Compensatory growth from muscle structure to meat quality: a review

Abstract

Compensatory growth and its effects on meat are relevant yet controversial due to variable results. While muscle structure is well-defined, mechanisms of compensatory growth remain unclear, depending on complex factors. Short nutritional restrictions enable higher recovery rates, influenced by post-restriction food quality. However, restriction periods impact meat quality, especially intramuscular fat, affecting tenderness and consumer acceptance. This review defines compensatory growth, examines productive parameters, metabolic changes, and meat characteristics, offering a didactic approach for students and researchers exploring this topic.