Journal of Animal Science and Technology

Papers
(The H4-Index of Journal of Animal Science and Technology is 17. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
Heat stress on microbiota composition, barrier integrity, and nutrient transport in gut, production performance, and its amelioration in farm animals68
In-vitro meat: a promising solution for sustainability of meat sector51
Gut microbiome-produced metabolites in pigs: a review on their biological functions and the influence of probiotics46
Multispecies probiotics alter fecal short-chain fatty acids and lactate levels in weaned pigs by modulating gut microbiota42
Comparative analysis of dietary exosome-derived microRNAs from human, bovine and caprine colostrum and mature milk38
Perspectives and advances in probiotics and the gut microbiome in companion animals38
Coping with large litters: the management of neonatal piglets and sow reproduction30
Effects of Bacillus-based probiotics on growth performance, nutrient digestibility, and intestinal health of weaned pigs29
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age29
Effects of alfalfa and alfalfa-grass mixtures with nitrogen fertilization on dry matter yield and forage nutritive value28
Effects of dietary inactivated probiotics on growth performance and immune responses of weaned pigs27
Technical requirements for cultured meat production: a review24
Principal protocols for the processing of cultured meat23
Effects of different Bacillus licheniformis and Bacillus subtilis ratios on nutrient digestibility, fecal microflora, and gas emissions of growing pigs20
Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects20
How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation20
Development of strategies to manufacture low-salt meat products – a review18
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review17
0.097288846969604