Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

Histological aspects of skeletal muscle fibers splitting of C57BL/6NCrl mice

(2020) P. Makovický et al.   PHYSIOLOGICAL RESEARCH

Influence of the effective microorganisms (EM) on performance, intestinal morphology and gene expression in the jejunal mucosa of pigs fed different diets

(2020) Patrycja Reszka et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality

(2020) Anna Zmudzińska et al.   Animals

Effect of synbiotic dietary supplementation on histological and histopathological parameters of Pectoralis major muscle of broiler chickens

(2018) J. Bogucka et al.   CZECH JOURNAL OF ANIMAL SCIENCE

Efficacy of species-specific probiotic Pediococcus acidilactici FT28 on blood biochemical profile, carcass traits and physicochemical properties of meat in fattening pigs

(2018) Runjun Dowarah et al.   RESEARCH IN VETERINARY SCIENCE

Effect of Multi-Microbial Probiotic Formulation Bokashi on Pro- and Anti-Inflammatory Cytokines Profile in the Serum, Colostrum and Milk of Sows, and in a Culture of Polymorphonuclear Cells Isolated from Colostrum

(2018) Ewa Laskowska et al.   Probiotics and Antimicrobial Proteins

Effects of Selenium Yeast in Combination with Boron on Muscle Growth and Muscle Quality in Broilers

(2018) Erhui Jin et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

(2017) Bożena Grześ et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pathological Changes in the Microstructure of Pale, Soft, Exudative (PSE) and Normal Turkey Breast Muscle

(2017) Magdalena Górska et al.   FOLIA BIOLOGICA-KRAKOW

Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness

(2017) Antonella della Malva et al.   MEAT SCIENCE

Eucommia ulmoides Oliver leaf polyphenol supplementation improves meat quality and regulates myofiber type in finishing pigs1

(2016) Y. Zhou et al.   JOURNAL OF ANIMAL SCIENCE

Effects of supplementing growing-finishing pig diets with Bacillus spp. probiotic on growth performance and meat-carcass grade qualitytraits

(2016) Balamuralikrishnan Balasubramanian et al.   REVISTA BRASILEIRA DE ZOOTECNIA-BRAZILIAN JOURNAL OF ANIMAL SCIENCE

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   TheScientificWorldJOURNAL

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   Scientific World Journal

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

(2015) Cheng Zhang et al.   MEAT SCIENCE

Effects of dietary supplementation of probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on broiler muscle development and meat quality

(2015) Xianjian ZHOU et al.   TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES

Effects of dietary protein/energy ratio on growth performance, carcass trait, meat quality, and plasma metabolites in pigs of different genotypes

(2015) Yingying Liu et al.   Journal of Animal Science and Biotechnology

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats

(2015) Kazeem D. Adeyemi et al.   Journal of Animal Science and Biotechnology

Contrasting cellularity on fat deposition in the subcutaneous adipose tissue and longissimus lumborum muscle from lean and fat pigs under dietary protein reduction

(2014) P. A. Lopes et al.   Animal

Effect of nutritional regulation of growth on histochemical characteristics of muscles in pigs

(2013) J. Bogucka et al.   ACTA AGRICULTURAE SCANDINAVICA SECTION A-ANIMAL SCIENCE

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

(2013) Arica A. Baer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of lactobacillus plantarum ZJ316 on pig growth and pork quality

(2012) Cheng Suo et al.   BMC Veterinary Research

Pathological Changes in the Microstructure of longissimus lumborum Muscle from Five Breeds of Pigs

(2012) Dorota Wojtysiak   FOLIA BIOLOGICA-KRAKOW

Profile of fatty acids, muscle structure and shear force of musculus longissimus dorsi (MLD) in growing pigs as affected by energy and protein or protein restriction followed by realimentation

(2012) Grzegorz Skiba et al.   MEAT SCIENCE

Influence of probiotics in different energy and nutrient density diets on growth performance, nutrient digestibility, meat quality, and blood characteristics in growing-finishing pigs

(2010) Q. W. Meng et al.   JOURNAL OF ANIMAL SCIENCE

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

(2010) S.H. Lee et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Effects of dietary lipids and Clostridium butyricum on fat deposition and meat quality of broiler chickens

(2010) X. Yang et al.   POULTRY SCIENCE

Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality

(2008) Y.M. Choi et al.   Livestock Science

Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs

(2008) A. Olivares et al.   MEAT SCIENCE