Growth performance, carcass traits and meat physical characteristics of growing Japanese quail fed ginger powder and frankincense oil as feed additives.

This work aimed to investigate the effects of dietary frankincense oil and ginger on the growth efficiency of growing Japanese quail, including live body weight, body weight gain, feed intake, feed conversion ratio, carcass traits, and physical characteristics of the meat. In total, 150 unsexed Japanese quail chicks that were 7 d old were utilized in the experiment. The chicks were randomly divided into 5 groups. Each group was divided into 3 replicates with ten birds in a completely randomized design. Group 1 received a basal diet without supplements and was used as a control group. Groups 2 and 3 received basal diets with 250 and 500 mg of ginger per kg of diet, respectively. Groups 4 and 5 received basal diets with 200 and 400 mg of frankincense oil per kg of diet, respectively. Results showed that BW of chicks received 500 mg of ginger and the 2 levels of frankincense oil at 5 wk of age, and 250 mg of ginger and 400 mg of frankincense oil at 6 wk significantly increased. BWG was significantly increased by using 500 mg of ginger and 2 levels of frankincense oil at 1 to 3 wk, 250 mg of ginger and 400 mg of frankincense oil at 3 to 6 wk, and 1 to 6 wk of age, in comparison with the control group. Treatments insignificantly influenced feed intake (FI), and feed conversion ratio (FCR) was improved considerably by using 250 mg of ginger and 400 mg of frankincense at 3 to 6 wk and 1 to 6 wk of age, respectively. Gizzard% was notably reduced with 200 mg of frankincense oil. The pH value of meat was significantly increased by having 2 levels of ginger. Still, water holding capacity and tenderness significantly decreased owing to 500 mg of ginger and 400 mg of frankincense oil. We can conclude that adding ginger and frankincense oil to Japanese quail diets may be beneficial.

The impacts of dietary inclusion of soybean oil and linseed oil on growth performance, carcass yield, and health status of growing Japanese quail.

Polyunsaturated fatty acids (PUFA), including n-6 and n-3 fatty acids, are essential for enhancing the performance and health of poultry. Avian species lack desaturase enzymes for endogenous synthesis of n-6 and n-3 fatty acids. This work aimed to determine the impacts of including soybean oil (SO) and linseed oil (LO) in quail diets on growth, lipid profile, hepatic and renal functions, immunity, and antioxidant status. A total of 350 Japanese quail chicks (1-wk-old) were randomly arranged into 7 dietary treatment groups. Seven isocaloric and isonitrogenous experimental basal diets were formed based on the nutritional requirements of growing Japanese quail. Group 1, the control, received a basal with no oils, while groups 2 to 7 received a basal diet containing either 1% SO, 1.5% SO, 2% SO, 1% LO, 1.5% LO, or 2% LO, respectively. Quail groups that consumed diets containing LO at all levels showed significantly greater live body weight (LBW) at 5th wk of age than other experimental groups. The dietary incorporation of 1.5 or 2% SO or LO at all levels yielded significant improvements in body weight gain (BWG) and feed conversion ratio (FCR) through 3 to 5 and 1 to 5 wk of age. Different dietary oil sources and levels have no significant impacts on feed intake (FI) and carcass yield parameters. Lipid profile parameters were improved by adding SO and LO in quail diets, with LO having a higher effect than SO. The hepatic and renal functionality were improved by adding SO and LO in quail diets. The lowest uric acid (UA) bloodstream concentrations were recorded in the quail group fed a diet with 2% LO. Values of Gamma globulins (G-GLO) and immunoglobulins (G, M, and A) were increased by adding SO or LO to quail diets. Blood levels of MDA and TAC were improved significantly by including LO in quail diets. The activity of the superoxide dismutase (SOD) enzyme was significantly increased by adding SO or LO to quail diets. Generally, adding SO or LO to growing quail diets up to 2% could yield favorable effects on growth performance, blood lipids, hepatic and renal functions, immunity, and antioxidant status; however, LO seems to have better effects than SO.

Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro.

Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C57BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, E. coli was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (p < 0.05). As a result, we advocated for further research to improve camel breeding, raise milk yield and extend its reproductive capability as one of the most important farm animals.

Postbiotic Gamma-Aminobutyric Acid and Camel Milk Intervention as Innovative Trends Against Hyperglycemia and Hyperlipidemia in Streptozotocin-Induced C57BL/6J Diabetic Mice.

Diabetes is a serious disease that threatens human health worldwide. The study hypothesis is to investigate the novel trends that may aid in the prevention of diabetic complications. Camel milk was presented as traditional functional food, and Lactobacillus brevis KLDS1.0727 and KLDS1.0373 strains were shown to synthesize postbiotic Gamma-aminobutyric acid as a potential food additive, which can therapeutically intervene against hyperglycemia and hyperlipidemia in streptozotocin-induced C57BL/6J mice. During a four-week timeframe, body weight and postprandial blood glucose levels were monitored. Post-euthanasia, blood plasma was obtained to investigate hyperlipidemia, insulin concentrations, liver, and renal functions. The liver, pancreas, kidney, and spleen underwent histopathological examinations. The results demonstrated that KLDS1.0727 and KLDS1.0373 (LACS1 , LACS2 ) and camel milk treatments all had a significant influence on hypoglycemic activity, as evidenced by reduced postprandial blood glucose levels. LACS1 , LACS2 , and camel milk therapy significantly reduced blood hypolipidemic, and some liver enzymes such as (alanine aminotransferase and aspartate transaminase) levels. Therefore, we recommend consuming camel milk regularly and expanding its use with fermented foods containing L. brevis, one of the probiotics capable of producing gamma-aminobutyric acid (GABA) as future food additives that can improve human health and reduce the prevalence of several diseases disorders.

Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells.

Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.

HPLC-DAD phenolic screening and in vitro assessment of antimicrobial, antioxidant and anti-inflammatory activities of Tanteboucht dates.

The date palm (Phoenix dactylifera L.) is one of the most important crops in arid and semi-arid zones. Date fruit occupies a good place in traditional medicine among the Saharan residents, due to its therapeutic virtues; although there may be several therapeutic virtues yet to be discovered. The aim of this study was to investigate the phytochemical and pharmacological properties of the hexanic (EHx), chloroformic (ECh), ethyl acetate (EAc) and aqueous (EAq) extracts of Tanteboucht pulp. The phytochemical characterization and estimation of phenolic compounds were done based on an HPLC-DAD approach. The antioxidant activity was evaluated by a DPPH scavenging effect test. The sensitivity of 7 bacterial strains and Candida albicans to Tanteboucht extracts was tested using the diffusion disc on agar medium method. The membrane stabilization test was used to determine the in vitro anti-inflammatory effect of the fruit extracts. Fourteen phenolic compounds were detected in organic extracts and EAc was the richest followed by ECh and finally EHx which was very poor in these molecules. All extracts showed antioxidant, anti-inflammatory and antimicrobial properties which differ in rate. Indeed, ECh had the greatest scavenging effect on DPPH, followed by EAc and then EAq. EAc was the most potent inhibitor of microbial strains. EAc and ECh were more efficient at membrane stabilization followed by EAq and the three extracts had more anti-inflammatory capacity than the positive control acetyl salicylic acid. The obtained considerable activities were significantly correlated with flavonoid and tannin contents in the extracts.

Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry.

The aim of this study, medicinal applications of banana peel flour, was used to estimate nutrition value and minerals content. The results indicated that banana peel flour was safe for food application, and it was lower in protein and fat and higher in dietary fiber and total carbohydrate which were 52.68 and 67.25%, respectively. Moreover, the minerals content of phosphorous, potassium, sodium, manganese, and calcium were 217.92, 110.24, 96.43, 85.25, and 80.27 mg/100 g, respectively. Furthermore, the problem of the study investigated the effect of banana peel flour incorporation with wheat flour with 72% extraction to produce biscuit blends at different ratios of 5.0, 10.0, 15.0, and 20.0%, respectively. The nutrition value and mineral content of banana peel flour in biscuits increased gradually in the blends, according to the results. The methods of study of the four biscuit blends were prepared with banana peel flour substituted and wheat flour extraction of 72 percent, and they were compared to a control biscuit. Sensory properties reported that the control biscuit was the highest score followed by blends which had contained 5, 10, and 15% banana peel flour. Meanwhile, the blend of biscuit fortified with 20% was not accepted by panelists. From the color biscuits, the blends containing 5, 10, and 15% banana peel flour had acceptable color, and the blends' color was not acceptable. This may be caused by dark color and high dietary fiber. The texture profile analyzer and physical characteristics were confirmed and gave the same results. The result is that it could be recommended that the banana peel flour, which has high fiber content, produce acceptable biscuits fortified with 5, 10, and 15% and become functional foods. Panelists did not find the 20% blend biscuits to be particularly appealing.