Search Results (8,821)

Long-chain polyunsaturated fatty acids (PUFAs) such as docosahexaenoic acid (DHA) have been shown to be effective in enhancing the quality of ruminant products, including meat and milk. However, under these dietary conditions, the de novo lipogenesis could be influenced, too. On the other hand, even if the forage-to-concentrate ratio (F:C) is also a key factor affecting lipid metabolism in small ruminants, there is scarce information about its interaction with dietary PUFA. This study investigates the potential of the F:C ratio as a lever to manipulate lipid metabolism in dairy goats under high dietary PUFA supplementation. For this purpose, twenty-two crossbred dairy goats [Alpine × Local (Greek) breeds] (BW = 50.6 ± 6.1 kg) at early lactation (70 ± 10 days in milk) during the age of 3–4 years old, were separated into two homogeneous subgroups (n = 11). In the first phase, each goat was fed 20 g Schizochytrium spp./day followed by either a high-forage (20 HF) or a high-grain (20 HG) diet, while in the second phase, each goat was fed 40 g Schizochytrium spp./day followed once again either a high-forage (40 HF) or a high-grain (40 HG) diet. The F:C ratio of a high-forage and high-grain diet was 60:40 and 40:60, respectively. Tail fat tissue samples were collected by biopsy on the 42nd day of each experimental phase (last day). Significant decreases (p < 0.05) in the gene expression of ACACA, CBR2, COX4I1, ELOVL5, ELOVL7, LEP, and SCD were presented in goats fed 40 g compared to those fed 20 g Schizochytrium spp., while the gene expression of ACACA, AGPAT2, AGPAT3, ELOVL5, ELOVL6, EPHX2, FASN, and SCD was decreased in high grain compared to high-forage diets. This study also indicated that with the aim to enrich goat products with PUFA by increasing their levels in the diet, lipid metabolism is negatively affected. However, a diet with higher forage inclusion can partially attenuate this condition. Full article

Escherichia coli O157:H7, a Shiga-toxin-producing E. coli (STEC), is an important pathogen related to foodborne disease that is responsible for a growing number of outbreaks worldwide and has been detected in processed meats, dairy, and fresh vegetables. Although culturing is the gold standard method for detection of this bacterium, molecular methods based on nucleic acid amplification techniques such as PCR are becoming more common because of their rapidity, sensitivity, and specificity. However, to ensure reliable results among the several alternative PCR protocols (e.g., commercial kits and reference methods), different measurement assurance tools, including validated methods, reference materials, and proficiency tests, among others, are required. Herein, we present a digital PCR method validation for E. coli O157:H7 detection and quantification using seven specific gene sequences; this method quantified nucleic acids from different E. coli serotypes, with a detection range of 6.6 to 7900 copies/µL and a repeatability standard deviation over the concentration range of 1% to 13.6%. The relative standard uncertainty was 3.5–14.6%, and the detection limit was 0.27 copies/µL. Subsequently, two batches of a candidate reference material based on E. coli O157:H7 genomic DNA were then produced and characterized for evaluation of copy number concentration with the validated ddPCR method, with assigned values of 164,770 ± 9251 and 172 ± 9 copies/μL. Thus, this study demonstrated the development of a validated method and reference material for dPCR and qPCR detection of E. coli O157:H7, a key STEC responsible for food poisoning. Full article

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance. Full article

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals’ diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect meat’s texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained or untrained consumers. This comprehensive review investigates the relationship between animal feeding practices and meat processing techniques and their combined impact on meat quality and sensory perception. By synthesizing recent research, we explore how various feeding protocols (including diet composition and feed additives) and processing methods shape meat products’ nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain. Full article

Foodborne diseases result from the consumption of foods contaminated with pathogens or their toxins and represent a serious public health problem worldwide. This study aimed to assess the presence of Rotavirus (RoV), Adenovirus (AdV), Norovirus (NoV), Hepatitis A and Hepatitis E viruses (HAV and HEV, respectively), Toxoplasma gondii, Coxiella burnetii and Leptospira spp. across various food matrices in Sicily. The analysis concerned 504 samples, including mussels, farmed meat, game meat, vegetables and bulk milk. Following appropriate pre-treatment, acid nucleic extraction was carried out and amplification of pathogen nucleic acids was carried out by molecular methods. The mussels tested positive for NoVs (3/51, 5.9%) and farm meat resulted positive for T. gondii (1/34, 2.9%). The game offal samples tested positive for HEV, which was detected in 17 out of 222 samples (7.7%), and T. gondii (18/318, 5.7%) and Leptospira spp. (2/318, 0.6%). The milk samples tested positive for C. burnetii (15/85, 17.6%), T. gondii (2/85, 2.4%) and Leptospira spp. (1/85, 1.2%). This study highlights the variability in the risk of contamination of different food matrices, confirming the importance of vigilance in the consumption of potentially contaminated food products. Full article

A sharp rise in the global population and improved lifestyles has led to questions about the quality of both food and water. Among protozoan parasites, Cryptosporidium is of great importance in this regard. Hence, Cryptosporidium’s associated risk factors, its unique characteristics compared to other protozoan parasites, its zoonotic transmission, and associated economic losses in the public health and livestock sectors need to be focused on from a One Health perspective, including collaboration by experts from all three sectors. Cryptosporidium, being the fifth largest food threat, and the second largest cause of mortality in children under five years of age, is of great significance. The contamination of vegetables, fresh fruits, juices, unpasteurized raw milk, uncooked meat, and fish by Cryptosporidium oocysts occurs through infected food handlers, sewage-based contamination, agricultural effluents, infected animal manure being used as biofertilizer, etc., leading to severe foodborne outbreaks. The only Food and Drug Administration (FDA)-approved drug, Nitazoxanide (NTZ), provides inconsistent results in all groups of patients, and currently, there is no vaccine against it. The prime concerns of this review are to provide a deep insight into the Cryptosporidium’s global burden, associated water- and foodborne outbreaks, and some future perspectives in an attempt to effectively manage this protozoal disease. A thorough literature search was performed to organize the most relevant, latest, and quantified data, justifying the title. The estimation of its true burden, strategies to break the transmission pathways and life cycle of Cryptosporidium, and the search for vaccine targets through genome editing technology represent some future research perspectives. Full article

Background: In broiler chickens, the efficient utilization of macro- and micronutrients is influenced by various metabolic pathways that are closely linked to feed efficiency (FE), a critical metric in poultry industry, with residual feed intake (RFI) as the preferred proxy. Feed restriction is considered an approach to address the underlying molecular mechanisms of feed conversion. We hypothesized that broiler chickens with divergent RFI subjected to quantitative feed restriction differ in their pattern of molecular pathways for efficient nutrient utilization in liver as post-absorptive tissue. Methods: Cobb 500FF broiler chickens divergent for RFI (n = 112) were feed-restricted from day 9 until market weight at day 33–37 post-hatch. Based on a previous trial, feed restriction levels were set at 92% (low-RFI birds) and 80% (high-RFI birds) relative to the control groups. Transcriptomic analyses of the liver were conducted. Results: Due to the interaction of the RFI group and feeding regimen, a total of 140 to 507 differentially expressed genes were identified for the respective contrasts, with implications for hepatic metabolism and cellular stress response. Although the broilers did not realize their full growth potential under restrictive feeding (12.4% reduced body weight vs. controls, p = 0.094), the gene expression patterns indicate a lower susceptibility to blood coagulation (KNG1, FGG, and FGB), suggesting that controlled and mild feed restriction could lead to health benefits in less feed-efficient broilers. Moreover, FE traits are shown to be linked to cellular detoxification processes (MGST3 and CYP2AC2) and triacylglycerol syntheses (MOGAT1 and LPIN1). Conclusions: Divergent transcriptional profiles between broiler groups under varied caloric conditions indicate potential for optimizing nutritional management strategies. Full article

Background: Healthy dietary patterns can support the maintenance of cognition and brain health in older age and are negatively associated with cardiometabolic risk. Cardiometabolic risk factors are similarly important for cognition and may play an important role in linking diet to cognition. Aim: This study aimed to explore the relationship between dietary patterns and cognition and to determine whether cardiometabolic health markers moderate these relationships in older adulthood. Design: A cross-sectional analysis of observational data from the baseline of the ACTIVate study. Participants: The cohort included 426 cognitively normal adults aged 60–70 years. Methods: The Australian Eating Survey (AES) Food Frequency Questionnaire was used to collect data on usual dietary intake, along with additional questions assessing intake of dietary oils. Principal component analysis (PCA) was applied to reduce the dimensionality of dietary data. Cardiometabolic risk was quantified using the metabolic syndrome severity score (MetSSS). Tests from the Cambridge Neuropsychological Test Automated Battery (CANTAB) were used to derive composite scores on four cognitive domains: processing speed, executive function, short-term memory, and long-term memory. Results: Three dietary patterns were identified using PCA: a plant-dominant diet, a Western-style diet, and a meat-dominant diet. After controlling for age, sex, total years of education, energy intake, and moderate-to-vigorous physical activity (MVPA), there was a small, negative association between the meat-dominant diets and long-term memory. Subsequent moderation analysis indicated that MetSSS significantly moderated this relationship. Conclusions: Findings highlight the link between diet, cardiometabolic health, and cognitive function in older, cognitively healthy adults. However, longitudinal studies are needed to confirm observations and evaluate the dynamics of diet, cardiometabolic health, and cognitive function over time. Full article

As a notable native Chinese genetic population, the Huainan pig has an exceptional meat quality but a low percentage of lean meat and subpar genetic performance. To better exploit the superior genetic traits of the Huainan pig and address knowledge gaps regarding the optimization of its hybrid offspring, this study used Huainan pigs as the maternal line and bred them with Yorkshire, Landrace, and Berkshire sires. This approach produced three hybrid combinations: Yorkshire × Huainan (YH), Landrace × Huainan (LH), and Berkshire × Huainan (BH). The body size, fat ratio, and average backfat thickness of these hybrid progeny were evaluated under the same feeding management and nutritional circumstances. The results revealed that the average backfat thickness of YH was significantly lower than that of LH and BH. In order to better understand the causes of these variations, fecal samples were taken from three pigs in each group for metabolomic analysis. A total of 2291 metabolites were identified, including benzene derivatives (16.6%), amino acids and their metabolites (14.5%), and organic acids (13.4%), with pyruvaldehyde and norethindrone acetate elevated in YH compared to LH and BH. In addition, the three hybrid pig groups commonly exhibited differences in the “glycerophospholipid metabolism” pathway. This variation may also contribute to differences in their fat ratio and backfat thickness. Our findings provide a novel perspective on the role of hybrid vigor in advancing the genetic population of Huainan pigs, while also revealing the unique metabolic characteristics of the YH with regard to fat deposition. This study is expected to enhance the conservation and effective utilization of genetic resources within the Huainan pig population. Full article

The utilization of mangosteen biomass not only solves environmental problems but also raises the value of agricultural waste. The current study aimed to evaluate the potential of mangosteen pericarp extract (MPE) for enhancing the immunity and productivity of Thai native crossbred chickens on-farm. A total of 180 three-week-old chickens were divided into negative control and supplemented groups, with 1000 mg MPE/kg of diet. The safety of MPE was further confirmed by the absence of noticeable differences in mortality and biochemical parameters during the entire study period. The MPE-supplemented group displayed significant differences in the relative transcription levels of IL-10 compared to the basal diet group (p ≤ 0.01). Preslaughter body weight, average daily gain, and carcass weight in the MPE-supplemented group were higher than those in the basal diet group (p ≤ 0.05). Furthermore, MPE supplementation improved meat quality by enhancing the nutritional composition of protein and fat (p ≤ 0.05), as well as improving water-holding capacity, lowering boiling, and lowering grilling losses (p ≤ 0.01). These findings indicate that MPE can be an effective supplement for enhancing flock immunity, growth performance, and meat quality in poultry. This contributes to more sustainable agriculture and food security within agroecosystems. Full article

Background/objectives: Smoking increases the risk for multiple lifestyle-related diseases. In Japan, consumption of heated tobacco products (HTPs), a novel cigarette type, is rising. However, no studies have yet compared dietary habits among HTP smokers. This study assessed food and nutrient intake and alcohol consumption by smoking status (non-smokers, cigarette smokers, HTP smokers). Methods: This cross-sectional study included 237 HTP smokers, 242 cigarette smokers, and 178 non-smokers (50% each male and female). The Brief Self-Administered Diet History Questionnaire was administered as a nutritional survey, and smokers were asked about their smoking status, including smoking history and the number of puffs smoked per day. Results: A significantly higher intake of meat was seen in HTP smokers than in cigarette smokers (p = 0.038), and HTP smokers showed the lowest intake of vitamin D in all groups. HTP and cigarette smokers had a lower intake of certain vitamins, minerals, and dietary fiber compared with non-smokers. The rate of habitual drinkers (at least one drink a month) and their alcohol consumption (g/day) were significantly lower in non-smokers (58%, 1.3 g) than in HTP smokers (67%, 4.8 g) and cigarette smokers (70%, 7.1 g) (p = 0.031). Additionally, after adjusting for sex and smoking status in a multiple regression analysis, the number of puffs was a significant contributor to alcohol intake in HTP smokers (β = 0.296, p < 0.001). Conclusions: This study identified significant dietary, nutritional, and alcohol consumption differences based on smoking status, underscoring the need to consider both diet and smoking type in nutritional counseling and smoking cessation guidance. Full article

Antimicrobial resistance (AMR) poses a significant challenge to animal production due to the widespread use of antibiotics. Therefore, there is an urgent need for alternative antimicrobial strategies to effectively manage bacterial infections, protect animal health, and reduce reliance on antibiotics. This study evaluated the use of emerging approaches and procedures for the isolation, identification, and characterization of bacteriocin-producing bacteria and their bacteriocins, sourced from the gastrointestinal tract (GIT) of meat-producing pigs. Out of 2056 isolates screened against Gram-positive and Gram-negative indicator strains, 20 of the most active antimicrobial isolates were subjected to whole genome sequencing (WGS) for the prediction of coding DNA sequences (CDS) and the identification of bacteriocin gene clusters (BGC) and their functions. The use of an in vitro cell-free protein synthesis (IV-CFPS) protocol and the design of an IV-CFPS coupled to a split-intein mediated ligation (IV-CFPS/SIML) procedure made possible the evaluation of the production and antimicrobial activity of described and putatively novel bacteriocins. A colony MALDI-TOF MS procedure assisted in the identification of class I, II, and III lanthipeptides. MALDI-TOF MS and a targeted proteomics, combined with a massive peptide analysis (LC-MS/MS) approach, has proven valuable for the identification and biochemical characterization of previously described and novel bacteriocins encoded by the isolated bacteriocin-producing strains. Full article

Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed meat products. The product’s centesimal composition, energy value, pH, color parameters, and microstructure were analyzed. The results showed that replacing pork fat with XGE reduced the total lipid content by approximately 30%, and provided a desirable lipidic profile with reduced thrombogenicity and atherogenicity indices. A microstructure analysis showed that products with partial and full pork fat replacement presented a more compact structure than the control formulation. Thus, XGE is a viable alternative to replace pork fat in meat products since it maintains similar physicochemical and technological properties to the original products and contributes to the development of healthier meat products with prebiotic properties, lower fat content, and, consequently, lower energetic value. Full article

Beef carcass aging, which enhances tenderness and flavor through proteolysis, is traditionally costly and slow, requiring long-term storage at temperatures near 0 °C. To reduce energy consumption, a new technique using moderate cooling room temperatures was tested. Six carcasses of Holstein bulls were used. From each carcass, two shoulders were processed in different ways: one was refrigerated at 8 °C (W), and after spraying with a solution with calcium chloride and sodium chloride, was coated with sodium alginate. The other shoulder was stored at 2 ± 1 °C as a cold control (C). After five days of aging, the shoulders were dissected, and two muscles (Caput longum triceps brachii and Supraspinatus) were subjected to physico-chemical analysis, microbiological safety assessment, and sensory testing. The remaining samples of both muscles were stored in domestic conditions for an additional 5 days at various temperatures (2, 4, 8 °C), where the same physic-chemical and sensory tests were conducted. The results showed that moderate aging temperature improved meat quality, significantly reducing the shear force (p = 0.001) and increasing sarcomere length, the myofibrillar fragmentation index, and sensory tenderness (p = 0.042, p = 0.039, and p = 0.027, respectively). However, domestic storage post-dissection should not exceed 4 °C to prevent rapid lipid oxidation, as observed at 8 °C for both muscles (p < 0.001). Mild aging temperature maintained legal safety standards, enhanced certain meat qualities, and promoted enzymatic activity similar to traditional dry aging while reducing high energy consumption. Full article

The objective of the present research was the examination of how varying proportions of an acorn diet affects the deposition of subcutaneous fat and the composition of fatty acids (FAs) in Yuxi black pigs. Ninety pigs (with a balanced sex ratio and a similar weight 99.60 ± 2.32 kg) were stochastically assigned to the control group (CON) and the dietary acorn experimental groups (AEG). The CON was fed basal diets and the AEG1, AEG2, AEG3, and AEG4 groups were provided with dietary regimens comprising twenty, thirty, forty, and fifty per cent acorns, respectively. Each group consisted of six pigs, with three replicates. The breeding cycle was four months. The results demonstrated that, in comparison with the CON group, the lean meat rate was significantly increased in all test groups (p < 0.05), while in backfat thickness, loin eye area, carcass weight and slaughter rate was no significant difference (p > 0.05). The serum TC/HDL (total cholesterol divided by high-density lipoprotein-cholesterol) and TG/HDL (Triglyceride divided by high-density lipoprotein-cholesterol) levels in the AEG1 and AEG2 groups were significantly lower than the CON group (p < 0.05). There was no significant effect on the composition of FAs (p > 0.05). The number of fat cells in subcutaneous back fat and subcutaneous abdominal fat was significantly increased, and the area of fat cells was decreased (p < 0.05). Furthermore, the levels of ATGL and HSL expression in the subcutaneous back fat, as well as ACC, FAS, ATGL, PPARγ, and HSL expression in the subcutaneous abdominal fat, were significantly increased in the AEG2 group compared to the CON group (p < 0.05). Additionally, the expression of ACC, FAS, FABP4, PPARγ, C/EBPα, and FAS/HSL in the subcutaneous back fat, as well as FABP4, C/EBPα, and FAS/HSL in the subcutaneous abdominal fat, were significantly lower in the AEG2 group compared to the CON group (p < 0.05). In conclusion, it has been found that a 30% acorn diet can inhibit subcutaneous fat deposition and enhance the nutritional value of pork and the health of Yuxi black pigs. Full article