bighead Carp (<i>Hypophthalmichthys nobilis</i>, Richardson 1845) from the Yangtze River Area by Abdullateef Mukhtar Muhammad, Chang Yang, Bo Liu, Cunxin Sun, Linghong Miao, Xiaochuan Zheng, Liangkun Pan, Dong Xia, Qun-Lan Zhou

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Erratum: Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: a review by Frontiers Production Office

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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

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The potential of supplementing compound organic trace elements at lower levels in Chinese yellow-feathered broiler diets, Part I: Impacts on plasma biochemical parameters, antioxid... by Xiaoyan Nie, Yucheng Yin, Qi Lu, Fei Zhao, Yang Dai, Rui Wang, Yiwen Ji, Huihua Zhang, Cui Zhu

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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

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