Reducing Dietary Protein Levels with Amino Acid Supplementation in Duroc Sire Line Finishing Pigs: Growth Performances, Carcass and Meat Traits and Nitrogen Balance in Males and Females.

Crude protein (CP) reduction and amino acid (AAs) supplementation is an interesting cost-reducing strategy for environmental compliance. The objective of this work is to study productive performances of heavy Duroc X (Landrace X Large white) male and female pigs during the finishing stage under a 2% CP reduction with crystalline AA supplementation. A total of 60 entire male and 60 female pigs (means ± standard deviations: 109 ± 4.

A Machine Learning Approach Investigating Consumers' Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale.

The aim of this study was to elucidate the relations between the visual color perception and the instrumental color of dry-cured ham, with a specific focus on determining the Just Noticeable Color Difference (JNCD). Additionally, we studied the influence of consumer involvement and familiarity on color-related associations and JNCD. Slices of ham were examined to determine their instrumental color and photos were taken.

Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs.

In Spain, lamb consumption has decreased over the last few years. To increase farmers' income, we studied the nutritional quality of the barren ewes' meat in comparison to traditional lambs' meat with 10 barren ewes, 10 male lambs, and 10 female lambs from the Merino breed. We measured the subcutaneous fat, muscle color, and carcass tissue composition, as well as proximal composition, mineral, tocopherol, retinol, lutein, and cholesterol contents, and the TPA texture profile, fatty acid profile, and lipid oxidation of the meat.

Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.

The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8-10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investigate consumers' perceptions about goat kid meat and to study whether their perceptions are related to their sensory appraisal of the meat, measured by the mean of the consumers' home tests.

Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do.

Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat's quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP).