The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers.

Electrospun zein-based eugenol nanofibers (ZEnF) with diameters (148.19-631.52 nm) were fabricated. Thermal degradation was found as <15 % until 300 °C while the nanofiber diffraction pattern presented three main peaks among the 5o and 45o positions. ZEnF was not only evaluated as non-toxic to cells but also possessed anticancer characteristics revealing with the MCF-7 cell line at 800 µg/mL (reduction: 18.08 %) and 1600 µg/mL (reduction: 41.64 %). Allium tests revealed that ZEnF did not have any adverse impact on the health status (chromosomes-DNA) of exposed organisms. Following the nanofiber coating for chicken meat parts (thigh and breast), it was observed up to 1.25 log CFU/g limitation in total viable bacteria counts (p < 0.05). The sensory score (difference: 3.64 in 10 points scoring on the 6th day of the cold storage) and odor score of chicken meat samples were found to be as higher than control samples (p < 0.05).

Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast.

The quality of meat in prepared dishes deteriorates due to excessive protein denaturation resulting from precooking, freezing, and recooking. This study aimed to link the precooked state with chicken breast's recooked quality. Cooked Value (CV), based on protein denaturation kinetics, was established to indicate the doneness of meat during pre-heating. The effects of CVs after pre-heating on recooked qualities were investigated compared to fully pre-heated samples (control). Mild pre-heating reduced water migration and loss. While full pre-heating inhibited protein oxidation during freezing, intense oxidation during pre-heating led to higher oxidation levels. Surface hydrophobicity analysis revealed that mild pre-heating suppressed aggregation during recooking. These factors contributed to a better texture and microstructure of prepared meat with mild pre-heating. Finally, a potential mechanism of how pre-heating affects final qualities was depicted. This study underlines the need for finely controlling the industrial precooking process to regulate the quality of prepared meat.

Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat.

High-moisture extrusion technique with the advantage of high efficiency and low energy consumption is a promising strategy for processing Antarctic krill meat. Consequently, this study aimed to prepare high-moisture textured Antarctic krill meat (HMTAKM) with a rich fiber structure at different water contents (53 %, 57 %, and 61 %) and to reveal the binding and distribution regularity of water molecules, which is closely related to the fiber structure of HMTAKM and has been less studied. The hydrogen-bond network results indicated the presence of at least two or more types of water molecules with different hydrogen bonds. Increasing the water content of HMTAKM promoted the formation of hydrogen bonds between the water molecules and protein molecules, leading to the transition of the ß-sheet to the α-helix. These findings offer a novel viable processing technique for Antarctic krill and a new understanding of the fiber formation of high-moisture textured proteins.

Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods.

Aromatic amino acid oxidation products (AAAOPs) are newly discovered risk substances of thermal processes. Due to its significant polarity and trace level in food matrices, there are no efficient pre-treatment methods available to enrich AAAOPs. Herein, we proposed a magnetic cationic covalent organic framework (Fe3O4@EB-iCOF) as an adsorbent for dispersive magnetic solid-phase extraction (DMSPE). Benefiting from the unique charged characteristics of Fe3O4@EB-iCOF, AAAOPs can be enriched through electrostatic interaction and π-π interactions. Under the optimal DMSPE conditions, the combined HPLC-MS/MS method demonstrated good linearity (R2 ≥ 0.990) and a low detection limit (0.11-7.5 µg·kg-1) for AAAOPs. In addition, the method was applied to real sample and obtained satisfactory recoveries (86.8 % âˆ¼ 109.9 %). Especially, we applied this method to the detection of AAAOPs in meat samples and conducted a preliminarily study on its formation rules, which provides a reliable basis for assessing potential dietary risks.

Productive performance and carcass characteristics of castrated and non-castrated Beefalo-Nellore beef cattle finished in a feedlot or kept on pasture.

Beefalo is a fertile hybrid descendant of domestic cattle (Bos taurus) and American buffalo (Bison bison). Crossbred (¾Beefalo»Nellore) beef cattle raised and finished in a feedlot or on pasture were evaluated for the effect of two ages (8 and 13 months) at castration on nutrient intake, performance, and carcass characteristics. In the feedlot, they received a total diet with a roughage:concentrate ratio of 55:45, and those kept on Brachiaria decumbens pastures were supplemented at 0.8% of body weight (BW) with the same concentrate based on corn and soybean meal (17.8% CP and 73% TDN). Thirty-six crossbred (¾ Beefalo » Nellore) beef cattle with 209.2 ± 14.6 kg BW were used, which at weaning, at 8 months of age, were randomly divided into two groups, one of them destined to the feedlot system and the other group to the supplementation system on pasture. In each system (feedlot and pasture) the following treatments were distributed: castration at 8 months (at weaning, C8), castration at 13 months (C13), and non-castrated (NC), with six animals per treatment by system. All animals were slaughtered at 18 months of age. There was no significant interaction between the systems and castration ages for all variables studied. The averages of slaughter weight of feedlot animals were 475.6; 494.3 and 510.7 kg; and finished in pasture were 424.3; 428.0 and 418.7 kg for C8, C13, and NC treatments, respectively. The average subcutaneous fat thickness of the feedlot steers were 4.5, 3.5, and 1.3 mm, and for pasture-finished steers were 2.4, 1.6, and 1.8 mm for C8, C13, and NC treatments, respectively. Non-castrated animals have greater performance and carcass characteristics than castrated animals independent of the finished system. Animals non-castrated finished on Brachiaria grass pastures and slaughtered at 18 months of age require more intensive feeding management or even greater age at slaughter to obtain an ideal carcass finishing despite castration.

PMEL p.L18del associates with beef quality of Kumamoto sub-breed of Japanese Brown cattle.

Japanese Brown cattle is the second most popular breed among Wagyu breeds and raised mainly in Kumamoto and Kochi Prefectures. Typical coat color of the Kumamoto sub-breed is solid brown, but individuals with diluted coat color are sometimes born. We previously detected four SNPs in PMEL gene and identified p.L18del as the causative polymorphism of this diluted phenotype. The current study examined the association between the SNPs in PMEL gene and carcass traits of the Kumamoto sub-breed. Our association analysis revealed that p.L18del had significant effects on BMS (p = 0.0263), meat brightness (p = 0.0179), meat firmness (p = 0.0102), and meat texture (p = 0.0252) and that del allele of this SNP might be useful to improve these carcass traits.

Effect of high-fibre diets supplemented with banana leaf on growth performance, meat quality, and serum cholesterol of quail.

Bananas are one of the most extensively cultivated fruits globally, yielding substantial amounts of greenery, including their leaves. Banana leaves (BL) have notable protein content, bioactive compounds, and a significant fiber component. This study aimed to investigate the impact of incorporating dried and nutrient-determined BL along with a multienzyme complex into the diet of quails. The experiment lasted 35 days, a total of 280 one-day-old quail chicks (Coturnix coturnix japonica) were allocated into four groups with seven replicates. Experimental diets were formulated with the addition of dried BL at levels of 0% (C), 3% (BL3), 6% (BL6), and 9% (BL9), with the inclusion of 1,000 mg/kg multienzyme complex to the basal diet. The total fiber content of diets was determined at 2.77%, 4.28%, 5.77%, and 7.28%, respectively. The inclusion of BL in the diet did not significantly affect growth performance. However, the addition of 3% and 6% BL to the diet resulted in a significant reduction in meat oxidation. A 6% BL inclusion led to the lowest serum low-density lipoprotein and the highest high-density lipoprotein concentrations (p < 0.05). Meat yellowness (b*) increased with all three levels of BL in the diet compared to the basal diet (p < 0.05), while L* and a* values remained unaffected. A 6% BL addition to quail diets may lead to improved meat quality and higher serum HDL concentration without detrimental effects on growth performance.

Feeding snails (Archachatina marginata) with leaves: growth performance, carcass characteristics, nutrient digestibility, proximate composition and minerals contents of snail meat.

This study explored the dietary impacts of some plant leaves (Centrosema pubescence leaves, Moringa oleifera leaves and Ipomea batata leaves) on the growth performance and carcass characteristics of Archachatina marginata reared in confinement. A twelve (12) weeks feeding trial on nine hundred and sixty (960) African giant land snails (A. marginata) fed various leaves was evaluated. The snails were allotted randomly on their experimental diets. The experimental diets were kitchen waste (leftover food) designated as the control (T1), C. pubescence leaves (T2), M. oleifera leaves (T3), and I. batata leaves (T4). Each treatment had two hundred and forty snails and was replicated four times with sixty snails each per replicate. The proximate compositions of these leaves were analyzed and showed significant values on the moisture content, crude protein, ether extracts, crude fiber, ash, and Nitrogen free extracts respectively. Data were collected on the performance, carcass characteristics, nutrient digestibility, proximate composition and minerals contents of snail meat. The results on the final weight, weight gain, average weight gain and FCR of snails showed that T4 (121.46, 36.10, 0.52 g and 1.49) were significantly (p < 0.05) different across treatment groups. Results on carcass characteristics showed that T4 had superior live weight, dressed weight, foot and dressing percentage values compared to the other groups. Also, T4 revealed significantly (p < 0.05) different across the diets on nutrient digestibility, proximate compositions of snail meat and the mineral composition of the snail meat compared to the other treatments. The study concluded that T4 (I. batata leaves) significantly influences the performance, carcass characteristic and mineral compositions of the snail meat and should be recommended as snail diet for optimum performance at an affordable cost.

The Effect of Corn and Wheat Glutens Fed to Lambs on Some Microbial and Chemical Properties of Musculus Longismus Dorsi and Determination of Intramuscular and Tail Fatty Acid Profile.

This study examined the effects of wheat and corn gluten added to lamb diets as a unilateral protein source on some microbial and chemical properties of Musculus Longismus dorsi (LD), determination of intramuscular and tail fat profile. It was found that TBARS levels in LD muscle on the days of storage were highest in the wheat gluten-treated groups (p<0.01). It was found that the changes in pH values in LD muscle were different on days (p<0.05). It was found that the change of L*, a ve b values on days differed between groups during the storage period (p<0.05). It was found that the numbers of TMAB, Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp. and TPAB changed significantly (p<0.05) during the storage process. While a significant difference was found between the MUFA levels of dorsal muscle intramuscular adipose tissue of the groups (p<0.05). As a result, it was determined that the metabolic differences of the one-way protein sources fed to the lambs in the digestive system and other organs had an effect on the meat quality, intramuscular fat and fatty acid profile of the tail.

Isolation and antimicrobial susceptibility profile of Salmonella species from slaughtered cattle carcasses and abattoir personnel at Dessie, municipality Abattoir, Northeast Ethiopia.

BACKGROUND: Antibiotic-resistant Salmonella is one of the main public health concerns in the world. Isolation of Salmonella in abattoirs has been considered the core source of infection in the community from meat. Still, there is limited information on the contamination rate of cattle carcasses. OBJECTIVE: This study aimed to document the occurrence and antimicrobial susceptibility profile of Salmonella species recovered from cattle carcass and abattoir personnel at Dessie, municipality abattoir, Northeast Ethiopia: METHODS: A total of 336 carcass swabs of abdomen, neck, and hind limb from cattle carcasses and 24 stool samples were collected from abattoir personnel using a systematic sampling method from February to April 2019. The collected samples were transported using Cary-Blair transport media and cultivated on Selenite cysteine F-broth, Brilliant green agar, and Xylose-lysine deoxycholate agar plates to isolate Salmonella species. Gram stain, colony morphology, and biochemical tests were performed to identify the isolated bacteria. An antimicrobial susceptibility test for Salmonella was performed using the Kirby-Bauer Disc Diffusion method. Descriptive statistics; both bivariable and multivariable logistic regression analysis was performed using SPSS version 25 software. P-value < 0.05 at 95% CI was considered statistically significant. RESULTS: The prevalence of salmonella species was 8%(27/336) from all samples.'The prevalence of Salmonella isolates in cattle carcass and abattoir personnel was 8%(25/312) and 8.3%(2/24) respectively. The antimicrobial test showed that Salmonella species were 100% resistant to ampicillin, 59.3% to trimethoprim-sulfamethoxazole, 59.3% to tetracycline, and 55.6% to amoxicillin/clavulanate. From the total antimicrobial tested bacteria, 81.5%(22/27) were resistant to three and above classes of antibiotics (drug classes). Unwashed knives, carcasses, and hands of butchers during slaughtering were significantly associated (p < 0.05) with Salmonella found in carcasses. CONCLUSIONS: Salmonella isolation rates from cattle carcasses were high, with the bacteria showing notable resistance to most tested antibiotics. Poor hygiene practices, unsanitized equipment, and unhygienic beef processing were contributing factors.

Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health Study.

BACKGROUND: Although red meat consumption has been associated with risk of atherosclerotic coronary artery disease and stroke, no prospective study has examined this with the risk of chronic limb-threatening ischemia (CLTI). METHODS: In a prospective study of 63,257 Chinese in Singapore, who were aged 45-74 years old at recruitment, diet was assessed via a validated semi-quantitative food frequency questionnaire. Incident CLTI cases were ascertained via linkage with nationwide hospital records for lower extremity amputation or angioplasty for peripheral arterial disease. Multivariable Cox models were used to examine associations between quartiles of meat intake and CLTI risk. RESULTS: After a mean follow-up of 18.8 years, there were 1069 cases of CLTI. Higher intake of red meat intake was associated with increased risk of CLTI in a stepwise manner. Comparing extreme quartiles of red meat intake, the hazard ratio (HR) for the association with CLTI risk was 1.24 [95% confidence interval (CI) = 1.03-1.49; P-trend = 0.02]. In stratified analysis, red meat intake had a stronger association with CLTI risk among those without diabetes [HR (95% CI) comparing extreme quartiles = 1.41 (1.10-1.80); P-trend = 0.03] than among those with diabetes at baseline [HR (95% CI) comparing extreme quartiles = 1.04 (0.79-1.38); P-trend = 0.05] (P-interaction = 0.03). Otherwise, the associations were not different by sex, BMI, smoking status, hypertension, alcohol consumption, or history of cardiovascular diseases. Using a theoretical model in substitution analysis that substituted three servings per week of red meat with poultry or fish/shellfish, the relative risk of CLTI was reduced by 13-14%. CONCLUSIONS: Consumption of red meat was associated with higher CLTI risk in this Asian cohort. Substituting red meat with poultry or fish/shellfish may reduce this risk.

Garlic (Allium sativum) and mushroom (Agaricus bisporus) powder: Investigation of performance, meat quality, serum profile lipid, and intestinal morphology in broilers.

BACKGROUND: With the ban on the use of antibiotics in poultry nutrition, the opinion of nutritionists turned to their alternatives. Garlic and mushroom are the two important phytobiotic compounds in poultry nutrition. OBJECTIVES: This experiment was done to investigate the effect of garlic powder (GP) and mushroom powder (MP) on the growth performance, meat quality, serum lipid profile, and intestinal morphology of broilers. METHODS: Five hundred and seventy-six one-day-old male Ross 308 broiler chicks were assigned to eight treatments with six replications based on a completely randomized design in a factorial arrangement of 4*2 with four levels of GP (0.00, 0.50, 1.00, 1.50%) and two levels of MP (0.00, 1.00%). RESULTS: No significant effects of GP and MP on the performance were observed. With increasing levels of GP in the diets, the lightness and redness of breast meat decreased and increased, respectively (p < 0.05). The effect of increasing the amount of GP on the reduction of total cholesterol level was similar in the absence or presence of MP. With increasing levels of GP in the diets, the villus height (VH) and VH to crypt depth ratio (VH: CD) increased. The use of MP in the diets significantly increased VH and VH: CD (p < 0.05). CONCLUSION: The addition of GP and MP to the broilers' diets did not have any negative effect on the performance. These pharmaceutic herbs improved intestinal morphology. In addition, increasing the level of GP amended the meat color and reduced the level of serum cholesterol.

[TWO CASES OF α-GAL SYNDROME CAUSED BY INGESTION OF WILD BOAR MEAT].

α-Gal syndrome (AGS) is an allergic reaction to galactose-α-1,3-galactose (α-gal) found in the salivary glands of ticks, mammalian meat excluding primates, and some antibody preparations, such as cetuximab. We report two cases of AGS diagnosed after ingestion of wild boar meat. Patient 1, a male in his 70s, developed anaphylactic shock about 3 h after eating wild boar meat. He was transported to our acute and critical care center in Nagasaki University Hospital because he had difficulty in moving. Patient 2, a female in her 60s, developed a skin rash about 2.5 h after ingesting wild boar meat. After visiting our department to investigate the cause of the disease, the sera of both patients were found to be positive for α-gal specific IgE antibody and were diagnosed with AGS caused by ingestion of wild boar meat. Reports of AGS diagnosed after ingestion of wild boar meat are rare in Japan. Compared with other prefectures, the consumption of wild boar meat in Nagasaki is relatively high in Japan. In the past 10 years, four cases of AGS were diagnosed at our department, half of which were caused by the ingestion of wild boar meat, the ratio is possibly higher than that in other prefectures in Japan.

A comprehensive study of CYP2E1 and its role in carcass characteristics and chemical lamb meat quality in different Indonesian sheep breeds.

The role of CYP2E1 in oxidation is essential for its effects on meat quality. This study used 200 Indonesian sheep (Ovis aries) to determine the SNP g allele frequencies. g. 50658168 T>C of CYP2E1 gene located in 3´-UTR region and their genetic association with lamb quality traits, including carcass characteristics, retail cut carcass, physicochemical lamb, fatty acid, cholesterol, flavor and odor, and mineral content. Further, the level of CYP2E1 mRNA and CYP2E1 protein expression in muscle were determined and correlated with lamb quality traits. CYP2E1 gene polymorphisms were identified using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) analysis. The CYP2E1 mRNA expression levels in phenotypically divergent sheep populations were analyzed using Quantitative Real Time-PCR (qRT-PCR). Immunohistochemistry (IHC) and hematoxylin-eosin (HE) staining analysis used three samples each in the high and low lamb quality groups based on pH value and tenderness. An association study of CYP2E1 gene polymorphisms was performed using General Linear Model (GLM) analysis. The genetic association between the CC, CT, and TT genotypes at the SNP g. 50658168 T>C CYP2E1 gene and lamb quality traits were significant (P<0.05), including carcass characteristics, retail cut carcass, fatty acid, cholesterol, flavor, and odor. Lambs with the CT genotype had a higher mRNA and protein expression in high lamb quality traits. The highest CYP2E1 protein expression was localized in the longissimus dorsi. The group sample with high lamb quality had a higher area and perimeter of muscle cells. CYP2E1 can be used as a genetic marker for selecting sheep with high meat quality.

Soybean oil, linoleic acid source, in lamb diets: carcass traits and meat quality.

We developed a study to determine the ideal level of inclusion of soybean oil (SBOil) in the diet without affecting the quantitative and qualitative parameters of the carcass and meat of lambs in a feedlot system; therefore, determining the ideal level of inclusion. Forty male lambs (Santa Inês breed) were used. The initial body weight and age averaged 34.88 ± 3.19 kg and 5 months, respectively. Experimental units (lambs) were randomly distributed in 5 different diets: inclusion levels of SBOil: 0, 30, 60, 90, and 120 g/kg of dry matter (DM). The SOil inclusion reduced the DM intake (P < 0.001), Total digestible nutrients (P = 0.004), and crude protein (P < 0.001). Total weight gain (P < 0.001) decreased with the SBOil inclusion and subcutaneous fat thickness (P = 0.017) showed the same behaviour. The final body weight decreased by 42.9 g/kgDM until the inclusion level of 30 g/kgDM; from this level it was reduced by 145 g/kgDM. The hot and cold carcass weights (P = 0.013) decreased by 36.6 g/kgDM after including 30 g/kgDM of SBOil. Meat physicochemical composition was not altered (P > 0.05). Lower meat tenderness values ​​were obtained at the levels of 60 and 90 g/kgDM. The inclusion above 30 g/kgDM decreased meat tenderness. It is concluded that soybean oil should be included up to 30 g/kgDM in diets. It is important to note that with diets with 60% concentrate, SBOil levels greater than 30 g/kgDM promote yield losses.

Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia.

Salmonella is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of Salmonella species in Cambodia's food chain, some reports indicate that salmonellosis is a severe gastrointestinal infection in its population and especially in children. To investigate the presence of Salmonella spp., 285 food samples (75 meat, 50 seafood, and 160 leafy green vegetable samples) were randomly collected from various local markets in Phnom Penh capital and nearby farms in Cambodia. Concurrently, field observations were conducted to collect data on food hygiene and practices among the relevant actors. All food samples were analyzed using bacterial culture and plate counts, and the findings were confirmed serially with biochemical, serological, and PCR tests. The observational data on food hygiene and practices from farm to market revealed that the spread of Salmonella in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of Salmonella spp. was 48.4% (138/285), while the prevalence in meat, seafood, and vegetables was 71% (53/75), 64% (32/50), and 33% (53/160), respectively. Mean Salmonella plate count ranged from 1.2 to 7.40 log10 CFU/g, and there was no significant difference in bacterial counts between meat, seafood, and vegetable samples (p > 0.05). The most common serogroups among the isolated Salmonella spp. were B and C. These results suggest that a large proportion of meat, seafood, and vegetable products sold at local markets in Phnom Penh are contaminated with Salmonella spp. This is likely linked to inadequate hygiene and sanitation practices, including handling, storage, and preservation conditions. Observations on farms suggested that the prevalence of Salmonella in vegetables sold at the market could be linked to contamination relating to agricultural practices. Thus, controlling the spread of foodborne salmonellosis through the food-value chain from farms and retailers to consumers is warranted to enhance food safety in Cambodia.

AI-based R&D for frozen and thawed meat: Research progress and future prospects.

Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, innovation, safety, production efficiency, and sustainability. Frozen and thawed meat faces specific challenges, including quality degradation during thawing. Artificial intelligence (AI) has emerged as a promising solution to tackle these challenges in R&D of frozen and thawed meat. AI's capabilities in perception, judgment, and execution demonstrate significant potential in problem-solving and task execution. This review outlines the architecture of applying AI technology to the R&D of frozen and thawed meat, aiming to make AI better implement and deliver solutions. In comparison to traditional R&D methods, the current research progress and promising application prospects of AI in this field are comprehensively summarized, focusing on its role in addressing key challenges such as rapid optimization of thawing process. AI has already demonstrated success in areas such as product development, production optimization, risk management, and quality control for frozen and thawed meat. In the future, AI-based R&D for frozen and thawed meat will also play an important role in promoting personalization, intelligent production, and sustainable development. However, challenges remain, including the need for high-quality data, complex implementation, volatile processes, and environmental considerations. To realize the full potential of AI that can be integrated into R&D of frozen and thawed meat, further research is needed to develop more robust and reliable AI solutions, such as general AI, explainable AI, and green AI.

Plasma activated water effects on behavior, performance, carcass quality, biochemical changes, and histopathological alterations in quail.

BACKGROUND: Plasma-activated water (PAW) is an innovative promising technology which could be applied to improve poultry health. The current study investigated the effects of drinking water supply with PAW on quail behaviour, performance, biochemical parameters, carcass quality, intestinal microbial populations, and internal organs histopathology. A total of 54 twenty-one-day-old Japanese quail chicks were randomly allotted to three treatments provided with PAW at doses 0, 1 ml (PAW-1), and 2 ml (PAW-2) per one litter drinking water. Each treatment contained 6 replicates (3 birds/ cage; one male and two females). RESULTS: The results clarified that there were no significant (P > 0.05) changes in behaviour, and performance. For the biochemical indicators, the PAW-1 group showed significantly higher serum H2O2, total protein and globulin levels compared with the other groups (P = 0.015, < 0.001, and 0.019; respectively). PAW groups had significantly lower serum creatinine and urea levels than the control (P = 0.003). For the carcass quality, the internal organs relative weight between different treatments was not changed. In contrast, there was a significant increase in the meat colour, taste, and overall acceptance scores in PAW groups compared with the control one (P = 0.013, 0.001, and < 0.001; respectively). For the intestinal microbial population, lactobacilli count was significantly higher in PAW-2 compared with the control group (P = 0.014), while there were no changes in the total bacterial count between different treatment groups. Moreover, mild histological changes were recorded in the intestine, liver, and spleen of PAW groups especially PAW-2 compared with the control one. CONCLUSIONS: PAW offered benefits, such as reducing creatine and urea levels, improving meat characteristics, and increasing lactobacilli count, all of which are crucial for sustainable quail farming. Therefore, further research is needed.

COVID-19 in meat plants: a survey framed within a Target Prevention Plan, in Italy.

BACKGROUND: During the COVID-19 pandemic, several outbreaks have been recorded worldwide in industrial slaughterhouses and meat-processing plants. Competent Italian health authorities at regional and provincial levels agreed on a risk-oriented control plan. METHODS: Advocacy actions were activated, targeting meat plant managers and related food business operators. A questionnaire focused on the inventoried risk factors from literature was developed and administered voluntarily to interested stakeholders. In addition, an outbreak questionnaire was proposed to the prevention department of local health units. RESULTS: From 2021 to 2022, 333 advocacy and 24 outbreak questionnaires on 4,765 inventoried plants were collected. The lack of awareness in updating the Risk Assessment Document for COVID-19, non-instrumental body temperature checks at the entrance, working force from different subcontractors, poor hygiene in shared places, and insufficient ventilation were the main critical points recorded. CONCLUSIONS: Results provide a post hoc review with an eye toward future zoonotic pandemics.