Special Issue "Animal-Based Food Products - Nutritional Impact on the Quality and Safety of Animal Products"

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Nutrition".

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Dr. Edyta Kowalczuk-Vasilev
E-Mail Website
Guest Editor
Institute of Animal Nutrition and Bromatology, University of Life Sciences, 20-934 Lublin, Poland
Interests: nutrition; physiology; metabolism; milk quality; meat quality; feedstuffs; herbs; feed additives; oxidative stress; blood biomarkers
Prof. Dr. Anna Winiarska-Mieczan
E-Mail Website
Guest Editor
Department of Bromatology and Nutrition Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: nutrition; toxic elements; trace elements; oxidative stress; meat quality; feed additives; food safety

Special Issue Information

Dear Colleagues,

The growing awareness of food consumers confronts us with new scientific challenges. Trends in food consumption show increased demand of high-quality food products, especially those of animal origin. Therefore, the main focus of food production is to create products that are not only the source of energy but first and foremost the safe source of nutrients and many bioactive compounds. This includes all strategies to enhance animal products quality, chemical composition and nutritional value as well as their functional properties, sensory properties and food safety.

The production of safe food of animal origin is based on the adequate nutrition of animals. There is no better way to improve the quality of milk, meat or eggs than through providing the animal with high-quality feed components in their diets. Years of experience has proved that nutritional interventions and their simultaneous impact with other factors, such as genetic selection, ensuring adequate hygienic and welfare conditions, affect the quality of animal food products.

This Special Issue aims to bring together the latest advances in improving the quality of animal food products. We kindly invite you to present the results of your work in improving the quality and safety of animal food products.

Dr. Edyta Kowalczuk-Vasilev
Prof. Dr. Anna Winiarska-Mieczan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • animal nutrition
  • animal based foods products
  • milk quality
  • meat quality
  • eggs quality
  • nutritional value
  • food composition
  • food safety
  • functional properties

Published Papers (2 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Article
The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile
Animals 2021, 11(7), 2134; https://doi.org/10.3390/ani11072134 - 19 Jul 2021
Viewed by 870
Abstract
Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including [...] Read more.
Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat. Full article
Article
Alterations of the Muscular Fatty Acid Composition and Serum Metabolome in Bama Xiang Mini-Pigs Exposed to Dietary Beta-Hydroxy Beta-Methyl Butyrate
Animals 2021, 11(5), 1190; https://doi.org/10.3390/ani11051190 - 21 Apr 2021
Cited by 2 | Viewed by 532
Abstract
This study aimed to investigate the effects of dietary beta-hydroxy beta-methyl butyrate (HMB) supplementation on muscular lipid metabolism in Bama Xiang mini-pigs. Thirty-two piglets (8.58 ± 0.40 kg, barrow) were selected and fed a basal diet supplemented either with 0 (control), 0.13%, 0.64%, [...] Read more.
This study aimed to investigate the effects of dietary beta-hydroxy beta-methyl butyrate (HMB) supplementation on muscular lipid metabolism in Bama Xiang mini-pigs. Thirty-two piglets (8.58 ± 0.40 kg, barrow) were selected and fed a basal diet supplemented either with 0 (control), 0.13%, 0.64%, or 1.28% HMB for 60 days. Throughout the experiments, they had free access to clean drinking water and diets. Data of this study were analyzed by one-way ANOVA using the SAS 8.2 software package, followed by a Tukey’s studentized range test to explore treatment effects. The results showed that compared to the control, 0.13% HMB decreased the intramuscular fat (IMF) content and increased polyunsaturated fatty acids (PUFAs) in Longissimus thoracis muscle (LTM), and increased the n3 PUFAs in soleus muscles (SM, p < 0.05). Moreover, HMB supplementation led to alterations in the mRNA expression of genes related to lipid metabolism. Serum metabolome profiling showed that in both LTM and SM of Bama Xiang mini-pigs, N-Methyl-l-glutamate was positively correlated with SFA and nummularine A was negatively correlated with C18:3n3 PUFA (p < 0.05). Therefore, N-Methyl-l-glutamate and nummularine A might be potential biomarkers of the HMB-supplemented group. These results suggested that dietary HMB supplementation could decrease the IMF content and increase n3 PUFAs as well as regulate the related metabolites (N-Methyl-l-glutamate and nummularine A) in the serum of pigs. Full article
Show Figures

Figure 1

Back to TopTop