Dietary supplementation with mushroom powder (Agaricus bisporus) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (Coturnix coturnix japonica).

This study was performed to determine the effect of mushroom powder (MP) (Agaricus bisporus) supplementation on growing Japanese quail (Coturnix coturnix japonica). A total of 300 unsexed 1-day-old Japanese quails with similar body weights (8.38 ± 0.2 g) were randomly assigned to five treatment groups with six replications. Additions of 0, 0.25, 0.50, 0.75, or 1.00% of MP to the basal diet were used to develop the treatment groups. Quails were fed ad libitum for 42 days. At the end of the experiment, 12 quails from each experimental unit were euthanised to determine performance, carcass traits, meat quality, and bone biochemical properties. Results showed that all dietary MP did not negatively affect any performance parameters (P > 0.05), while by the third week of life, there was an increase (P < 0.05) in body weight and body weight gain in the quails of the 0.75% MP group compared to the control group. Nevertheless, these differences disappeared at the end of the trial (P > 0.05). No differences were observed (P > 0.05) for any of the studied carcass traits, except for the pancreas weight which decreased (P < 0.05) with the addition of high MP (1.00%). Regarding meat quality, all color parameters were affected on the fifth day of sampling (P < 0.05) but not on the first day (P > 0.05). It was detected that the breast of the quails in group 0.75% MP had the highest L* value and the lowest a* value. While the breast of the 1.00% MP group had the highest b value and the lowest pH value. Dietary MP enhanced oxidative stability, reducing malondialdehyde (MDA) value in the breast compared to the control at both sampling points (P < 0.01), being more noted on the fifth day of sampling. Bone biomechanical properties (in terms of shear force or shear stress) were improved (P < 0.01) with the dietary addition of MP at 0.75% compared to the control. It can be suggested that MP is a secure ingredient in animal feed without negatively affecting performance parameters, carcass traits, or meat quality. Therefore, including an interval of 0.50-0.75% of MP in the diet of growing quails could be a suitable strategy to improve certain parameters such as the meat's oxidative stability and the bone's biomechanical parameters. Moreover, the efficacy of MP on performance development would be greater during the first weeks of the quails' life due to their intestinal conditions at this stage.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil.

Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage.

This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.

Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation.

Liposomes are lipid bilayer vesicles that can be used as encapsulation systems for bioactive agents to provide increased protection against environmental stresses (such as pH or temperature extremes). Time Domain Nuclear Magnetic Resonance (TD-NMR) that is based on differentiation of specimen contents with respect to magnetic relaxation rates provides detailed information on amount, state and distribution of water and oil and provide reproducible results on the samples. These make TD-NMR particularly suitable for time-dependent monitoring of emulsion system dynamics. In this study, spin-spin (T2) relaxation times and relaxation spectra were used for characterizing green tea extract loaded and unloaded liposomes prepared with soy (S75) and egg lecithins (E80) by different preparation methods (such as homogenization type, pressure and solvent type). Mean particle sizes of liposomes were found to be the most influential factor in shaping mono-exponential T2 relaxation times. The differences in particle sizes of E80 and S75 samples along with samples with different homogenization pressures could be monitored with T2 relaxation times. Additionally, T2 relaxation times were found to be correlated with particle shape irregularity, and chemical instability of samples due to lipid oxidation. With relaxation spectrum analysis, particular components in the sample could be distinguished (internal/external water and lipid bilayers), which gave more elaborate results on mechanisms of instability.