Search
Skip to Search Results-
Fall 2019
Meat has changed its role from just providing necessary nutrition for the human body to improving the quality of life by giving us eating satisfaction, resulting in the impetus for scientific research on meat quality. Although many strategies have been taken to improve meat quality, unacceptably...
-
Relationships between loin physical, meat quality and intramuscular collagen characteristics of carcasses from crossbred swine populations
DownloadSpring 2020
Carcass and meat characteristics are of great importance to the pork industry as they determine the ultimate returns from animals produced. Making genetic progress in these traits requires them to be measurable, heritable and have adequate additive genetic variability. Estimates of genetic...
-
The Investigation of Intestinal/Muscle Lipid Metabolism and Meat Quality in Low Birth Weight Swine
DownloadSpring 2023
Metabolic syndrome and obesity-related complications such as insulin resistance (IR), type II diabetes (T2D) and cardiovascular disease (CVD) have remained a critical worldwide health issue. A previously published study by our group revealed that low birth weight (LBW) piglets exhibited IR and...