Air-dried mutton is a traditional, culturally significant meat product, yet its spontaneous fermentation is inherently constrained by unstable microbial communities, leading to batch-to-batch quality inconsistency and potential food safety hazards. Elucidating whether composite starter cultures can modulate the microbiota and enhance product quality is therefore critical for standardized industrial processing. Herein, we investigated the effects of a defined starter culture (composed of Lactiplantibacillus plantarum and Pediococcus pentosaceus in a 2:1 ratio, with a total inoculum of 108 CFU/g) on the quality and flavor of air-dried mutton, comparing inoculated samples (FJ) with naturally fermented controls (ZR). The fermentation was conducted at 30 °C and 95% relative humidity (RH) for 24 h, followed by air-drying at 4 °C for 21 d, with all assays performed in three biological and three technical replicates. Starter inoculation significantly reduced the pH, water activity (Aw), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values while improving sensory acceptability (p < 0.05). Amplicon sequencing analysis revealed a lactic acid bacteria (LAB)-dominated microbiota in FJ samples, with elevated abundances of Pediococcus and Lactobacillus and reduced abundance of Pseudomonas. The inoculated group also exhibited altered eicosapentaenoic acid content and a more diverse volatile flavor profile, with eight key aroma compounds positively correlating with LAB abundance. These findings demonstrate that composite starter inoculation improves physicochemical quality, stabilizes the microbial community, and enhances flavor in air-dried mutton. Further mechanistic validation and scale-up trials are required to confirm industrial applicability.
This study evaluated the effects of forage source (alfalfa hay, AH; vs. wheat straw, WS) and delivery method (mixed, MIX; vs. separate, SP) on growth performance, health, nutrient digestibility, rumen fermentation, and blood metabolites in Holstein dairy calves. Forty-eight heifer calves were assigned from d 4 to 79 of age to four treatments based on finely ground calf starters offered either separately or mixed with AH or WS: SP-AH, SP-WS, MIX-AH, and MIX-WS. Forage source and delivery method did not affect body weight (BW) or feed efficiency (FE). During the pre-weaning period, SP calves tended to have greater total dry matter intake (TDMI), starter, and neutral detergent fiber (NDF) intake, with the highest forage intake in SP-AH calves. Post-weaning, WS calves exhibited greater average daily gain (ADG), TDMI, starter, and NDF intake than AH calves. Overall, SP increased forage intake, whereas WS tended to increase TDMI, starter, and NDF intake. AH increased nutrient digestibility on day 72 and body length, and SP-AH calves had greater hip width at weaning. SP tended to reduce post-weaning diarrhea days, whereas WS calves required more medical treatments. WS feeding increased eating and ruminating time and reduced lying time across the study. Post-weaning, MIX calves had higher total volatile fatty acid (VFA) and acetate concentrations, and tended toward lower ruminal pH. Post-weaning, WS calves had higher blood glucose, while AH calves tended to have higher blood urea nitrogen. In conclusion, forage source and delivery method differentially influenced intake, digestibility, rumen fermentation, health, and selected growth responses of dairy calves in a stage-dependent manner.
Post-harvest fermentation plays a critical role in shaping the chemical composition and sensory quality of coffee. However, spontaneous fermentation conducted in humid subtropical regions often exhibit limited yeast activity and reduced metabolic efficiency. This study investigated the potential of an indigenous yeast starter culture to modulate microbial succession, metabolic pathways, and sensory quality during wet coffee fermentation. Yeasts were isolated from spontaneous fermentations, genotyped using (GTG)5-PCR and ITS sequencing, and screened for volatile compound production by HS-SPME/GC-MS. Among 24 isolates, Pichia kluyveri LBP UFSC L24 was selected based on its potential for production of aroma-active esters, particularly isopentyl acetate and 2-phenylethyl acetate. The selected strain was applied as a starter culture in field-scale fermentations and compared with the spontaneous process. Amplicon sequencing revealed rapid establishment of the starter culture, with P. kluyveri representing more than 96% of fungal reads throughout the fermentation, whereas spontaneous fermentation displayed higher fungal diversity during early stages. The inoculated fermentation showed accelerated carbohydrate metabolism and significantly higher ethanol production. Volatile compound analysis demonstrated enhanced accumulation of key esters. These metabolic shifts were associated with improved sensory performance, with cup scores increasing from 84.0 to 86.25 points, accompanied by greater aromatic complexity and intensified chocolate, fruity, nutty, and sweet descriptors. Overall, the use of the indigenous yeast P. kluyveri LBP UFSC L24 showed potential to modulate the coffee fermentation process under the evaluated conditions. These findings highlight the potential of targeted microbial bioprospecting and improved fermentation to enable high-quality coffee production in emerging regions.
The aim of this study was to compare microbial diversity and compositional changes under digestive stress in yogurts produced using different culture strategies in a dynamic in vitro gastrointestinal system. Yogurts produced with probiotic starter cultures, standard yogurt cultures, and probiotic sachet supplementation were evaluated using a dynamic in vitro gastrointestinal system including mouth, stomach, and small intestinal phases under controlled pH, temperature, and digestion conditions. Microbial diversity and compositional changes before and after the in vitro gastrointestinal simulation were determined using a 16S rRNA amplicon-based Oxford Nanopore sequencing approach, and the resulting data were analyzed using bioinformatics, alpha-diversity, and beta-diversity metrics. Probiotic sachet addition significantly increased microbial species richness, alpha diversity, and community balance compared to starter culture yogurts (Shannon and Inverse Simpson, p < 0.05). In vitro gastrointestinal system led to a reduction to a Firmicutes-dominant core microbiota in all samples; in contrast, beta diversity and PCoA analyses showed that the post-digestive microbial structure of sachet-supplemented yogurts was significantly different (PERMANOVA, p = 0.001). Consequently, it was demonstrated that adding probiotic sachets to yogurt increases the diversity and resilience of beneficial bacteria throughout the digestive tract, making the product a more robust and functional food for health.
Spontaneous fermentation of bamboo shoots often leads to unstable quality and safety risks, such as nitrite accumulation. To solve this problem, two native Weissella strains (N2-1 and N2-2) with fast acid-producing and nitrite-degrading abilities were isolated from traditionally fermented Ma bamboo shoots. This study evaluated their use as a starter culture. High-throughput sequencing showed that inoculation quickly changed the microbial community. Weissella became the dominant genus, while the diversity of other bacteria and fungi decreased. In addition, metabolomics analysis revealed major changes in the metabolites. The Weissella fermentation increased umami-related nucleotides (adenine and adenosine) and flavor volatiles, while speeding up the breakdown of bitter phenolics and dipeptides. These chemical changes improved the texture: both raw and cooked bamboo shoots showed higher chewiness and cohesiveness, and lower hardness. Correlation analysis confirmed that the dominance of Weissella was closely linked to these positive changes. In conclusion, using this native Weissella starter is a practical way to standardize the safety, microbial stability, and sensory quality of fermented bamboo shoots.
Objectives: This study investigated the effects of dietary inclusion of Nigella sativa meal (NSM) and sesame meal (SM) in the starter feed on growth performance, blood metabolites, immunity, and health of pre-weaning Holstein calves. Materials and Methods: Forty male calves were used in 2 × 2 factorial arrangements in a completely randomized design. The four treatments were: 1) Control (basal diet), 2) Basal diet + 5% NSM, 3) Basal diet + 5% SM, and 4) Basal diet + an equal mixture of NSM and SM (NSM × SM). Results: Results indicated that treatments containing NSM and SM significantly (p < 0.05) improved growth performance, feed intake, immunity, and health. The NSM × SM interaction increased final body weight gain by 7.66%, 10.53%, and 7.32% compared to the control, NSM, and SM treatments, respectively. This treatment also superiorly improved feed efficiency by 16.67%, 12.35%, and 7.06%, respectively. The NSM × SM group showed the lowest serum concentrations of glucose (19% lower), triglycerides (19.5% lower), and cholesterol (14.2% lower) than the control. Conversely, it had the highest serum concentrations of total protein (11% higher), albumin (17.9% higher), immunoglobulin G (IgG, 36.9% higher), and white blood cell (WBC) count (33.1% higher) compared to the control. Conclusions: In conclusion, incorporating 5% sesame and N. sativa meals, especially as an equal mixture, into calves' starter feed enhanced growth rate, feed efficiency, immunity, and overall health in pre-weaning dairy calves.
A 2 × 2 factorial study with 408 one-day-old male Ross 308 chicks evaluated the effects of dietary protease (0 & 0.1 g/kg) and lipase (0 & 0.2 g/kg) on performance, carcass traits, yolk sac absorption, intestinal morphology, and immune functions. Experimental diets were provided during the starter phase (days 1-10) of the 30-day trial. During days 1-10, protease decreased (P = 0.037) feed intake and lipase increased (P = 0.046) body weight (BW) gain. A significant (P = 0.029) interaction between protease and lipase supplementation was detected for feed conversion ratio (FCR), with lipase improving FCR only in diets without protease and protease improving FCR only in diets without lipase. The relative weight of residual yolk (RY) at 3 days of age was higher (P = 0.017) in chicks fed the protease-supplemented diet compared with those fed protease-free diets. At 5 days of age, RY relative weight was significantly (P = 0.043) influenced by the protease × lipase interaction, with higher value observed in chicks receiving protease-supplemented diet without lipase than in those fed protease-free diets. Protease supplementation positively affected ileal morphology, as evidenced by increased villus height (P = 0.002) and villus height-to-crypt depth ratio (P = 0.047). Supplementation with protease (P = 0.001) and lipase (P = 0.012) resulted in significant improvements in blood antioxidant status. However, the hepatic malondialdehyde concentration was influenced (P = 0.043) by the protease × lipase interaction, as lipase reduced its level only when protease was not supplemented. Additionally, protease upregulated hepatic nuclear factor erythroid 2-related factor 2 (Nrf2) gene expression (P = 0.020). The evaluations of cellular and humoral immune responses indicated no significant (P > 0.05) effects of protease or lipase supplementation. Overall, protease supplementation improved FCR, intestinal absorptive capacity, blood antioxidant status, and upregulated hepatic Nrf2 expression, whereas lipase supplementation improved BW gain, FCR, yolk sac absorption, and antioxidant capacity in both blood and liver. However, concurrent supplementation showed no additive effects, indicating that careful consideration is needed when formulating diets with combined enzyme supplements.
The effects of Macrotermes subhylanus meal as a substitute for zinc bacitracin on the composition of caecal bacteria, haematology, and performance parameters were evaluated in broiler chicks during the starter phase. Three isoproteic and isoenergetic diets, NC (negative control; basal diet only), PC (positive control; basal diet with 0.05 g of zinc bacitracin per kg DM) and InsecM (basal diet with 100 g of insect meal per kg DM), were used in this study. A total of 150 one-day-old broiler chicks were randomly assigned to each of the 3 treatments, with 10 chicks per replicate and 5 replicates per treatment in a completely randomised design. Data on bacterial composition, apparent nutrient digestibility, blood profiles, and growth parameters were measured on day 14 and analysed using DADA2 and SAS software for statistical purposes. The results revealed that Firmicutes was the predominant (P < 0.05) phylum, proportionate to Actinobacteriota, Bacteroidota, Cyanobacteria, Proteobacteria, Verrucomicrobiota, and Vertebrata in chicks fed an InsecM diet compared to those on NC and PC diets. Furthermore, the NC diet reduced (P < 0.05) apparent dry matter (83.2%) and crude protein, while crude fibre digestibility (75.62%) was significantly lower in the InsecM diet. The apparent crude protein (CP) digestibility on the InsecM diet was significantly improved (86.24%) when compared to the NC and PC diets. Plasma enzyme alanine aminotransferase was also significantly reduced by an InsecM diet (0.87 U/L). However, uric acid (0.27 mmol/l) was elevated (P < 0.05) in chicks fed an InsecM diet. Body weight gain (483.28 g/bird) and the feed conversion ratio (1.12) were improved in chicks fed the InsecM diet. It is concluded that broiler chicks on a diet containing 100 g of M. subhylanus meal per kg DM and those on a diet with 0.05 g zinc bacitracin improved caecal bacterial composition, CP digestibility, and growth performance, without causing negative effects on the birds' metabolic pathways and health status. Nonetheless, further studies are encouraged to confirm these findings.
Freeze-drying is a crucial technique for preserving bacterial strains, yet its efficiency depends heavily on the precise selection of protective agents. This study aimed to optimize freeze-drying conditions for the commercially relevant, non-GMO strain Lactiplantibacillus plantarum K KKP/593/p. The cryoprotective effects of glycerol, dimethyl sulfoxide (DMSO), and trehalose were evaluated, alongside various carriers including skim milk powder, maltodextrin, inulin, and starch. Survival rates were determined using the plate count method on MRS agar, complemented by scanning electron microscopy (SEM) for microstructural analysis. Results indicated that skim milk powder was the superior carrier, significantly outperforming polysaccharides. Among the protective agents, glycerol exhibited the highest efficacy, while trehalose and DMSO were suboptimal. The most effective formulation 20% glycerol without prior incubation combined with skim milk powder at 0.75:1 (w/w, total mass) ratio maintained maximum viability with no statistically significant decrease. SEM observations confirmed that this synergistic combination ensured a stable, porous matrix favorable for rehydration. These findings emphasize that while synergistic multi-component systems are essential for maximizing post-process viability, cryoprotective formulations must be empirically tailored to specific bacterial strains to ensure industrial efficiency.
Camel meat was fermented with Lactiplantibacillus plantarum and Pediococcus pentosaceus (F group) and compared against an unfermented control (NF group). Subsequently, it was observed that the lightness value of the F group jerky increased over storage time and remained higher than that of the NF group. Conversely, pH values decreased during storage and were consistently lower in group F. Fermentation significantly reduced thiobarbituric acid and volatile base nitrogen contents. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry detected 103 flavor compounds. The main flavors in group F were alcohols, acids, and aldehydes, while group NF was characterized by esters, alcohols, and aldehydes. The relative content of these compounds was higher in group F after storage. Microbial analysis confirmed Lactiplantibacillus and Pediococcus as the dominant, more desirable microbiota in group F. This study provides a theoretical basis for the industrial production of fermented camel meat products.
The study investigated how three types of commercial starter diets, formulated for ostrich (OS), turkey (TS), and chicken (CS), along with hatching time and manual assistance, affected the early growth and survival of ostrich (Struthio camelus) chicks during the first 4 weeks of rearing. A total of 75 chicks were individually marked and randomly assigned to one of the three diet groups. From day 5, chicks received a 55% starter feed and 45% alfalfa hay mix ad libitum. Weekly body weight and daily mortality were recorded. Based on hatching circumstances, chicks were categorized as unassisted on day 40 (D40), assisted on day 41 (D41), or assisted on day 42 (D42). We applied univariate analysis of variance (GLM) for weekly weight and weight gain analysis, and we investigated the correlations between hatching group and hatching weight, and hatching group and 4-week growth intensity with Pearson's bivariate correlation in SPSS 22.0. We performed Kaplan-Meier procedure and Cox regression in SPSS 22.0 to analyse the effect of hatching and feeding groups on the relative culling risk of chicks. Results showed that the starter diet strongly influenced both growth and survival. Starter feed with 11.4 MJ/kg metabolizable energy, 25.91% crude protein, and 3.89% crude fiber content showed the best effects both on growth intensity (341.41 g in weekly average) and survival (85%) during the 4-week experimental period. Chicks fed with starter feed with similar energy (11.1 MJ/kg) and similarly low (5.08%) crude fibre, however, remarkably lower crude protein (17.9%) content performed moderately well (239.79 g in weekly average with 76% survival). In contrast, starter feed with low metabolizable energy of 8 MJ/kg, relatively low (17.77%) crude protein, but extremely high crude fibre (13.00%) content resulted in poor growth (193.34 g in weekly average) and extremely high mortality (> 80%), with only 16% surviving. Hatching groups also exhibited significant differences in chick mortality, with D40 showing the lowest culling risk. These findings highlight that early nutrition is critical, and starter diets with higher metabolizable energy and protein and lower crude fiber markedly improve survival and productivity in ostrich chick rearing.
1. This study evaluated the effects of digestible sulphur amino acids to digestible lysine ratios (dSAA:dLys), applied in increasing and decreasing series, on growth performance, gene expression, plasma homocysteine and taurine and feather quality in broiler chicken.2. Two trials were conducted using 720 one-day-old broiler chicks (Ross 308) from 1 to 24 d of age in a completely randomised experiment using four treatments with nine replicates of 20 birds. Treatments consisted of dSAA:dLys ratios applied across the pre-starter (1-10 d) and starter (11-24 d) phases in a decreasing (Trial 1) or an increasing manner (Trial 2).3. In Trial 1, dSAA:dLys ratios (pre-starter/starter) were: TRT1 (84/82%), TRT2 (82/80%), TRT3 (80/78%) and TRT4 (78/76%). In Trial 2, dSAA:dLys ratios (pre-starter/starter) were: TRT1 (78/80%), TRT2 (76/78%), TRT3 (74/76%) and TRT4 (72/74%).4. In the decreasing series of the dSAA:dLys ratio, higher levels improved feed conversion ratio (FCR) at 24 d of age. The increase favoured feather structural development, providing a linear increase in primary follicle diameter, while feather weight and calamus thickness showed quadratic responses. The maxima was estimated at approximately 78% of the dSAA:dLys ratio, which indicated greater structural development in feathers near this level.5. For the increasing treatments, a linear response was observed in the length of vane 1 of the eighth primary feather and greater skin hardness was estimated at approximately 78% of the dSAA:dLys ratio. This suggested enhanced feather development and greater mechanical resistance of the skin.6. In conclusion, dSAA:dLys ratios at 78% improved feather structure and FCR in the decreasing series and maximised skin hardness in broiler chickens in the increasing series.
Objectives: This study evaluated the effects of a novel Symbiotic Microbial Complex (SMC) as a non-nutritive additive on the productive performance, hematological parameters, and serum biochemistry of broiler chickens reared under environmental stress. Materials and Methods: A total of 264 one-day-old Ross broiler chickens were assigned to two treatments: A Control and an SMC treatment (10% dietary inclusion), with three replicates of 44 birds each, for 42 days. Diets were isoproteic and isoenergetic for the Pre-starter (1-10 days), Starter (11-22 days), and Finisher (23-42 days) phases. Environmental parameters (averaging 29.6°C) and water quality (Nitrates) were monitored. Weekly evaluations of production variables, hematology, and serum biochemistry were performed. Data were analyzed using one-way ANOVA and Chi-square tests. Results: Inclusion of SMC significantly reduced cumulative mortality in the Pre-starter (20.45% Control vs. 3.03% SMC) and Starter phases (6.06% Control vs. 0.00% SMC) (p < 0.05). While no significant differences were observed in body weight or feed conversion ratio, the SMC treatment exhibited greater physiological stability. Liver enzyme activity (ALT/AST) was lower in SMC birds during metabolic peaks, and lipid profiles remained within normal physiological ranges despite environmental challenges. Conclusions: The SMC acted as a potent bioprotector, significantly enhancing early viability and maintaining systemic homeostasis. Its protective effect buffered the physiological toll of environmental heat and suboptimal water quality. However, its growth-promoting potential may be optimized under controlled environmental settings where metabolic energy is not prioritized for survival and homeostatic maintenance.
Competition for playing time (i.e. positional competition) is a commonly occurring phenomenon on interdependent sport teams. Yet the relationship between positional competition and other group dynamics in sports teams has been underexplored. One such group dynamic is social identity, which has been theoretically but not empirically linked to positional competition. The primary purpose of this study was to explore whether positional competition predicted social identity. A secondary purpose was to evaluate whether this prediction was moderated by starting status. A sample of 181 Canadian university student-athletes completed measures of positional competition and social identity. Positional competition dimensions predicted between 22% and 36% of the variance of social identity dimensions. The positional competition dimension pushed by teammates emerged as the only significant predictor of all three dimensions of social identity. The dimensions of coach recognition, self-awareness, and pushing teammates also emerged as significant positive predictors of ingroup affect. Moderation analysis revealed that, for nonstarters only, push by teammates positively predicted ingroup ties, and effort to improve positively predicted cognitive centrality. For starters only, coach recognition positively predicted ingroup ties and affect. These findings provide empirical support for the theoretical connection between positional competition and social identity. Dimensions focused on task-related perceptions of positional competition showed the most consistent positive associations with social identity, although the pattern between starters and nonstarters warrants further attention. The findings deepen our theoretical and practical understanding of how competition for playing time and social identity are linked, while highlighting future research avenues specific to status-based influences.
The suckling phase is the critical window for rumen functional maturation, yet amino-acid-based interventions tailored to this stage remain scarce. L-citrulline (L-cit) bypasses hepatic first-pass metabolism, is converted to L-arginine peripherally, and resists ruminal microbial degradation, making it a candidate functional additive for early-life ruminants. This study evaluated whether dietary L-cit at 2 g·lamb-1·d-1 would improve rumen development and metabolic function in suckling Hu lambs. Twenty male Hu lambs were randomly assigned to a control (CON) or L-cit group (n = 10/group) and reared for 45 d (3 d adaptation + 42 d treatment). Growth and starter intake were assessed in all lambs; six lambs per group (n = 6) were subsequently slaughtered for rumen morphometry, gas chromatography-flame ionization detection (GC-FID) volatile fatty acid (VFA) quantification, 16S rRNA gene sequencing, and liquid chromatography-mass spectrometry (LC-MS) untargeted metabolomics. L-cit increased average daily starter intake by 25.96% (p = 0.036) and produced a 20.00% numerical but non-significant increase in average daily gain (ADG) (p = 0.203; Cohen's d = 0.58). Rumen weight, volume, and papillary length, width, density, and epithelial thickness were all elevated (p < 0.05), whereas muscular thickness was unaffected (p = 0.162). Total VFA, acetate, propionate (+37.64%, p < 0.001), and butyrate were higher in the L-cit group; the molar proportion of propionate rose from 21.41% to 24.75%, and the acetate-to-propionate ratio declined from 2.90 to 2.44 (p = 0.005). Microbial richness (Chao1, Observed species) increased without altered evenness, and linear discriminant analysis effect size (LEfSe) identified L-cit-driven enrichment of propionate-generating and fiber-degrading genera, including Prevotellaceae_UCG-004, Ruminobacter, and the NK4A214_group. Of 539 differential metabolites (147 of which were annotated to the Kyoto Encyclopedia of Genes and Genomes (KEGG) database), KEGG enrichment highlighted linoleic acid metabolism and purine metabolism as the biologically interpretable targets. Microbiota-metabolite correlations linked L-cit-enriched genera to up-regulated metabolites such as adenine. Dietary L-cit at 2 g·lamb-1·d-1 enhances starter intake, promotes rumen epithelial development, promotes a shift toward enhanced propiogenic fermentation within an acetate-dominant profile, and remodels the microbiota-metabolome axis, supporting its application as a functional additive during the suckling phase of ruminants. Because epithelial barrier integrity, oxidative stress, and inflammatory markers were not directly measured, these findings should be interpreted as morphological and association-based evidence, and further functional validation is required.
The study was conducted with the objective of evaluating black soldier larvae meal (BSFLM) inclusion in commercial chicken diet on performance and economic feasibility of Sasso Chicken. A total of 135 day-old Sasso (Sasso-TT4) chicks were purchased from Ethio Chicken PLC, located in Gumuree, Ethiopia and randomly assigned to three dietary treatments in a completely randomized design with three replications of 15 chicks each. Three treatments, T1 (control, 100% commercial diet), T2 (commercial diets with 30% BSFLM substitute soybean meal), and T3 (commercial diets with 50% BSFLM substitute soybean meal) were formulated by substitution soybean meal with black soldier fly larvae (BSFL) at 0%, 30% and 50% substitution of the commercial chicken diet sourced from Muza Animal feed producer cooperative union at Arba Minch town. Black soldier fly larvae meal was reared at Arba Minch University, department of Animal science, Animal Nutrition laboratory following a standard rearing technique. Birds were kept for 9 weeks and data was collected for the following parameters including growth performance, feed intake, feed conversion ratio (FCR), carcass traits and economic feasibility. Data was analyzed using SAS software and level of significance was declared at p < 0.05, means separation was computed following Tukey Honestly Significant Difference (HSD) test. Results revealed that T3 significantly enhanced feed intake (starter: 19.77 g, grower: 49.16 g, finisher: 93.85 g), average daily gain (starter: 13.46 g, grower: 31.12 g, finisher: 48.72 g) and final body weight (starter: 314.15 g, grower: 719.92 g, finisher: 1529.83 g). Feed efficiency was least recorded at grower phase (1.58). Carcass traits such as hot carcass weight (967.63 g), dressing percentage (69.32%), breast (215.10 g), thigh (172.75 g) and drumstick (172.75 g) weights were superior in T3. Economically, T3 was the most feasible diet with the highest profitability. In conclusion, partial replacement of soybean meal with black soldier fly larvae meal up to 50% in Sasso chicken diets improves growth, feed intake, carcass traits and economic returns.
This study aimed to assess the potential of meat-derived lactic acid bacteria (LAB) strains on the technological, microbiological, and physicochemical quality of beef sausages. Four fermented sausage treatments were prepared: (C) was produced without cultures; (S2A) was produced with Lactiplantibacillus plantarum S2A; (S4B) was produced with Lactiplantibacillus pentosus S4B; and (OP4) was produced with Lactiplantibacillus plantarum OP4. All tested treatments were characterized by high total aerobic mesophilic and LAB counts (7.48-8.16 and 7.68-8.20 log CFU/g, respectively). Overall, the sausages were characterized by insufficient microbiological quality, with a relatively high number of coagulase-positive staphylococci (3.35-4.26 log CFU/g). The sausages differed significantly in terms of color (p < 0.05). The C and S4B treatments were shown to be more red and yellow than S2A and OP4. Differences were observed in the texture assessment of the sausages, and the least hard were those of the OP4 treatment (288.01 N). Analysis of physicochemical parameters revealed no significant differences in water activity (p > 0.05). The starter culture treatments were characterized by a higher pH (5.69-5.82; p < 0.05) than the C treatment (5.42). Oxidation-reduction potential was significantly higher in the control sample (469.87 mV; p < 0.05). The highest peroxide value and TBARS (thiobarbituric acid reactive substances) values were recorded in S2A (1.98 meq O2 kg-1 of fat and 1.784 mg MDA kg-1, respectively), while the lowest found in S4B and OP4 (1.65 meq O2 kg-1 of fat and 1.340 mg MDA kg-1, respectively). Fatty acid profile analysis revealed that the use of LAB influenced the proportion of individual lipid fractions in fermented beef sausages. Free amino acid analysis revealed a significant effect of the LAB starter cultures used on the intensity of proteolytic transformations in sausages. The results indicate that indigenous strains of LAB can be effectively used as starter cultures in the production of fermented beef sausages. Their use contributes to improving the product's physicochemical and textural properties and may also increase its oxidative stability and nutritional value.
Berma is a traditional fermented food from Tripura, India, valued for its unique odor and potential health benefits. However, its beneficial microbes remain underexplored. This investigation focussed on the isolation and evaluation of Berma-derived strains for combined probiotic functionality and aroma-producing potential, with emphasis on their suitability as starter cultures in food fermentation. Microbial isolates from Berma were assessed for key probiotic traits, including tolerance to bile (2%), salt (8% NaCl), phenol (0.4%) and acid (pH 2.0), with phenol tolerance indicating intestinal resilience. Auto-aggregation and adhesion assays evaluated their colonization potential. Safety was confirmed through haemolysis, DNase activity, and antibiotic susceptibility tests. Functional performance was validated by fermenting milk and rice substrates, followed by GC-MS analysis of flavor compounds. The isolates were identified using 16 S rRNA gene sequencing. Among 40 isolates, BER/NA/3 (Bacillus paralicheniformis; GenBank PQ471483.1) exhibited superior tolerance to gastrointestinal stress conditions, strong auto-aggregation (27.43%) and epithelial adhesion (72.81%), while being non-hemolytic, DNase-negative, and antibiotic-sensitive. GC-MS analysis detected beneficial flavor compounds and sensory evaluation confirmed enhanced flavor and acceptability. Strain BER/NA/3 demonstrated robust probiotic potential and flavor-enhancing ability, highlighting it as a safe, multifunctional starter culture for traditional and functional fermented food systems.
Calf nutrition research has undergone a paradigm shift over the past two decades, moving from practices focused on cost efficiency and early weaning toward a deeper appreciation of the long-term biological and economic value of early-life feeding. This review synthesizes advances in energy and protein nutrition of dairy calves, with particular attention to how milk allowance, liquid feed composition, weaning strategies, and postweaning diets shape growth, health, and lifetime productivity. Evidence consistently demonstrates that higher planes of whole milk or milk replacer feeding improve growth, welfare, and gastrointestinal development. However, milk replacer formulations often diverge from whole milk in fat, protein, and carbohydrate profiles, raising concerns about metabolic imbalances and morbidity risk. In this review, we highlight how macronutrient quality, fat composition and structure, and protein quality and composition can influence digestion, metabolism, and health. Weaning outcomes are shown to depend not only on the timing and amount of milk but also on the quality and formulation of the entire diet (including starter feed) across preweaning, weaning, and postweaning phases. Starter feed composition, including starch source, effective fiber, protein-to-energy balance, and rumen undegradable protein fraction, plays a central role in sustaining growth and ensuring a smooth transition. Postweaning and peri-pubertal nutrition influence mammary gland development, age at puberty, and body composition, underscoring the importance of aligning heifer targets with lifetime productivity goals. We conclude that calf nutrition should be engineered as a continuum from birth to breeding, with each period's diet designed to prepare for the next. The integration of precision feeding technologies, improved nutrient requirement models, and longitudinal studies that link early-life strategies to lactation and longevity will be critical to refine recommendations. This review positions calf nutrition not simply as a management tool for short-term performance but as a biological lever with far-reaching impacts on lifelong animal health, efficiency, and sustainability.
The time-dependent dynamic evolution of flavor profiles in low-salt fermented fish remain poorly understood. This study employed a multi-omics approach (flavoromics, 16S rRNA, lipidomics) to investigate lightly salted tilapia during controlled fermentation. Results revealed a starter-driven microbial succession shifting from early Staphylococcus xylosus dominance to a synergistic co-dominance with Pediococcus pentosaceus. This succession was strongly associated with dynamic lipid metabolism, particularly the accumulation-then-transformation of N-acylethanolamines (NAE) as a highly predictive correlational biomarker. Based on the integrated sensory and flavoromics analyses, the optimal flavor profile was reached at 27 h. Ultimately, a time-resolved conceptual model was proposed where flavor maturation correlated with microbial succession through stage-specific lipid remodeling. This work established a novel theoretical framework for optimizing low-salt fermented fish by demonstrating how a starter culture-driven microbial switch modulated time-resolved lipid metabolism, offering a predictive approach for the precise control of flavor maturation.