ReviewFoods (Basel, Switzerland)2021
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
25 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Red meat consumption and risk for dyslipidaemia and inflammation: A systematic review and meta-analysis.Frontiers in cardiovascular medicine · 2022Pooled it
- Nutrigenomics in precision livestock and poultry farming: Enhancing productivity, welfare, and sustainability through gene-tailored diets.Veterinary and animal science · 2026Review
- Toward an Emerging Public Health Paradigm: Agriculture and Food Production for Health.Foods (Basel, Switzerland) · 2026Article
- Exploring Aubrac Cattle as a Benchmark for Sustainable and Nutritious Beef Production.Animals : an open access journal from MDPI · 2025Article
- Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb.Foods (Basel, Switzerland) · 2025Article
- New Insights and Strategies in the Nutritional Reformulation of Meat Products Toward Healthier Foods.Molecules (Basel, Switzerland) · 2025Review
- Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber.Food science of animal resources · 2025Article
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Red Meat Amino Acids for Beginners: A Narrative Review.Nutrients · 2025Review
- Global patterns linking total meat supply to dementia incidence: A population-based ecological study.AIMS neuroscience · 2025Article
- The effects of concentrate to roughage ratio in the diet on growth performance, carcass traits, and meat quality of housed yaks.PloS one · 2025Article
- Unveiling the Nutritional Quality of Terrestrial Animal Source Foods by Species and Characteristics of Livestock Systems.Nutrients · 2024Review
- Genome-wide association analysis explores the genetic loci of amino acid content in duck's breast muscle.BMC genomics · 2024Article
- Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows' Diet to Obtain Enriched Milk, Cheese, and Yogurt.Animals : an open access journal from MDPI · 2024Article
- Strategies for Healthier Meat Foods: An Overview.Preventive nutrition and food science · 2024Review
- Effect ofAnimals : an open access journal from MDPI · 2023Article
- Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5'-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway.Food science of animal resources · 2023Article
- Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison.Foods (Basel, Switzerland) · 2023Article
- Lipidomics and Transcriptome Reveal the Effects of Feeding Systems on Fatty Acids in Yak's Meat.Foods (Basel, Switzerland) · 2022Article
- Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.