Search Results (59)

This study investigated the interactive effects of silage type (corn silage, CS vs. sweet sorghum silage, SS) and nitrogen source (soybean meal, SM vs. slow-release urea, SRU) on lamb meat quality. Results indicated that silage type minimally affected basic chemical composition, although CS-fed lambs exhibited higher ether extract content. Compared to CS, the SS group displayed higher redness (a*) and enhanced antioxidant capacity. SRU improved meat tenderness by reducing Warner-Bratzler Shear Force (WBSF) by 20.40%, with limited effects on other quality traits. Notably, fatty acid profiles and health indices (IA, IT, HH, and HPI) were significantly modulated by the silage × nitrogen interaction. Specifically, the SS diet increased polyunsaturated fatty acids (e.g., LA, EPA, DHA) and achieved a 25.44% higher fish lipid quality (FLQ) value. Crucially, while SRU substitution in the SS diet showed no adverse effects on health value, it detrimentally affected these indices in the CS diet. In conclusion, sweet sorghum silage enhances meat quality and offers superior health benefits, and while SRU improves tenderness, its application requires caution in CS-based diets due to potential negative impacts on nutritional value. Full article

Background: The Slovenian Nutrition Guidelines 2025 (SNG2025) provide a quantified, plant-forward framework aligned with the EAT–Lancet diet, whereas previous Slovenian FBDGs were qualitative. Objectives: (i) To compare SNG2025 with the EAT–Lancet diet and previous Slovenian FBDGs and (ii) to assess the alignment of food intake among Slovenian adults with the SNG2025. Methods: The SNG2025 food group targets were mapped to the EAT–Lancet diet and previous Slovenian FBDGs and evaluated against a nationally representative intake (Si. Menu 2017/18; 18–64 years; sex-specific). Sodium intake was corroborated by 24-h urinary sodium levels (2022). Results: The SNG2025 introduces numeric targets across more than 16 food groups, with national adaptations (e.g., potatoes, oils and fats from foods, and dairy being optional via milk-calcium equivalents and beverage specifications). The alignment reveals very low consumption of legumes; limited consumption of vegetables, whole grains, and nuts/seeds (and fruit in men); and excess consumption of total and red/processed meat, ultra-processed foods (UPFs), free sugars/sugar-sweetened beverages, sodium, and alcohol. Biomarkers indicate a mean salt intake approximately two times the <5 g/day limit. Trans fatty acid (TFA) levels ≥ 0.5% persist in a substantial percentage of adults, predominantly from ruminant-derived TFAs. Sex-specific patterns are more adverse for men (e.g., meat, SSBs, alcohol, and sodium), whereas women have a higher intake of sweet UPFs. Conclusions: Slovenian diets are misaligned with the SNG2025. Priorities include increasing the intake of legumes, whole grains, vegetables, and nuts/seeds, while shifting protein sources away from red and processed meat. Additional priorities include reducing the intake of alcohol, sodium, free sugars, and UPFs through reformulation, procurement, and pricing/marketing measures, alongside routine biomarker and UPF surveillance. The SNG2025 enable monitoring and targeted implementation. Considering the limitations of the Si. Menu 2017/18 dataset, which includes food-group aggregation and limited information on food preparation, the results should be interpreted with caution with respect to the magnitude of deviations from SNG2025 targets, while the overall direction of misalignment remains robust. Full article

Lycium ruthenicum leaves (LRL), as an agricultural by-product rich in bioactive compounds, can be used as an unconventional feedstuff in animal diets and have the potential to improve animal health. This study investigates the effects of dietary supplementation with graded levels of LRL on rumen fermentation, meat amino acid and fatty acid profiles, and rumen bacterial diversity in sheep. Forty three-month-old male Dorper × Hu crossbred F1 lambs with an initial body weight of 29.58 ± 2.06 kg were randomly assigned to four groups (n = 10). Over a continuous 63-day trial period, the lambs were fed diets containing 0%, 5%, 10%, and 15% LRL, respectively. At the end of the trial, rumen fluid and longissimus dorsi muscle samples were collected to assess rumen fermentation characteristics, bacterial community structure, and meat quality. The results showed that: (1) The concentrations of acetate, butyrate, and total volatile fatty acids (TVFA) in the rumen were increased in the LRL5% group (p < 0.05 or p < 0.01). (2) The relative abundance of the phylum Firmicutes and the genus Ruminococcus increased (p < 0.05), while the relative abundance of the genus Prevotella decreased (p < 0.05) in the LRL5% group. (3) Meat L* increased (p < 0.05), and a* decreased (p < 0.05) in the LRL-supplemented groups. (4) The content of sweet amino acids in meat increased in LRL groups (p < 0.05). Moreover, the contents of non-essential amino acids, sweet amino acids, and total amino acids in meat increased linearly with increasing dietary LRL levels (p < 0.05). (5) Compared with the CON group, the content of C18:0 in meat decreased in the LRL5% group (p < 0.05), while the content of C20:1 increased in the LRL10% group (p < 0.05). In conclusion, dietary supplementation with LRL can improve meat quality, rumen fermentation, and rumen bacterial community structure in sheep. The recommended dietary inclusion level of LRL ranges from 5% to 15%. Full article

The reuse of by-products from plant processing as feed for animals aligns with the principles of a circular economy. Feeding dairy ruminants agro-industrial by-products often alters the chemical composition and sensory characteristics of dairy items. A dual approach—classic with neuro-sensory techniques—was utilized to evaluate the effect of prickly pear by-products on the diets of dairy ewes. Fresh Pecorino cheeses made from the milk of two groups of sheep fed with and without prickly pear by-product silage were analyzed for chemical composition and volatile organic compounds (VOCs). Furthermore, a neurosensory approach with consumers was used, combining electroencephalography (EEG) and temporal dominance of sensations techniques (TDS). Prickly pear silage in sheep diets did not alter the chemical composition of fresh cheese, but it did modify its fatty acids, with a significant increase in SFA (+2.60%) and PUFA (+0.33%), with a better n-6/n-3 ratio (−0.35%) due to higher omega-3 fatty acid content (+0.23%). The identification of VOCs revealed an increase in caproic acid (+27.27%) and n-caprylic acid (+6.47%) and a greater presence of sweet notes in the prickly pear-based cheeses, which exhibited a different aromatic complexity compared with the control cheeses. Even with a neuromarketing approach, sweetness remained the predominant sensation. Full article

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (p = 0.018) and tended to reduce backfat thickness at the 10th rib (p = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs (p = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds (p = 0.040), ethers (p = 0.026) and aldehydes (p = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal (p = 0.005), (E)-2-Octenal (p = 0.005) and 1-Octen-3-one (p = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs. Full article

Background: Taste changes are common during pregnancy and can have a significant impact on dietary habits. Objective: This study aimed to investigate the influence of the perception of sweet and fat taste on diet in pregnant diabetic women. Methods: This cross-sectional observational study included 66 pregnant women, 33 with gestational diabetes and 33 with pre-gestational type 2 diabetes. Taste perception tests were conducted to evaluate thresholds for detecting sweet and fatty tastes. Dietary surveys were used to assess daily nutrient intake, and various biochemical parameters, such as glycemia, HbA1c, and cholesterol, were analyzed. Results: The low-fat taster group (threshold > 0.75 mmol/L) included more patients with diabetes compared to those with gestational diabetes. All diabetic patients had low sucrose perception. Although pregnant women with gestational diabetes detected sweetness at high concentrations, pregnant women with diabetes detected it at lower concentrations (0.012 ± 0.023 mmol/L vs. 0.006 ± 0.005 mmol/L; p = 0.3). High-fat tasters exhibited elevated glycemia compared to low-fat tasters (6.04 ± 1.88 mmol/L vs. 7.47 ± 3.4 mmol/L; p = 0.03). They also had higher cholesterol (p = 0.04) and lower HDL-C levels (4.96 ± 1.04 mmol/L vs. 1.36 ± 0.29 mmol/L; p = 0.03). High-fat tasters showed more frequent daily consumption of oil, butter, cheese, and chocolate. The highly sweet tasters had higher cholesterol levels and lower LDL levels. Individuals who reported being highly sensitive to sweet taste consumed more daily oil, sweetened yogurt, or cream desserts, as well as white sugar. Conclusions: These findings indicate that altered sensitivity to fat and sweet tastes is associated with different dietary habits and metabolic profiles in pregnant women with diabetes. Specifically, reduced sensitivity to the taste of fat is associated with higher consumption of high-fat foods and poorer lipid profiles. In contrast, sensitivity to sweet taste correlates with an increased intake of sugary and fatty foods. Understanding these taste-related behaviors can help develop personalized nutritional strategies to improve metabolic control and maternal–fetal outcomes in this high-risk group. Full article

Incorporating specific nutritional supplements into animal diets can significantly enhance the quality and various characteristics of animal meat. This study investigated the effects of fermented Zanthoxylum schinifolium leaves (ZSLs) on growth performance, meat quality, and sensory attributes in Sanhuang chickens. Three hundred one-day-old Sanhuang chickens were randomly divided into five groups and reared for 70 days: NC (control, basal diet), NF (6% unfermented ZSLs), LDG (3% fermented ZSLs), MDG (6% fermented ZSLs), and HDG (9% fermented ZSLs). Supplementation with 6% fermented ZSLs significantly increased the leg muscle percentage by 7.4% and decreased the abdominal fat percentage by 22.6%. Meat quality improved notably in MDG, with higher levels of polyunsaturated fatty acids, particularly n-3 polyunsaturated fatty acids. Increasing the proportion of fermented ZSLs enhanced the levels of umami amino acids and sweet amino acids by 36.5% and 11.6%, respectively. Additionally, the enhancement of aroma and flavor of chicken may be correlated with supplementation of fermented ZSLs. These results establish fermented ZSLs as a valuable feed additive for improving production efficiency and meat quality in Sanhuang chickens. Full article

Background/Objectives: Sweet taste receptor TAS1R2 is expressed in skeletal muscle, yet its role in muscle metabolism remains poorly understood. Methods: Here, we leverage the BXD recombinant inbred mouse panel and Tas1r2 whole-body knockout (bKO) models to investigate the transcriptional impact of Tas1r2 deficiency on skeletal muscle function. Results: A gene network analysis revealed significant overlap in transcriptomic signatures between BXD strains with low Tas1r2 expression (BXD L_Tas1r2) and bKO muscle, particularly in pathways regulating oxidative phosphorylation, cytoplasmic ribosome function, and proteostasis. Notably, Tas1r2 expression negatively correlated with genes involved in fatty acid metabolism, suggesting its role in lipid utilization. Under high-fat diet (HFD) conditions, BXD_HFD L_Tas1r2 mice exhibited further enrichment in pathways linked to proteasome degradation, oxidative stress, and interleukin signaling, amplifying the transcriptomic convergence with bKO models. Key transcription factors (Mlxipl, Nfic, Rxrb) exhibited altered regulatory patterns under dietary stress, indicating that TAS1R2 influences metabolic adaptability through transcriptional reprogramming. Conclusions: Given that human TAS1R2 variants rarely result in complete loss of function (LOF), the BXD panel provides an effective dose-dependent model to bridge the gap between knockout phenotypes and human SNP carriers. Our findings establish TAS1R2 as a metabolic regulator in skeletal muscle and highlight the utility of genetically diverse mouse populations in dissecting gene-diet interactions relevant to human metabolic diseases. Full article

Due to its superior drought tolerance, high biomass yield, and stress resistance, sweet sorghum (Sorghum bicolor L.) has emerged as an ideal candidate for sustainable forage production in arid, semi-arid, and mildly saline–alkaline regions. This study aimed to evaluate the effects of replacing corn silage (CS) with either forage sorghum silage (FSS) or sugar sweet sorghum silage (SSS) on goat meat quality, the rumen microbial community, and meat composition. Thirty 3-month-old Boer goats (average body weight: 13.44 ± 1.67 kg) were randomly assigned to five dietary treatments; the control group contained 50% corn silage (CON), while the experimental groups contained 50% FSS (group I), 70% FSS (group II), 50% SSS (group III), or 70% SSS (group V), with each group receiving the same concentrate diet but different roughage sources. The results showed that compared to the CON group (50% CS), the experimental groups had a significantly increased average daily weight gain (ADG) (p < 0.05) and slaughter rate (SR). It is noteworthy that group III (50% SSS) showed a significant increase of 12.4% in SR (p < 0.01). Analysis of the silage characteristics and changes in the rumen microbial community revealed that feeding SSS and FSS increased the relative abundance of Ruminococcus in the rumen, further enhanced the degradation and conversion of silage neutral detergent fiber (NDF), and promoted the synthesis of fatty acids and amino acids. Specifically, FSS significantly increased the amino acid content in the meat, while SSS effectively improved the crude protein (CP) and crude fat (CF) contents. In conclusion, replacing 50% CS with FSS or SSS can effectively improve the meat quality and growth performance of Boer goats. Full article

Background: Obesity, mainly visceral obesity, causes a low-grade of chronic inflammation (meta-inflammation), associated with comorbidities such as type 2 diabetes, cardiovascular diseases, and certain cancers. Precision Nutrition aims to understand the bidirectional crosstalk between the genome and diet to improve human health. Additionally, by leveraging individual data, Precision Nutrition seeks to predict how people will respond to specific foods or dietary patterns, with the ultimate goal of providing personalized nutritional recommendations tailored to their unique needs and lifestyle factors, including poor dietary habits (e.g., high intake of sugar or saturated fatty acids, alcohol consumption, etc.) and sedentary habits, exacerbate obesity in genetically predisposed individuals. Genetic, metabolic, and environmental factors can play a crucial role during obesity. Objective: To investigate the effects of genetic variability in sweet taste receptors and their downstream signaling pathways in the gut–brain axis on anthropometry, biochemistry, and lifestyle variables. Methods: A sample of 676 volunteers (mean age of 42.22 ± 12 years, ranging from 18 to 73 years) from the database of the GENYAL platform for nutritional trials at the IMDEA Food Institute were included in this study. We present a first-in-class genetic chip, Glucosensing, designed to interrogate 25 single-nucleotide polymorphisms (SNPs) located in genes encoding sweet taste receptors and components of downstream signaling pathways. These include elements of the gut–brain axis and its associated metabolic networks, enabling a comprehensive analysis of individual variability in sweet taste perception and metabolic responses. Results: Several significant associations were found after correction for multiple comparisons, representing potential targets for personalized interventions. Full article

Objectives: The study aimed to assess the intake of total fat, saturated fatty acids (SFAs), and trans fatty acids (TFAs) from sweet and salty snacks among Polish schoolchildren and to evaluate differences by age, gender, and nutritional status. Methods: A cross-sectional study was conducted among 362 pupils aged 10–15 years. Snack consumption was assessed using a validated food frequency questionnaire. Fat content was estimated based on product labels and databases, and the Estimated Daily Intake (EDI) of fats was calculated. Intake levels were compared to dietary recommendations and analyzed by gender, age, and BMI category. Results: The mean fat intake from snacks was 34.5 g/day, covering nearly 47% of the recommended daily intake. Over 12% of students exceeded total fat recommendations, 20% exceeded SFA limits, and more than 30% surpassed the TFA intake threshold. The highest intake of fats was observed among 10-year-olds. Over 60% of students in this age group exceeded the TFA’s upper intake level. Girls showed slightly higher intakes of total fat and SFAs than boys, although the differences were not statistically significant. Fat intake was highest among children with overweight or obesity. Conclusions: Snacks are a major contributor to unhealthy fat intake among school-aged children, particularly in the youngest age group and those with excess body weight. Early, targeted nutrition education and regulatory strategies are needed to promote healthier snacking habits and reduce the long-term risk of diet-related non-communicable diseases. Full article

Inflammatory bowel disease (IBD) is a complex disorder influenced by genetic, environmental, and microbial factors, with emerging evidence highlighting the gut microbiome’s role in disease pathogenesis. This study investigates the impact of microbiome-targeted interventions in pediatric IBD by integrating multi-omics analysis, including metagenomics, metabolomics, transcriptomics, and clinical biomarkers, to identify microbial dysbiosis patterns and potential therapeutic targets. A cohort of pediatric IBD patients underwent a personalized intervention involving dietary modifications, probiotic supplementation, and selective antibiotic therapy. Microbiome composition, inflammatory markers (fecal calprotectin, CRP), and disease activity scores (PCDAI/PUCAI) were assessed before and after treatment. At the 3-month follow-up, patients showed significant clinical improvement, with reduced stool frequency (p = 0.004) and improved stool consistency (p < 0.001). Symptoms such as bloating and abdominal pain decreased, while energy levels increased (p < 0.001). Dietary changes included higher fruit, meat, and dairy intake, and lower fast-food and sweets consumption (p < 0.001). Physician assessments classified 90% as “improved”, reinforcing the effectiveness of personalized microbiome interventions. Microbiome-targeted interventions (diet, probiotics, and selective antibiotics) improved pediatric IBD outcomes by reducing pathogenic bacteria and increasing short-chain fatty acid (SCFA)-producing species, lowering inflammation and symptoms. Early-life factors (cesarean birth, and formula feeding) influence IBD risk. Personalized diets enhanced microbial balance. Integrating multi-omics supports precision medicine, offering microbiome-based biomarkers and reducing immunosuppressive reliance. Full article

Background: Insulin resistance, visceral adiposity, excess body weight, and symptoms of hyperandrogenism often accompanies Polycystic Ovary Syndrome (PCOS). A balanced diet plays a key role in improving the metabolic and biochemical parameters in affected women. This study aims to assess whether dietary improvements in patients with suspected PCOS may affect the severity of the disease and the metabolic and hormonal profile. Methods: The analysis of the relationships between self-declared nutritional changes and biochemical and metabolic parameters included 154 women at the same stage of PCOS diagnosis. Results: Over half of participants reported dietary modifications. Women reducing sweets, fatty red meat, and alcohol intake for >6 months had significantly lower total testosterone (TT) levels compared to those who did not (p < 0.05). Mean TT levels were: 0.375 ± 0.18 ng/mL (median 0.340) vs. 0.787 ± 2.19 ng/mL (median 0.390) for red meat (p = 0.008), 0.359 ± 0.18 ng/mL (median 0.335) vs. 0.681 ± 1.9 ng/mL (median 0.4) for sweets (p = 0.02), and 0.388 ± 0.19 ng/mL (median 0.34) vs. 0.917 ± 2.65 ng/mL (median 0.425) for alcohol (p = 0.004). Patients with dietary changes in the past 6 months had higher androgen levels, BMI, systolic blood pressure and triglycerides than patients with long-term dietary changes (p < 0.05). There were no statistically significant differences in key metabolic and biochemical parameters when comparing self-reported diets based on glycemic index (low vs. high). Conclusions: A healthy, balanced diet for women with PCOS requires a multifaceted approach with clear, defined goals. This leads to better results than broad, general dietary recommendations. Long-term dietary changes improve biochemical and metabolic parameters, but maintaining these benefits requires continuous patient motivation. Full article

Background/Objectives: Unhealthy nutritional behaviors and excess body weight constitute a serious challenge for public health in children and adolescents. The aim of this study was to examine changes in body mass index (BMI), body fat mass (FM), and nutritional behaviors in the same group of children during a 4-year observation between 10 and 14 years of age including the period of the COVID-19 pandemic. Methods: BMI and FM using bioelectrical impedance were assessed. To assess nutritional behavior, a questionnaire on eating behavior was used. The study was carried out in a group of 250 children, starting from the age of 10 and finishing at the age of 14. The measurements were collected in the years 2017 and 2021. The results were compared and analyzed. Results: Excessive BMI (overweight and obesity) was more often found in girls (28.29%) than boys (23.63%), while normal body weight was more often found in boys (65.76%) than girls (60.96%). Between the initial and final assessments, the percentage of children with normal body mass decreased from 65.65% to 61.07%. Excessive BMI (overweight and obesity) increased from 27.09% to 29.50% in girls, and from 21.26% to 26.00% in boys. The mean percentage of FM was higher in girls than boys (23.17% vs. 16.20%, respectively). The mean FM decreased from 17.80% to 14.60% in boys and increased from 21.77% to 24.57% in girls. Poor nutritional behaviors were observed in 20.35% of children, more often in boys (22.25%) than in girls (18.50%). Between the initial and final assessments, an increase in the mean consumption of fruit, whole-grain bread, and milk was noted. These were products that should be consumed more often to demonstrate a healthy diet. However, the consumption of products that should be limited for a healthy diet, such as fried flour dishes, fried meat dishes, fatty cheeses, butter, fast food, sweets, and carbonated drinks, also increased. Boys more often than girls consumed red meat and poultry meat, eggs, butter, and fast food, while girls more often than boys consumed fruit, vegetables, yogurts, cottage cheese, wholemeal bread, fruit, and sweets. Conclusions: Children usually showed moderate nutritional behavior. After four years, there was a significant increase in the consumption of fruit and whole-grain bread, i.e., products that should be consumed as part of a healthy diet, as well as fried flour and meat dishes, fatty cheeses, butter, fast food, and sweets, i.e., products whose consumption should be limited. With age, the percentage of children showing unfavorable nutritional behaviors and excessive body weight increased. More extreme levels of overweight and obesity and higher body fat contents were found in girls than boys. Although girls’ nutritional behaviors were healthier, they were at a higher risk of excessive body weight. Increased promotion of a healthy diet and regular monitoring of body fat content in school-aged children is strongly recommended. Full article

Cohort studies consistently show that a high intake of cereal fiber and whole-grain products is associated with a decreased risk of type 2 diabetes (T2DM), cancer, and cardiovascular diseases. Similar findings are also reported for infectious and chronic inflammatory disorders. All these disorders are at least partially caused by inflammaging, a chronic state of inflammation associated with aging and Metabolic Syndrome. Surprisingly, insoluble (cereal) fiber intake consistently shows stronger protective associations with most long-term health outcomes than soluble fiber. Most humans consume soluble fiber mainly from sweet fruits, which usually come with high levels of sugar, counteracting the potentially beneficial effects of fiber. In both observational and interventional studies, high-fiber diets show a beneficial impact on inflammation, which can be attributed to a variety of nutrients apart from dietary fiber. These confounders need to be considered when evaluating the effects of fiber as part of complex dietary patterns. When assessing specific types of fiber, inulin and resistant starch clearly elicit anti-inflammatory short-term effects, while results for pectins, beta-glucans, or psyllium turn out to be less convincing. For insoluble fiber, promising but sparse data have been published so far. Hypotheses on putative mechanisms of anti-inflammatory fiber effects include a direct impact on immune cells (e.g., for pectin), fermentation to pleiotropic short-chain fatty acids (for fermentable fiber only), modulation of the gut microbiome towards higher levels of diversity, changes in bile acid metabolism, a differential release of gut hormones (such as the glucose-dependent insulinotropic peptide (GIP)), and an improvement of insulin resistance via the mTOR/S6K1 signaling cascade. Moreover, the contribution of phytate-mediated antioxidative and immune-modulatory means of action needs to be considered. In this review, we summarize the present knowledge on the impact of fiber-rich diets and dietary fiber on the human inflammatory system. However, given the huge heterogeneity of study designs, cohorts, interventions, and outcomes, definite conclusions on which fiber to recommend to whom cannot yet be drawn. Full article