Simple Summary The intramuscular fat (IMF) or marbling is an essential pork sensory quality
that influences the preference of the consumers and premiums for pork. IMF is the streak of …

Simple Summary This study aimed to investigate lavender essential oil aromatherapy as a
calming phytoextract to improve the welfare of fattening Italian heavy pigs (intended for …

The hypothesis that pigs placed on diets with reduced indispensable amino acid (AA)
content attempts to offset the reduction in the nutrient density with increased feed intake was …

An untargeted and pseudotargeted metabolomic combination approach was developed to
identify reliable and stable differential markers which can distinguish between pork meat …

Simple Summary It is generally assumed in the Iberian pig sector that substitution of
traditional free-range rearing, with acorns and grass, by mixed diets affects intramuscular fat …

Simple Summary Conventional rearing systems for heavy pigs intended for Italian dry-cured
ham production require pigs to be slaughtered at 160±16 kg and a minimum age of 9 …

To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and
gilts (3 batches, 112 pigs/batch) of 90 kg body weight (BW), were divided into 4 groups and …

The study aimed to evaluate possible differences between two genetic groups (GG) of pigs,
fed diets varying in dietary CP level, in hematological and biochemical plasma profiles. The …

The use of low-protein (LP) feeds is a good strategy to reduce the environmental release of
N compounds, but their influence on the quality of the products must be considered. This …

Simple Summary In recent years, pigs involved in the dry-cured ham production system
have suffered from excessive leanness. This has led to the increase of slaughter weight …