Special issue on nutritional metabolism and meat quality
Published 18 January, 2022
Meat consumption has been part of human culture for millennia. It provides a valuable source of high biological-value protein, iron, vitamins, zinc, selenium and phosphorus, which are considered essential for optimal human growth and development. However, excessive meat consumption results in a high intake of saturated fat, cholesterol and other substances associated with negative health outcomes; for example, human metabolic diseases.
Until recently, swine research efforts have mainly focused on increasing lean meat percentage and growth performance, but ignored meat quality. However, consumer interest in the quality of meat has grown, which, in turn, has seen animal science increase its focus on improving meat quality, with nutritional and housing strategies (i.e., diet, feeding management, environmental background and functional additives) widely introduced.
The goal of this special issue is to collate review articles focused on the nutritional factors that affect intramuscular fat deposition to manipulate meat quality. We are particularly interested in systematic reviews which improve our understanding of the molecular and biochemical mechanisms behind the nutritional metabolism and meat quality.
Submission instructions:
Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Nutritional metabolism and meat quality on submission.
Submission deadline:
- 31 August 2022
Guest Editor:
Dr. Jie Yin
Hunan Agricultural University, China. Email: yinjie2014@126.com or yinjie@hunau.edu.cn