Search Results (320)

Over the years, macromycete fungi have been used as a source of food, part of religious rites and rituals, and as a medicinal remedy. Species with strong health-promoting potential include Hericium erinaceus, Cordyceps militaris, Ganoderma lucidum, Pleurotus ostreatus, Flammulina velutipes, and Inonotus obliquus. These species contain many bioactive compounds, including β-glucans, endo- and exogenous amino acids, polyphenols, terpenoids, sterols, B vitamins, minerals, and lovastatin. The level of some biologically active substances is species-specific, e.g., hericenones and erinacines, which have neuroprotective properties, and supporting the production of nerve growth factor in the brain for Hericium erinaceus. Due to their high health-promoting potential, mushrooms and substances isolated from them have found applications in livestock nutrition, improving their welfare and productivity. This phenomenon may be of particular importance in the nutrition of laying hens and broiler chickens, where an increase in pathogen resistance to antibiotics has been observed in recent years. Gallus gallus domesticus is a key farm animal for meat and egg production, so the search for new compounds to support bird health is important for food safety. Studies conducted to date indicate that feed supplementation with mushrooms has a beneficial effect on, among other things, bird weight gain; bone mineralisation; and meat and egg quality, including the lipid profile and protein content and shell thickness, and promotes the development of beneficial microbiota, thereby increasing immunity. Full article

The demand for sustainable animal production is increasing. Microalgae such as Chlorella and Spirulina show promise as sustainable and functional ingredients in animal (poultry) feed. However, little is known about consumer perceptions regarding the use of algae in broiler diets and potential effects of algae on chicken meat. Residents of Flanders (Belgium) were surveyed to evaluate consumer knowledge, attitudes and willingness to buy chicken meat produced with algae-supplemented feed. Demographic data were collected, and both descriptive and inferential statistics were applied to assess influencing factors (n = 275 respondents who purchase chicken meat). While most respondents (69.6%) had tasted macroalgae (seaweed), only 11.4% and 24.6% indicated having tasted Chlorella and Spirulina before, respectively. Health, taste and safety were the most important drivers for consuming algae. Meat quality was the most important factor when purchasing chicken meat, while organic production was least valued. Regarding algae-fed chicken, 72.5% expressed willingness to purchase meat labeled as such, and 83.7% would buy algae-fed chicken regardless of its color. Sustainability beliefs significantly influenced willingness to accept a yellower meat color (β = 0.42 to 0.66, p < 0.001). Educational level and age also played a role, with higher-educated consumers showing greater acceptance. The influence of age was also related to the price of the meat, with consumers over 30 expressing a greater willingness to pay more than young people (under 30). Despite limited general knowledge about microalgae, the consumers surveyed are open to the idea of algae-fed chicken meat, particularly when it is framed as more sustainable. Clear ingredient labeling and consumer education may further support market acceptance. Full article

Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices. Full article

Camelina sativa (CS) is an emerging sustainable oilseed crop with interesting feed application potentialities. The research assessed the potentiality of Camelina sativa (CS) in the diet for free-range laying hens, aiming at reaching a nutritional claim. To this purpose, two feeding groups of hens (n = 100 Livorno hens, n = 25 hens/pen) were farmed outdoor and received either a Control diet, which was a commercial diet for laying hens, or a CS diet. The latter was formulated to include the 5% CS cake and 1% CS oil, replacing conventional feedstuffs. Diets were isoprotein and isoenergy and were available ad libitum throughout the laying period (February–September). At day 1, n = 12 eggs/diet were sampled to assess the initial proximate composition and FA profile. Every 7 days the sampling was repeated to analyze the eggs’ FA profile, up to day 35. At the end of the laying season, n = 6 hens/dietary treatment were slaughtered and subjected to meat quality evaluations. Results highlighted that a 28-day feeding was the period required to obtain 227 mg of C18:3 n-3 and 81 mg of C20:5 n-3 + C22:6 n-3/100 g egg, whereas a further 7 days of feeding trial were ineffective in further enhancing the omega-3 FA content of eggs. CS eggs were comparable to Control ones for overall physical traits, proximate composition, and shelf-life. In addition, at the end of the laying period, the meat of CS hens was also found to be healthier than that of Control ones, thanks to a higher omega-3 FA proportion (p < 0.01), which was, however, not sufficient to reach any nutritional claim. Instead, the proximate composition of CS meat was overall comparable to Control hens. In conclusion, the present research demonstrated that feeding Camelina sativa meal and oil to laying hens is feasible and allows to reach the nutritional claim in eggs “rich in omega-3 FA” after a feeding period of 28 days, without any negative effects on other eggs’ quality trials. Camelina sativa can thus be defined as a promising sustainable feedstuff for the poultry sector for diversification purposes and to enhance the nutritional quality of eggs. Full article

Ensuring the safety and extending the shelf life of chilled poultry meat is vital in modern poultry meat production, particularly given the recent increase in demand in this area. Chilled meat has a short shelf life, so producers have limited time to sell their products and must rely on various methods of extending shelf life. Compared with other non-thermal methods, electron beam irradiation is a new non-thermal meat preservation technique with low cost, avoidance of contamination, and antibacterial effects. In this study, we investigate the effect of electron beam irradiation on the microbiological and physicochemical quality of chilled poultry meat produced in Kazakhstan to assess its suitability for use in local food processing systems. The samples were electron-beam-treated at doses of 2, 4, 6, and 8 kGy and stored in a refrigerator. Microbiological and physicochemical property evaluations were carried out for a period of 14 days. Our results demonstrated a significant decrease in total aerobic and facultative anaerobic microorganisms, and no detectable levels of Salmonella spp. and Listeria monocytogenes in the irradiated samples. The pH measurements remained stable at low doses; in comparison, higher doses resulted in a slight decrease. Moisture, protein, fat, and ash content were also evaluated and showed minimal changes as functions of irradiation dose. Our results indicate that electron beam irradiation, particularly at a dose of 2–4 kGy, effectively improves microbiological safety and extends the shelf life of chilled poultry meat up to 5–6 days, making it a promising solution for the modern poultry meat industry. Full article

The objective of this study was to validate the energy matrix of guanidinoacetic acid (AGA) in broiler diets, assessing its effects on performance, carcass traits, organ development, and meat quality. The experiment was conducted at the UNOESC Xanxerê poultry facility using 480 COBB broilers in a completely randomized design with three treatments: positive control (standard energy level), negative control (75 kcal/kg reduction in metabolizable energy—ME), and negative control + AGA (600 mg/kg). Male broilers in the positive control and negative control + AGA groups showed improved feed conversion, higher weight gain, and greater feed intake (p < 0.001) compared to the negative control group. A significant difference in relative liver weight (p = 0.037) was observed between the positive and negative control groups. Birds supplemented with AGA had higher blood glucose levels and lower levels of cholesterol (p = 0.013), triglycerides (p = 0.005), total proteins (p < 0.001), and creatinine (p = 0.056). Regarding meat quality, the AGA-supplemented group showed higher crude protein content and greater lipid peroxidation in breast meat. In conclusion, the inclusion of AGA using an energy matrix reduced by 75 kcal/kg ME is feasible, maintaining performance and carcass characteristics while improving meat quality in broiler chickens. Full article

This study explored the potential of insect proteins as an alternative to traditional meat and bone meals in nutritionally balanced dry expanded dog food. Four formulations containing black soldier fly larvae meal (BSFL), cricket flour (CF), poultry meal (PM), or fish meal (FM) at 30% inclusion were evaluated using powder rheology, extrusion trials, and analyses of kibble expansion and texture. BSFL and FM had lower specific basic flow energy (<13 mJ/kg) compared to PM and CF (>14 mJ/kg), leading to better flowability and improved extrusion stability and product consistency. High fat and chitin contents in CF and BSFL, respectively, resulted in higher bulk densities (328–382 g/L) than meat-and-bone-meal-based products (304–306 g/L). The insect-meal-based kibbles also had either a fragile (peak crushing force < 7 kg for BSFL) or very hard texture (force > 13 kg for CF). Results from a second experiment showed that including BSFL meal at lower levels (10%) alongside poultry meal mitigated the negative effects on kibble quality while improving process stability. Overall, the study suggests that defatting and partial, rather than complete, replacement of traditional proteins with insect meal could be more viable strategies for producing consistent, high-quality extruded pet food. Full article

Meat provides a favorable environment for the growth of microorganisms, so increasingly advanced methods are being sought to ensure the rapid detection of their presence and determine the degree of contamination. These measures are intended to ensure consumer health and reduce food losses. The aim of this study was to evaluate the suitability of a thermal imaging camera and FT-IR spectrophotometry for microbiological quality control of poultry meat. This study used poultry meat fillets packaged in a modified atmosphere and stored at 4 °C for 10 days. During the successive days of storage, the following were determined: the total number of microorganisms, the count of Enterobacteriaceae, the temperature of the samples tested using a thermal imaging camera, and the spectral data contained in the spectra recorded by the FT technique of IR spectroscopy. The results were analyzed using Tukey’s test in the STATISTICA 13.3 statistical program with an assumed significance level of α ≤ 0.05. Spectral data obtained by the FT-IR method were subjected to interpretation using the T.Q. Analyst 8 program. This study found that the number of microorganisms increased between the 2nd and 10th days of storage for the poultry meat samples of four log CFU/g, leading to a temperature increase of 2.61 °C, and also, the intensities and frequencies of selected IR bands generated by vibrations of various groups of atoms changed, including functional groups present in the compounds contained in the tested samples. It was shown that modern techniques such as FT-IR spectroscopy and thermal imaging cameras have significant potential applications in the food industry for assessing the microbiological quality of food. Full article

This study investigated the effects of dietary supplementation with Black Soldier Fly (BSF) wholemeal on the content of bioactive compounds in broiler chicken breast meat. The experiment involved 45 male Ross 308 broiler chickens randomly assigned to three dietary groups: control diet, control diet supplemented with 5% (HI5), or 10% (HI10) black soldier fly (BSF) wholemeal. The diets were administered for 35 days. The study found that higher levels of BSF wholemeal meal inclusion significantly improved creatine and carnosine levels, with increases of 22% and 26%, respectively, in the HI10 group compared to the control group. In addition, HI supplementation improved the fatty acid profile, significantly increasing the levels of EPA, DHA, and conjugated linoleic acid (CLA), while reducing the total PUFA and ALA levels. Antioxidant activity, measured using the FRAP and ABTS assays, was also significantly higher in the BSF-fed groups, particularly in the HI10 group. These results suggest that BSF wholemeal flour can improve the functional and nutritional qualities of chicken meat, thereby enhancing its potential as a sustainable ingredient in poultry diets. Full article

The growing demand for cost-effective, high-quality protein ingredients in the meat industry highlights the need for advanced processing methods capable of producing uniform, functional meat–bone pastes from poultry by-products. This study investigates the optimization of colloid milling parameters for the fine grinding of chicken meat–bone by-products, with a focus on improving particle size distribution, rheological properties, and processing efficiency. A modified rotor–stator system with teeth inclined at 20° and a reduced pitch (0.5 mm) was compared to a conventional configuration (45° inclination, 1.5 mm pitch). Experiments were conducted at rotor speeds ranging from 1000 to 4000 rpm, with a fixed clearance of 0.1 mm. The results showed that the modified design significantly enhanced grinding efficiency, reducing the proportion of bone fragments > 1 mm and yielding over 70% of particles under 0.1 mm at 3000 rpm. Viscosity and shear stress measurements indicated that grinding at 3000 rpm yielded a dynamic viscosity of 71,507 Pa·s and a shear stress of 43,531 mPa·s, values that were significantly lower (p < 0.05) than those observed at other tested speeds, thereby producing a paste consistency with the most favorable balance of elasticity and flowability. At 4000 rpm, the temperature rise (up to 32 °C) led to partial denaturation of muscle proteins, accompanied by emulsion destabilization and disruption of the protein gel matrix, resulting in reductions in the viscosity and water-binding capacity of the paste. Comparative analysis confirmed that tool geometry and rotor speed have critical effects on grinding quality, energy use, and thermal load. The optimal operating parameters, 3000 rpm with modified rotor–stator teeth, achieve the finest, most homogeneous bone paste while preserving protein functionality and minimizing energy losses. These findings support the development of energy-efficient grinding equipment for the valorization of poultry by-products in emulsified meat formulations. Full article

Background: Maternal nutrition is one of the main determinants of healthy pregnancy outcomes. The aim of this study is to investigate maternal nutritional risks and their relationship with gestational weight gain (GWG) among Saudi women. Methods: This is a cross-sectional study conducted in the antenatal clinics of a university hospital. The FIGO Nutrition Checklist was used to investigate the nutritional habits of pregnant women attending their regular antenatal visits. The FIGO tool includes a brief food frequency questionnaire (FFQ) and total nutritional risk score (NRS). Data on other variables were collected, including participant demographics and obstetric history. Current weight and height were extracted from nursing notes of the current visit, and the pre-pregnancy weight was self-reported by participants. GWG was reported and participants were classified according to IOM Guidelines. All data were analyzed using SPSS (Version 30, release September 2024) and p < 0.05 was defined as statistically significant. Results: A total of 570 pregnant women participated in the study, of whom 96% had at least one nutritional risk. More than 90% of participants reported sufficient folic acid intake, normal hemoglobin level and adequate meat and poultry intake. Only 23.9% of participants had sufficient fish intake and 24.6% reported proper sun exposure. Additionally, 10% of participants scored poorly on the FFQ, while 30% were classified as high-risk based on NRS scale. Poor nutritional scores were not associated with any clinical or socioeconomical variables. According to IOM guidelines, 26.3% of the participants achieved adequate GWG, while 49.5% had inadequate GWG, and 24.2% exceeded recommended GWG. Inadequate GWG was most common among those with low pre-pregnancy BMI (60%), followed by overweight (43.2%) and obese (37%) women. Neither parity nor nutritional scores significantly influenced GWG. Conclusions: Although poor nutritional quality and high nutritional risk are relatively uncommon among Saudi women, the prevalence rates remain consistent across all sociodemographic groups. This suggests widespread, uniform patterns of suboptimal dietary habits within the community. While GWG was not affected by nutritional status or parity of the participants, nearly half of participants had inadequate GWG, particularly those with a low pre-pregnancy BMI. Full article

The valorisation of underutilized male layer-type chickens offers a sustainable and ethically aligned opportunity for the poultry industry. This study evaluated the feasibility of male layer-type chicken meat in the production of chicken pâtés and compared the effects of different meat sources—commercial broiler (CP), and 5 (5wP) and 9-week-old (9wP) male layer-type chickens—on product quality during refrigerated storage using the general linear model with the Tukey–Kramer post-hoc test. Pâtés made from 5wP meat exhibited the most favourable technological properties, including the lowest (p < 0.05) total expressible fluid (TEF), highest (p < 0.05) water retention (TEF_Water), and lowest (p < 0.05) fat content (TEF_Fat) than CP and 9wP indicating superior emulsion stability. The 5wP pâtés also presented the lowest (p < 0.05) TBARS values on day 1, along with reduced colour deterioration (ΔE) over 7 days of storage. CP samples demonstrated the greatest (p < 0.05) hardness, cohesiveness, and gumminess, but lower (p < 0.05) springiness and resilience compared to 5wP and 9wP, yielding softer and elastic pâtés. Overall, pâtés formulated with 5wP can be a promising option for the development of value-added poultry products. The incorporation of male layer-type chicken meat into commercial formulations will encourage further research of their market potential. Full article

The Japanese government established Japan Agriculture Standards (JAS) in 1999 for the production of chicken meat using native Japanese chicken breeds, abbreviated as ‘Jidori JAS’, for the effective use of native chickens. “Jidori” means “native chickens” in Japanese. The Jidori JAS has designated the Japanese chicken breeds that were established in Japan and/or imported before the end of the Meiji period (until 1912). According to the Jidori JAS, the percentage of native blood in chickens to be marketed as certified Jidori JAS must be 50% or more. This indicates that the Japanese government has permitted the commercial production of hybrid chickens under the Jidori JAS certification. Jidori JAS was introduced to increase the number of chicks available for fattening and improve the growth performance of Jidori JAS certified production. While farmers have to buy chicks from hatcheries each time they produce poultry, this ensures stable production, and the meat quality of the chicken remains consistent. It should be noted that Jidori JAS certification does not guarantee a specific flavor for Jidori meat products. Currently, marker-assisted selection for growth improvement has been successfully implemented in Japan for several Jidori JAS-certified chickens, enhancing their growth performance. Full article

This study investigated the effects of dietary guanidinoacetic acid (GAA) supplementation on growth performance, carcass traits, meat quality, intestinal morphology, and cecal microbiota composition in yellow-feathered broilers. A total of 360 one-day-old chicks were randomly assigned to five groups with diets containing 0 (control), 300 mg/kg, 600 mg/kg, 900 mg/kg, and 1200 mg/kg GAA. In the initial growth phase, GAA supplementation increased average daily gain (ADG) by 13.01%, 8.97%, and 12.95% for the 300, 600, and 900 mg/kg groups, respectively, and reduced the feed conversion ratio (FCR), though these changes were not statistically significant (p > 0.05). Higher GAA dosages (900 and 1200 mg/kg) improved post-slaughter pH levels in breast muscle, indicating better meat quality, and significantly enhanced intestinal barrier function by increasing villus height and the villus-to-crypt ratio. However, 1200 mg/kg GAA led to a significant increase in serum ALT levels, raising concerns about potential liver stress. Overall, 900 mg/kg GAA supplementation demonstrated the most beneficial effects across various parameters, suggesting it as an optimal dosage to enhance production performance and meat quality in yellow-feathered broilers. Future studies are encouraged to investigate its long-term safety and underlying mechanisms. Full article

Background: The presence of C. perfringens in chicken meat products leads to significant economic losses for the industry and is associated with human food poisoning. It inspires creative answers for novel substances and techniques, such natural antibacterials, for improved prospects in the future. The objective of this study was to examine the antibacterial properties of thymus and star anise extracts for the suppression of Clostridium perfringens in products made from chicken meat. Methods: Thymus and star anise extracts were phytochemically analyzed using the Folin–Ciocalteu spectrophotometric method, High-Performance Liquid Chromatography (HPLC) to determine the phenolic compounds, DPPH to determine the antioxidant activity, and the agar disk diffusion assay to determine the antibacterial effect of the star anise. Following treatment with the mixture extract, an experimental application was conducted on chicken burgers. C. perfringens was also found in poultry samples. Lastly, the sensory evaluation of the chicken burger was detected. Results: The findings showed that Clostridium perfringens was present in a large number of chicken meat products, with a significant concentration in chicken thighs (84%), as well as in the mixture extract has the largest concentration of phytochemical components (TPC:123.88 ± 7.42 mg GAE/g, TFC: 69.04 ± 6.37 mg quercetin/g) with strong antibacterial action (the minimum inhibitory concentration (MIC) of the mixed extract was 3.12 mg/mL, with an inhibition zone of 13.06 ± 0.91 mm). Also, the addition of mix. extract to chicken burgers extends their shelf life, particularly when the mix content is high. Additionally, the mix. extract shows non-significant effect (p < 0.05) on the chicken burger’s sensory qualities. Conclusions: Finally, we can make use of the mix. extract of thymus and star anise as a natural preservative in chicken meat products especially the chicken burger. Full article