Table. 1.

Table. 1. Table 1

Approaches for the development of healthier meat

Host	Population (n)	Dosage	Feeding ingredient	Duration (d)	Objective	Result	Reference
Male pigs	96	3%	Fish oil	98	Reduce fat and improve lipid profile	High quality meat with the highest content of ω-3 polyunsaturated fatty acids	Almeida et al., 2021
Nelore bulls	48	3% 2.5 mg/kg of dry matter 500 UI of vitamin E/kg	Canola oil Selenium Vitamin E	84	Improve lipid profile	Increased unsaturated fatty acids and ω-3 and linoleic acid levels Decreased saturated fat Improved the ω-6/ω-3 ratio	Correa et al., 2022
Nelore bovine	63	0.3, 0.9, and 2.7 mg Se/kg of dry matter	Organic selenium	84	Increase mineral content of meat	Reduced thiobarbituric acid reactive substances Higher selenium concentration in meat	Silva et al., 2020
Lambs	48	10, 20, and 40 mg/kg of dry matter	Grape seed extract	45	Improve liver function, growth performance and meat quality in the longissimus dorsi muscle	Increased the total antioxidative capacity, catalase, glutathione per-oxidase, and superoxide dismutase activity in the longissimus dorsi muscle	Mu et al., 2020
Finishing pigs	18	100 and 200 mg/kg	Lycopene	70	Improve meat quality	Increased muscle redness intramuscular fat, crude protein contents, and juiciness of pork after slaughter	Wen et al., 2022
Holstein-Friesian bulls	24	20, 40 g/animal/d	Herbal extracts(optirum and stresomix)	150	Improve meat quality	Beneficial technological properties and sensory tenderness of longissimus lumborum muscles	Modzelewska-Kapituła et al., 2018
Angus steers	24	150 g/kg	Grape pomace pulp	90	Extent shelf-life	Enhancement of antioxidant activity and reduction of coliforms, lipid, and protein oxidation	Tayengwa et al., 2020

Prev Nutr Food Sci 2024;29:18~30 https://doi.org/10.3746/pnf.2024.29.1.18