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  1. 1
    Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

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  2. 2
    Quality parameters of chicken breast meat affected by carcass scalding conditions

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  3. 3
    Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

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  4. 4
    Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

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  5. 5
    Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

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  6. 6
    Influence of Restricted Grazing Time Systems on Productive Performance and Fatty Acid Composition of Longissimus dorsi in Growing Lambs

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  7. 7
    Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats

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  8. 8
    Effect of Sea Tangle (Laminaria japonica) and Charcoal Supplementation as Alternatives to Antibiotics on Growth Performance and Meat Quality of Ducks

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  9. 9
    Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals

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