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.