Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.

Effects of dietary L-glutamine and glutamic acid combination, and whey powder on the performance and nutrient digestion in weaned piglets fed grain-based diets.

Objective: The present study aimed to evaluate the influence of including L-glutamine along with glutamic acid as a supplement in weaned piglets' diets with and without whey powder.

Methods: Two assays were carried out. A total of 40 piglets ([Landrace×Large White]× Pietrain) weaned at 24 days of age with an initial body weight of 6.