A number of technologies that increase feed efficiency and lean tissue deposition while
decreasing fat deposition have been developed in an effort to improve profitability of animal …

In the last decade studies with the specific objective of improving the sensory quality of pork
have come to the forefront of meat research, likely a result of consumer complaints of …

The present study was conducted to determinate the responsiveness of different levels of
dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition …

Eighty New Zealand White rabbits, age 55 days, half male and half female, were randomly
assigned to one of four diets in a 2× 2× 2 factorial arrangement. The diets contained 0% or …

Three levels (0, 1 and 2%) of conjugated linoleic acid (CLA) were combined with two levels
(low and high) of monounsaturated fatty acids (MUFA) for pig feeding. Productive, carcass …

Sixteen gilts were fed a control (4% of sunflower oil) or an experimental diet (4% conjugated
linoleic acid (CLA) oil). CLA had no effect on intramuscular fat (IMF) content neither in …

This meta-regression analysis was conducted to identify the relationship between fibretype
cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness …

This study was conducted to estimate the effect of dietary conjugated linoleic acids (CLA) on
intramuscular and subcutaneous fat deposition in Yellow Breed× Simmental cattle. The …

Although genetics and preslaughter handling and management have the greatest impact on
pork quality–especially water‐holding capacity (WHC)–modifications to swine diets may …

The aim of this trial was to study the influence of two protein sources (faba bean-FB vs
soybean meal se-SBM) and two energy levels of diets given to young Marchigiana bulls on …