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Simple Summary: This review explores the potential of sorghum as an alternative to corn in swine diets, focusing on summarizing the current state of knowledge regarding the role of sorghum in animal nutrition and expounding the improvement of nutritional value of forage sorghum by crushing, extrusion, and enzymatic hydrolysis. It highlights the antinutritional components that are present and the processing methods affecting the reduction in their content, such as a low essential amino acid content and high levels of antinutritional compounds. It organizes information on the nutritional value of sorghum as feed and the possibilities of its use in the nutrition of pigs. It has a certain reference function for professionals engaged in pig nutrition, feed raw materials, and feed resources development. Sorghum ranks as the fifth largest grain crop globally, and it has similar levels of crude protein and leucine compared to corn, making it a viable substitute for full or partial corn in pig diets. Sorghum is produced around the world like corn, which is the energy source in pig diets. However, sorghum contains antinutritional factors that adversely affect nutrient absorption, energy, and amino acid availability. Additionally, the low content of essential amino acids, such as lysine (Lys) and methionine (Met), limits its feeding value. Consequently, this paper primarily discusses the antinutritional factors present in sorghum and elaborates on methods to enhance the nutritional value of forage sorghum through processes such as crushing, extrusion, and enzymatic hydrolysis. The nutritional value of sorghum could be improved by adding protease, by extrusion, and by reducing the grain size. Furthermore, this paper summarizes the application of sorghum in pig production to enhance the understanding of forage sorghum among feed enterprises and to provide a theoretical reference for the rational formulation of pig diets. [ABSTRACT FROM AUTHOR]

Faba bean is a nutritionally and medicinally rich popular legume crop. However, vicine-convicine remain as potential threats for "favism" in human beings. In this study, 189 diverse faba bean accessions have been evaluated for yield component traits and vicine content in seeds followed by a correlation study. Combined genetic variability analysis shows that traits like days to pod initiation (DPI), pod length (PL), test weight (TW) and grain yield have minimally been influenced by the environment. PCA revealed that TW, PL and PW were the primary indicators for deciding yield performance. LC–MS/MS confirms that vicine concentration varied in between 3.489 and 10.025 g/kg and a significant positive correlation (0.40***) was observed between vicine conc. and grain yield of faba bean. Thus, present study demonstrated that the faba bean genotypes containing lower vicine were mostly poor yielding, which might be regulated by vicine in faba bean. Therefore, complete elimination of vicine or development of near-zero vicine faba bean could drastically reduce the yield potential of the crop, hence one has to be very cautious and follow efficient selection strategies while optimizing lower concentration of vicine for development of low vicine varieties. This study shows that faba bean genotypes containing 4.0–5.5 g/kg vicine were fairly productive and also have considerably lower vicine. [ABSTRACT FROM AUTHOR]

ABSTRACT Glycinin, a major anti‐nutrient in soybean meal, may trigger enteritis and oxidative stress in fish with overconsumption. However, its impact on intestinal inflammation and underlying signaling mechanisms in Larimichthys crocea remains unclear. The purpose of this study was to assess the effects of glycinin on growth, antioxidant function, inflammatory response, and gut microbiota. Four isonitrogenous and isolipidic experimental feeds were prepared, supplemented with 0%(G0), 3%(G3), 6%(G6), and 12%(G12) glycinin, respectively, and fed to juvenile L. crocea for 10 weeks. The findings indicated that dietary glycinin markedly decreased the growth, feed utilization, and survival rate of L. crocea. In addition, L. crocea fed with G6 and G12 diets showed lower trypsin activity compared with those fed with G0 and G3 diets. Similarly, fish fed with G6 and G12 diets showed higher malondialdehyde content and lower superoxide dismutase activity in the liver compared with those fed with G0 and G3 diets, suggesting that glycinin induced oxidative stress and led to the imbalance of the antioxidant system. Dietary glycinin significantly increased the mRNA expression levels of toll‐like receptors in the gut. Moreover, dietary glycinin resulted in a heightened expression of both C‐rel and p65 proteins, while also elevating the phosphorylation levels of JNK and ERK proteins, indicating that glycinin activated the MAPK/NF‐κB signaling route. In addition, dietary glycinin increased the abundance of pathogenic bacteria in the gut, including Bacteroides and Streptococcus, and reduced the Bifidobacterium abundance. The findings suggested that L. crocea is highly sensitive to glycinin, and a 3% level can cause growth decline and enteritis.

Chickpea (Cicer arietinum L.), one of the oldest cultivated plants, is grown in two main varieties: desi and kabuli. The origin of chickpea is associated with the regions of the so-called "Fertile Crescent," covering modern territories of Turkey, Syria, Iraq, and Iran. Throughout various historical periods, chickpea has played an important role in ensuring food security as a source of protein essential for physical endurance. In Ukraine, chickpea is not a traditional legume crop; it is cultivated in small quantities, primarily in the southern regions. A review of the Register of Plant Varieties Suitable for Distribution in Ukraine of 2024 indicates 22 chickpea varieties approved for cultivation in the country. Both varieties of chickpea – desi and kabuli – are registered in the Ukrainian register. In 2010, Ukraine implemented DSTU 6019:2008 "Chickpea. Technical Conditions," which applies to chickpea seeds intended for food, feed, and export purposes. A preliminary analysis revealed that despite the presence of certain cereal products based on chickpea grain in Ukraine, there is no official regulation for its processing. This absence of regulation limits its widespread use as raw material for cereal enterprises. Processing is currently carried out under technical and technological instructions that often lack scientific justification, especially regarding processing regimes that affect antinutritional factors and the final product quality. An important first step in studying and scientifically substantiating the most suitable chickpea varieties and types for domestic industry is determining the chemical composition of chickpea grains, particularly for both desi and kabuli varieties. Based on this analysis, potential directions for chickpea processing in Ukraine can be identified. During the analysis of the chemical composition, it was determined that the desi variety of chickpea is characterized by smaller, dark seeds with a rough texture. It is considered richer in dietary fiber and antioxidant compounds. Desi chickpea seeds contain a significant amount of protein (on average 18-22%), making them a valuable source of plant-based protein. Carbohydrates constitute the primary component of its chemical composition, mainly in the form of easily digestible starch. Additionally, the desi variety has a high content of dietary fiber, which supports digestive health. An important feature of desi chickpea is the presence of phenolic compounds, particularly flavonoids and tannins, which provide antioxidant effects and may reduce the risk of chronic diseases. The desi variety is also rich in micronutrients, including iron, zinc, magnesium, and phosphorus, which play a crucial role in metabolic processes. On the other hand, the kabuli variety has larger, lighter seeds with a smooth surface, making it more popular for culinary use in many regions. Its chemical composition is also rich in proteins (approximately 17-21%), but its fiber content is slightly lower compared to the desi variety. The primary carbohydrate component in kabuli chickpea is starch as well, but its seed texture indicates a higher proportion of easily digestible elements. Furthermore, kabuli chickpea contains fewer phenolic compounds, contributing to its milder flavor and lighter color. The kabuli variety also contains iron, magnesium, and phosphorus in its mineral complex, though their concentrations may be slightly lower than in the desi variety. At the same time, kabuli chickpea has a higher content of monounsaturated fatty acids, making it beneficial for cardiovascular health. Fats in both chickpea varieties are present in small amounts (2-6%), but their composition is diverse, primarily consisting of unsaturated fatty acids that help reduce "bad" cholesterol levels. Chickpeas also contain vitamins from the B group (particularly B1, B6, etc.), essential for energy metabolism and nervous system health. Both varieties include small amounts of vitamin E, which enhances their antioxidant potential. Thus, the desi and kabuli varieties share a similar overall chemical composition but differ in the proportions of certain components. The desi variety stands out for its higher content of antioxidants and dietary fiber, while the kabuli variety is noted for its larger seed size, softer texture, and ease of culinary processing. Both varieties are valuable components of a healthy diet, offering a rich set of nutrients and beneficial properties in the production of cereals and other food products.

Abstract Steroidal glycoalkaloids (SGAs), predominantly comprising α-solanine (C45H73NO15) and α-chaconine (C45H73NO14), function as natural phytotoxins within potatoes. In addition to their other roles, these SGAs are crucial for enabling potato plants to withstand biotic stresses. However, they also exhibit toxicity towards humans and animals. Consequently, the content and distribution of SGAs are crucial traits for the genetic improvement of potatoes. This review focuses on advancing research related to the biochemical properties, biosynthesis, regulatory mechanisms, and genetic improvement of potato SGAs. Furthermore, we provide perspectives on future research directions to further enhance our understanding of SGA biosynthesis and regulation, ultimately facilitating the targeted development of superior potato varieties.

Simple Summary: Heat stress in tropical regions significantly affects the production and quality of eggs in laying quails, which is worsened by phytate's antinutritional effects on calcium and phosphorus absorption. Phytase, an exogenous enzyme, can counteract these effects by breaking down phytate and improving mineral availability. This enzyme's use in Japanese quails optimizes calcium absorption and enhances their performance under heat stress. Phytase not only improves productivity but also protects the digestive and reproductive systems, promoting bird welfare and sustainability in poultry production. In tropical and subtropical climate regions, heat stress is one of the main causes of production losses in laying quails, aggravated by the antinutritional effects of the phytate in diet ingredients, which negatively affect the bioavailability of minerals, especially calcium and phosphorus. This situation results in a reduction in production and the quality of eggs from commercial laying quails. Several nutritional strategies are utilized to reduce the adverse effects of high temperatures and antinutritional factors such as phytate. Among these strategies, the use of exogenous enzymes, such as phytase, stands out as a viable alternative. Phytase breaks down phytate molecules, optimizing the absorption of essential minerals and improving productive performance and egg quality under unfavorable conditions. Specifically, it is recommended to use 1500 FTU of phytase, as it not only reduces the effects of thermal stress but also enhances eggshell thickness and calcium absorption. In this context, this bibliographic review sought to produce a document demonstrating the beneficial effects of the phytase enzyme on the hydrolysis of the phytate molecule, the availability of calcium for Japanese quails (Coturnix japonica), and its implications in thermal stress due to heat. [ABSTRACT FROM AUTHOR]

Chickpea (Cicer arietinum L.), one of the oldest cultivated plants, is grown in two main varieties: desi and kabuli. The origin of chickpea is associated with the regions of the so-called "Fertile Crescent," covering modern territories of Turkey, Syria, Iraq, and Iran. Throughout various historical periods, chickpea has played an important role in ensuring food security as a source of protein essential for physical endurance. In Ukraine, chickpea is not a traditional legume crop; it is cultivated in small quantities, primarily in the southern regions. A review of the Register of Plant Varieties Suitable for Distribution in Ukraine of 2024 indicates 22 chickpea varieties approved for cultivation in the country. Both varieties of chickpea – desi and kabuli – are registered in the Ukrainian register. In 2010, Ukraine implemented DSTU 6019:2008 "Chickpea. Technical Conditions," which applies to chickpea seeds intended for food, feed, and export purposes. A preliminary analysis revealed that despite the presence of certain cereal products based on chickpea grain in Ukraine, there is no official regulation for its processing. This absence of regulation limits its widespread use as raw material for cereal enterprises. Processing is currently carried out under technical and technological instructions that often lack scientific justification, especially regarding processing regimes that affect antinutritional factors and the final product quality. An important first step in studying and scientifically substantiating the most suitable chickpea varieties and types for domestic industry is determining the chemical composition of chickpea grains, particularly for both desi and kabuli varieties. Based on this analysis, potential directions for chickpea processing in Ukraine can be identified. During the analysis of the chemical composition, it was determined that the desi variety of chickpea is characterized by smaller, dark seeds with a rough texture. It is considered richer in dietary fiber and antioxidant compounds. Desi chickpea seeds contain a significant amount of protein (on average 18-22%), making them a valuable source of plant-based protein. Carbohydrates constitute the primary component of its chemical composition, mainly in the form of easily digestible starch. Additionally, the desi variety has a high content of dietary fiber, which supports digestive health. An important feature of desi chickpea is the presence of phenolic compounds, particularly flavonoids and tannins, which provide antioxidant effects and may reduce the risk of chronic diseases. The desi variety is also rich in micronutrients, including iron, zinc, magnesium, and phosphorus, which play a crucial role in metabolic processes. On the other hand, the kabuli variety has larger, lighter seeds with a smooth surface, making it more popular for culinary use in many regions. Its chemical composition is also rich in proteins (approximately 17-21%), but its fiber content is slightly lower compared to the desi variety. The primary carbohydrate component in kabuli chickpea is starch as well, but its seed texture indicates a higher proportion of easily digestible elements. Furthermore, kabuli chickpea contains fewer phenolic compounds, contributing to its milder flavor and lighter color. The kabuli variety also contains iron, magnesium, and phosphorus in its mineral complex, though their concentrations may be slightly lower than in the desi variety. At the same time, kabuli chickpea has a higher content of monounsaturated fatty acids, making it beneficial for cardiovascular health. Fats in both chickpea varieties are present in small amounts (2-6%), but their composition is diverse, primarily consisting of unsaturated fatty acids that help reduce "bad" cholesterol levels. Chickpeas also contain vitamins from the B group (particularly B1, B6, etc.), essential for energy metabolism and nervous system health. Both varieties include small amounts of vitamin E, which enhances their antioxidant potential. Thus, the desi and kabuli varieties share a similar overall chemical composition but differ in the proportions of certain components. The desi variety stands out for its higher content of antioxidants and dietary fiber, while the kabuli variety is noted for its larger seed size, softer texture, and ease of culina [ABSTRACT FROM AUTHOR]

Steroidal glycoalkaloids (SGAs), predominantly comprising α-solanine (C45H73NO15) and α-chaconine (C45H73NO14), function as natural phytotoxins within potatoes. In addition to their other roles, these SGAs are crucial for enabling potato plants to withstand biotic stresses. However, they also exhibit toxicity towards humans and animals. Consequently, the content and distribution of SGAs are crucial traits for the genetic improvement of potatoes. This review focuses on advancing research related to the biochemical properties, biosynthesis, regulatory mechanisms, and genetic improvement of potato SGAs. Furthermore, we provide perspectives on future research directions to further enhance our understanding of SGA biosynthesis and regulation, ultimately facilitating the targeted development of superior potato varieties. [ABSTRACT FROM AUTHOR]

Background and Objectives: Faba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant‐based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means. Findings: Relative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments. Conclusions: Nonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization. Significance and Novelty: This review will advance the science and utilization of faba bean ingredients while providing future research opportunities. [ABSTRACT FROM AUTHOR]

Fruit and vegetable producers were creating a large amount of waste in homes, cafeterias, and agroprocessing units. The majority of this waste is composted and disposed in landfills and waterways. Recycling these wastes as animal feedstuffs will lessen food‐feed competition and minimize environmental hazards. This study was carried out in the Gamo zone of southern Ethiopia, in the heart of the southern rift valley, to ascertain the nutritional profiles of fruit and vegetable by‐products in relation to livestock feed potentials. All fruit and vegetable waste (FVW) samples were collected from homes, marketing facilities, restaurants, and waste disposal facilities. Proximate, detergent fiber component, minerals, and antinutritional factors were among the analyses performed on the collected samples. The results showed that, highest CP values recorded from banana leaf, 15.8 ± 0.8 (%DM) followed by avocado peel (14 ± 0.8) among fruit by‐products and that of highest values of vegetable components were obtained from Moringa oleifera strip (20.6 ± 1.25) sweet potato (18.5 ± 1.55), respectively. The highest ME (MJ/kg DM) contents obtained from avocado and mango by‐products among fruit wastes, while that of highest values recorded for cassava and potato peel (12.2 ± 0.4) and (11.3 ± 0.1) among vegetable components, respectively. The antinutrients included in FVW, namely, tannin, oxalate, and phytate, did not exceed the maximum permissible level for animal needs, which is less than 5% of DM. The macro‐ and micromineral profiles of these by‐products also show encouraging results that contribute to maintaining the mineral needs of farm animals. FVW can be a viable and alternative source of supplemental feed for farm animals that primarily rely on low‐quality natural pasture and crop residues, and can partially replace more expensive feedstuffs and their efficient reuse would minimize environmental impacts associated with the disposal of such wastes. [ABSTRACT FROM AUTHOR]

A 12-week feeding trial with common carp (Cyprinus carpio) was conducted to test the hypothesis that compound diets formulated on the basis of different soybean cultivars will have effects on growth parameters, feed utilization, and digestive system histology. Soybean grains were from the following cultivars: Alisa (SB-A), Balkan (SB-B), and Galeb (SB-G). The fourth tested diet contained grains from a mixture of different SB cultivars (SB-M). The results confirmed the tested hypothesis, as the fish from the group SB-A showed higher average weight gain, specific growth rates, and feed efficiency, as well as lower feed intake and feed conversion ratio, compared to the groups SB-B and SB-M. On the other hand, diets were expected to cause inflammation in the distal intestine of the fish, but this did not occur. Histological examination of the intestine and liver, performed at the end of weeks 1, 3, 6 and 12, showed no pathological changes. Most of the differences between the groups were found at the end of the trial. The group SB-A had a higher surface area of different intestinal layers compared to the groups SB-B and SB-G. The surface area of the goblet cells was greatest at most of the time points in SB-M. In the liver, the evaluation of the surface area of hepatocytes and their nuclei showed no significant differences between the groups. The differences in final body mass, which showed a maximum value of 18% between the groups, could be of significant importance for culture of this freshwater species. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of free gossypol in cottonseed meal (CM) on the growth and intestinal health of grass carp, as well as to determine whether free gossypol is the primary factor restricting highlevel inclusion of cottonseed meal. This study was designed with five groups: the control group (32% soybean concentrate protein), the CM group (44% CM), the cottonseed protein concentrate (CPC) group (33% CPC), and the CPC and control groups with 400 and 600 mg/kg gossypol added, designated as CON, CM, CPC, CPC + GP, and CON + GP, respectively. The experiment lasted eight weeks, and each group had three replicates. This experiment employed one-way ANOVA and Duncan's multiple comparisons of the means. The findings revealed that in comparison to the CON group, the growth of fish in the CM, CPC + GP, and CON + GP groups significantly decreased. Intestinal inflammation damage was observed. This was indicated by a significant upregulation of proinflammatory factors, including tnf-α, nf-κb, il-6, il-8, il-12β, and il-1β, along with significant downregulation of anti-inflammatory factors, including tgf-β1, il-15, and il-10. Additionally, significant downregulation of antioxidant enzyme-related genes, including nrf2, cat, CuZnsod, gpx4, and gpx1, was observed and the intestinal physical barrier function was compromised. In addition, the intestinal microbiota composition was affected, with a significant reduction in Bacillus and Cetobacterium abundances and a remarkable increase in the abundance of Aeromonas, resulting in dysregulation of the intestinal microbiota function. However, in comparison to the CM group, the growth rate of fish in the CPC group exhibited a marked increase; nonetheless, it persisted at a level lower than that observed in the CON group and the degree of intestinal damage was significantly improved. Additionally, the intestinal microbiota structure was found to be similar to that of the CON group. In conclusion, excessive CM negatively affects grass carp growth and intestinal health, whereas replacing CM with CPC mitigates these effects. Adding gossypol equivalent to CM group in CON and CPC diets reduces growth performance and impairs intestinal function, indicating gossypol as a primary limiting factor for high CM inclusion in diets. [ABSTRACT FROM AUTHOR]

Ensuring sustainability has increasingly become a significant concern not only in aquaculture but in the general agrifood sector. Therefore, it is imperative to investigate pathways to feed substitutes/best practices to enhance aquaculture sustainability. The application of fungi in aquaculture provides innovative methods to enhance the sustainability and productivity of aquaculture. Fungi play numerous roles in aquaculture, including growth, immunity enhancement and disease resistance. They also play a role in bioremediation of waste and bioflocculation. The application of fungi improves the suitability and utilization of terrestrial plant ingredients in aquaculture by reducing the fibre fractions and anti-nutritional factors and increasing the nutrients and mineral contents of plant ingredients. Fungi are good flotation agents and can enhance the buoyancy of aquafeed. Pigments from fungi enhance the colouration of fish fillets, making them more attractive to consumers. This paper, via the relevant literature, explores the multifaceted roles of fungi in aquaculture, emphasizing their potential to transform aquaculture through environmentally friendly and sustainable techniques. The effectiveness of fungi in reducing fibre fractions and enhancing nutrient availability is influenced by the duration of fermentation and the dosage administered, which may differ for various feed ingredients, making it difficult for most aquaculture farmers to apply fungi approximately. Therefore, the most effective dosage and fermentation duration for each feed ingredient should be investigated. [ABSTRACT FROM AUTHOR]

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process.

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties. [ABSTRACT FROM AUTHOR]

Cocoa pod husk (CPH) is a by‐product of cocoa. Whilst this by‐product is converted into animal feed in some countries, it is largely left to decompose and cause environmental issues in most South Pacific countries, including Vanuatu. The husk represent 70%–80% of the whole fruit. Its use as animal feed is limited by the presence of antinutritional factors, of which, theobromine is the most prominent. Other antinutritional factors include tannin and phytate. Feeding value of the CPH is improved by reducing these antinutritional factors through broiling, alkaline, and microbial treatment. Exogenous feed enzymes are used to hydrolyze crude fiber. Up to 10% of this by‐product is included in broiler feed and 15% with supplementation of exogenous feed enzymes in layer feed. In pigs, up to 20% can be included into diets of both the sow and growing pig. In ruminants, up to 35% can be used in cattle diet if treated with urea, molasses and/or fermented. The by‐product is widely used as an ingredient and/or energy/protein sources in Africa and Asia. There is scanty literature on its use in the South Pacific countries. In this review, I compiled existing literature on its chemical composition, use in livestock and poultry diets, and existing strategies to improve feeding value. The aim of this review is to project cocoa pod husk meal (CPHM) as a potential feed ingredient as well as energy/protein sources for livestock and poultry in the South Pacific countries, including Vanuatu. [ABSTRACT FROM AUTHOR]

Recent attention has been given to animal feeding and its impact on human nutrition. Animal feeding is essential for meeting human dietary needs, making it a subject of significant interest and investigation. This review seeks to outline the current understanding of this disciplinary area, with a focus on key research areas and their potential implications. The initial part of the paper discusses the importance of animal feed resources and recognizes their crucial role in guaranteeing sufficient nutrition for both humans and animals. Furthermore, we analyzed the categorization of animal feeds based on the guidelines established by the National Research Council. This approach offers a valuable structure for comprehending and classifying diverse types of animal feed. Through an examination of this classification, we gain an understanding of the composition and nutritional content of various feedstuffs. We discuss the major categories of metabolites found in animal feed and their impact on animal nutrition, as well as their potential health advantages for humans. Flavonoids, polyphenols, tannins, terpenoids, vitamins, antioxidants, alkaloids, and essential oils are the primary focus of the examination. Moreover, we analyzed their possible transference into animal products, and later we observed their occurrence in foods from animal sources. Finally, we discuss their potential to promote human health. This review offers an understanding of the connections among the major metabolites found in feedstuffs, their occurrence in animal products, and their possible impact on the health of both animals and humans. [ABSTRACT FROM AUTHOR]

The utility of Mucuna pruriens utilis seed meal (MSM) in beef cattle nutrition is limited by high fibre content and antinutritional factors. Hence, this study investigated conventional (CNano- ZnO) and green (G-Nano-ZnO) ZnO nanoparticle pre-treatment effects (0, 1, 5, 10, 15, and 20 mg/kg) on the legume's nutritional composition and in vitro ruminal fermentation. Both nanoparticle types differentially increased DM, OM, and EE (P < 0.001) and tended to increase ash (P = 0.055) whilst they decreased NDF, ADF, ADL, cellulose (P < 0.001), and hemicellulose (P < 0.01) contents of MSM, with 20 mg/kg G-Nano-ZnO inducing greater effects. Also, they increased MSM's Ca (P < 0.001), P (P < 0.001), Mg (P < 0.001), S (P < 0.001), Fe (P < 0.001), and K (P < 0.001), with 20 mg/kg C-Nano-ZnO generally inducing greater effects. However, both nanoparticle types generally induced no effects on MSM's CP, Cr, Mn, Rb, gas production rate, in vitro ruminal gas production kinetics, and cumulative gas production (P > 0.05), except for increased 12 h post-incubation gas production rate induced by 20 mg/kg G-Nano-ZnO (P < 0.001) and decreased immediately degradable DM fraction a (P < 0 .001) and 12 h post-incubation cumulative gas production (P < 0.001) induced by, respectively, 20 mg/kg G-Nano-ZnO and 15 mg/kg C-Nano-ZnO. Interestingly, both nanoparticle types increased in vitro ruminal OM degradability and partitioning factors (P < 0.001), with 20 mg/kg G-Nano-ZnO inducing greater effects. In conclusion, pre-treatment with 20 mg/kg G-Nano-ZnO mostly enhanced potential nutritional value of MSM. [ABSTRACT FROM AUTHOR]

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process. [ABSTRACT FROM AUTHOR]

Leguminous lectins are an important member of the lectin family, mainly present in the seeds of various leguminous plants. Leguminous lectins are a type of protein or glycoprotein that can recognize and bind specific carbohydrates, and have inhibitory effects on microorganisms. In addition, leguminous lectins, as an antinutrient substance, can have an impact on the digestive tract of animals and have adverse effects on their immune system. This article provides a review of the origin and distribution, purification principles and methods, as well as the impact on microorganisms and animals of leguminous lectins. Based on this, the application of leguminous lectins is discussed, with the aim of providing reference for the in-depth research and application of lectins, as well as the rational utilization and improvement of processing methods of leguminous feed resources. [ABSTRACT FROM AUTHOR]

The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching the protein content. In this work, an experimental analysis identified the variables with the greatest influence on the solid-state fermentation of Mucuna deeringiana. In general, we observed a decrease in pH due to the production of and increase in lactic acid, resulting in a 91% (6.40 to 0.55 g/100 g sample) reduction in L-DOPA, 51% decrease in phenolic compounds (11.65 to 5.70 g/100 g sample), 97% decrease in tannins (1.26 to 0.04 g/100 g sample), and the antioxidant capacity of the fermented flour was 97%, with an increase in protein content of 12%. Furthermore, it demonstrated greater stability over 24 days compared to the control samples, which remained stable for only 3 days. These results suggest that the bacterium has a positive effect on the production of lactic acid, and the nutritional composition can be enhanced by reducing antinutritional factors, especially L-DOPA, that limit the use of this legume. This process proves to be a cost-effective and sustainable method for developing nutritious feed products derived from Mucuna flours. [ABSTRACT FROM AUTHOR]

Background and Objectives: Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility. Findings: Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p <.001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3‐fold), magnesium (8.3‐fold), iron (2.2‐fold), and zinc (10.4‐fold) (p <.001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p <.001). Conclusions: Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements. Significance and Novelty: Strategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat‐based foods for their cadmium bioaccessibility. [ABSTRACT FROM AUTHOR]

S. scabra is an important forage and extremophilic plant native to the Brazilian Caatinga semiarid region. It has only recently been subjected to omics-based investigations, and the generated datasets offer insights into biotechnologically significant candidates yet to be thoroughly examined. INSs (inositol and its derivatives) and RFO (raffinose oligosaccharide family) pathways emerge as pivotal candidates, given their critical roles in plant physiology. The mentioned compounds have also been linked to negative impacts on the absorption of nutrients in mammals, affecting overall nutritional intake and metabolism. Therefore, studying these metabolic pathways is important not just for plants but also for animals who depend on them as part of their diet. INS and RFO pathways in S. scabra stood out for their abundance of identified loci and enzymes. The enzymes exhibited genomic redundancy, being encoded by multiple loci and various gene families. The phylogenomic analysis unveiled an expansion of the PIP5K and GolS gene families relative to the immediate S. scabra ancestor. These enzymes are crucial for synthesizing key secondary messengers and the RFO precursor, respectively. Transcriptional control of the studied pathways was associated with DOF-type, C2H2, and BCP1 transcription factors. Identification of biological processes related to INS and RFO metabolic routes in S. scabra highlighted their significance in responding to stressful conditions prevalent in the Caatinga environment. Finally, RNA-Seq and qPCR data revealed the relevant influence of genes of the INS and RFO pathways in the S. scabra response to water deprivation. Our study deciphers the genetics and transcriptomics of the INS and RFO in S. scabra, shedding light on their importance for a Caatinga-native plant and paving the way for future biotechnological applications in this species and beyond. [ABSTRACT FROM AUTHOR]

The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.

Despite the high quality of soybean protein, raw soybeans and soybean meal cannot be directly included in animal feed mixtures due to the presence of Kunitz (KTi) and Bowman–Birk protease inhibitors (BBis), which reduces animal productivity. Heat treatment can substantially inactivate trypsin and chymotrypsin inhibitors (BBis), but such treatment is energy-intensive, adds expense, and negatively impacts the quality of seed proteins. As an alternative approach, we have employed CRISPR/Cas9 gene editing to create mutations in BBi genes to drastically lower the protease inhibitor content in soybean seed. Agrobacterium-mediated transformation was used to generate several stable transgenic soybean events. These independent CRISPR/Cas9 events were examined in comparison to wild-type plants using Sanger sequencing, proteomic analysis, trypsin/chymotrypsin inhibitor activity assays, and qRT-PCR. Collectively, our results demonstrate the creation of an allelic series of loss-of-function mutations affecting the major BBi gene in soybean. Mutations in two of the highly expressed seed-specific BBi genes lead to substantial reductions in both trypsin and chymotrypsin inhibitor activities. [ABSTRACT FROM AUTHOR]

Improving feed suitability and bolstering the global upsurge in fish production is a strategic challenge for aquaculture. The utilization of plant and animal derived ingredients in aquafeed for achieving sustainable in finfish aquaculture is affected by various factors, including the presence of antinutritional factors, lowered nutrient bioavailability, indigestible particles and microbial contaminants. Applying fermentation to overcome these problems in aquafeed ingredients has received considerable attention in recent years as fermentation provides health‐promoting probiotic benefits to host organisms. Fermentation has also been shown in many studies to improve nutrient availability and bioavailability of feed, increased palatability and digestibility and eliminate anti‐nutritional compounds in dietary feed ingredients, making them more easily digestible which eventually improve growth and health performance of fish. Therefore, it is imperative to accelerate the use of fermented feedstuffs as aquafeed if sustainable aquaculture is to be achieved. This review reported the various methods of fermentation, characteristics of fermented feed ingredients, factors that are considered during fermentation and overall nutritional quality of fermented feed ingredients for aquaculture production. The role of fermented feed ingredients for various farmed species in terms of growth, feed utilization, gut microbiota composition, immunity and disease resistance in fish is thoroughly discussed. The possible drawbacks associated with the fermentation process are also discussed in the article. [ABSTRACT FROM AUTHOR]

Cereals such as triticale may contain high levels of xylans and arabinoxylans, limiting its use in diets since they act as anti-nutritional factors. The objective was to evaluate the effects of the enzyme xylanase included in triticale-based diets on productive performance, digestibility, carcass traits and meat quality in growing-finishing rabbits. Eighty rabbits (New Zealand X California breed), 35 days old, with an average initial live weight of 821 ± 26 g, were used. Twenty animals for treatment were used in each one of the fourth experimental treatments: 0, 4000, 8000 and 12,000 XU/kg of xylanase inclusion (XilaBlend 6X). The rabbits were fed ad libitum and fecal excretion was collected on days 7, 14, 21, 28 and 35 of the experimental period. At the end of the experimental period, the rabbits were slaughtered and carcass characteristics and meat quality were measured. A higher (P < 0.05) live weight was observed in rabbits fed diets with the addition of xylanase enzyme on days 4 and 7 of the experimental period. On the other hand, in the average total tract digestibility of organic matter, no significant difference was observed, similar to what occurred in the carcass traits and nutritional quality of the meat. The inclusion of 8000 XU/kg of xylanase enzyme provided the best values of apparent digestibility of total tract protein and dry matter on the finished stage of rabbits. [ABSTRACT FROM AUTHOR]

ABSTRACT In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was applied to guar bean seeds (GBS) and then germinated for 5 days to understand the germination ability based on the germination parameters and chlorophyll content. After that, carbohydrate, protein, bioactive compounds, antinutritional factors, and in vitro protein digestibility of germinated GBS were analyzed. The results showed that CP treatment has significantly (p

ABSTRACT Lentil (Lens culinaris L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non‐nutritional constituents, which are categorized as bioactive compounds. These compounds have immense roles in maintaining biological functions in plants and animal kingdom. Bioactive compounds in lentils consist of phenolic compounds, pigment, tocopherol, flavonoids, lectins, oxalic acid, phytic acid, and so forth. Some of these compounds are regarded as antinutritional factors (ANFs) because they prevent nutrients from being absorbed. Processing methods such as cooking, germination, fermentation, dehulling, milling, and extrusion can drastically reduce the amount of ANFs contained in lentils. The primary objective of dehulling and milling is not to reduce or eliminate the ANFs of lentils but to increase their feasibility for using in various food applications. However, the processing stresses may result good or bad effects on the bioactive molecules as well. For instance, the raw lentils may not contain any γ‐aminobutyric acid, but following germination and fermentation, it becomes abundant. In this article, we reviewed the studies on the impact assessment of processing techniques on the bioactive components of lentils. By combining existing literature, this review fills a knowledge gap on the ways that processing methods affect lentils' bioactive properties and offers valuable guidance for dietary applications and informed consumer choices. Lentils can cater to recent consumer trends for increasing preference of plant‐based proteins by offering nutrient‐dense and healthy dietary options.

Tartary buckwheat (Fagopyrum tataricum) is a well-known pseudocereal for its health and economic value.However, abundant antinutritional factors (ANFs) reduces its health benefits.As reported, germination can improve the nutritional prof ile of grains.In this study, we systematically evaluate the safety of Tartary buckwheat seeds (TB) and Tartary buckwheat sprouts (TBS) used as high active ingredients.After evaluating nutrition levels, bioactive compounds and ANFs in TBS during germinating, 5th-day TBS were selected as the raw material.C57BL/6J mice were gavaged daily with distilled water, TB, or TBS for 6 weeks.The physiological indices related to ANFs were determined.Results showed that the TB intake tends to generate negative effects on the gut microbiota, and organs.Additionally, upon TB intake, the Fe3+ content in serum, trypsin activity in pancreas and jejunum decreased, while the cytokine, IgE, and histamine levels in serum, water content in faeces, cytokine levels in liver and jejunum increased.Conversely, TBS did not induce any obvious negative effects on the above relevant indices and showed better lipid-lowering effect.Altogether, TBS are safer and more effective as a raw material to produce the functional food for long-term consumption with the intention of preventing and treating hyperlipidaemia.

Cottonseed is a by-product of cotton industry, but its broad application in human diets has not been fully elucidated. This study aims to analyse the nutritional composition of cotton sprouts and investigate metabolic and transcriptomic differences under light and darkness. The findings revealed that the glanded ZM41 yellow cotton sprouts were rich in protein (2.8 %), vitamin E (0.443 mg/100 g), and minerals, with < 0.01 % free gossypol. Moreover, protein, aspartic acid (1,026 mg/100 g), and serine (136 mg/100 g) reached their highest levels in nine-day-old sprouts, while no significant differences were observed in the other nutrients on the 7th, 9th, or 11th day. The average quantitative values of 64 cottonseed varieties found gossypol (27.9 mg/kg), protein (3.6 %), potassium (1,487.3 mg/kg), calcium (506.2 mg/kg) and magnesium (330.2 mg/kg). Integrated metabolome and transcriptome analyses revealed that 317 out of 1,880 metabolites were differentially accumulated between light and dark conditions, wherein the downregulation of structural genes encoding CHI, F3H, FLS, DFR, F3′H, ANS, LAR and ANR resulted in decreased flavonoid levels in dark-cultivated sprouts, while the upregulation of HMGR and 2-ODD-1 enhanced the biosynthesis of gossypol. This study provides insights into the nutritional and metabolic aspects of cotton sprouts, offering a reference for potential commercial applications.

This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours. The results showed that fermentation improved the crude protein and crude fibre of the flours, with a decrease in crude fat and ash content. An increase in the mineral contents (potassium, magnesium, phosphorus, zinc, and iron), water absorption capacity, and foam stability were also observed. The oil absorption capacity of the fermented flour samples decreased after 24 h of fermentation, with an increase thereafter. A decrease in foam, emulsification capacity, and antinutritional factors were observed. The redness and yellowness values increased with an increase in fermentation time, while the lightness and total change in colour decreased. In conclusion, this study shows that fermented Bambara groundnut and sorghum flours could be useful ingredients or serve as an alternative for commercial and industrial purposes. Subsequent use of fermented Bambara groundnut and sorghum flours may also help mitigate nutritional issues, particularly in developing nations.

Faba bean (Vicia faba L.), which is also called as horse bean, broad bean or field bean, is a popular legume crop due to its high protein content (22–38.2%), dietary fibre (12%), medicinal (L-DOPA, antioxidant, anti-inflammatory, antiviral, anticancer, antidiabetic and anti-atherosclerotic effects) and nutritional values (vitamins like B complex, folic acid, etc., minerals and energy). But the main factor restricting its consumption and commercialisation is the presence of the antinutritional compounds mainly vicine-convicine (VC), which are thermostable, glucosidic aminopyrimidine derivatives that cause "favism" or "haemolytic anaemia" upon consumption by individuals having deficiency of glucose-6-phosphate dehydrogenase (G6PDH) enzyme. Discovery of low VC locus (vc-) has led to an increasing interest among plant scientist in developing low vicine and convicine faba bean varieties. But the global collection of faba bean accessions exceeds more than 30,000. Therefore, estimation of vicine by using a simple, rapid, reliable and an economical method is highly desirable specially in developing world. The currently available methods of VC estimation are either less sensitive and reliable or not well defined, such as with a straightforward spectrophotometric method, or cost-intensive, such as with LC-MS/MS or GC-MS, which are neither suitable nor economical for large-scale VC screening in faba bean. Therefore, large-scale estimation of vicine in a limited resourced facility is quite challenging. Here, we have reported a fully validated simple, rapid and highly reliable fast spectrophotometric method for large-scale analysis of vicine from faba bean by optimising the major extraction step in both spectrophotometry and high-performance liquid chromatography (HPLC). The HPLC method was validated with the parameter of linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision and reproducibility. When compared to other procedures, the fast spectrophotometric method requires very little starting material; eliminates the step of sample dilution; does not require the use of costly chemicals, large number of acidic substances, buffers and organic compounds; and is more straightforward, quick, precise and accurate. [ABSTRACT FROM AUTHOR]

The aim was to determine ileal endogenous nitrogen losses (ENL) and true ileal N-digestibility (TD-N) under non-steady-state conditions of the 15N-isotope dilution technique (15N-IDT), using diets generating low and high ENL and compare results to those obtained under steady-state conditions. Twelve growing pigs (mean LW 22.4 kg) fitted with a post-valve T-caecum cannula were fed an enzyme-hydrolysed casein (EHC)-based diet or an EHC diet + 4% quebracho tannins (QT) and were labelled via continuous 15N-leucine i.v. infusion or twice daily oral 15N-leucine administration. Digesta were collected daily over three consecutive hours with blood plasma sampled on the four consecutive days after cessation of 15N-labelling. There was a significant effect of sampling day on the dilution factor. Endogenous N losses were significantly lower for the EHC than the EHC+QT diet (2.41 vs. 8.69 g/kg DMI), while no significant effect of sampling day was observed. The TD-N of the EHC+QT diet did not differ from the TD-N of the EHC diet (95.1 vs. 92.0%). A significant effect of sampling day was observed for TD-N with day 1 and 2, being higher than day 4. Non-steady-state conditions overestimated ENL by 25–28% as compared to 3 h collections in steady-state conditions, but the relative overestimation was similar for the EHC diet as for the EHC+QT diet. TD-N did not differ significantly compared to 12 h steady-state measurements, but comparison to 3 h steady-state measurements showed that non-steady-state conditions overestimated TD-N for the EHC+QT diet by 9%. However, on day 4 this overestimation disappeared. Using the 15N-IDT during non-steady-state conditions can provide valuable additional data on endogenous N losses and TD-N. [ABSTRACT FROM AUTHOR]

Simple Summary: Soybean is a dominant oilseed in the U.S. Although soybeans are valuable ingredients for dogs and cats, soybean use in current pet foods has been low. The research was conducted to answer this question: What effects, if any, do soybean ingredients in dog or cat diets have on animal health and nutrition, palatability, feeding behavior, allergenicity, and extrusion processing? We summarized the most current research on soybeans in pet foods published since 2000. We discussed the strengths, weaknesses, opportunities, and threats of soybean in pet food applications. We concluded that various food processing technologies and the versatility of soybean ingredients have been demonstrated to offer considerable potential for inclusion as oil, protein, fiber, or functional ingredients in pet foods. Our work will be valuable, providing research status and gaps. Soybean use has been low in pet foods, even though they are an excellent source of protein, polyunsaturated fatty acids, and gut fermentable fibers. The purpose of this evaluation was to conduct a systematic review of the public literature to explore how soybeans have been researched for pet food applications since 2000 and to provide strengths, weaknesses, opportunities, and threats for soybeans in the pet food industry. The review covered a total of 44 articles related to soybean ingredients and their potential value in the pet food arena. The articles were categorized by their research contents and narratively summarized to demonstrate useful information to both the pet and soybean industries. When soybean-based products have been adequately processed to reduce the antinutritive factors, they are comparable to processed animal proteins in nutritional value, palatability, and functionality in pet food processing. We conclude that various food processing technologies and the versatility of soybean ingredients allow soybean to have considerable inclusion potential in pet foods. More research on dietary soybean ingredients regarding pet food processing, fermentation benefits on health, and consumer acceptance will be needed to understand soybean's position in the future pet food industry. [ABSTRACT FROM AUTHOR]

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties.

Recent attention has been given to animal feeding and its impact on human nutrition. Animal feeding is essential for meeting human dietary needs, making it a subject of significant interest and investigation. This review seeks to outline the current understanding of this disciplinary area, with a focus on key research areas and their potential implications. The initial part of the paper discusses the importance of animal feed resources and recognizes their crucial role in guaranteeing sufficient nutrition for both humans and animals. Furthermore, we analyzed the categorization of animal feeds based on the guidelines established by the National Research Council. This approach offers a valuable structure for comprehending and classifying diverse types of animal feed. Through an examination of this classification, we gain an understanding of the composition and nutritional content of various feedstuffs. We discuss the major categories of metabolites found in animal feed and their impact on animal nutrition, as well as their potential health advantages for humans. Flavonoids, polyphenols, tannins, terpenoids, vitamins, antioxidants, alkaloids, and essential oils are the primary focus of the examination. Moreover, we analyzed their possible transference into animal products, and later we observed their occurrence in foods from animal sources. Finally, we discuss their potential to promote human health. This review offers an understanding of the connections among the major metabolites found in feedstuffs, their occurrence in animal products, and their possible impact on the health of both animals and humans.

The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching the protein content. In this work, an experimental analysis identified the variables with the greatest influence on the solid-state fermentation of Mucuna deeringiana. In general, we observed a decrease in pH due to the production of and increase in lactic acid, resulting in a 91% (6.40 to 0.55 g/100 g sample) reduction in L-DOPA, 51% decrease in phenolic compounds (11.65 to 5.70 g/100 g sample), 97% decrease in tannins (1.26 to 0.04 g/100 g sample), and the antioxidant capacity of the fermented flour was 97%, with an increase in protein content of 12%. Furthermore, it demonstrated greater stability over 24 days compared to the control samples, which remained stable for only 3 days. These results suggest that the bacterium has a positive effect on the production of lactic acid, and the nutritional composition can be enhanced by reducing antinutritional factors, especially L-DOPA, that limit the use of this legume. This process proves to be a cost-effective and sustainable method for developing nutritious feed products derived from Mucuna flours.

ABSTRACT: Fermented rapeseed meal has the potential to partial replace soybean meal in feed mixtures for poultry without a negative impact on the health condition and performance of birds. This is due to the fact that the fermentation process can reduce the amount of antinutritional factors, improve the use of nutrients and impart probiotic properties to rapeseed meal. Therefore, this study was undertaken to investigate the effect of fermented rapeseed meal on the performance, egg quality, intestinal morphometry, the viscosity of intestinal content and total phosphorus availability. A total of 108 Lohmann Brown laying hens at 26 wk of age were used in the 90-day study. All hens were randomly divided into 3 treatment groups, with 12 replicates (cages) each, as follows: control group received no rapeseed meal, the URSM group received 3% unfermented rapeseed meal and the FRSM group received 3% fermented rapeseed meal. In the case of performance, egg traits, sensory evaluation of eggs, the viscosity of intestinal content and the availability of total phosphorus, if the distribution was normal, a 1-way analysis of variance was performed. If the distribution was not normal, the Kruskal-Wallis test was performed. In the case of histomorphometric evaluation of the intestine, if the distribution was normal, the Student t test for independent samples was performed. If not, a Mann-Whitney U test was performed. The performed analyses showed that the supplementation of fermented rapeseed meal had no negative effect on the performance of birds and the quality of eggs. Fermented rapeseed meal was also associated with improved histomorphometric parameters of the small intestine compared to the group receiving unfermented rapeseed meal in the feed. Laying hens from FRSM group were characterized by significantly lower viscosity of intestinal content (P < 0.05) compared to URSM group. Phosphorus in FRSM group was significantly more available to the birds (P < 0.05) compared to URSM group. These results suggest that supplementation with fermented rapeseed meal may be beneficial, especially in times of unstable prices of soybean meal and problems with its availability.

Cold plasma (CP) has been used to accelerate seed germination. During this study, foxtail millet was exposed to low pressure air plasma at 1 kV and 2 kV for 1, 3, and 5 min, and its germination characteristics and nutrient composition were studied. Among the applied treatment conditions, 2 kV for 3 min showed a higher germination percentage of 84.00%, followed by 1 kV for 5 min with 77.33% after 48 h. In addition, a significant increase in other germination characteristics, such as germination speed, germination potential, seed length, and seed vigour indices I and II, was observed after CP exposure. Optical emission spectroscopy analysis asserted that reactive species generated during CP generation are responsible for hastening the foxtail millet germination through seed surface modification. Further, the CP exposure increased the soluble protein content of foxtail millet up to 19.00 g/100 g, γ-amino butyric acid content up to 62.27 mg/100 g, and reduced phytic acid and tannins to 1.1 mg/g and 0.8 mg/100 g, respectively, through germination. This research explores the potency of cold plasma in accelerating foxtail millet germination and enhancing its nutritional bioavailability. [ABSTRACT FROM AUTHOR]

Simple Summary: The sustainability of aquaculture's growth is a worldwide challenge in the coming decades. Among the different approaches considered (e.g., implementation of recirculation systems, zero waste, etc.), reducing the use of raw materials imported from third countries might help to lower the carbon footprint of European aquaculture. Soybean meal (SBM) is one of the most widely used alternative raw materials to replace fishmeal, but is largely imported from Argentina, Brazil, and/or USA. Red vetchling (Lathyrus cicera) is a crop locally produced in Europe that might reduce the European dependency on SBM imports. Here, the replacement of SBM with red vetchling in diets for rainbow trout (Oncorhynchus mykiss) juveniles has been evaluated in different percentages (from 0 to 100%). Only fish fed a diet where SBM has been replaced at 100% showed lower growth, an altered amino acid profile in fish fillet, and some histopathological signs in the liver (greater % of pyknotic nuclei). Also, although temporally, glucose and triglycerides blood plasma levels were reduced, normal values were found at 24 h after feeding. Since vetchling meal can partially replace SBM without a negative effect on fish growth or physiology, its use might allow the reduction of SBM imports and the carbon footprint of European aquaculture. In fish diets, soybean meal (SBM) is still positioned as the most widely used alternative to replace fishmeal. Red vetchling (Lathyrus cicera), a crop locally produced in Europe, is here evaluated as a substitute for SBM. Rainbow trout (Oncorhynchus mykiss) juveniles (10.34 ± 0.04 g) were fed for 90 days. Six experimental diets replacing the SBM content at 0, 8, 16, 33, 66, and 100% (Named Control, T8, T16, T33, T66, and T100) were tested. Growth performance and fish fillet amino acid composition were only significantly reduced in fish fed the T100 diet. Histopathological analysis showed that no major alterations were observed in the intestine, while T100 fish had a higher density of pyknotic nuclei in the hepatocytes than the Control, but similar hepatocyte surface coverage. Finally, postprandial levels of glucose and triglycerides in blood plasma decreased when red vetchling content was increased, but was only not fully restored after 24 h in the case of glucose in T66 and T100 fish. According to these results, red vetchling meal can replace up to 66% of the SBM without a negative effect on fish growth or physiology, representing a good alternative raw material for reducing European aquaculture's dependency on SBM imports and the carbon footprint of aquafeeds. [ABSTRACT FROM AUTHOR]

Foods which lack required amount of nutrients cause serious public health problems. Blending could improve the nutrient composition and hence alleviating associated problems. Injera is an Ethiopian fermented and leavened flatbread commonly made from teff flour. It could be also made from the blends of different cereal flours but lacks scientific investigation on the proper blending ratios of these cereal flours. This study was, therefore, conducted to investigate the effects of teff, sorghum and fenugreek blending ratios on quality attributes of injera. For this, various ratios of teff, sorghum, and fenugreek flours were prepared using a mixture D-optimal design. The results showed that the addition of sorghum and fenugreek flours to teff flour improved the mean fiber (from 4.18 to 5.38%), fat (from 2.5 to 6.37%), protein (from 11.36 to 14.43%), and total energy (from 362.05 to 367.85 kcal) contents of the developed injera. However, the addition of these flours reduced the average mineral content [Iron (16.86 mg), Zinc (1.78 mg), and Calcium (111.39 mg)] as compared to injera made from teff flour alone [Iron:20.13 mg, Zinc: 2.36 mg & Calcium: 146.88 mg]. Injera made from composite flours was observe to have high alkaline retention capacity, lower staling rate and better sensory acceptability than injera made from teff flour alone. [ABSTRACT FROM AUTHOR]

Background: Exogenous enzyme supplementation is an effective and cost-saving mechanism for increasing the availability of dietary nutrients by increasing digestion and reducing excretion. Objective: To evaluate the effects of phytase supplementation on performance, egg quality, and economic parameters in commercial laying hens fed reduced-nutrient diets from 70 weeks of age. Methods: Novogen White® commercial laying hens (n=256) were randomly allocated to four treatment groups, with eight replicates of eight hens in each group: PC (positive control): conventional diet not supplemented with phytase; diet with reduced levels (RN) of P (-0.12%), Ca (-0.10%), and ME (-14 kcal/kg), and supplemented with 300 phytase units (FTU/kg; RN300FTU); diet with reduced levels of P (-0.16%), Ca (-0.13%), ME (-18 kcal/kg), CP (-8%), synthetic amino acids (-0.01%), and supplemented with 600 FTU phytase/kg (RN600FTU); and diet with reduced levels of P (-0.18% P), Ca (-0.15%), ME (-20 kcal/kg), CP (-20%), synthetic amino acids (-0.01%), and supplemented with 900 FTU phytase/kg (RN900FTU). Results: The layers fed the RN300FTU diet had 2.68% higher egg production than those fed the PC diet. Egg mass produced by PC- and RN300FTU-fed hens was statistically similar. Eggshell thickness was increased in PC-fed hens. Feed cost for the RN900FTU diet was approximately 9% lower compared with that of the PC diet. Conclusion: The best performance and economic results were achieved when layers were fed a reduced-nutrient diet supplemented with 300 FTU phytase.

This study aimed to recognize an effective treatment-time combination for improving nutritional value of Garden cress seeds (GCS). In this study GCS were subjected to different pre-treatments combinations viz., BoR- boiling (10 min) + roasting (2.5, 5 and 7.5 min), BlR- blanching (3 min) + roasting (2.5, 5 and 7.5 min) and SR- soaking (12 hrs) + roasting (2.5, 5 and 7.5 min), respectively. Results revealed for proximate composition showed slight variation in protein content ranged from 21.08 to 22.90% among treatments. Results for treatment SR 2.5 showed significant (p