Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality

Dear Colleagues,

The next Special Issue, entitled "Feeding and Rearing Strategies for the Improvement of Meat and Meat Product Quality", will offer a comprehensive exploration into innovative practices in the field of animal husbandry systems. Consumers are increasingly concerned about the origin and the quality of the products that they consume. In this sense, feeding and rearing systems are key as they significantly influence the quality of meat and other meat products. This emphasizes the necessity of looking for new strategies and providing alternative feed ingredients for animals to allow improvements in the quality of animal nutrition. Consequently, the increase in compounds of high biological value in animals' diets would improve their immune status and, therefore, the health of animals. This would also result in an increase in carcass performance and reduce the production costs for farms. Additionally, the use of environmentally sustainable food systems would allow for a reduction in our dependence on ingredients with a high environmental impact. Key topics including bioactive compounds, healthy meat products, and sensory properties also converge in this edition. The nutritional profiles and organoleptic characteristics of meat would be also improved, resulting in high-quality meat products. The enhancements in the production system would have a positive impact on consumers choosing meat with improved attributes linked to the production system.

This Special Issue thus provides a comprehensive overview for researchers, practitioners, and stakeholders wishing to deepen their understanding of the interplay between animal husbandry strategies and the modern food industry's quest for improved meat and meat products.

Prof. Dr. María Victoria Sarries Martínez
Dr. Mirian Pateiro
Guest Editors

Manuscript Submission Information

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• feeding strategies
• rearing practices
• sustainability
• alternative feedstuffs
• novel protein sources
• bioactive compounds
• agri-food co-products
• encapsulation
• meat quality
• healthy foods
• fatty acid profile
• texture properties
• sensory attributes