Search Results (3,131)

The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. Treatments used to recover bioactive compounds from CSS were the following: maceration extraction (ME) using 0, 1.5, and 3.0% of CSS (ME–0%, ME–1.5%, and ME–3%); fungal submerged fermentation extraction (FE) using 0, 1.5, and 3.0% of CSS (FE–0%, FE–1.5%, and FE–3%) and Pleurotus pulmonarius mycelium. Concerning metabolite content and bioactivity, results showed a decrease in the carbohydrate content of the ME and FE-obtained, as well as an increase in the phenol, flavonoid, and caffeoylquinic acid content. Also, an increase in radical cation scavenging activity, reducing power values and antibacterial activity of the extracts obtained with FE, was observed. Regarding pork meat homogenate treated with ME and FE extracts and subjected to oxidation with potassium ferrocyanide, results demonstrated that inclusion of FE-obtained extract led to decreased pH, lipid oxidation, metmyoglobin, and color changes (L*, a*, b*, C*, and h*), and microbial growth. These results demonstrate that CSS aqueous extract obtained with FE can be considered a potential additive for the meat industry with antioxidant and antibacterial activity. Nevertheless, further research is necessary to assess the sensory impact, biochemical mechanism, food safety, sustainability, and industrial feasibility of these extracts for broader applications. Full article

The purpose of this field study was to assess the impact of meat and bone meal (MBM) on maize. The experimental procedures were as follows: (1) without fertilization; (2) inorganic nitrogen, potassium, and phosphorus; (3) 1.0 Mg·ha⁻¹ MBM; (4) 1.5 Mg·ha⁻¹ MBM; and (5) 2.0 Mg·ha⁻¹ MBM. Each year, MBM was applied before sowing. Nitrogen and potassium were applied at constant rates, and phosphorus was applied at increasing rates of 0.0, 45, 68, and 90 kg·ha⁻¹. The herbage yields were significantly higher in fertilized treatments. Fertilization contributed to a significant increase in the crude protein content of maize herbage. The yield and other herbage parameters were affected by weather conditions and the amount of time that passed since the MBM application. The study demonstrated that the lowest dose of MBM (1.0 Mg·ha⁻¹), which supplied 45 kg phosphorus·ha⁻¹, fully met the phosphorus requirements of maize. Full article

Background: Community-dwelling older adults are at risk of malnutrition due to age-related declines in energy and nutrient intake. While the positive effect of dining companions on energy and nutrient intake has been suggested, evidence remains inconclusive. This study investigated the association between the number of dining companions and energy and nutrient intake, as well as the contribution of specific food groups to higher intake in the presence of dining companions. Methods: This cross-sectional study included 2865 community-dwelling older adults. The number of dining companions was assessed through self-administered questionnaires and categorized into three groups (none, 1, ≥2). Dietary intake was evaluated using a validated food frequency questionnaire, and multivariable regression analyses were conducted to control for potential confounders. Results: Participants dining with two or more companions consumed significantly more energy (β 143.85; 95% CI: 30.05, 257.65; p for trend = 0.01), protein (β 6.32; 95% CI: 1.05, 11.59), fat (β 6.78; 95% CI: 2.44, 11.12; p for trend = 0.002), and carbohydrates (β 17.43; 95% CI: 1.48, 33.37; p for trend = 0.06) compared to those dining alone. They also consumed higher amounts of rice, fats and oils, meat, other vegetables, fruits, and mushrooms. Conclusions: Dining with two or more companions is associated with greater energy and nutrient intake, particularly from energy- and nutrient-dense foods. Encouraging shared meals could serve as a potential approach to support dietary quality and address risks of malnutrition in older adults. Full article

Wild fish are often considered more nutritionally valuable than cultured fish. This study aimed to elucidate the relationship between the gut microbiota and meat quality through the gut–muscle axis. Therefore, cultured and wild bighead carp (Hypophthalmichthys nobilis, Richardson 1845) from the Yangtze River were investigated to compare the differences in the meat quality and gut microbiota composition. Cultured bighead carp were collected from four intensive ponds along the Yangtze River area, while wild bighead carp were obtained from three different sites in the Yangtze River. The results showed that wild bighead carp muscle had significantly higher total saturated fatty acid (∑SFA) and total ω − 3 polyunsaturated fatty acid (∑n − 3 PUFA) content and water-holding capacity and lower lipid, histidine, and total ω − 6 polyunsaturated fatty acid (∑n − 6 PUFA) content than cultured bighead carp, while the muscle texture was not significantly different between the two groups, with the exception of the resilience. Moreover, the hindgut microbiota was analyzed using 16S rRNA high-throughput sequencing. The alpha and beta diversity differences between the cultured and wild groups were significant. The LEfSe analysis revealed Mycobacterium, Longivirga, and Acetobacteroides as biomarkers in cultured bighead carp, while Clostridium_T and other Firmicutes-associated genera were predominant in wild bighead carp. Regarding the relationship between the hindgut microbiota and meat quality, Mycobacterium exhibited a positive correlation with the muscle n-6 PUFA content and a negative correlation with muscle n − 3 PUFAs, while Clostridium_T exhibited the opposite pattern. According to the ecological network, the abundance of Actinobacteria could serve as a significant indicator of variations in the abundance of Mycobacterium and Clostridium_T. Consequently, differences in meat quality, particularly in the fatty acid composition, were observed between wild and cultured bighead carp. These differences may be associated with variations in the hindgut microbiota, shedding light on the gut–muscle axis. Full article

The old Hungarian poultry breeds are the hidden reserves of the Carpathian Basin’s agriculture. The aim of this study was to examine the slaughter weight, carcass merit, and certain meat properties of two of them: the Partridge-colored Hungarian Chicken (PC) and the White Transylvanian Naked-neck Chicken (TN) under semi-intensive and traditional fattening conditions. Test slaughtering of chickens was conducted at 12th and 18th weeks of age. The eviscerated body weight (and the weight of cuts) of the PC (1140 g) and the cockerels of both breeds (1148 g) was larger than that of TN (878 g) and pullets (870 g). The farming system did not influence the carcass composition. At the same time, the pullets were characterized with larger values (p < 0.001) in regards to, for example, the breast–whole leg (0.81:1), breast fillet–thigh fillet (1.29:1), breast fillet–breast bone proportion (2.40:1) in comparison to the cockerels (0.7:1, 1.10:1 and 2.17:1, respectively). Examinations of meat quality revealed that the pH-value of the thigh (5.73 vs. 5.83) and breast meat (6.21 vs. 6.43) of the PC was significantly lower. However, the lightness (L*) of breast fillet was higher (55.2) than that in the TN (49.9). In addition, the yellowness (b*) value of the breast meat and breast skin was significantly higher in the PC, but the redness (a*) of the breast skin was higher in the TN. Results showed that the farming system affects these values, too. Accordingly, the yellowness (b*) of breast meat, breast skin, thigh meat, and thigh skin was significantly higher in the traditional group. The PC showed more satisfactory results in poultry production today. However, the reddish meat of the TN should be emphasized, which is excellent and appropriate in traditional agriculture. It is argued that the indigenous chicken breeds should be supported for the chicken meat trade regardless of their competitiveness. Full article

The most economically important trait of the Procambarus clarkii is meat quality. Protein deposition is essential in muscle growth and nutritional quality formation. The effects and potential mechanisms of feed protein sources on crustaceans’ muscle protein deposition have not been elucidated. This study established an all-animal protein source (AP) and an all-plant protein source group (PP), with a feeding period of 8 weeks (four replicates per group, 45 individuals per replicate). The results demonstrated that muscle protein deposition, muscle fiber diameter, and hardness were significantly higher in the PP group (p < 0.05). The transcript levels of genes involved in protein synthesis were notably upregulated, while those of protein hydrolysis and negative regulators of myogenesis notably downregulated in PP group (p < 0.05). Furthermore, protein sources shaped differential intestinal microbiota composition and microbial metabolites profiles, as evidenced by a significant decrease in g_Bacteroides (p = 0.030), and a significant increase in taurochenodeoxycholic acid (TCDCA) in PP group (p = 0.027). A significant correlation was further established by Pearson correlation analysis between the g_Bacteroides, TCDCA, and genes involved in the MSTN-mediated protein deposition pathway (p < 0.05). In vitro anaerobic fermentation confirmed the ability of the two groups of intestinal flora to metabolically produce differential TCDCA (p = 0.038). Our results demonstrated that the ‘Bacteroides-TCDCA-MSTN’ axis may mediate the effects of different protein sources on muscle development and protein deposition in P. clarkii, which was anticipated to represent a novel target for the muscle quality modulation in crustaceans. Full article

This comparison study assessed the antioxidant effectiveness of two oregano essential oils extracted from different plant species, namely, Origanum syriacum L. and Origanum vulgare subsp. hirtum, applied to 5% Aloe barbadensis miller gel using chicken meat. In addition, all treatment samples contained the same amount (5%) of Aloe vera gel. The results of the current research will help to distinguish between both oil types accurately. This study involved four different treatments: (1) Control, (2) 300 ppm of Origanum syriacum L. essential oil (OR-S), (3) 300 ppm of Origanum vulgare subsp. hirtum (OR-V), and (4) 14 ppm of butylated hydroxyanisole (BHA). Generally, natural antioxidants have many limitations when used for meat preservation compared to synthetic ones and should be combined with natural carriers. The treated meat patties were used to analyze lipid oxidation, color, total volatiles, and specific sensorial characteristics. Based on the current investigation, comparisons between treatments (OR-V, OR-S, and BHA) demonstrated that both of the combined oregano oils showed lower TBARS values. The control treatment showed the lowest preservation effect. Origanum syriacum L. (OR-S) and OR-V showed significant antioxidant effects compared to synthetic BHA. However, OR-S exhibited the strongest significant antioxidant effect and could be the best choice for industrial meat preservation. Full article

Background: Multidisciplinary lifestyle interventions are being researched to treat fibromyalgia. However, the impact of nutrition as a key treatment component is little studied. This study aimed to evaluate the effectiveness of the SYNCHRONIZE + lifestyle multidisciplinary intervention in improving adherence to the Mediterranean diet, nutrition quality and dietary intake pattern in persons with fibromyalgia and chronic fatigue syndrome. Methods: A pragmatic randomized clinical trial was conducted in primary care. Data were collected using the 17-item energy-restricted Mediterranean Adherence Screener (er-MEDAS), the food frequency questionnaire (sFFQ) and the 24 h recall questionnaire (24 HR), in addition to chrono-nutritional, anthropometric, and body composition data, at baseline and 3-, 6-, and 12- month follow-up visits, and statistically analyzed. Results: A total of 158 participants were evaluated. Results showed the effectiveness of the intervention in improving adherence to the Mediterranean diet. The adherence depended on the group-time interaction being positive and significant at 3 and 6 months post-intervention in the INT group and on the participant age and educational level. Specifically, the intake of legumes, fruits, vegetables, nuts and blue fish was increased, while the intake of sweets and pastries, butter and cream and red and processed meat was reduced. Furthermore, the intake of chips and candies was also reduced, and the consumption of fermented food (yogurts, cheese, kefir) increased. Thus, general diet quality improved. Interestingly, the intake of key nutrients such as protein and iron increased. Furthermore, the number of night eaters was decreased significantly. Muscle mass index was also improved in the intervention group. These results were maintained in the medium to long term. Conclusion: SYNCHRONIZE + is a brief, low-cost, multidisciplinary intervention effective in improving adherence to the Mediterranean diet and improving nutritional and dietary intake patterns in persons with fibromyalgia and chronic fatigue syndrome. Further evaluation of the effect on quality of life and symptoms is needed. Full article

Spirulina platensis is a natural antioxidant product that has the ability to improve the performance of poultry. Therefore, the present study aimed to evaluate the effect of using Spirulina platensis as a feed additive in broiler diets. A total of 252 daily male Ross 308 chicks were randomly assigned to six groups. There were two different protein groups: one was at the catalog protein value, and the other was reduced by 10%. Spirulina platensis at 0, 0.1, and 0.2% was added to each protein group. The trial lasted 41 days. Reducing the protein level by 10% had a negative impact on the performance of the chicks. However, Spirulina platensis supplementation had a positive effect on the feed conversion ratio, reduced the oxidative stress index in the chicks’ liver and meat, increased the total antioxidant status and antioxidant enzyme activities, improved the villus height, serum IgG, and some bone parameters, and reduced the serum triglyceride concentration. The carcass yield, visceral organ weight percentages, total phenolic content, and malondialdehyde (MDA) level in the thigh meat and some serum biochemical parameters were not affected by the usage of Spirulina platensis. In conclusion, 0.1% Spirulina platensis could be a feasible feed additive in low-protein diets due to eliciting an improved performance, antioxidant status, and immune response in broilers. Full article

The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined. The adverse changes in lipids were slower in products with honey powder added compared to control product, revealing lower TBARS index values and longer oxidation induction times. After 14 days of storage, HP2% products showed significantly lower (up to 50%) TBARS values than control products. Furthermore, honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria for up to 14 days of storage in comparison to the control products. However, deterioration of the volatile compounds profile (presence of alcohols and sulfur compounds) and occurrence of storage odor and flavor had an impact on the poorer sensory desirability of the control and HP1% products. Additional research is necessary aiming to improve the sensory quality of products with honey powder addition. Full article

The combined effects of pulsed light and a rotating magnetic field on the quality of raw pork loin stored under refrigerated conditions were studied. Muscles from the same carcass were divided into six distinct portions. Three portions were designated as untreated control samples, while the other three underwent experimental procedures involving exposure to pulsed light and a rotating magnetic field. Comprehensive laboratory analyses were conducted at specific intervals during the storage period to evaluate changes and assess the impact of storage duration on the samples. The results demonstrated that the combined use of a magnetic field and pulsed light significantly extended the shelf life of raw pork. A significant (p < 0.05) reduction in total microbial count was observed in treated samples compared to the control group throughout all storage periods. The treatment also improved all sensory attributes and reduced purge loss during refrigerated storage. Additionally, the applied treatment significantly (p < 0.05) lowered the hardness and rigidity on day 10, as well as the chewiness of the pork loin on days 1 and 10 of storage. The novelty and innovation of this study lie in the application of a rotating magnetic field combined with a pulsed light beam to enhance the properties of raw pork. This approach resulted in a synergistic effect, notably decelerating the deterioration of meat quality, extending its shelf life, and reducing energy consumption during processing. These outcomes hold significant potential for environmental, economic, and social benefits. Full article

The veal niche market is gaining momentum in Brazil. Locally known as ‘Vitelão’, veal refers to the meat from calves slaughtered up to 12 months of age. In this study, we assessed the Galician Blond × Nelore cross as a candidate to produce veal. The aim of this study was to establish criteria for selecting 12-month-old calves suitable for slaughter. To find the best fit, we adjusted various growth models for calves up to 12 months of age. Once the best fit was determined, the selected growth model was then used to calculate the relative and instantaneous growth rates to evaluate the slaughtering potential at 12 months. Our study reveals that, under present conditions, the Logistic model is the best fit for characterizing and functionally analyzing growth from birth to 12 months of age in Galician Blond crosses with Nelore. Calves resulting from this cross experience rapid growth in their first 12 months of life, making them an excellent choice for producing high-quality veal while maintaining rusticity and adaptability to extreme environments. The results of this study could contribute to enhancing the growth management systems of Galician Blond and Nelore crosses in Brazilian grazing production systems. Additionally, they can be incorporated into genetic improvement programs as a tool for selecting animals with greater precocious growth without altering adult weight. Full article

The current study investigated the impact of nutmeg essential oil (NEO) and tea tree essential oil (TTEO) on the preservation of raw chicken fillets during nine days of refrigerated storage study. The primary aim was to explore the antioxidant and antimicrobial properties of these essential oils (EOs) and assess their ability to extend the shelf life of poultry meat. Gas chromatography–mass spectrometry (GC-MS) was utilized to identify the chemical compositions of NEO and TTEO, revealing the presence of compounds like myristicin and terpenoids, known for their antimicrobial and antioxidant activities. Antioxidant properties were evaluated using DPPH and ABTS radical scavenging assays, where both oils exhibited potent free radical scavenging abilities, with NEO showing higher efficacy than TTEO. The EOs showed their antimicrobial potential, exhibiting significant antibacterial activities against tested Gram-positive and Gram-negative pathogens, such as Staphylococcus aureus and Escherichia coli, respectively. Raw chicken fillets treated with either NEO or TTEO at 1% were analyzed for physico-chemical, microbiological, and sensory attributes. Results demonstrated that both NEO- and TTEO-treated samples maintained better microbiological qualities, with lower total viable counts and enhanced sensory attributes, such as color and odor, compared to the control samples. Furthermore, NEO and TTEO effectively delayed spoilage, extending the shelf life of chicken fillets by up to seven days. This study concludes that both the test’s essential oils can be considered natural preservatives for enhancing the safety and quality of meat. Full article

The Spanish Merino is the most significant sheep breed globally due to its economic and cultural importance in human history. It has also had a substantial influence on the development of other Merino and Merino-derived breeds. Historical sources indicate that crossbreeding to produce finer, higher-quality wool was already taking place in the south of the Iberian Peninsula during the Roman era. This evidence suggests that individuals with a racial pattern very similar to that of the modern Merino may have already existed on the peninsula. The presence of the skeletal remains of these animals at various human settlements dated to the late fourth and third millennia BC could provide insights into the genomics of these ancestral sheep. This study analyses ancient DNA extracted from nine skeletal remains from three archaeological sites in Southern Iberia, dated to the third millennium BC. The samples were sequenced and aligned with the ovine genome. The genetic distances observed among the samples indicate a closer relationship between several animals from the Marinaleda (Seville) and Grañena Baja (Jaén) sites. The study of the slaughter/death age profiles identified at La Minilla (La Rambla, Córdoba) suggests an approach centred on meat exploitation, while the data from Marinaleda (Seville) and Grañena Baja (Jaén) indicate the potential exploitation of secondary resources. A review of the composition of these small ruminant herds could provide insights into the type of secondary resource exploitation that may have been prioritised. Our aim is to investigate the presence of distinct production systems, differentiating between those aimed primarily at meat use and those focused on secondary products. This is the first approach to exploring the genetic evidence for sheep livestock related to its productive use during this period and in this geographical area. Full article

In this study, broilers were selected as the research object to investigate the effects and mechanisms of dietary gallic acid (GA) supplementation on growth performance, meat quality, antioxidant capacity, and muscle fiber-related gene expression. A total of 750 one-day-old healthy 817 male crossbred broiler chickens were divided into five treatment groups, with six replicates per group. Birds in the control (CON) group and LPS-challenged treatment (LPS) group were fed a basal diet, and birds in the other three treatment groups received the basal diet with 150, 300, or 450 mg/kg added GA (GA150, GA300, GA450). On days 14, 17, and 20, chickens in the LPS, GA150, GA300, and GA450 groups received intramuscular injections of LPS, while chickens in the CON group received saline. The results showed that the addition of GA to the diet could effectively increase the average daily gain (ADG) of broilers from 1 to 50 days of age, and had a trend (p = 0.078) of increasing the average daily feed intake (ADFI). Adding 450 mg/kg GA to the diet significantly reduced (p < 0.05) the drip loss and pH value of pectoral muscles 45 min after slaughter, and significantly increased (p < 0.05) the lightness value of pectoral muscles 45 min post-slaughter. With an increase in GA level, the content of total volatile basic nitrogen (TVB-N) in pectoral muscles decreased linearly (p < 0.05), and the concentration of C22:6n-3 increased linearly (p < 0.05). GA effectively improved (p < 0.05) the antioxidant capacity of muscles and significantly increased (p < 0.05) the activity of total superoxide dismutase (T-SOD) in pectoral muscles after LPS stimulation, exhibiting linear and quadratic changes (p < 0.05). It also significantly increased (p < 0.05) the activity of hydrogen peroxide and decreased the activity of glutathione peroxidase (GSH-Px), while it linearly decreased (p < 0.05) the content of malondialdehyde (MDA). In addition, the dietary supplementation of GA significantly increased (p < 0.05) the expression levels of myosin heavy chain (MyHC) I and MyHC IIa in pectoral muscles and significantly decreased (p < 0.05) the expression level of MyHC IIx. In summary, the dietary addition of GA can alleviate the effect of the stress response on the growth performance of broiler chickens and improve antioxidant capacity and meat quality. The appropriate amount of dietary GA at each stage was 300 mg/kg. Full article