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51 results for “Meat Production”
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Research ArticleOpen accessPhrase in the titleBreeding Progress in Mugalzhar Horses: The Irtysh Type as a Model for Meat Production EfficiencyAkimbekov Amin, Uskenov Rashit, Nurgulsim Kaster et al.The Mugalzhar horse breed holds significant value for meat production in Kazakhstan. Developed through targeted selection, the new Irtysh stud type demonstrates outstanding adaptation and productivity, with stallions reaching an average live weight of 486.1 kg and mares 463.4 kg, an increase of up to 73 kg compared to the original group. The coefficient of variation for live weight and … …American Journal of Animal and Veterinary Sciences, Vol. 20, Issue 3 · 29 Nov 2025 · 2,613 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleRelationship between Volumetric Water Footprint with Carcass and Meat Quality Characteristics Under Intensive Beef Cattle Production in South AfricaTinny Noluthando Macamba, Takalani Judas Mpofu, Khathutshelo Agree Nephawe et al.As water accessibility becomes more challenging due to the increasing human population and agricultural competition, it is crucial to select beef cattle with optimal water efficiency. The study aimed to investigate the relationship between volumetric water footprint with carcass and meat quality of beef cattle under an intensive production system. Thirty-three (33) beef cattle weaners of three different body frame … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 3 · 12 Oct 2024 · 4,728 accessesView PDFCite
Research ArticleOpen accessEvery word in the titleDevelopment of Production Technology for Meat Products using β CaroteneAinur Matibayeva, Bagila Jetpisbayeva, Mira Serikkyzy et al.In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,472 accessesView PDFCite
Research ArticleOpen accessIn the keywordsStudy of Sausage Products Prepared Using Biologically Active Additives from Sprouted Wheat and Cattle by ProductsGulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva et al.The production of meat and meat products is closely related to the development of livestock farming and the processing industry. A promising direction for the development of the meat industry could be an increase in the depth of processing of meat raw materials, including an increase in the production of meat products from by-products that are in high demand among … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 31 Mar 2024 · 5,495 accessesView PDFCite
Review ArticleOpen accessIn the keywordsPopulation, World Production and Quality of Sheep and Goat ProductsMitra Mazinani, Brian RudeSheep and goats are two of the first animals that were domesticated by humans. The initial reasons for raising these animals was meat, milk and dairy products, fleece and skin. Also, one of the most important reasons for raising sheep and, goats on the farm was due to the difficulties associated with preserving animal products like meat. It was easier … …American Journal of Animal and Veterinary Sciences, Vol. 15, Issue 4 · 26 Nov 2020 · 18,231 accessesView PDFCite
Review ArticleOpen accessIn the keywordsHydroponic Fodder in Broiler Nutrition: Effects on Economics of Production, Environmental Impacts, Productive Indices, and Health StatusChristian Anayo Mbajiorgu, Ifeanyichukwu Princewill Ogbuewu, Monnye MabelebeleThe projected global population of 9.7 billion by 2050 will escalate the demand for animal protein, intensifying food insecurity. Broilers, being highly efficient in converting grains into protein-rich food, are crucial in meeting the ever-increasing demand for animal proteins. However, broiler production, especially in developing countries, is constrained by low quality and unavailability of conventional feed grains utilized in poultry … …American Journal of Animal and Veterinary Sciences, Vol. 21, Issue 1 · 14 Apr 2026 · 1,694 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Granulated Sudan Grass Feed on the Fattening Performance and Meat Quality of Young CattleIlmaliyev Zhanserik, Аlpeisov ShokhanThe aim of the study was to examine the effectiveness of various methods of Sudan grass forage preparation and their impact on the meat productivity of young cattle. The scientific and economic experiment was conducted at the “Tulpar” peasant farm in the Almaty region in 2023–2024. Forty Aulie-Ata breed bulls were selected for the experiment and divided into a control … …American Journal of Animal and Veterinary Sciences, Vol. 21, Issue 2 · 6 Jul 2026 · 1,198 accessesView PDFCite
Research ArticleOpen accessIn the abstractMoringa Oleifera for Enhancing Livestock Performance and Product Quality: A Bibliometric AnalysisEmrobowansan Monday Idamokoro, Augustine Suh NibaThis bibliometric analysis evaluates global research on Moringa oleifera as a feed supplement for enhancing livestock performance and product quality. A total of 95 peer-reviewed articles published between 2002 and 2023 were retrieved from Web of Science. Bibliometric indicators revealed mean citations per document of 19.89, average co-authors per document of 5.14, and an annual research growth rate of 10.73%. … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 4 · 19 Feb 2026 · 1,492 accessesView PDFCite
Review ArticleOpen accessIn the abstractAI-Driven Innovations in Meat Quality and Safety: Applications, Challenges, and Future DirectionsEmrobowansan Monday IdamokoroArtificial Intelligence (AI) is revolutionizing the meat sector by improving efficiency, accurateness, as well as sustainability in meat production, quality evaluation, and safety control. The conventional systems of meat inspection, handling, and processing are usually time consuming, labour-intensive, prone to contamination during handling and often susceptible to human errors. The use of artificial intelligence to drive technologies, including Deep Learning … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 28 Jan 2026 · 3,680 accessesView PDFCite
Review ArticleOpen accessIn the abstractEvaluation of the Factors Contributing to Broiler Meat and Functional Quality a Systemic ReviewHlulani Ndlovu, Karen Munhuweyi, Fhulufhelo Vincent Ramukhithi et al.In South Africa, the poultry sector is industry is essential because it promotes equitable, sustainable economic growth and employment creation. Chicken meat is often preferred for further processing, especially in regions where pork consumption is limited due to cultural or dietary reasons. Literature databases such as Web of Science and Scopus databases while the Google search engine from 1982-2024 were … …American Journal of Animal and Veterinary Sciences, Vol. 20, Issue 4 · 26 Jan 2026 · 2,334 accessesView PDFCite