Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with (Lc) and (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated.

Physical and Chemical Characteristics of Droppings as Sensitive Markers of Chicken Health Status.

The aim of this study was to analyze the physical and chemical characteristics of chicken droppings (n = 73), which were collected during different age periods and classified by visual inspection into normal (N) and abnormal (A). Significant differences were found in the texture, pH, dry matter (DM), fatty acids (FAs), short-chain fatty acids (SCFAs), and volatile compounds (VCs) between the tested dropping groups ( ≤ 0.05).

Towards Early Poultry Health Prediction through Non-Invasive and Computer Vision-Based Dropping Classification.

The use of artificial intelligence techniques with advanced computer vision techniques offers great potential for non-invasive health assessments in the poultry industry. Evaluating the condition of poultry by monitoring their droppings can be highly valuable as significant changes in consistency and color can be indicators of serious and infectious diseases. While most studies have prioritized the classification of droppings into two categories (normal and abnormal), with some relevant studies dealing with up to five categories, this investigation goes a step further by employing image processing algorithms to categorize droppings into six classes, based on visual information indicating some level of abnormality.

Influence of Biotreatment on L. Cereal Wholemeal Contamination and Enzymatic Activities.

Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains. This study was focused on the evaluation of the effect of lactic acid bacteria (LAB) strain (-LUHS173, -LUHS245, -LUHS135, -LUHS244 and -LUHS210) fermentation on the changes in the level of deoxynivalenol (DON) and its conjugates in spp.-contaminated barley wholemeal (BWP).

Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties.

In this study, the effect of solid-state fermentation (SSF) with MI401 and PA-2 strains on functional properties of extruded (130 °C; 25 rpm) corn-milling by-products (CMB) and their albumin, globulin, and prolamin fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively.

Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters.

The aim of this study was to compare the influence of different compositions of creep compound feed (CCF) (C-I - control group; TG-II - a CCF containing wheat bran extruded and fermented with ; TG-III - a creep compound feed containing sugar beet pulp) on the piglets' growth performance, blood parameters, fecal microbial profile and physicochemical characteristics. Moreover, the fecal volatile compound (VC) profile was analyzed as a possible chemical marker related to changes in the fecal microbial profile and physicochemical characteristics. A 21-day experiment was conducted using 1-day-old 300 Large White/Norwegian Landrace piglets.

Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour.

The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters.

Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality.

Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs).

Strategy for Local Plant-Based Material Valorisation to Higher-Value Feed Stock for Piglets.

In this study, a 41-day experiment was conducted using 300 (21-day-old) Large White/Norwegian Landrace piglets (100 piglets in each group). Three dietary treatments were compared: (i) a basal diet (C-I), (ii) a basal diet with the addition of extruded-fermented wheat bran (W) (TG-II), and (iii) a basal diet with the addition of dried sugar beet pulp (TG-III). Analyses of piglets' blood parameters, faecal microbial and physico-chemical characteristics, and piglets' growth performance were performed.

Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles.

The aim of this study was to assess the effect of a feed supplement, namely milk permeate (MP) fermented with LUHS245, on the newborn calves' growth performance and blood and faecal parameters, including microbiota and volatile compound and fatty acid profiles. Ten female Holstein calves in the control group (CON group) were fed with a standard milk replacer diet and colostrum only, from day 2 to 14 of life, while 10 calves of the treated group (MP group) were fed with the same diet supplemented with 50 mL of the fermented MP. After 14 days, there were no significant differences between the groups in blood parameters, growth performance, or faecal pH.

Combination of Extrusion and Fermentation with and Strains for Improving the Safety Characteristics of Wheat Bran.

Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with and strains for the valorisation of W to provide safer food and feed stock.

A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids.

The aim of this study was to evaluate the influence of medium chain fatty acids (MCFAs) and organic acids (OAs) supplements on the caecum microbial profiles, productivity and production quality characteristics of broiler chickens (BCs). BC (900 chicks) were attributed to three groups: (i) control; (ii) MCFAs group (BCs fed with feed supplemented with MCFAs); (iii) OAs group (BCs fed with feed supplemented with OAs). Broilers were slaughtered at the end of the trial (42 days old), and the caecum microbial profiles, productivity and production quality characteristics were analysed.

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides.

The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (. LUHS245, LUHS210, LUHS51, LUHS135, LUHS29, LUHS122, LUHS71, LUHS244, LUHS183, LUHS206) and MP with (AppMP) or without (MP) the addition of 8% () apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP).

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica.

In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 lactic acid bacteria (LAB) strains, 2 essential oils (EO) (Thymus vulgaris and Origanum vulgare L.), and their compositions were tested for the purpose of inhibiting antibiotic-resistant Salmonella spp.

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets.

The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination ( LUHS122, LUHS210, LUHS206, LUHS29, LUHS135 and LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u.

Pigs' Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock.

The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters ( LUHS122, LUHS210, LUHS206, LUHS29, LUHS135, and LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets' fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed).

Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial strain LUHS29.

In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.