The aim of this study was to investigate effects of dietary grape seed proanthocyanidin
extract (GSPE) supplementation on meat quality, muscle fiber characteristics and antioxidant …

This study investigated the effects of resveratrol (0, 300, 600 mg/kg) on meat quality, muscle
fiber characteristics and antioxidative capacity of finishing pigs. The results showed that …

Chinese indigenous pig breeds have higher intramuscular fat content (IMF) and better meat
quality than Western commercial pigs. The differential metabolites and lipids in the skeletal …

Derived from the long historical natural and artificial selection, Chinese indigenous pigs
have formed their own special meat characteristics. We herein systematically evaluated 14 …

The intestinal microbiome is critically important in shaping a variety of host physiological
responses. However, it remains elusive on how gut microbiota impacts overall growth and …

Gut microbiota is recognized as a strong determinant of host physiology including fat
metabolism and can transfer obesity-associated phenotypes from donors to recipients …

Yeast β-glucan is a natural antioxidant and has been reported to improve growth
performance of piglets, but its application in improving pork quality is limited. This study …

Understanding the dynamics of muscle transcriptome during development and between
breeds differing in muscle growth is necessary to uncover the complex mechanism …

Different breeds of pigs vary greatly in their propensity for adiposity. Gut microbiota is known
to play an important role in modulating host physiology including fat metabolism. However …

Intramuscular fat is considered a potential factor that is associated with meat quality in
animal production and insulin resistance in humans. N 6-methyladenosine (m 6 A) …