Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.

This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.

Pigs are ideal species to convert food losses, also named former food products (FFPs), into animal proteins. The present study investigated the impact of incorporating sugary and salty FFPs into the diets of growing and finishing pigs on meat quality and its sensory characteristics. Our study showed that, while technological meat quality remained largely unaffected, the dietary treatments led to slight alterations of meat and backfat fatty acids profile. Moreover, a panel test for sensory analyses revealed that loins from both the sugary and salty ingredients-fed pigs were perceived as sweeter, and loins from pigs fed salty ingredients were noted for increased tenderness, intense pork aroma, and flavor. Overall, FFPs inclusion into pig diets had no detrimental effects on technological or nutritional aspects of the meat, confirming their potential use as alternative animal feed.

Nitrogen translocation by Highland cattle grazing in Alnus viridis-encroached pastures.

During the last decades, Alnus viridis has expanded over former montane pastures and meadows, due to land use and abandonment. This nitrogen-fixing woody species has triggered negative agro-environmental impacts, such as nitrogen (N) leaching, soil acidification and a reduced biodiversity. The aim of this study was to estimate the N translocation from A. viridis-encroached areas to adjacent open pastures by Highland cattle. In 2019 and 2020, Highland cattle herds equipped with GPS collars were placed in four A. viridis-encroached paddocks across Italy and Switzerland. The N content was measured in A. viridis leaves, herbaceous vegetation, and cattle dung pats, which were collected throughout the grazing season. Using GPS locations and collar activity sensors, livestock activity phases were discriminated. The N ingested by cattle was estimated through the N content of herbaceous vegetation and A. viridis leaves of vegetation patches visited by cattle during 24 h before dung sampling (N24H). The N content of herbaceous vegetation significantly increased with increasing A. viridis cover. The average N content in dung pats (31.2 ± 3.4 g.kg-1 DM) was higher than average values from literature on grazing cattle. Moreover, it was positively related to the N24H. Most of this N (29.5 ± 10.3 kg ha-1 yr-1) was translocated towards resting areas, which generally occurred on flat open pastures. Our results highlight the potential of Highland cattle to effectively translocate part of the ingested N from A. viridis-encroached towards targeted open areas, thus bringing new perspective for forage yield and quality improvement in the long-term. Supplementary Information: The online version contains supplementary material available at 10.1007/s10705-023-10282-0.

Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling.

Plant-based meat alternatives of high quality and digestibility could be a way to reduce meat consumption and, consequently, the environmental impact. However, little is known about their nutritional characteristics and digestion behaviour. Therefore, in the present study, the protein quality of beef burgers, known as excellent source of protein, was compared with the protein quality of two highly transformed veggie burgers, based on soy or pea-faba proteins, respectively. The different burgers were digested according to the INFOGEST in vitro digestion protocol. After digestion, total protein digestibility was determined, either based on total nitrogen (Kjeldahl) analysis, or after acid hydrolysis based on total amino groups (o-phthalaldehyde method) or total amino acids (TAA; by HPLC). The digestibility of individual amino acids was also determined, and the digestible indispensable amino acid score (DIAAS) was calculated based on in vitro digestibility. The impact of texturising and grilling on in vitro protein digestibility and the digestible indispensable amino acid ratio (DIAAR) was evaluated at the level of the ingredients and the finished products. As expected, the grilled beef burger had the highest in vitro DIAAS values (Leu 124 %), and grilled soy protein-based burger reached in vitro DIAAS values that could be rated as good (soy burger, SAA 94 %) protein source, according to the Food and Agriculture Organization. The texturing process did not significantly affect the total protein digestibility of the ingredients. However, grilling led to a decrease in digestibility and DIAAR of the pea-faba burger (P < 0.05), which was not observed in the soy burger, but led to an increase in DIAAR in the beef burger (P < 0.005).

In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data.

The FAO recommends the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods, preferably tested in vivo. Here, the INFOGESTin vitrodigestion protocol was applied and supplemented with an analytical workflow allowing the assessment of protein digestibility and DIAAS calculation. The protocol was applied to selected samples WPI, zein, collagen, black beans, pigeon peas, All-Bran®, and peanuts. The total protein digestibility, digestibility of individual amino acids (AA), and DIAAS values were established and compared with in vivo data for the same substrates. Total protein digestibility (total Nitrogen, r = 0.7, P < 0.05; primary amines (OPA), r = 0.6, P < 0.02; total AA, r = 0.6, P < 0.02) and digestibility of individual AA (r = 0.6, P < 0.0001) were in good agreement, between in vitro and in vivo, with a mean difference of 1.2 %. In vitro DIAAS was highly correlated with DIAAS obtained from in vivo true ileal digestibility values (r = 0.96, R2 = 0.89, P < 0.0001) with a mean difference of 0.1 %.

Comparison of nutritional composition between plant-based drinks and cow's milk.

The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised as milk substitutes and placed on shelves near milk products. To provide better understanding about the nutritional value of these drinks compared with cow's milk, 27 plant-based drinks of 8 different species and two milk samples were purchased from two big retailers in Switzerland, and their composition regarding protein, carbohydrate, fat, vitamin, and mineral contents and residue load [glyphosate, aminomethylphosphonic acid (AMPA), and arsenic] was analyzed quantitatively and qualitatively. Energy and nutrient intakes were calculated and compared with the dietary reference values for Germany, Austria and Switzerland (D-A-CH). In addition, the digestible indispensable amino acid score (DIAAS) was calculated to estimate the quality of the proteins. Milk contained more energy; fat; carbohydrate; vitamins C, B2, B12, and A; biotin; pantothenic acid; calcium; phosphorus; and iodine than most plant-based drinks. Soy drinks provided slightly more protein and markedly more vitamins B1 and B6, folic acid, and vitamins E and D2 (with supplemented vitamin D2) and K1, magnesium, manganese, iron, and copper than milk and the other plant-based drinks. However, with the exception of cow's milk and soy drinks, which had > 3% protein, most milk alternatives contained ≤ 1% protein; therefore, they cannot be considered good protein sources. In regard to protein quality, milk was outstanding compared with all plant-based drinks and exhibited higher calculated DIAASs. Our results show that the analyzed plant-based drinks are not real alternatives to milk in terms of nutrient composition, even if the actual fortification is taken into account. Improved fortification is still an issue and can be optimized using the most bioavailable and soluble derivatives. Complete replacement of milk with plant-based drinks without adjusting the overall diet can lead to deficiencies of certain important nutrients in the long term.

Transgenerational mass balance and tissue distribution of PCBs and PCDD/Fs from grass silage and soil into cow-calf continuum.

Grass-based suckling beef-derived foods occasionally exceed regulatory levels for polychlorinated biphenyls (PCBs) and dibenzo-p-dioxins/dibenzofurans (PCDD/Fs). Ensuring chemical safety requires understanding the cow-calf transgenerational PCB and PCDD/F fate. The current focus was on dairy cows, omitting transgenerational fate and suckling beef-related physiological effects. This study aimed to investigate PCB and PCDD/F absorption, distribution, metabolism, and excretion within 12 Simmental cows (six primiparous/six multiparous) and 12 calves fed with the milk of their respective mothers for 109 days prepartum until 288 days in milk (DIM), i.e., slaughter time. Eight cows were exposed to a grass silage-soil mixture. Four were decontaminated after DIM164 by receiving uncontaminated grass silage, which four control cows received. An input-output balance during gestation and lactation was computed from PCB, PCDD/F, and lipid inputs (solid feed/milk intakes), outputs (fecal/milk excretions), and body storage (initial/final burdens). At slaughter, PCB and PCDD/F tissue distribution, and lipid allometry were linked. Apparent PCB and PCDD/F absorption rates and metabolized fractions decreased with increasing chlorination. In calves, PCB absorption showed no effect due to chlorination (steady range: 71-87%). High-chlorinated PCB and PCDD/F absorption rates decreased when provided through soil. Cows excreted PCBs and PCDD/Fs via feces (50% relative to input) and milk (9%) and accumulated only 5% in their body, whereas calves accumulated the largest fraction of the total input in their bodies (44%). Cow physiology affected accumulation and excretion, as in primiparous cows, net body burden and milk assimilation efficiencies were higher and lower, respectively, than in multiparous. Liver-specific enrichment was observed in cows and calves (7.0- and 3.2-fold iPCB and dlPCB + PCDD/F TEQ, compared to empty body-based lipid concentrations), whereas iPCBs were also enriched in kidneys (3.1-fold) and muscles (1.5-fold). Consequently, adipose concentrations did not perfectly represent most edible beef tissues. This highlights the essence of integrating the interplay between physicochemical pollutant properties and animal physiology in transgenerational transfer assessments of PCBs and PCDD/Fs.

Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth.

This work aimed to determine the formation over time of 3-methylbutanal and 3-methylbutan-1-ol recognized as malty during the manufacture of Raclette-type cheese and the fermention of reconstituted skim milk, and filter-sterilized MRS broth. Using dynamic headspace-vacuum transfer in trap extraction followed by gas chromatography coupled with mass spectrometry-olfactometry (DHS-VTT-GC-MS-O) as a screening method for the malty compounds, five compounds (2-methylpropanal, 2- and 3-methylbutanal, and 2- and 3-methylbutan-1-ol) were identified as potential compounds causing the malty aroma in starter culture development and Raclette-type cheeses. Focus on compounds having a predominant sensorial effect (3-methylbutanal and 3-methylbutan-1-ol), spikings of leucine, 13C-labeled leucine, α-ketoisocaproic acid, and α-ketoglutaric acid provided a better understanding of their formation pathway. This study highlighted the discrepancies in the formation of 3-methylbutanal and 3-methylbutan-1-ol between the growth media; namely, despite the presence of free leucine available in MRS and the addition of an excess, no increase of the target compounds was observed. The concentration of these compounds in MRS increased only when α-ketoglutaric acid or α-ketoisocaproic acid was added, and a preference for the pathway to α-hydroxyisocaproic acid instead of 3-methylbutanal was shown. In addition, a formation of 3-methylbutanal when the bacteria were not yet active was observed when spiking α-ketoisocaproic acid, which potentially indicates that this part of the metabolism could take place extracellularly. These results could potentially unveil other, not-yet-identified reactants, directly influencing the production of compounds responsible for the malty aroma in Raclette cheese.

Protein digestion of different protein sources using the INFOGEST static digestion model.

In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.

Finding missed cases of familial hypercholesterolemia in health systems using machine learning.

Familial hypercholesterolemia (FH) is an underdiagnosed dominant genetic condition affecting approximately 0.4% of the population and has up to a 20-fold increased risk of coronary artery disease if untreated. Simple screening strategies have false positive rates greater than 95%. As part of the FH Foundation's FIND FH initiative, we developed a classifier to identify potential FH patients using electronic health record (EHR) data at Stanford Health Care. We trained a random forest classifier using data from known patients (n = 197) and matched non-cases (n = 6590). Our classifier obtained a positive predictive value (PPV) of 0.88 and sensitivity of 0.75 on a held-out test-set. We evaluated the accuracy of the classifier's predictions by chart review of 100 patients at risk of FH not included in the original dataset. The classifier correctly flagged 84% of patients at the highest probability threshold, with decreasing performance as the threshold lowers. In external validation on 466 FH patients (236 with genetically proven FH) and 5000 matched non-cases from the Geisinger Healthcare System our FH classifier achieved a PPV of 0.85. Our EHR-derived FH classifier is effective in finding candidate patients for further FH screening. Such machine learning guided strategies can lead to effective identification of the highest risk patients for enhanced management strategies.

[Gastric acid rebound after a proton pump inhibitor: Narrative review of literature]. / Le rebond d'acidité gastrique après arrêt d'un inhibiteur de la pompe à protons : revue narrative de littérature.

BACKGROUND: Since the introduction of the first proton pump inhibitor (PPI) 20 years ago, studies have examined the presence of a rebound effect when this treatment is discontinued. These studies are heterogeneous and contradictory: the last literature review on the rebound in gastric acidity dates from 2006 and did not allow to conclude on the subject. Our objective was to carry out an up-to-date literature review on the existence and characteristics of this gastric acid rebound at the end of PPIs. METHODS: We conducted a review of the literature on the gastric acid rebound, without excluding the design of the studies. The Medline® databases (PubMed), ISI (Web Of Science) and Google Scholar were queried using the following equation: ("inhibitor proton pump" OR omeprazole OR esomeprazole OR lansoprazole OR pantoprazole OR rabeprazole) AND "rebound" AND "Acid hypersecretion". Only studies with a measure (whatever it was) before and after treatment were analyzed. RESULTS: Of the 131 publications identified, 10 were selected. The design of the studies was very heterogeneous. Five studies concluded a rebound effect. Studies with a treatment duration of less than 4 weeks did not demonstrate a rebound effect. The colonization with Helicobacter pylori masked the appearance of the rebound. CONCLUSION: Daily PPI exposure for more than 4 weeks is likely to trigger a rebound of acid hypersecretion about 15 days after discontinuation, and lasting from a few days to several weeks depending on the duration of the exposure.

Dramatic influence of the substitution of alkylidene-5H-furan-2-ones in Diels-Alder cycloadditions with o-quinonedimethide as diene partner: en route to the CDEF polycyclic ring system of lactonamycin.

An efficient and rapid synthesis of the CDEF ring system of lactonamycinone is reported via a highly chemo- and diastereoselective intermolecular Diels-Alder cycloaddition between trans-1,2-disilyloxybenzocyclobutene and the appropriate γ-alkylidenebutenolide. The feasibility and the total chemoselectivity of the [4 + 2] cycloaddition for the construction of a spirolactone moiety via an intramolecular approach (IMDA) using both partners is also described demonstrating the versatility of the γ-alkylidenebutenolide building block.

The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel.

Beside surgical castration possible alternatives helping to reduce the incidence of boar taint in cooked pork are rearing conditions, immunocastration and feeding strategies for entire males known to lower the skatole levels. The goal of this study was to assess the effects of these alternatives on the sensory acceptability of pork. In experiment 1, carcasses from barrows, entire males (EM) and entire males fed raw potato starch (EM+) 7d before slaughter were selected based on the androstenone (0.05), boar odour and flavour scores were greater (P<0.05) in EM+ than barrows. In experiment 2, scores for boar odour and flavour were lower (P<0.05) in pork from barrows and IC than EMP, with intermediate values for EMG. In conclusion, we observed a discrepancy between the known boar taint compounds androstenone and skatole and sensory acceptability, which indicates that other factors influenced the perception of boar taint. Thus, surgical castration with or without anesthesia or immunocastration are still the safest methods to avoid boar taint.

Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.

Dairy products enriched in unsaturated fatty acids (UFA) and conjugated linoleic acids (CLA) have a higher nutritional value and are suggested to have beneficial health effects. However, such acids are susceptible to oxidation, and off-flavors may be formed during storage. This study was aimed to compare the most important odorants in UFA/CLA-enriched butter to that of conventional butter during storage and induced oxidation. Volatiles were isolated by solvent-assisted flavor evaporation and identified by gas chromatography-olfactometry and mass spectrometry. Aroma extract dilution analysis revealed 18 odorants that were quantified by stable isotope dilution analysis. Another important odorant, 3-methyl-1H-indole (mothball-like odor), was quantified by high-performance liquid chromatography. After storage, UFA/CLA-enriched butter showed higher concentrations of pentanal (fatty), heptanal (green), butanoic acid (cheesy), and delta-decalactone (peach-like). Photo-oxidation of butter samples induced increases in heptanal, (E)-2-octenal, and trans-4,5-epoxy-(E)-2-decenal, especially in conventional butter. The higher vitamin content in UFA/CLA samples may protect this butter from oxidation.