Search Results (380)

Research has demonstrated that incorporating nitrate into animal feed can effectively decrease methane production in ruminants, though its impact on carcass characteristics and meat attributes in Hu sheep requires further investigation. This experiment examined how a dietary inclusion of 3% calcium nitrate (CN) influenced slaughter parameters, meat properties, gut microbial populations, and host gene regulation in Hu sheep. The study involved sixty healthy male Hu sheep aged 120 days with comparable body weights (31.11 ± 3.39 kg), randomly allocated into two groups: a control group receiving standard feed (CON) and a CN-supplemented group. The trial lasted 60 days, including a 15-day adaptation period and a 45-day formal trial period. They were housed individually and fed twice daily (at 8:00 and 18:00). The findings revealed that CN supplementation notably reduced the water loss rate in the longissimus dorsi muscle (LD), elevated meat color brightness, and enhanced the proportion of polyunsaturated fatty acids (PUFA), particularly n-6 PUFA, along with the n-3/n-6 PUFA ratio. Conversely, it reduced the levels of saturated fatty acids such as myristic acid (C14:0) and oleic acid (C18:1n9t). Additionally, the treatment boosted ruminal Ammoniacal nitrogen content and total short-chain fatty acid production, thereby contributing to energy metabolism in the animals. Microbiological examination demonstrated that CN supplementation led to a decrease in Fibrobacterota and Methanobrevibacter populations within the ruminal environment, while promoting the growth of Proteobacteria in the duodenal region. The gene expression profiling of digestive tract tissues showed an increased activity in nitrogen processing genes (including CA4) and oxidative phosphorylation pathways (such as ATP6), indicating an improved metabolic efficiency and acid–base homeostasis in the host animals. These findings demonstrate that CN-enriched diets enhance the carcass characteristics of Hu sheep by modifying intramuscular lipid profiles through gastrointestinal microbial community restructuring and metabolic pathway adjustments. Such modifications affect energy utilization and acid–base equilibrium, ultimately impacting muscle characteristics and adipose tissue distribution, presenting viable approaches for eco-friendly livestock farming practices. Full article

Fermented sucuk is a fermented food product widely consumed and enjoyed by people in Türkiye. Spices and other additives are used in the production of fermented sucuk. Due to the increasing demand for natural and healthy food consumption, the need for natural additives is also growing. Propolis is naturally obtained from honeybee hives and consists of bioactive compounds with antimicrobial and antioxidant properties. Studies have been conducted on the addition of propolis to various meat and meat products, as well as other food products. However, no studies have been found on the addition of propolis to fermented sucuk. The aim was to investigate the effect of different types of propolis (red, green, brown) on the quality characteristics of fermented sucuks. Microbiological, physicochemical, textural and sensory analyses were performed on the sucuk samples produced. It was observed that propolis did not have an adverse effect on the analysis results of propolis-added sucuks. In particular, it was determined that the growth of pathogenic bacteria was inhibited in propolis-added sucuk, resulting in low TBARS values, and other analyses yielded results in line with these standards. Based on these findings, the addition of propolis has been shown to have a positive effect on the quality of fermented sucuk. Full article

Objective: This study investigates the association between consumers’ perceived readability of Multiple Traffic Light (MTL) label print size—a theoretical structural gatekeeper for visual salience—and self-reported food consumption frequency in the United Kingdom. We aimed to disentangle the effect of label readability from label content. Using non-equivalent dependent variables (NEDVs), we tested whether the association is specific to unhealthy convenience foods and absent for healthy or unlabeled foods, while also examining heterogeneity across consumer subgroups. Methods: Data from 8948 adults across four waves (2012–2018) of the UK Food and You Survey were analyzed. Cumulative link ordinal logistic regressions were employed to model the association between self-reported print size readability and the consumption frequency of four product types: pre-packaged sandwiches and pre-cooked meat (unhealthy, labeled targets), dairy (nutritionally advisable, labeled control), and fresh meat (unlabeled control). Models were adjusted for sociodemographic covariates, health behaviors, and survey wave fixed effects. Results: The findings reveal a content-specific and significant dynamic relationship exclusively for pre-packaged sandwiches. In 2012, a one-unit increase in readability was associated with a 9% decrease in the odds of frequent consumption ($OR=0.91$), consistent with a warning effect. However, by 2018, this relationship reversed to a 4% increase ($OR=1.04$), indicating that higher readability became associated with more frequent consumption. In contrast, a persistent null association was observed for pre-cooked meat, dairy, and fresh meat. Subgroup analyses for sandwiches indicated that the association with readability was strongest among less-engaged consumers. Conclusions: Empirical evidence challenges the utility of a standardized approach to food labelling. The results suggest that the effectiveness of label salience is contingent not just on the consumer but on the product’s context and the content of its message, highlighting the need for adaptive rather than uniform policy standards. Full article

Goat meat represents a valuable source of high-quality protein and healthy lipids, although its consumption remains limited in Europe. This study aimed to evaluate the qualitative–quantitative changes in the nutritional, rheological, and sensorial characteristics of meat (Quadriceps femoris and Longissimus thoracis et lumborum muscles) from three different autochthonous goat breeds (Garganica, Derivata di Siria, and Capra di Potenza) and a cosmopolitan, genetically selected one (Saanen), reared in Basilicata (Italy), during a 7-day wet aging process. Forty kids (10 per breed) were slaughtered at 50 ± 3 days, and meat samples were vacuum-aged at 4 ± 1 °C and analyzed at 0, 3, and 7 days. Data showed that genotype was the main factor influencing meat quality, while wet aging mainly improved rheological parameters, particularly in LTL muscles. Notably, Capra di Potenza exhibited the most favorable fatty acid profile, with lower atherogenic (average values of 0.80 in LTL and 0.92 in QF) and thrombogenic (average values of 1.49 in LTL and 1.59 in QF) indices, whereas Derivata di Siria showed the greatest oxidative stability (average values of 0.060 in LTL and 0.036 in QF). Overall, local breeds of kids’ groups produced more tender and aromatic meat than Saanen. These findings highlight the potential of native goat breeds for premium meat production and suggest an effective post-mortem aging technique to enhance their quality, promoting the diffusion of niche products as well as biodiversity preservation. Full article

The contribution of members of the agri-food system to achieving the Sustainable Development Goals is a key element in the global transition to sustainable development. The use of sustainable management systems supports the development of an integrated approach with a spirit of continuous improvement. Such organization is based on risk-management tools that are applied to multiple stakeholders, e.g., those responsible for product quality, occupational health and safety, and environmental impact, thus enabling better global performance. In this review, the term “ethical food systems” is used in our discussion of the concrete methods that can be used to endorse fairness and concern across the food chain. This comprises safeguarding equitable access to nutritious foods, defending animal welfare, assisting ecologically accountable production, and addressing social and labor justice within supply chains. Ethical factors also include transparency, cultural respect, and intergenerational responsibility. Consequently, the objective of this review is to address how these ethical values can be implemented within a One Health framework, predominantly by assimilating plant-based diets, developing governance tools, and resolving nutritional insecurity. Within the One Health framework, decoding ethical principles into practice necessitates a set of concrete interventions: (i) raising awareness of animal rights; (ii) distributing nutritional and environmental knowledge; (iii) endorsing plant-based food research, commercialization, and consumption; (iv) development of social inclusion and positive recognition of vegan/vegetarian identity. At the same time, it should be noted that this perspective represents only one side of the coin, as many populations continue to consume meat and rely on animal proteins for their nutritional value; thus, the role and benefits of meat and other animal-derived foods must also be recognized and discussed. This operational definition provides a foundation for asking how ethical perspectives can be applied. A case study from Africa shows the implementation of a sustainable and healthy future through the One Health approach. Full article

Purpose: Cross-sectional analysis using open data has revealed an association between the traditional Japanese diet score (TJDS) and healthy life expectancy (HALE). This study aimed to clarify the association of the TJDS with the HALE and average life expectancy (LE) via a longitudinal analysis. Methods: Data regarding the food supply and total energy were extracted from the database of the Food and Agriculture Organization of the United Nations, and data regarding HALE and LE were obtained from the Global Burden of Disease Study 2019. The supply of items consumed frequently (rice, fish, soybeans, vegetables, and eggs) and less frequently (wheat, milk, and red meat) in the Japanese diet were scored (total: −8 to 8 points) and stratified into tertiles by country. The gross domestic product, aging rates, years of education, smoking rate, physical activity, and obesity rate were used as covariates. Longitudinal analyses were conducted for 143 countries, using the HALE and LE for each country from 2010 to 2019 as dependent variables and the 2010 TJDS as an independent variable. Results: The fixed effects (standard errors) were HALE 0.424 (0.102) and LE 0.521 (0.119), indicating significance (p < 0.001). Conclusion: The nine-year longitudinal analysis using international data suggests that the traditional Japanese diet based on rice may prolong the HALE and LE. Full article

The demand for food is increasing with the rise in the human population. Among foods, meat is an essential part of human nutrition. Meat provides good-quality protein and all the micronutrients needed by humans. In addition, it also contains some bioactive compounds that are good for human health. Increasing demand, together with concerns over food safety, requires new approaches to guarantee a sustainable, safe, and healthy meat supply chain. The only way to get over these challenges is through technological innovations that are capable of enhancing the safety, quality, and sustainability of meat. Herein, this review identifies the need for new methods of rapid microbial detection, biosensors, AI-based monitoring, innovative processing and preservation techniques, precision livestock farming, resource-efficient feed and water management, alternative protein sources, and circular economy approaches. In particular, this review examines some meat analogs like cultured meat, hybrid products, and microbial proteins as environmentally friendly and nutritionally balanced alternatives. These changes in technology can also bring benefits to consumers in terms of their health. The health benefits of these technological innovations for consumers go beyond just safety, including improved nutritional profiles, functional bioactive ingredients, and the prevention of antimicrobial resistance. The review further analyzes policies, regulatory frameworks, and ethical considerations necessary to achieve consumer trust and social acceptance, including the global alignment of standards, certification, labeling, and all issues related to ethics. Furthermore, AI, IoT, Big Data, and nutritional technologies represent new emerging trends able to unleash new opportunities for the optimization of production, quality control, and personalized nutrition. Full article

Goat meat is widely valued as a healthy option due to its lean nature, yet strategies to further optimize its intrinsic nutritional composition remain a key objective. This study examined the influence of melatonin on muscle development and visceral fat deposition in cashmere goats, focusing on its role in augmenting systemic antioxidant capacity and modifying gut microbiota. Thirty goat kids were randomly assigned to a control or a melatonin-treated (2 mg/kg body weight) group. Melatonin implantation induced a metabolic shift characterized by reduced visceral fat deposition (perirenal, omental, and mesenteric fat; p < 0.05) without impacting intramuscular fat. Concurrently, it promoted muscle accretion, as demonstrated by an increase in crude protein content and hypertrophy of muscle fibers in the Longissimus thoracis et lumborum, Gluteus medius, and Biceps femoris muscles (p < 0.05). These effects were underpinned by an enhanced systemic antioxidant capacity (elevated CAT, GSH-Px, T-AOC, and reduced MDA; p < 0.05), changes in gut microbiota, and a concomitant improvement in gastrointestinal morphology, evidenced by increased rumen papilla length and intestinal villus height. Melatonin enriched beneficial genera (e.g., Succiniclasticum, Butyrivibrio, Akkermansia), which were significantly correlated with reduced adiposity and improved protein deposition. These improvements resulted from the concerted actions of an enhanced systemic antioxidant defense system and a beneficially modulated gut microbial community. This trial observed no effect on intramuscular fat deposition, suggesting that improving intramuscular fat may require a systematic fattening regimen. This study provides a scientific foundation for employing melatonin as a nutritional strategy in goat production to improve meat quality. Full article

Background/Objectives: Understanding the genetic basis of growth and fat deposition is crucial for improving beef productivity in Kalmyk cattle, a breed well adapted to the extreme climatic conditions of Kazakhstan. The present study aimed to determine the effects of single-nucleotide polymorphisms (SNPs) in the CRTC2 and ELOVL6 genes on intramuscular fat content and to evaluate their associations with growth and meat quality traits in 18-month-old Kalmyk heifers raised under different environmental conditions. Methods: A total of 400 clinically healthy Kalmyk heifers (200 from LLP “Qazaq Asyldary” and 200 from LLP “Agrofirma Turikpen”) were examined. All animals originated from closed breeding herds, and only unrelated individuals without common ancestors to the third generation were included. Zootechnical measurements— live weight, withers height, chest depth, chest girth, and body length—were performed twice by a trained specialist. Backfat thickness and musculus longissimus dorsi depth were measured postmortem. Blood samples were collected for genomic DNA extraction using the GeneJET purification kit, and DNA quality was assessed by Nanodrop, Qubit, and agarose gel electrophoresis. Target fragments of CRTC2 and ELOVL6 were amplified (150–200 bp) and sequenced on an ABI 3500 system. SNP identification, allele frequencies, and genotyping were performed by alignment to the Bos taurus ARS-UCD1.2 reference genome. Statistical analyses were conducted in RStudio using linear and mixed models with “farm” as a random effect. Results: Only one informative polymorphism, g.133528A>G in ELOVL6, was detected. Three genotypes (AA, AG, GG) were observed, with the heterozygous AG genotype showing significantly higher live weight, greater body length, and improved linear measurements compared to AA and GG. No significant associations were detected with backfat thickness or muscle depth. The g.133528A>G polymorphism in ELOVL6 positively influences growth traits without increasing fatness, aligning with the naturally lean phenotype of Kalmyk cattle. Conclusions: The AG genotype may serve as a promising marker for selecting faster-growing animals in marker-assisted breeding programs. Full article

This research compares the Mediterranean and Japanese diets and considers diet as associated with anti-ageing as well as leading a long and healthy life. Since Mediterranean countries, including Italy and Greece, have one-third the mortality ratio with respect to cardiovascular diseases compared to America and northern Europe, the Mediterranean diet is regarded as healthy. Here, the research shows the reasons why Mediterranean and Japanese diets have these properties. Both the Mediterranean and Japanese diets are typically low in fat, sugar, and calories, and are characterised by a high intake of vegetables, legumes, fish, and cereals. Differences include a greater consumption of polyphenol-rich extra virgin olive oil, dairy products, and a lower amount of meat consumption in the Mediterranean diet, as well as less use of fat; there is an abundant consumption of fermented foods and seaweed in the Japanese diet. Japan’s globally leading long life expectancy is partly attributed to the cultural concept of “ME-BYO,” which emphasises recognising and managing non-disease conditions before they develop into clinical illness. This tendency may be one of the reasons for the long lifespan of Japanese people. Full article

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of mealworms as an ingredient for the production of novel foods, investigating crucial aspects, such as nutrition, technological capability, food safety, and consumer acceptance, among others. Tenebrio molitor larvae can be nutritionally comparable to meat, as they provide high-quality protein and other essential nutrients. Although the omega-6/omega-3 ratio exceeds the recommended limit (<5), certain strategies during larval breeding, including feeding, and cooking, may significantly reduce this gap. The use of mealworm flour in the food industry can provide apparently healthy, safe matrices with high protein content. However, inclusions above 10% often lead to technological and sensory deficiencies. Further experimentation is required to overcome these issues, which negatively impact consumer acceptance, and to promote social behavioral strategies to attract consumers toward insects. On the other hand, regulatory policies might play a crucial role in supporting this business, which is predicted to grow as technology develops and this activity aligns with a circular economy. Full article

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry. Full article

Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a fat replacer on the flavor characteristics of frankfurters. The results revealed that substituting pork fat with purified glycerolized lard (PGL) at different levels (25%, 50%, and 100%) increased the water content and water activity, improved the L* and b* values, and protein thermal stability, while decreasing the a* value of frankfurters. Meanwhile, electronic nose results showed that replacing pork fat with PGL affected the aroma of frankfurters. Furthermore, gas chromatography–mass spectrometry detected 50 volatile compounds in all the frankfurters (such as aldehydes, alcohols, terpenes, and aromatic hydrocarbons, etc.). Replacing lard with PGL significantly increased the variety and content of flavor compounds in frankfurters (p < 0.05). According to the approximate odor activity values (OAV) > 1 and variable importance in projection (VIP) > 1, the distinct flavor of the frankfurters with different levels of PGL mainly resulted from aldehydes, alcohols, and terpenes. Generally, this study provided a valuable theoretical foundation for substituting fat with lard-derived DG to improve the flavor characteristics of frankfurters. Full article

The global trend toward sustainable and health-promoting foods has encouraged the reformulation of meat products that strategically incorporate high-quality animal proteins and functional compounds derived from plants. This study focuses on a complex food concept: meat-based pasta formulated from pork, semolina, and dietary fibers (apple and sugar beet). The quality attributes and the effects of different formulations were evaluated in comparison with a control sample. The findings show that the addition of dietary fibers significantly impacted the chemical composition, lowered the pH and increased water activity. The incorporation of the apple and sugar beet fibers increased the total dietary fiber content from 2.94% (control) to 9.59% and 11.15%, respectively, at the highest level of inclusion. Moreover, texture profile analysis of the raw samples revealed an enhancement in hardness (from 8.01 N in the control to maximum values of 21.23 N and 26.37 N), gumminess (from 3.28 N to 10.43 N and 12.36 N), and slight improvements in cohesiveness (from 0.41 to maximum values of 0.49 and 0.51) with the addition of apple and sugar beet fibers, respectively. The color parameters (L*, a*, b*) varied depending on the fiber source, with beet fiber imparting higher lightness and redness, while apple fiber contributed to darker tones. An initial consumer acceptability test revealed a positive perception of the innovative product, particularly for formulations with low and medium percentages of fiber addition. Overall, the results demonstrate that meat-based pasta can be successfully formulated with dietary fibers, providing an innovative and feasible alternative that meets current consumer expectations for novel, healthy, and sustainable foods. Full article

Reducing dietary crude protein (CP) while sustaining growth performance and minimizing nitrogen emissions is a critical challenge in swine production. Beyond growth efficiency, the influence of low-protein diets (LPDs) on meat quality traits, gut microbiota, and systemic metabolism in finishing pigs remains insufficiently understood. In this study, 180 healthy crossbred finishing pigs (Duroc × Liangguang Small Spotted; initial body weight 85.49 ± 4.90 kg) were assigned to three dietary regimens for 35 days (six replicate pens per treatment, ten pigs per pen, male/female = 1:1): Control (CON, 15.5% CP), Low-Protein 1 (LP1, 14.5% CP), and Low-Protein 2 (LP2, 13.5% CP). Growth performance and nutrient digestibility were not impaired by protein reduction. Notably, LP1 pigs exhibited thicker backfat (p < 0.05), while LP2 pigs showed decreased concentrations of specific fatty acids (C12:0–C22:1n9) and essential amino acids (aspartic acid, glutamic acid, lysine) compared with LP1 (p < 0.05), indicating that dietary protein levels affected muscle composition. Cecal microbiota analysis revealed distinct shifts, with Prevotella spp., Faecalibacterium spp., and Plesiomonas spp. enriched in CON, whereas LP1 promoted Eubacteriaceae spp., Christensenellaceae spp., and Clostridia spp. (p < 0.05). Serum metabolomics further distinguished groups: LP1 reduced bile secretion and cholesterol metabolism pathways (p < 0.05) and LP2 further suppressed cholesterol metabolism and primary bile acid biosynthesis (p < 0.05), with a trend toward reduced phenylalanine metabolism (p = 0.07). Collectively, these findings demonstrate that moderate dietary protein reduction, when balanced with essential amino acids, maintains growth, reduces nitrogen output, and beneficially alters muscle composition, gut microbiota, and host metabolic pathways, offering nutritional strategies to enhance pork quality and promote sustainable pig production. Full article