Research Keyword: meat quality

Effects of dietary Fibrafid as phytogenic supplementation in standard and nutrient-reduced diets on breast meat quality, carcass traits, histopathology, and feed efficiency in heat-stressed broilers

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This research tested a plant-based feed additive called Fibrafid in broiler chickens raised in hot conditions. When included at 0.25% in their diet, Fibrafid improved meat quality by increasing its ability to retain moisture and enhancing tenderness, while also supporting growth even when using lower-nutrition diets. The additive maintained healthy intestines and improved feed efficiency, offering a practical and sustainable solution for poultry farmers in hot climates.

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Growth performance, meat quality, cecal microbiota and metabolomics profile of turkeys fed diets containing black soldier fly (Hermetia illucens) meal

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Researchers tested using black soldier fly meal as a protein source in turkey feed to replace traditional soybean meal. Turkeys fed diets containing 5% BSF meal from mid-growth to slaughter showed better growth and weight gain with minimal changes to meat quality. The improvements appeared to be linked to beneficial changes in gut chemistry rather than changes in gut bacteria, making BSF meal a promising sustainable protein alternative for poultry farming.

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Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

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This study examined how different beef cuts (chuck tender, sirloin, and silverside) develop their unique flavors when instantly boiled. Researchers analyzed the fat composition in each cut and identified twelve compounds responsible for the beef’s aroma. They found that certain types of unsaturated fats in the meat are key to creating the distinctive meaty, savory flavors, with silverside producing the strongest aroma compounds overall.

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Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle

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This study examined how the age at which yaks are slaughtered affects meat quality. Young yaks slaughtered between 2-4 years produced the most tender, juicy meat with the best flavor and highest nutritional value. Older yaks (6-8 years) had tougher, drier meat with less desirable fatty acid profiles. The findings suggest that slaughtering yaks at 2-4 years of age produces superior quality meat for consumers.

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