Search Results (610)

Poultry meat, due to its high content of polyunsaturated fatty acids, is particularly susceptible to lipid oxidation, which affects its quality and shelf life. Optimizing meat composition, including fatty acid profile and antioxidant activity, is essential for consumer health. The study aimed to evaluate the effect of supplementing hydrogel capsules containing immobilized lavender essential oil (HE group) and capsules without immobilized essential oil (H group) on the oxidative stability, fatty acid profile, and mineral composition of broiler chicken breast muscles. The study results showed that supplementation with the lavender oil hydrogel (HE) significantly reduced total superoxide dismutase (SOD) and CuZn-SOD activity in breast muscles. Although TBARS values did not show significant differences, the reduced SOD activity may indicate decreased free radical production or more effective action of other antioxidant mechanisms. The fatty acid profile was significantly altered, with a lower content of saturated fatty acids (SFAs) observed in the HE group. Significant changes were also observed in the mineral composition of the muscles. The HE group had a higher sodium content and lower copper and iron levels compared to the control group. These changes may indicate an effect of the hydrogel and essential oil on mineral metabolism and bioavailability. The study suggests that hydrogels with immobilized lavender essential oil (LEO) may positively affect poultry meat quality by improving its fatty acid profile and oxidative stability, although these mechanisms require further research and confirmation. Full article

The unhygienic practices in retail poultry meat shops adversely affect chicken meat quality and shelf life. To address this issue, a meat-surface-decontaminating wipe was developed. Deionized water, jamun leaf (Syzygium cumini) extracts, and other generally recognized as safe ingredients were used to prepare a decontamination solution. A sterile non-woven cloth soaked in the solution was applied over the meat surface as a decontamination wipe. Treated and untreated meat samples were stored at 4 ± 1 °C under aerobic packaging conditions, and various meat quality parameters were evaluated at every 1-day interval until the onset of spoilage. It was observed that the wipe could significantly reduce 2.31 log microbial loads (p = 0.00005, CI-95%, 1.85, 2.77) over the meat surface. With the increasing storage intervals, the meat quality parameters changed significantly (p < 0.05), and the treated chicken samples spoiled on day 6, whereas the control spoiled on day 5. The meat spoilage was confirmed by the evaluation of quality changes in the stored meat. Additionally, the wipe could cause 1.14 (p = 0.00000, CI-95%, 1.01, 1.25) and 1.03 (p = 0.00005, CI-95%, 0.90, 1.16) log reductions of E. coli and S. aureus, respectively. Based on the results, it was concluded that the decontamination wipe could improve the meat quality and shelf life of retail chicken meat without affecting the sensory quality attributes. Full article

This study examined the effect of long-term physical activity during the finishing period on meat and fat quality, and metabolic gene expression in obese Alentejano (AL) pigs. From 87.3 to 161.6 kg BW and for 130 days, eighteen pigs were assigned to either individual pens without an exercise area (NE, n = 9) or an outdoor park with an exercise area (WE, n = 9). Both groups received identical commercial diets at 85% ad libitum intake. Loin (Longissimus lumborum—LL), tenderloin (Psoas major—PM), and dorsal subcutaneous fat samples were obtained at slaughter, and analyzed for fatty acid composition and gene expression. Physical activity modulated the fatty acid profile and key metabolic genes in muscle and fat tissues. WE pigs showed higher palmitoleic (p = 0.031) and linolenic (p = 0.022) acids in LL, while Fatty acid synthase and Leptin in LL were downregulated (p = 0.071 and p = 0.018, respectively); Fatty acid binding protein 4 was downregulated (p = 0.003) and Stearoyl-CoA desaturase upregulated (p = 0.020) in the PM of WE pigs, indicating changes in lipid metabolism. Also, Myosin heavy chain 7 was upregulated (p = 0.016) in LL, suggesting oxidative muscle remodeling. These findings suggest that moderate, long-term physical activity during finishing induces modest but favorable metabolic adaptations in muscle and fat tissues without compromising meat quality in AL pigs, supporting its use in traditional rearing systems aimed at balancing animal welfare and product quality in local breeds. Full article

This study evaluated the effects of citric acid by-product (CABP), either alone or in combination with fibrolytic enzyme (F) and Lactobacillus spp. (L), in broiler diets. A total of 160 one-day-old male Arbor Acres broiler chicks (average initial body weight 43.0 ± 0.16 g) were randomly assigned to four CABP-based diets (4 replicates × 10 birds each): 12% CABP, CABP+F (0.05%), CABP+L (0.025%), and CABP+FL (0.05% F + 0.025% L). Birds were fed for 35 days in three phases: starter (days 1–10), grower (days 11–24), and finisher (days 25–35). Compared with the CABP-only group, broilers receiving CABP+F, CABP+L, or CABP+FL exhibited higher body weight and weight gain during the finisher and overall phases (p < 0.05). Carcass traits did not differ significantly among treatments, although meat hardness was reduced in the CABP+FL group (p < 0.05). Additive-supplemented groups also showed changes in intestinal morphology, with a lower villus height-to-crypt depth ratio compared with CABP alone. Red blood cell counts were not different between CABP and CABP+L, while hepatic enzyme activities (ALT, AST, ALP) remained unchanged across treatments, indicating no adverse effects on liver function. Overall, supplementation of CABP-based diets with fibrolytic enzymes and/or Lactobacillus spp. improved broiler performance and certain meat quality traits relative to CABP alone, without negative impacts on liver health or carcass yield. However, as no conventional corn–soy control diet was included, the results should be interpreted as comparisons within CABP-based diets. Full article

As a major source of high-quality protein in China, duck meat such as the renowned Beijing Duck plays a critical role in the poultry industry. Sansui duck, a prized native breed, is valued for its tender meat and rich flavor, yet molecular mechanisms underlying its meat quality remain poorly studied. This study employed metabolomics and proteomics techniques to conduct a comprehensive comparative analysis of the breast and thigh muscles from 90-day-old (90X, 90T) and 468-day-old (468X, 468T) Sansui ducks. The meat quality traits indicated that the shear force and redness (a*) were significantly higher in the 468T and 468X groups compared to the 90X and 90T groups (p < 0.05). Similarly, the shear force values of the 90T and 468T groups were significantly higher than those of the 90X and 468X groups (p < 0.05). Quantitative proteomics analysis revealed differentially expressed proteins (DEPs) significantly enriched in oxidative phosphorylation and ribosomal biogenesis pathways. Non-targeted metabolomics identified differentially expressed metabolites (DEMs) concentrated in amino acid and lipid metabolism pathways. Correlation analysis indicated that in the comparison between 90X and 468X, 18 DEPs and 10 DEMs were closely associated with fleshiness, whereas in the comparison between 468X and 468T, 23 DEPs and 19 DEMs were closely associated with fleshiness. Integrating proteomics and metabolomics data analysis, proteins such as A0A8B9TTI1, R0JRM6, and A0A8B9SQI5, along with metabolites including L-lysine, L-pyrrolidone, and γ-aminobutyric acid from lysine degradation, butanoate metabolism, and 2-oxocarboxylic acid metabolism pathways, can be proposed as key factors influencing meat quality through pathways including lysine degradation, butanoate metabolism, and 2-oxocarboxylic acid metabolism in older ducks. In contrast, the protein R0JXJ3 and metabolites choline and L-glutamine may determine meat quality differences between anatomical sites through the ABC transporter pathway. These findings provide molecular insights and potential biomarkers for genetic breeding and meat quality improvement in Sansui ducks. Full article

Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Boneless–skinless chicken breasts (N = 315; 105/treatment) were packaged using polyvinyl chloride (PVC) overwrap, vacuum packaging (VP), or vacuum skin packaging (VSP) and stored in simulated retail conditions for 20 days. Packages of fresh chicken were measured for changes in surface color, odor, pH, microbial growth, lipid oxidation, and volatile compounds. Packaging treatment significantly influenced surface color, with VP samples appearing lighter (p < 0.0001) and less red (p < 0.0001) than chicken packaged using PVC. Odor scores increased as storage time increased (p < 0.0001), and VSP maintained the most favorable odor throughout the 20-day refrigerated display. Lipid oxidation was greatest in PVC (p = 0.0338) packages on day 5 and lowest for VSP chicken packages on day 15. Electronic nose (e-nose) analysis concluded that packaging can influence aldehydes (p = 0.0025), alkanes (p = 0.0143), and terpene (p = 0.0214), compounds which have been associated with off-odors. In addition, microbial counts increased during storage time across all packaging types (p < 0.0001) but did not exceed a spoilage threshold of 7-log CFU/g throughout the 20 days of storage. The results conclude that vacuum-based packaging methods, either VP or VSP, can improve storage duration meat quality characteristics during refrigerated storage, and volatile e-nose compounds may be linked to the development of off-odors. Full article

As aquaculture expands, there is a growing demand for sustainable and environmentally friendly feed ingredients that can replace conventional fish meal while maintaining high biological value and digestibility. The use of fishmeal has contributed to overfishing, making it an increasingly limited and unsustainable resource. Tenebrio molitor (TM) is emerging as a sustainable alternative to fishmeal (FM) in aquaculture diets, gaining attention due to its balanced protein composition profile and low environmental footprint. This review critically analyses data from the literature on the use of TM meal as a substitute for fish feed ingredient, focusing on its effects on growth performance, physiological status, and histological changes in the digestive and muscular systems. The influence on the physicochemical and sensory quality of fish meat is also evaluated. The discussion highlights both the benefits and possible adverse effects, such as intestinal inflammation or changes that may occur, depending on the replacement level. The paper presents recommendations and strategies to mitigate these effects, including the use of dietary supplements or partial replacement schemes. Overall, this paper emphasises the promising potential of TM as a sustainable alternative to FM in aquaculture feed, while highlighting the need for further research into the long-term effects, involved metabolic pathways, and standardisation of insect meal production. This review provides valuable insight into the physiological changes that may occur, particularly at high inclusion levels. As TM is utilized in both human nutrition and aquaculture diets, monitoring its physiological effects in fish is essential, since any alterations may have implications for human food safety. Full article

Currently, at least one third of greenhouse gas (GHG) emissions come from the agricultural sector, with meat production making a particularly significant contribution. Therefore, alongside the ongoing efforts to transform transport and cut its emissions, it is essential to adopt urgent measures that limit GHG emissions from food production, consumption and distribution. Without them, the Paris Agreement goal of net-zero GHG emissions by 2050 cannot be met, and the most severe impacts of climate change will not be avoided. In principle, lowering emissions from the global food system may appear simple, as no new technology (for example, electric cars or carbon-neutral fuels) is required to decarbonize transport. However, since meat consumption accounts for the majority of food related GHG emissions, it must be coupled with a sharp reduction in the large-scale production and consumption of animal foods. Encouragingly, a growing number of consumers already choose diets that are both healthy and environmentally sustainable. As meat reduction gains popularity in these groups, plant-based products are expanding in the marketplace, mainly in the form of snacks, pasta, pizzas and especially vegan or vegetarian burgers. Thus, almost spontaneously, components of the Westernized diet, rich in ultra-processed foods, salt, sugar and animal protein, are gradually being replaced by plant-derived nutrients that are healthier and more environmentally friendly. To accelerate this trend, legal measures could be introduced to improve the nutritional quality of widely consumed, low-nutrient snacks and to promote agricultural reforms that encourage the production of nutrient-dense legumes and pseudocereals. Full article

The aim of this study was to demonstrate the effect of horse age, high-pressure cooking, and various heat-treatment methods on the quality of horse meat. The research material consisted of samples of the longissimus thoracis muscle obtained from 14 horse carcasses from two age groups. Samples of the longissimus thoracis muscle were subjected to traditional cooking (TC), sous-vide cooking (S-V), high-pressure cooking (HHP), HHP + TC, and HHP + S-V. The chemical composition, physicochemical properties, color parameters, pigment levels, texture parameters, and sensory properties of the meat were determined. Exposing horsemeat samples to high pressureand in combination with various heat treatment methods resulted in a color change, increasing the lightness (L*) and decreasingthe metmyoglobin (Mb•O₂) level. It was found that the combination of treatments used in both age groups resulted in an increase in texture parameters of horse meat samples compared to the control sample (p < 0.05). The use of the HHP, HHP + TC, and HHP + S-V techniques led to a significant increase in the TBARS index in both age groups to a level above 2 mg MDA/kg compared to the control samples. Exposing horse meat to TC and the combination of HHP + TC and HHP + S-V resulted in increased weight loss, which ranged from 42.91% to 48.56%. Full article

Ploidy level exerts profound influences on the phenotypic and physiological traits of Crassostrea gigas. Compared to diploids, triploids exhibit desirable characteristics such as sterility, a faster growth rate, and improved meat quality. In contrast, tetraploids often suffer from slow growth, yet the mechanisms underlying these polyploid-associated traits remain unclear. This study aimed to elucidate these mechanisms by comparing differences in growth-related phenotypes and gene expression among diploid, triploid, and tetraploid oysters. We identified 1533 differentially expressed genes (DEGs) between diploids and triploids, 946 DEGs between triploids and tetraploids, and 1326 DEGs between diploids and tetraploids. Through trend analysis, we clustered genes with similar expression changes across ploidy levels and conducted functional enrichment analysis on these gene clusters. The results revealed that genes associated with the innate immune response were significantly up-regulated in tetraploids, whereas genes related to biomineralization and metabolism were markedly up-regulated in triploids. These findings suggest that tetraploid oysters may mount a stronger innate immune response compared to diploids and triploids, while triploids demonstrate superior growth performance. This study provides valuable resources for investigating the functional aspects of genes related to polyploid phenotype differences. Full article

In countries where edible snails are a valued food source, improving snail meat quality is a priority. The aim of this study was to evaluate the effects of grape marc (GM) supplementation in the diet of Cornu aspersum maximum, relative to production performance, animal health and quality of snail meat. GM was added in feed for snails at an inclusion rate of 0%, 7% and 14%. The results demonstrated that GM supplementation can be included in the diet of farmed snails, resulting in a slight increase in feed intake without compromising growth performance. The inclusion of GM in the diet reduces from 2480 EPG (parasites’ eggs per gram of feces) after a non-enriched diet, compared to 700 EPG in the feces of snail fed supplemented diets. Nutritionally, the highest dry matter (24.14%) was observed after 14% feed enrichment. Feed enrichment improved the tenderness of boiled fillets (close to 6 N), with no color changes. Enriched diet may lead to the production of functional food which fulfils consumers’ demands for high-quality products. Notably, this was the first study that used GM as a feed component in heliciculture, highlighting its potential as an alternative and sustainable dietary source. Full article

Background/Objectives: This study aimed to investigate the association between dietary patterns and the risk of developing osteoporosis in women, emphasizing the role of nutrition in bone health during menopause-related hormonal changes. Methods: We conducted a prospective study involving 4865 women aged 40–69 years without osteoporosis at baseline. Dietary information was collected using a validated semi-quantitative food frequency questionnaire, and composite-defined osteoporosis (CDO) was defined using self-administered questionnaires and quantitative ultrasound. Multivariate Cox proportional hazards regression analysis was employed to calculate hazard ratios and 95% confidence intervals to assess the association between dietary patterns and the risk of CDO. Results: During a median follow-up of 8.26 years, 895 and 1525 cases of CDO were reported in premenopausal and postmenopausal women, respectively. Three dietary patterns were identified in premenopausal women: the “Vegetables and Seafood,” “Western,” and “White rice, Meat, and Alcohol” patterns. In postmenopausal women, the “Diverse,” “Plant-based,” and “Sweets and Drinks” patterns were identified. Among premenopausal women, the “White rice, Meat, and Alcohol” pattern was associated with a significantly greater risk of CDO in the highest tertile compared with that in the lowest tertile, whereas no significant patterns were observed in postmenopausal women. Conclusions: These findings underscore the importance of dietary factors in maintaining bone health, particularly in premenopausal women. Encouraging the reduction in dietary factors associated with an increased osteoporosis risk may help improve bone health and quality of life in women, especially before significant menopause-induced bone loss occurs. This study highlights the need for early dietary interventions to prevent osteoporosis in women. Full article

This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto–electric coupling on the supercooling degree and quality of beef. The results showed that 7 mT-1 kV performs the best (−5.8 °C); the ability of SMF to maintain supercooling is less affected by SEF. Moreover, on the 15th day, magneto–electric coupling (7 mT-1 kV) outperformed SMF (7 mT) alone by reducing beef pH by 0.27, decreasing total viable counts (TVC) by 0.87 log CFU/g, maintaining TVB-N at only 12.5 mg/100 g, and limiting oxidative change, calpain activity, and shear force variation. Magnetic resonance imaging revealed that magneto–electric coupling treatment stabilized the T₂ relaxation time in meat samples, effectively inhibiting immobilized water migration and promoting more uniform moisture distribution, highlighting its application potential as a low temperature preservation method. Full article

This research was carried out to assess the impact of daidzein supplementation on production performance, serum biochemical indexes, meat quality, and the transcriptome of the longissimus dorsi (LM) muscle in heat-stressed Jinjiang cattle. Twenty 20-month-old Jinjiang cattle (initial mean ± SE: 438 ± 34.6 kg of body weight) were randomly divided into two treatment groups (n = 10 per treatment): control treatment and daidzein treatment (1000 mg/kg concentrate). After a 100-day feeding trial (consisting of a 10-day adaptation period and a 90-day daidzein feeding period), blood and LM muscle samples were collected on day 100. Daidzein significantly increased the average daily dry matter intake (ADMI), the concentration of free fatty acid (FFA) and glutamic-pyruvic transaminase (ALT) in serum, and the marbling score of the LM muscle. Additionally, daidzein significantly decreased the concentration of total cholesterol (TC) and leptin in serum, along with the shear force and L* value of LM in heat-stressed Jinjiang cattle. The transcriptome analysis demonstrated that 238 differentially expressed genes (DEGs) were identified through differential expression analysis, among which 168 genes were downregulated and 70 genes were upregulated. The results of KEGG pathways showed that these DEGs were significantly enriched in pathways related to beef tenderness, including the FoxO signaling pathway, Notch signaling pathway, and regulation of the actin cytoskeleton. Daidzein significantly affected the candidate genes (FOSL1, DGKH, Gadd45G, GAL, SEMA3, TOB, FABP8, TRIB2, Nech1, and GSTA3) involved in adipocyte differentiation, as well as genes (CSTB and ACTN) related to connective tissue structure in heat-stressed Jinjiang cattle. Daidzein plays a positive role in relieving heat stress and improving beef quality in heat-stressed Jinjiang cattle. Full article

This study evaluated the microbiological quality, free amino acid profile (FAAs), and the biogenic amine (BA) accumulation in beef steaks during extended storage under 0–4 °C in modified atmosphere (MAP O₂/CO₂/N₂): MAP80/20/0, MAP70/20/10, MAP60/20/20, and vacuum (VP). The VP meat had significantly higher Enterobacteriaceae counts than MAP meat, influencing BA accumulation. The total plate count (TPC) exceeded the acceptable fresh meat limit (10⁷ cfu/g) on day 28 of beef storage, regardless of packaging method. The dynamics of the changes in the FAAs differed between VP and MAP beef throughout storage, which affected the BAs’ formation. From day 14 of storage, VP beef steaks had lower or significantly lower content of (p ≤ 0.05) FAAs such as histidine, lysine, ornithine, phenylalanine, tryptophan, and tyrosine, and significantly (p ≤ 0.05) higher content of BAs such as histamine, cadaverine, putrescine, 2-phenylethylamine, tryptamine and tyramine compared to MAP beef. Based on BAI values, VP beef was spoiled on day 14, which was two weeks earlier than MAP beef, demonstrating that vacuum packaging promotes faster BA accumulation, due to the growth of Enterobacteriaceae under low-oxygen conditions. MAP provided more stable microbiological quality and lower BAI values of beef during storage than VP. No differences in shelf life between various MAP gas mixtures were observed; however MAP 80/20/0 slowed down the formation of biogenic amines, which was reflected by lower BAI values. Full article