The objective of this study was to assess the current situation of beef cattle production in households in some districts of Lam Dong province. Ninety household beef cattle farms (HBCFs) were chosen from Cat Tien, Don Duong and Duc Trong districts (10 households/commune and 3 communes/district) to perform the survey using pre-printed questionnaires and direct interviews on a cross-section study model and the Participatory Rural Appraisal method. Results showed that beef cattle husbandry householders have an extensive experience in beef farming with 36.7% having 11 - 15 years of experience (P < 0.01), although their educational levels were low, with 31.1% at the primary level (P < 0.01). There were 7.3 cattle/household in the total number of herd and and a beef cattle group of 4.7 cattle. Most households operated a husbandry scale from 1 - 5 cattle/household comprising 60.00% of the total herd (P < 0.01) and 69.32% of the beef cattle group (P < 0.01). High-yielding breeds dominated the current beef production systems in HBCFs, in which BBB cross-breeds accounted for 57.95% and 76.84% of households and total cattle, respectively; Charolais cross-breed accounted for 25.00 and 12.6%, respectively (P < 0.01). There was a high level (92.22%) of husbandry and management method as tied stall form (P < 0.01). Additionally, 76,14% of HBCFs applied fattening procedure for beef cattle before selling to abattoirs (P < 0.01), but artificial insemination application in HBCFs was just 48.86% (P = 0.763). The average daily gain of the beef herd for whole husbandry and fattening periods reached 580.3 and 696.4 g/day, respectively. Briefly, these results suggest that there are some limitations in beef cattle production on household farms for developing sustainably high-yielding beef cattle farming in Lam Dong. Therefore, there should be more application of scientific advancements to improve the present situation.

| The review aims to take a comprehensive approach to summarizing the impact of dietary supplementation on pork quality. It specifically focuses on the effects of ingredients with high unsaturated fatty acid (UFAs) and natural antioxidants, as well as the various potential factors and mechanisms that influence the meat value change in pork. The fatty acids’ profile, particularly UFAs, is a crucial determinant of meat’s sensory quality. However, they are prone to instability due to lipid oxidation (LO) that occurs after slaughter. LO, caused by free radicals, is the most common process leading to unacceptable flavor in pork. It is now clear that LO is the primary process for reducing storage times, rather than the oxidation of proteins and vitamins, as UFAs easily react with oxidizing agents, leading to the destruction of lipid structure, change of meat texture and color, and alteration of pork taste from aroma to rancidity. The addition of ingredients with high UFAs into daily diets is, therefore, necessary to enhance the synthesis of these UFAs and improve pork quality value. Simultaneously, natural antioxidants effectively prevent LO by inhibiting autoxidation and preventing the appearance of free radicals, thereby enhancing pork flavor. This review comprehensively identifies, clarifies, and discusses the concentration of fatty acid profile in fat, how to improve the fatty acid profile, and how to tackle the prevention of autoxidation to enhance pork value quality. It also provides insight into the underlying mechanisms of meat quality changes under the potential supplementation of ingredients with high UFAs.