Compensatory growth from muscle structure to meat quality: a review

Resumen

Compensatory growth and its effects on meat are relevant but remain controversial due to variable results. While muscle structure is well defined, the mechanisms underlying compensatory growth are still unclear, as they depend on multiple complex factors. Short nutritional restrictions allow higher recovery rates, which are influenced by the quality of post-restriction feeding. However, the duration of restriction periods can affect meat quality, particularly intramuscular fat, thereby influencing tenderness and consumer acceptance. This review defines compensatory growth and examines productive parameters, metabolic changes, and meat characteristics, providing a didactic approach for students and researchers interested in this topic.