Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria.

Tropical almond (Terminalia catappa Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards the nutritional, health benefits, and pharmaceutical potential of roasted T. catappa nuts remains scanty. Comparing both raw and roasted T. catappa nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted T. catappa nuts were, therefore, investigated. Whereas the raw T. catappa nuts obtained significantly (p < 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B1-3 compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p < 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting T. catappa nuts should enhance the nutritional contents, which could aid both absorption and palatability.

Campaign education and communication to the potential consumers of brewers' spent grain (BSG)-added food products as sustainable foods.

Byproduct of the brewery industry, brewers' spent grain (BSG), has been reported for enhancing the nutritional value of food products thus potentially as a future sustainable food ingredient. As it is a byproduct, society as potential consumers tend to consider BSG as waste. Consequently, commercialization of BSG-added food products would be responded negatively by potential consumers. Campaign education seems to be important in order to familiarize such products to the society thus change the consumers perspective and finally increase the consumers acceptability. This study, which was conducted by an online survey platform (surveymonkey.com), aims to educate the society about the positive value of BSG for human health and its valorisation to the environment which generates sustainable food and to observe their opinion and expectation regarding such products. Majority of participants (57.38%) never knew BSG before. After BSG was introduced, most of the provided information about BSG is new for the majority of participants and they are convinced that consuming BSG-added food products would be beneficial for their health and help a sustainable environment. Furthermore, if such products are claimed as healthy foods, 81.97% of the participants are willing to buy. Besides the mindset of consumers, several issues might need to be considered in commercializing BSG-added food products including food regulation and safety as well as specific health conditions. Further study is still needed in order to educate society in a wider and to be specific in certain groups of community.

Potential and limitations of rabbit meat in maintaining food security in Ukraine.

The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.

Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties.

Brewers' spent grain (BSG) contains bioactive compounds. It was hypothesized that heating treatments using conventional water bath heating (CWH) on brewers' spent grain (BSG) would modify the functionality, chemical constituents and antioxidant activities of BSG. Different temperatures and time exposures (80, 90 and 100 °C at 15, 30 and 60 min) were applied on fresh undried BSG. CWH at 80 °C increased the amount of flavan-3-ols, while 100 °C at 30 and 60 min improved the ABTS (2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) value. CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid. Moreover, CWH discharged pungent, floral, spice and mushroom odor perceptions and formed fruity, sweet and pleasant odor perceptions, as well as essential-oil-related compounds. Additionally, CWH improved water-holding and oil-holding capacities. In conclusion, CWH as a low-cost treatment improved the functionality, fatty acid composition and aromatic profile of BSG.

Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria.

White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing information, therefore, we investigated the nutritional profile of defatted and full-fat flour, alongside physicochemical breakdown and storage performance of soxhlet-extracted oil from two white melon (C. mannii) seed varieties found in Southeast Nigeria. Nutritional profile involved the determinations of proximate composition, minerals, vitamins, functional properties as well as amino acid profile. Physicochemical breakdown involved the determinations of fatty acid profile, lipid breakdown parameters, as well as associated physical attributes. Results showed defatting of flours increased the protein (69.04%), carbohydrates (16.26%), crude fiber (2.68%), ash (11.9%), mineral (Na ranging from 223.92-246.99 mg/100g), and vitamin contents (Vit B1 ranging from 0.453-0.712 mg/100g). Total amino acid differed slightly when comparing miniature (30.36 g/100g) and large (22.36 g/100g) seeds. Soxhlet-extracted oil possessed low thiobarbituric acid, acid, and peroxide values (0.030 and 0.038 mg MDA/kg, 1.08 and 1.27 mg KOH/g, and 2.95 and 3,94 mEqO2/kg, for large and miniature seeds respectively), and peak linoleic acid (5 and 6.45 mg/ml, for miniature and large seeds respectively). During storage, the thiobarbituric acid and peroxide values of soxhlet-extracted oil increased yet within acceptable limits.

Influence of solid state fermentation with Bacillus subtilis 67 strain on the nutritional value of rapeseed meal and its effects on performance and meat quality of broiler chickens.

The study aimed to evaluate the influence of solid-state fermentation on the nutritional value and enzymatic activity of rapeseed meal and its effects on the performance of broiler chickens and meat quality, including physicochemical properties (proximate analysis, pH, water holding capacity), antioxidant capabilities, dipeptide composition of the meat and sensory traits. Three dietary treatments were evaluated using broiler chickens: a control without incorporation of rapeseed meal; a second treatment with the incorporation of 3% unfermented rapeseed meal; and a third with the incorporation of 3% rapeseed meal fermented with Bacillus subtilis 67. The study showed that fermented compared to unfermented rapeseed meal was characterized by a significantly higher content of dry matter, crude ash, crude fat and metabolic energy (P < 0.05), and a significantly lower content of crude fiber and glucosinolates (P < 0.05). The B. subtilis 67 strain shows cellulolytic and xylulolytic activity. Fermented rapeseed meal has a positive effect on body weight of birds, daily gain, and European Production Efficiency Factor (P < 0.05). Both rapeseed meal treatments significantly reduced the pH of leg muscles and the water-holding capacity of breast muscles (P < 0.05). The fermented meal had a negative impact on some sensory parameters of poultry meat. There was no significant influence of fermented rapeseed meal on the composition of dipeptides in poultry meat and its antioxidant status.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Emotions and Food Consumption: Emotional Eating Behavior in a European Population.

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07-1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40-1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58-1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36-1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54-1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10-1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19-1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21-1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus).

To develop novel processes for valorizing agro-industry side-streams, canola (Brassica napus) oil press cakes (CPC) were treated with lactic acid bacteria, carbohydrase, and protease. Altogether 29 protein-rich liquid fractions were obtained, of which the composition was analyzed using chromatographic and mass spectrometric methods. A clear association was revealed between the treatments and phenolic profile. Applying certain lactic acid bacteria enhanced the release of sinapic acid, sinapine, glycosylated kaempferols, and other phenolic compounds from CPC. Co-treatment using protease and Lactiplantibacillus plantarum was effective in degrading these compounds. The fraction obtained after 16 h of hydrolysis (with Protamex® of 2% dosage) and 48 h of fermentation (using L. plantarum) contained the lowest phenolic content (0.2 g/100 g DM) and a medium level of soluble proteins (78 g/100 g) among all samples studied. The fractions rich in soluble proteins and low in phenolics are potential food ingredients with improved bioavailability and sensory properties.

Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries.

Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach's alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat.

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

Alteration of volatile compounds profile of brewers' spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment.

The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers' spent grain (BSG). It was hypothesized that the treatments modified the volatile composition of BSG due to the sonochemical modification. The results demonstrated that the treatments intensified the desirable odor and removed the undesirable one which might allow the possibility of masking and renewing the odor perception of BSG. Besides the influence on odor perception related compounds, it is worth to highlight that the treatments eliminated herbicidal compounds such as (E,E)-2,4-heptadienal and (E)-2-hexenal which might be present from herbicidal treatment. Combination of bath-ultrasonication with autoclave treatment modified the volatile aldehydes while its combination with conventional water-bath generated the same profile as it was in untreated BSG. Time elevation on bath-ultrasonication had no significant impact on the amount of ketones and alkanes, while the fluctuation occurred as an impact of thermal exposures. Moreover, the treatment reduced the amount of alcohol and increased the fatty acids. In conclusion, bath-ultrasonication and its combination with thermal exposure modified the volatile compositions of BSG.

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior.

Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria.

The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage.

Water soluble coconut extract (WSCE) was reported as a suitable matrix for probiotic delivery as yogurt alternatives. The study aimed to evaluate the roles of brewers' spent grain (BSG) derivatives in enhancing the properties of WSCE-based yogurt alternatives. BSG flour (BSGF) and 3 different protein extracts (BSGPs) including protein control (BSGP-C), protamex treatment (BSGP-P), and protamex combined with flavourzyme treatment (BSGP-PF) were incorporated in WSCE-based yogurt alternatives. Confocal laser scanning microscopy showed that BSGPs prepared with protease treatment generated less dense fat distribution and more homogenous globules compared to that in WSCE control yogurt. It also resulted in a softer, denser and more homogenous matrix. The modification in microstructural properties was aligned with differences in several functional groups including ⍺-glycosidic bond and hydroxyl groups from polysaccharides, aliphatic ethers and acid functional groups as well as aromatic hydrocarbons of lignin, amide I, acetyl groups and amide III. BSGF and BSGPs increased the mechanical properties, viscosity and modified flow behaviour properties demonstrating its ability in maintaining textural and gel formation. After 14 days of storage, maintenance in flow behaviour, syneresis and mechanical properties was identified. Furthermore, BSG derivatives enhanced lactic acid production up to 3 folds. In conclusion, BSG derivatives maintained the microstructure and gel formation, improved the properties of WSCE-based yogurt alternatives and preserved its behaviour during 14 days of storage.

Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria.

Characterization and further development of underutilized/underexploited indigenous tropical seed oils are essential to supplement both nutritional and industrial needs of an ever-increasing African (and global) population. Before now and to our best knowledge, the previous research involved Canarium schweinfurthii Engl. fruit specific to Nigeria appear to have been more on the evaluation of seed, pulp, and essential oils (from the seed), but much less on the pulp oil. To supplement existing information, this current work has aimed to biochemically characterize the Soxhlet-extracted pulp oil of C. schweinfurthii fruit gathered from a community situated in the South-east of Nigeria. Specifically, the biochemical characterization comprised the determinations of proximate compositions, lipid peroxidation, fatty acid profile, as well as carotenoids, sterols, and tocopherols. Processing the fruit sample to pulp oil involved, among others, oven-drying, and grinding, prior to the Soxhlet extraction. Results of proximate components of C. schweinfurthii pulp oil showed the following trend: crude fat content (~ 49.32%) > carbohydrates (~ 37.93%) > moisture content (~ 8.62%) > ash content (~ 3.74%) > crude protein content (~ 0.39%) values. The lipid peroxidation attributes comprised acid (~ 23.60 mg KOH/g), peroxide (~ 33.91 mEq. O2/kg), iodine (~ 58.3 g/100 g), and saponification (~ 138.21 mg KOH/g) values. In addition to the free (~ 13.8%), saturated (~ 9.74%), and unsaturated (~ 90.26%) fatty acids, a total of fifteen (15) fatty acid methyl esters (FAMEs) spectral peaks were found, from caprylic acid (C8:0) to lignoceric acid (C24:0). Total tocopherol concentration amounted to ~ 73 mg/100 g, which comprised α, ß, γ-tocopherol, and δ-tocotrienol, with fair concentrations of carotenoids and sterols. Overall, the C. schweinfurthii pulp oil-biochemically competitive with a high concentration of unsaturated fatty acid, tocopherol, and sterol, suggests strong industrial promise.

Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour.

Food consumption involves several dimensions, being some of them directly associated with the consumers' characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.

The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat.

The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens' breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.

Spatiotemporal Analysis of West Nile Virus Epidemic in South Banat District, Serbia, 2017-2019.

West Nile virus (WNV) is an arthropod-born pathogen, which is transmitted from wild birds through mosquitoes to humans and animals. At the end of the 20th century, the first West Nile fever (WNF) outbreaks among humans in urban environments in Eastern Europe and the United States were reported. The disease continued to spread to other parts of the continents. In Serbia, the largest number of WNV-infected people was recorded in 2018. This research used spatial statistics to identify clusters of WNV infection in humans and animals in South Banat County, Serbia. The occurrence of WNV infection and risk factors were analyzed using a negative binomial regression model. Our research indicated that climatic factors were the main determinant of WNV distribution and were predictors of endemicity. Precipitation and water levels of rivers had an important influence on mosquito abundance and affected the habitats of wild birds, which are important for maintaining the virus in nature. We found that the maximum temperature of the warmest part of the year and the annual temperature range; and hydrographic variables, e.g., the presence of rivers and water streams were the best environmental predictors of WNF outbreaks in South Banat County.

The First Report of mcr-1-Carrying Escherichia coli Originating from Animals in Serbia.

The aim of this study was continuous monitoring of the presence of mcr-1 to mcr-5 genes in Enterobacterales isolated from cattle, pigs, and domestic poultry at intensive breeding facilities in Northern Vojvodina, Serbia, from 1 January 1 to 1 October 2020. Out of 2167 examined samples, mcr-1 was observed in five E. coli isolates originating from healthy turkeys. Four isolates belonged to the phylogenetic group B1, and one isolate to the phylogenetic group A. Detected E. coli serogenotypes (somatic O and flagellar H antigens) were O8:H25 and O29:H25. Core-genome multi-locus sequence typing (cgMLST) revealed three ST58 isolates clustering together in Clonal Complex (CC) 155 and two singletons of ST641-CC86 and ST410-CC23, respectively. Clonotyping revealed CH4-32 (n = 3), CH6-53 (n = 1) and CH4-24 (n = 1). In all isolates, the mcr-1 gene was located on a large IncX4 replicon type plasmid. Eight virulence-associated genes (VAGs) typical of avian pathogenic E. coli (APEC) (fyuA, fimH, hlyF, iss, ompT, sitA, traT, iroN) were detected in four isolates. These isolates were investigated for susceptibility to four biocides and revealed MIC values of 0.125% for glutardialdehyde, of 0.00003-0.00006% for chlorohexidine, of 4-6% for isopropanol and of 0.001-0.002% for benzalkonium chloride. All obtained MIC values of the tested biocides were comparable to the reference strain, with no indication of possible resistance. This is the first report of mcr-1.1-carrying E. coli from Serbia. Although only samples from turkeys were mcr-positive in this study, continuous monitoring of livestock samples is advised to prevent a spill-over from animals to humans.