The Dietary Inclusion of Ensiled Olive Cake Increases Unsaturated Lipids in Milk and Alters the Expression of Lipogenic Genes in Mammary and Adipose Tissue in Goats.

This study aimed to evaluate the effect of the dietary inclusion of ensiled OC on milk yield, composition, fatty acid (FA) profile, and the expression of selected genes involved in lipid metabolism in the udder and adipose tissue of goats. Seventy-two Damascus dairy goats in mid-lactation were assigned randomly to three iso-nitrogenous and iso-energetic diets containing 0, 10, and 20% of ensiled OC as a replacement of forage (OC0, OC10, and OC20, respectively) for 42 days. During weeks 5 and 6 of the trial, dry matter intake, milk yield, milk composition, and FA profiles were recorded, while mammary and perirenal adipose tissue samples were also collected from six animals per treatment from the OC0 and OC20 groups for gene expression analysis. No significant differences were observed among groups concerning milk yield, 4% fat-corrected milk, fat, or protein yield (kg/d). In contrast, the milk fat percentage was gradually increased with increasing OC inclusion rates in the diets, while milk protein percentages were elevated in both OC groups but significantly only in the milk of the OC20 group. The content of FA between C4:0 to C16:0 was reduced, while mono-unsaturated FA (MUFA) concentration was enhanced in the goat milk of OC groups. The OC feeding treatment was associated with the increased mammary expression of SLC2A1 (p < 0.05), VLDLR (p < 0.01), FABP3 (p < 0.01), and elevated SLC2A1 (p < 0.05) and FASN (p < 0.01) gene expression in the adipose tissue of goats fed the OC20 diet. Overall, OC can be used in goats' diets as a forage replacement, at least in the inclusion rate of 20% DM, since this could increase the milk protein and fat percentage and enrich its content with beneficial for human health lipids without adversely affecting milk production traits.

Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers.

In recent years, the increasing demand for Greek strained yoghurt produced massive amounts of acid whey, which constitutes a major environmental pollutant. Whether yoghurt acid whey can be included in poultry diets is not known. The purpose of this study was to evaluate the effects of four dietary levels of yoghurt acid whey powder (YAWP) on the growth performance, nutrient digestibility, meat quality traits and oxidative stability. A total of 300 male 1-day-old Ross 308 broilers were assigned into four groups with five replicates of 15 broilers each: control-fed basal diet with no YAWP addition (WO) or basal diet supplemented with YAWP at 25 g/kg of diet (WA), 50 g/kg of diet (WB), or 100 g/kg of diet (WC). At the starter period, body weight and body weight gain were reduced after WB and WC treatments compared to the WO treatment. Breast meat oxidative stability was improved during refrigerated storage for 1 and 3 d in all YAWP treatments compared to control, while the WA treatment showed an improved oxidative stability after 6 and 9 d. The results suggest that YAWP inclusion at 25 g/kg of diet did not impair performance and extended the meat shelf life by reducing lipid oxidation rates.

Effect of Dietary Supplementation with a Mixture of Natural Antioxidants on Milk Yield, Composition, Oxidation Stability and Udder Health in Dairy Ewes.

Due to the limitations in the use of antibiotic agents, researchers are constantly seeking natural bioactive compounds that could benefit udder health status but also milk quality characteristics in dairy animals. The aim of the current study was therefore to examine the effects of a standardized mixture of plant bioactive components (MPBC) originated from thyme, anise and olive on milk yield, composition, oxidative stability and somatic cell count in dairy ewes. Thirty-six ewes approximately 75 days after parturition were randomly allocated into three experimental treatments, which were provided with three diets: control (C); without the addition of the mixture, B1; supplemented with MPBC at 0.05% and B2; supplemented with rumen protected MPBC at 0.025%. The duration of the experiment was 11 weeks, and milk production was weekly recorded, while individual milk samples for the determination of composition, oxidative stability, somatic cell count (SCC), pH and electric conductivity were collected. Every two weeks, macrophage, lymphocyte, and polymorphonuclear leukocyte counts were also determined in individual milk samples. It was observed that milk yield was the greatest in the B2 group, with significant differences within the seventh and ninth week (p < 0.05), whereas no significant differences were found for milk composition, with the exception of the seventh week, when protein, lactose and non-fat solid levels were lower in MPBC groups (p < 0.05). Oxidative stability was improved in the groups that received the MPBC, with significant differences at the third, seventh, tenth and eleventh week (p < 0.05). SCC was also significantly lower at the second, eighth and ninth week in B2 compared to the other groups (p < 0.05), while no significant effects on the macrophage, lymphocyte, and polymorphonuclear leukocyte counts were observed. In conclusion, the MPBC addition had a positive effect on sheep milk yield, oxidative stability and somatic cell count, without any negative effect on its composition.

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10-15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10-15 h.

Compositional Differences of Greek Cheeses of Limited Production.

Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.

Regrouping in Dairy Ewes-Effects on Productive Performance and Specific Behavioral Traits.

The regrouping of ruminants is a common practice in dairy farms and is targeting at the improvement of milk production efficiency. However, changing the established hierarchy in a group affects both productivity and behavioral attributes. The aim of the present study was therefore to examine the possible effects of regrouping on milk yield, composition and several behavioral indices in dairy ewes. The experimental period was divided into two sub-periods of 20 days each. During the first period, 30 Chios ewes were used, while 15 Chios and 15 Karagouniko ewes were mixed during the second period. Milk yield, composition, oxidative stability, flow rate and number of kick responses during milking were recorded for each ewe. An isolation-flight distance test was also performed on a weekly basis. As indicated, the parameters recorded during the behavioral tests, such as the number of bleats, heart rate and flight distance, and the milk oxidation rate and number of kick responses were significantly increased immediately after regrouping compared to the following days during both sub-periods (p < 0.05). Moreover, milk yield was reduced in the second sub-period by 8.61% (p < 0.05). It can be concluded that regrouping could negatively influence productive and behavioral traits, and the effect was more pronounced when sheep of different breeds were mixed.

Effect of weaning and feed provision times on the performance and several behavioural traits of post-weaning lambs.

The aim of the present study was to assess if weaning time (morning or evening) and feed provision (immediate or 4 h delayed) can influence growth performance and expression of juvenile lamb behaviour immediately after and at the age of 50-125 days old. Forty lambs were randomly assigned to 4 groups: E1 (evening + immediate), E2 (evening + delayed), M1 (morning + immediate) and M2 (morning + delayed). All lambs were especially active during the first hour after weaning. However, their activity within the first 24 h after weaning was mainly affected by their circadian rhythms, since lambs were more active during the day compared to night. On the other hand, no effect of alfalfa hay provision on lamb activity during these first 24 h was observed. At the age of 50-125 days old, body weight was measured, and an isolation and flight distance test was implemented. There were no significant differences among lambs in body weight, number of jumps and heart rates assessed during isolation test and flight distance. However, the number of vocalizations was lower (65-110th day, P < 0.05) for the E2 compared to E1 lambs. Breed also slightly affected (95th day, P < 0.05) the average heart rate of lambs, with greater values for Karagouniko compared to Chios lambs. It is concluded that no discernible effects of weaning or feeding time were observed on growth performance and the display of stress-induced behavioural components of juvenile lambs till the age of 125 days old.

The Effect of Dietary Inclusion of Microalgae Schizochytrium spp. on Ewes' Milk Quality and Oxidative Status.

An unprecedented challenge for nutritionists arises during the 21st century in order to produce highly nutritious and functional food which promotes human health. Polyunsaturated fatty acids (PUFA) that are highly contained in microalgae have broadly been confirmed for preventing cardiovascular diseases and regulating immune-oxidative status. However, their optimum dietary inclusion level needs to be defined since PUFA are prone to oxidation. For this purpose, 24 cross-bred dairy ewes, were separated into four groups (n = 6) and were fed with different levels of microalgae Schizochytrium spp. [0 (CON, no microalgae), 20 (SC20), 30 (SC30) and 40 (SC40) g/ewe/day] for 60 days. The results showed that although the production parameters were not impaired, milk fat content was decreased in medium and high-level supplemented groups while protein content was suppressed only for the medium one. Concerning the fatty acids (FA) profile, the proportions of C14:0, trans C18:1, trans-11 C18:1, cis-9, trans-11 C18:2, trans-10, cis-12 C18:2, C20:5 (EPA), C22:5n-6 (DPA), C22:6n-3 (DHA), the total ω3 FA and PUFA were significantly increased, while those of C18:0, cis-9 C18:1 and C18:2n-6c were decreased in the milk of treated ewes. Additionally, in the S40 group an oxidative response was induced, observed by the increased malondialdehyde (MDA) levels in milk and blood plasma. In conclusion, the dietary inclusion of 20 g Schizochytrium spp./ewe/day, improves milks' fatty acid profile and seems to be a promising way for producing ω3 fatty acid-enriched dairy products.

Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective.

This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Bangladesh). From March to June 2021, adult participants answered an online survey available in 5 languages. In total, 1,879 surveys were completed. Categorical and ordinal data were analyzed as frequencies and percentages. To determine the relationship between the variables for purchasing and consumption behaviors of respondents who declared that they consume dairy products, a multiple correspondence analysis was carried out. Most completed surveys were from Mexico and Italy (30% and 33.7%, respectively). Most respondents were between 18 and 29 yr old, female, highly educated, and employed. The majority of respondents (70.8%) declared that they consume dairy products from small ruminants. Consumers preferred products from both sheep and goats (49.4%); however, it was observed that in Mexico, Denmark, and Bangladesh, more than 50% preferred goat dairy products. The most-consumed products were mature and fresh cheeses. Mature cheese was the most-preferred product in Chile; in Mexico, Italy, Greece, and Denmark, it was fresh cheese. Unlike the rest of the countries, in Bangladesh, dairy product consumption from small ruminants was observed by more than 30% of respondents. In Mexico, a higher percentage of people do not consume sheep or goat dairy products because they are unfamiliar with them. In Mexico, Chile, and Bangladesh, limited market availability was also a variable responsible for nonconsumption. In European and Asian countries, sheep and goat dairy products are not consumed because consumers dislike them, in addition to a greater awareness of sustainability and climate change issues. The multiple correspondence analysis defined 5 dimensions. Dimension 1 was associated with the geographic location of the respondent (country and continent), the type of milk (sheep or goat), and the consideration of well-being and health as characteristics associated with the consumption of dairy products from small ruminants. Dimension 2 was associated with the respondent's country of origin and the frequency of consumption. Dimension 3 was associated with gender, education, and employment status. Dimension 4 was associated with the respondent's age, the association of the "healthy" concept of sheep and goat dairy products, and the consideration of the nutritional benefits of dairy as responsible for considering them healthy. Dimension 5 was associated with a "strong smell and taste" of sheep and goat dairy products. This study showed that consumer attitudes toward dairy products from sheep and goats vary between continents. In conclusion, results showed consumer interest in animal welfare and environmental impact issues related to small ruminant farming as well as a general attraction to local products. It seems that these factors contribute to consumers' perception of the quality of dairy products, so the industry and select farmers should carefully consider incorporating them into their supply chain.

Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers.

Although carotenoids generally possess antimicrobial and antioxidant properties, the in vivo synergistic action of carotenoid blends derived from plant-based by-products has not been thoroughly studied. Therefore, the carotenoid characterization and antimicrobial potential of Citrus reticulata extract as well as the impact of this carotenoid-rich extract (CCE) dietary supplementation on the performance, meat quality, and immune-oxidative status of broiler chickens were determined. One hundred and twenty one-day-old hatched chicks (Ross 308) were allocated to two dietary groups, with four replicate pens of 15 birds each. Birds were fed either a basal diet (CON) or the basal diet supplemented with 0.1% CCE (25 mg carotenoid extract included in 1 g of soluble starch) for 42 d. ß-Cryptoxanthin, ß-Carotene, Zeaxanthin, and Lutein were the prevailing carotenoid compounds in the Citrus reticulata extract. The CCE feed additive exerted inhibitory properties against both Gram-positive (Staphylococcus aureus) and negative (Klebsiella oxytoca, Escherichia coli, and Salmonella typhimurium) bacteria. Both the broiler performance and meat quality did not substantially differ, while the breast muscle malondialdehyde (MDA) concentration tended to decrease (p = 0.070) in the CCE-fed broilers. The inclusion of CCE decreased the alanine aminotransferase and MDA concentration, and the activity of glutathione peroxidase, while the activity of superoxide dismutase was increased in the blood. Catalase and NADPH oxidase 2 relative transcript levels were significantly downregulated in the livers of the CCE-fed broilers. Additionally, Interleukin 1ß and tumor necrosis factor (TNF) relative transcript levels were downregulated in the livers of the CCE- fed broilers, while TNF and interferon γ (IFNG) tended to decrease in the spleens and bursa of Fabricius, respectively. The present study provided new insights regarding the beneficial properties of carotenoids contained in Citrus reticulata in broilers' immune-oxidative status. These promising outcomes could be the basis for further research under field conditions.

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types.

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.

Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II.

The valorization of vinification byproducts portrays a promising bioprocess for the enrichment of animals' diet with bioactive compounds, such as polyphenols, which could regulate the immune response. Therefore, the impact of dietary grounded grape pomace (GGP), wine lees extract (WYC), and grape stem extract (PE) on the relative transcript level of immune related genes of broiler chickens were examined. Two hundred forty, one-day-old as hatched (male/female) chicks (Ross 308) were allocated to four dietary groups, with four replicate pens each with 15 birds. Birds were fed either a basal diet (CON) or the basal diet supplemented with 2.5% GGP, or 0.2% WYC, or 0.1% PE for 42 d. The relative expression of immune-related genes was investigated using a real-time PCR platform. The mRNA levels of Toll-like Receptor 4 (TLR4) were downregulated (p = 0.039) in the liver of broilers fed the GGP-containing diet compared to the CON, while in the spleen of PE-fed broilers, TLR4 was significantly upregulated (p = 0.043). The mRNA levels of interleukin 8 (IL8) tended to upregulate (p = 0.099) in the bursa of Fabricius and were significantly increased (p = 0.036) in the spleen of broilers fed the PE diet. Vinification byproducts depict a promising sustainable source of polyphenols for the poultry feed industry, but more research is needed under field conditions.

Awareness, Knowledge and Risky Behaviors of Sexually Transmitted Diseases among Young People in Greece.

Sexually transmitted diseases (STDs) affect mainly young individuals and cause health, social, and economic problems worldwide. The present study used a web questionnaire to assess the awareness, knowledge, sexual behaviors, and common practices regarding STDs in young Greek adults. The 1833 individuals, aged 18-30 years, who responded to the study seem to be particularly knowledgeable regarding STDs such as AIDS (97.7%), warts (97%), Chlamydia (92.2%), genital herpes (89.9%), syphilis (81.9%), and gonorrhea (72.1%), whereas lower percentages were noted for trichomoniasis (39.3%), Molluscum contagiosum (12.9%), mycoplasmosis (11.6%), and amoebiasis (7.4%). Regarding oral STD transmission, participants replied correctly for genital herpes (45%), warts (35.8%), and AIDS (HIV; 33.8%), whereas 30.2% were unfamiliar with oral sexual transmission. Of the participants, 52% were not aware that STDs might cause infertility. Only 40.4% of the respondents reported always using condoms during sexual intercourse, and 48.6% had never been tested for STDs. The majority of the young population (55%) presented a moderate knowledge STD score (41-60%) and was associated with demographic parameters such as age, gender, sexual preference, number of sexual partners, and residence (p < 0.05). These findings provide important information regarding the prevention of STDs and highlight the significance of developing more effective sex education programs for young people in Greece.

Evaluation of Infrared Thermography for the Detection of Footrot and White Line Disease Lesions in Dairy Sheep.

The objectives of this study were to investigate temperature distribution at the sheep hoof and evaluate the reliability and diagnostic performance of infrared thermography (IRT) for the detection of footrot and white line disease (WLD) lesions in intensively reared dairy sheep. Hoof lesions were clinically assessed, and IRT was used to measure temperature distribution on hoof superficial tissue in 600 multiparous ewes. Binary regression models were developed and validated, and receiver operating characteristic curves were estimated to assess the predictive value and diagnostic performance of IRT for the detection of hoof lesions. The most sensitive prediction model for the detection of IFR was based on the difference between ambient and hoof heel temperature (sensitivity: 83.3%, specificity: 47.8%, and threshold value: 6.5 °C), whereas the most specific prediction model was based on the difference between ambient and coronary band temperature (sensitivity: 51.9%, specificity: 79.7%, and threshold value: 11.3 °C). In the case of WLD, the diagnostic performance of IRT had limited predictive value. IRT could be a useful tool for hoof health screening in dairy sheep. However, it must be cautiously adapted in cases where environmental, operating, and operator variables are not effectively controlled.

A Cross-Sectional Epizootiological Study and Risk Assessment of Foot-Related Lesions and Lameness in Intensive Dairy Sheep Farms.

Foot-related lameness, foot-diseases and lesions are emerging issues in dairy sheep; however, relevant epizootiological studies are scarce, and risk factors have not been elucidated. The objectives of this cross-sectional study were (i) to address this dearth of knowledge by investigating the epizootiology of lameness-related foot-lesions and diseases, and (ii) to assess the impact of potential risk factors on foot health, in intensive dairy sheep farms. Thirty farms were assigned in two representative clusters using a multivariate statistical analysis. Three farms per cluster and 100 multiparous milking ewes per farm (total n = 600) were selected and enrolled in the study. Foot-related lameness, ovine interdigital dermatitis (OID), infectious footrot (IFR), white line disease, hoof wall cracks, as well as health and welfare traits were recorded. Overall prevalence of foot-related lameness was 9.0% and was primarily associated with IFR; however, additional infectious and non-infectious foot diseases and lesions also contributed. Among infectious foot diseases, OID was the most prevalent (21.3%) followed by IFR (8.0%); WLD and hoof wall cracks were the most prevalent non-infectious foot-lesions (37.7% and 15.3%, respectively). IFR and OID prevalence increased with age (p < 0.05) and BCS (p < 0.01), respectively, suggesting that host-related factors and husbandry practices are important determinants of its occurrence.

Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus.

The present work aimed to evaluate the effect of farming practices and season on the fat and protein content and fatty acid (FA) profile of milk and Halloumi cheese produced in Cyprus. Over a year, raw bulk-tank milk samples from cow, goat, and sheep farms were collected seasonally from all organic (11) and representative conventional (44) dairy farms, whereas Fresh Halloumi cheese samples were collected monthly from retail outlets (48 organic and 48 conventional samples in total). The different farming practices did not affect the milk fat content of ruminants, while protein levels were decreased in organic bovine and caprine milk. Under organic farming practices, milk and cheese contained increased values of total mono-unsaturated FA (MUFA) and poly-unsaturated FA (PUFA), and specific FA, such as oleic, conjugated linoleic, linoleic, and α-linolenic acids. Total saturated FA (SFA) levels were particularly decreased in organic samples and, consequently, the atherogenic indices of milk and cheese were decreased. Season influenced milk and Halloumi cheese FA profile; spring samples had lower SFA and higher PUFA and MUFA concentrations. Overall, the organic farm practices improved the lipid profile of milk and Halloumi cheese, which is more likely attributed to the different feeding strategies applied in organic dairy farms.

Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid ß-oxidation and Antioxidant Defense in a Dose Dependent Manner.

The beneficial properties of the flavanones hesperidin and naringin as feed additives in poultry have lately been under investigation. In broilers, both flavanones have been shown to exhibit antioxidant properties while their individual effects on fatty acid (FA) composition and the underlying molecular mechanisms of their activity have not been explored. Here, we studied their effects on broiler meats' FA profiles and on the expression of genes related to lipid metabolism, antioxidant defense and anti-inflammatory function. The experimental design comprised six treatment groups of broilers, each supplemented from day 11 until slaughter at 42 days with hesperidin, naringin or vitamin E, as follows: the E1 group received 0.75 g of hesperidin per kg of feed, E2 received 1.5 g hesperidin/kg feed, N1 received 0.75 g naringin/kg feed, N2 received 1.5 g naringin/kg feed, vitamin E (VE) received 0.2 g a-tocopheryl acetate/kg feed, and the control group was not provided with a supplemented feed. The VE treatment group served as a positive control for antioxidant activity. An analysis of the FA profiles of the abdominal adipose tissue (fat pad), major pectoralis (breast) and biceps femoris (thigh) muscles showed that both hesperidin and naringin had significant effects on saturated FA (SFA), polyunsaturated FA (PUFA) and omega n-6 content. Both compounds reduced SFA and increased PUFA and n-6 content, as well as reducing the atherogenicity and thrombogenicity indices in the breast muscle and fat pad. The effects on the thigh muscle were limited. An analysis of gene expression in the liver revealed that naringin significantly increased peroxisome proliferator-activated receptor alpha (PPARα), Acyl-CoA oxidase 1 (ACOX1) and glutathione disulfide reductase (GSR) expression. In the breast muscle, both hesperidin and naringin increased fatty acid synthase (FASN) expression and hesperidin increased the expression of adiponectin. In brief, both hesperidin and naringin supplementation beneficially affected FA profiles in the breast meat and fat pad of broiler chicken. These effects could be attributed to an increase in FA ß-oxidation since the increased expression of related genes (PPARα and ACOX1) was observed in the liver. Furthermore, the antioxidant activity of hesperidin and naringin previously observed in the meat of broilers could be attributed, at least partly, to the regulation of antioxidant defense genes, as evidenced by the increased GSR expression in response to naringin supplementation.

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality.

The olive oil industry has a leading position in the Mediterranean countries, resulting in the production of considerable quantities of the respective by-products (OB) that constitute an important environmental issue. OB contain valuable nutrients and bioactive components that can be re-used under the bioeconomy strategy, and several chemical, physical, and biological processes have been evaluated with the intention to improve their nutritional value. One feasible application of OB is their incorporation in the diets of livestock and especially ruminants due to their high fiber content. As indicated by numerous studies, OB dietary supplementation increases the levels of monounsaturated fatty acids (MUFAs) and decreases that of saturated fatty acids (SFAs) in the milk and meat of ruminants with beneficial effects for consumers' health. At the same time, environmental impact and feeding costs are reduced without detrimental effects on ruminal fermentation, nutrients utilization, growth performance, carcass traits, milk yield and composition.

Impact of Mycotoxins on Animals' Oxidative Status.

Mycotoxins appear to be the "Achilles' heel" of the agriculture sector inducing enormous economic losses and representing a severe risk to the health of humans and animals. Although novel determination protocols have been developed and legislation has been implemented within Europe, the side effects of mycotoxins on the homeostatic mechanisms of the animals have not been extensively considered. Feed mycotoxin contamination and the effects on the antioxidant status of livestock (poultry, swine, and ruminants) are presented. The findings support the idea that the antioxidant systems in both monogastrics and ruminants are challenged under the detrimental effect of mycotoxins by increasing the toxic lipid peroxidation by-product malondialdehyde (MDA) and inhibiting the activity of antioxidant defense mechanisms. The degree of oxidative stress is related to the duration of contamination, co-contamination, the synergetic effects, toxin levels, animal age, species, and productive stage. Since the damaging effects of MDA and other by-products derived by lipid peroxidation as well as reactive oxygen species have been extensively studied on human health, a more integrated monitoring mechanism (which will take into account the oxidative stability) is urgently required to be implemented in animal products.

Quercetin and Egg Metallome.

The objective of the present study was to investigate the effect of the natural flavonoid quercetin dietary supplementation on the alteration of egg metallome by applying the basic principles of elemental metabolomics. One hundred and ninety-two laying hens were allocated into 4 treatment groups: the control (C) group that was fed with a commercial basal diet and the other experimental groups that were offered the same diet further supplemented with quercetin at 200, 400 and 800 mg per kg of feed (Q2, Q4 and Q8 group, respectively) for 28 days. The diets contained the same vitamin and mineral premix, thus all birds received the same amount of elements since no differences on feed intake existed. The egg elemental profile consisted of As, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Pb, Sb, Se, Sr, V, Zn and was determined using inductively coupled plasma mass spectrometry (ICP-MS). Quercetin supplementation altered the elemental profile. Most notably, quercetin altered the element concentrations predominantly in egg shell and albumen. It increased the concentration of Sb while reduced that of Cr and Se in both egg shell and albumen. Moreover, it increased As, Cd in albumen and V in yolk, while compared to the control, reduced As, Cd, Cr, Cu and V and also raised Ca, Fe, Mg and Ni in egg shell. The presence of quercetin led to differentiation of the deposition of certain trace minerals in egg compartments compared to that of hens fed a basal diet, possibly indicating that tailor made eggs for specific nutritional and health requirements could be created in the future.