Search Results (1,262)

Ruminant livestock production plays a crucial role in the agricultural systems of Sub-Saharan Africa, significantly supporting rural livelihoods through income generation, improved nutrition, and employment opportunities. Despite its importance, the sector continues to face substantial challenges, such as low feed quality, seasonal feed shortages, and climate-related stresses, all of which limit productivity and sustainability. Considering these challenges, the adoption of natural feed additives has emerged as a promising strategy to enhance animal performance, optimise nutrient utilisation, and mitigate environmental impacts, including the reduction of enteric methane emissions. This review underscores the significant potential of natural feed additives such as plant extracts, essential oils, probiotics, and mineral-based supplements such as fossil shell flour as sustainable alternatives to conventional growth promoters in ruminant production systems across the region. All available documented evidence on the topic from 2000 to 2024 was collated and synthesised through standardised methods of systematic review protocol—PRISMA. Out of 319 research papers downloaded, six were included and analysed directly or indirectly in this study. The results show that the addition of feed additives to ruminant diets in all the studies reviewed significantly (p < 0.05) improved growth parameters such as average daily growth (ADG), feed intake, and feed conversion ratio (FCR) compared to the control group. However, no significant (p > 0.05) effect was found on cold carcass weight (CCW), meat percentage, fat percentage, bone percentage, or intramuscular fat (IMF%) compared to the control. The available evidence indicates that these additives can provide tangible benefits, including improved growth performance, better feed efficiency, enhanced immune responses, and superior meat quality, while also supporting environmental sustainability by reducing nitrogen excretion and decreasing dependence on antimicrobial agents. Full article

This study evaluated the effects of dietary hydroxytyrosol (HT) addition on piglets during the nursery phase across two experiments. In the first, 72 weaned male piglets (~26 days old, 7.3 ± 0.5 kg) were assigned to one of four diets containing 0, 5, 10, or 50 mg HT/kg feed. Growth performance, serum biochemistry, histological and behavioral parameters, and meat lipid profiles were assessed. In the second study, the apparent digestibility of diets containing 0, 25, or 50 mg HT/kg feed was evaluated using 15 male piglets (21.5 ± 1.5 kg) through total excreta collection. Results revealed that HT influenced serum glucose and gamma-glutamyl transferase, histological inflammation, and active behaviors. HT modified lipid profiles, reduced capric, lauric, linolenic, arachidonic, cis-5,8,11,14,17-eicosapentaenoic fatty acid concentrations, and increased the nervonic acid profile. The digestibility of dry matter, organic matter, energy, and protein increased with HT use up to 50 mg/kg of feed. These findings demonstrate that HT positively impacts piglet efficiency, changing the fatty acid profile with increased nervonic acid, highlighting its potential as a dietary additive for improving nursery pig production. Full article

Cinnamaldehyde (CA) is a potential substitute for antibiotic growth promoters in animal breeding. In this study, we investigated its effects as a dietary supplement on growth performance, serum antioxidant capacity, intestinal digestive enzyme activities, intestinal morphology, and caecal microbiota in meat rabbits. Weaned meat rabbits (n = 450) were randomly assigned to five groups, Groups A, B, C, D, and E, and fed 0, 50, 100, 150, and 200 mg/kg CA diets, respectively, for 47 days. Biological samples including serum (antioxidants), duodenal/caecal content (enzymes), intestinal tissue (morphology), and caecal digesta (microbiota) were collected at day 47 postweaning for analysis. Groups C and D showed significantly higher final body weights than Group A, with Group D (150 mg/kg CA) demonstrating superior growth performance including 11.73% longer duodenal villi (p < 0.05), 28.6% higher microbial diversity (p < 0.01), and 62% lower diarrhoea rate versus controls. Digestive enzyme activity as well as serum antioxidant capacity increased with increasing CA dose, Microbiota analysis revealed CA increased fibre-fermenting Oscillospiraceae (+38%, p < 0.01) while reducing Ruminococcaceae (−27%, p < 0.05). Thus, dietary CA supplementation at 150 mg/kg was identified as the optimal CA dose for improving meat rabbit production. These findings highlight CA as a functional feed additive for promoting sustainable rabbit production. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

This study assessed microbiological contamination in street-sold meat products, focusing on Enterobacterales and coagulase-negative staphylococci (CoNS) species and their antibiotic resistance. Chicken and mutton street foods like shawarma and brochettes were tested for bacterial load, species distribution. and resistance profiles. The results showed significant contamination, with Enterobacter cloacae (5.38 Log 10 CFU/g). Staphylococcus lentus and Staphylococcus xylosus were also common, reaching 6.23 Log 10 CFU/g in some samples. Contamination levels varied significantly by food type, with chicken shawarma showing the highest risk. Antimicrobial susceptibility testing revealed high multidrug resistance, particularly among E. cloacae and Staphylococcus species. Biofilm formation an indicator of resistance was observed mainly in staphylococci and enhanced under fed-batch culture. These findings highlight public health concerns tied to poor hygiene and undercooking in street food environments. The study emphasizes the need for improved hygiene practices, standardized cooking methods, and systematic food safety monitoring to reduce contamination and antibiotic resistance risks. Full article

Pastırma is a traditional dry-cured meat product made from whole pieces of cattle or water buffalo carcasses. Sixteen or more types of pastırma can be produced from different parts of the carcass. This study investigated the effect of low salt processing (3% NaCl) on the lipolytic enzyme activity, volatile profile, color, lipid oxidation, and microbiological properties of commonly produced types of pastırma (kuşgömü, sırt, bohça, and şekerpare). In the study, 5% NaCl level was used as the control group. For all pastırma types, the pH changed between 5.5 and 6.0. The a_w value was less than 0.90 for the pastırma types. The L* value increased when the salt level decreased from 5% to 3% (p < 0.05); however, the salt level did not affect the a* and b* values (p > 0.05). Reducing the salt level increased the neutral lipase activity and decreased the TBARS. As the salt level increased, the acid lipase activity increased in the bohça pastırma, and the phospholipase activity increased in the kuşgömü and sırt pastırma (p < 0.05). Furthermore, while Micrococcus/Staphylococcus constituted the dominant microbiota in pastırma types, a 5% salt level led to a decrease in the number of lactic acid bacteria. The volatile compounds were more affected by salt level than by pastırma type. The correlation analysis showed that there are some differences between 3% and 5% salt levels and the use of a 3% salt level increases the abundance of the compounds. The correlation analysis also revealed that there are differences between the pastırma types in terms of the volatile compounds and that kuşgömü pastırma differs from other pastırma types. Full article

To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (p > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (p < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy. Full article

The aim of this study was to evaluate the influence of genotype and diet on geese from crossbreeding meat lines Tapphorn (T) and Eskildsen (E). This study was conducted on 240 crossbred geese assigned to two dietary groups: an SBM diet group fed a standard soybean-based diet and an LPS diet group fed a yellow lupin-based diet. Birds were reared under identical management conditions and slaughtered at 17 weeks of age. The following traits were recorded: meat colour (CIELab), pH₂₄, cooking loss, breast and thigh muscle texture (shear force and energy), and sensory traits. The results showed a significant effect of both genotype and diet on meat quality. The LPS diet lowered shear force and energy (by ~11%, p < 0.001), reduced cooking loss in breast muscles (by ~5%, p < 0.001), and improved the juiciness and flavour of thigh muscles. The ET genotype positively influenced the meat colour intensity (lower L*, higher a*), while the lupin-based diet improved technological parameters, especially the water-holding capacity. The results confirm that replacing soybean meal with yellow lupin protein is an effective nutritional strategy that can improve goose meat quality and sustainability without compromising the sensory quality. These outcomes support developing soy-free feeding strategies in goose production to meet consumer expectations and reduce reliance on imported feed. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

In this study, we explored the dose-dependent effects of neutral sodium humate (NSH) on the growth performance, slaughter traits, antioxidant capacity, and intestinal health of yellow-feathered broilers. A total of 240 one-day-old male yellow-feathered broilers were randomly allocated into three groups, with each group consisting of four replicates containing 20 birds per replicate. The control group (Blank) received a basal diet, while the NSH-L and NSH-H groups were provided with the same basal diet included with neutral sodium humate at concentrations of 0.15% and 0.3%, respectively. The results indicate that dietary inclusion of neutral sodium humate at both low (NSH-L) and high (NSH-H) doses significantly increased the body weight and leg muscle yield of yellow-feathered broilers and improved meat quality (p < 0.05). Furthermore, NSH inclusion effectively reduced serum total cholesterol levels and elevated total protein concentration (p < 0.05). In addition, NSH significantly improved duodenal and ileal morphology (e.g., increased villus height and reduced crypt depth), strengthened intestinal barrier integrity (p < 0.05), and enhanced antioxidant capacity (p < 0.05). Notably, the high-dose NSH group (NSH-H) demonstrated significantly greater enhancements in intestinal and barrier integrity compared to the low-dose group (NSH-L). Microbiome analysis revealed that, compared to the Blank group, both the NSH-L and NSH-H groups exhibited significant shifts in cecal microbiota composition, including increased abundance of Bacteroidota and Rikenellaceae_RC9_gut_group and reduced abundance of Euryarchaeota and Methanobrevibacter. Collectively, these findings demonstrate that neutral sodium humate acts as a multifunctional feed additive in yellow-feathered broilers, enhancing productivity and gut health. The study provides a theoretical foundation for the scientific application of neutral sodium humate in broiler production. Full article

Background/Objectives: A dietary pattern that simply reduces animal-based foods may be more acceptable to consumers than strict vegetarian or vegan diets. The objective of this investigation was to identify the most consistently used definitions of “flexitarian” dietary patterns, or dietary patterns with a reduced amount of animal foods. Then, sets of food-based dietary guidance (FBDG) from different countries and regions were evaluated to determine whether their guidance could accommodate flexitarian diets. Methods: Literature searches yielded 86 total results on flexitarian eating after screening by title/abstract, full text availability, and English language. Definitions of “flexitarian” were extracted from each article then reviewed and summarized. FBDGs available in English were downloaded from the Food and Agriculture Organization of the United Nations website. Guidance related to reduced animal product diets was extracted from FBDGs for eating patterns closest to 2000 kcal. Results: The summary definition of flexitarian included eating at least one animal product (dairy, eggs, meat, or fish) at least once per month but less than once per week. FBDGs from n = 42 countries or regions were downloaded and data extracted. Only FBDG from Sri Lanka explicitly describe a “semi-vegetarian” eating pattern, though n = 12 FBDGs describe a vegetarian pattern and n = 14 recommend reducing meat or animal food and/or choosing meat/dairy alternatives. Conclusions: Following a flexitarian dietary pattern in terms of reducing or limiting red meat is feasible and even implicitly recommended by the official dietary guidance of several countries. Most FBDGs examined did not include recommendations to decrease dairy or fish intake. Full article

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

Beef fat injection technology, used to enhance the perceived quality of lower-grade meat, often results in artificially marbled beef that mimics the visual traits of Wagyu, characterized by dense fat distribution. This practice, driven by the high cost of Wagyu and the affordability of fat-injected beef, has led to the proliferation of mislabeled “Wagyu-grade” products sold at premium prices, posing potential food safety risks such as allergen exposure or consumption of unverified additives, which can adversely affect consumer health. Addressing this, this study introduces a smart sensing system integrated with handheld mobile devices, enabling consumers to capture beef images during purchase for real-time health-focused assessment. The system analyzes surface texture and color, transmitting data to a server for classification to determine if the beef is artificially marbled, thus supporting informed dietary choices and reducing health risks. Images are processed by applying a region of interest (ROI) mask to remove background noise, followed by partitioning into grid blocks. Local binary pattern (LBP) texture features and RGB color features are extracted from these blocks to characterize surface properties of three beef types (Wagyu, regular, and fat-injected). A support vector machine (SVM) model classifies the blocks, with the final image classification determined via majority voting. Experimental results reveal that the system achieves a recall rate of 95.00% for fat-injected beef, a misjudgment rate of 1.67% for non-fat-injected beef, a correct classification rate (CR) of 93.89%, and an F1-score of 95.80%, demonstrating its potential as a human-centered healthcare tool for ensuring food safety and transparency. Full article