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An experiment was conducted to estimate the optimal calcium (Ca) requirement for growth performance and bone health in quail from 21 to 35 days posthatch. Five dietary treatments containing 0.45, 0.60, 0.75, 0.90, and 1.05 % Ca were evaluated in a completely randomized design with 6 replicates per treatment and 12 birds per pen. Body weight gain (BW gain; P = 0.04), tibia-Ca (P = 0.01), tibia ash (P = 0.01), and bone breaking strength (BBS; P = 0.01) increased quadratically with increasing dietary Ca levels, while feed conversion ratio (FCR) showed a tendency to decrease (P = 0.07). Based on the statistical model, the optimal Ca requirements for BW gain and FCR were estimated to range from 0.75 to 0.84 % and 0.74 to 0.83 %, respectively. The Ca requirements for the Seedor index, tibia mass, and tibia length were estimated to range from 0.83 to 0.87 %, 0.81 to 0.87 %, and 0.78 to 0.86 %, respectively. The corresponding values for tibia-Ca, tibia ash, and BBS ranged from 0.67 to 0.73 %, 0.68 to 0.73 %, and 0.75 to 0.83 %, respectively. The study revealed that Ca requirements for optimal bone density may exceed those for growth performance, indicating the need for dietary Ca recommendations to be influenced by bone health considerations. These findings suggest that dietary calcium levels between 0.75 % and 0.87 % are optimal for growth performance and bone health in quail during the post-hatch growth period, with higher levels potentially required to maximize bone density and strength., Competing Interests: Declaration of competing interest The authors whose names are listed immediately below certify that they have NO affiliations with or involvement in any organization or entity with any financial interest (such as honoraria; educational grants; participation in speakers’ bureaus; membership, employment, consultancies, stock ownership, or other equity interest; and expert testimony or patent-licensing arrangements), or non-financial interest (such as personal or professional relationships, affiliations, knowledge or beliefs) in the subject matter or materials discussed in this manuscript., (Copyright © 2024. Published by Elsevier Inc.)

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p <.05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage. [ABSTRACT FROM AUTHOR]

Summary: This work investigated the antioxidant activity and inhibitory effect of barley green powder (BGP) on the surimi lipid oxidation during frozen storage under different additive amounts. BGP was abundant in antioxidant compounds‐phenolic (1.18 ± 0.04 mg g−1), flavonoid (4.07 ± 0.47 mg g−1) and superoxide dismutase (94.73 ± 21.06 U g−1), with a good ability to scavenge ABTS and DPPH radicals and delay lecithin liposome oxidation. Additionally, adding BGP to surimi decreased acid value, peroxide value, conjugated diene value and thiobarbituric acid reactive substances value (~30%) of surimi during frozen storage (P < 0.05), inhibiting surimi lipid oxidation at early phase and terminal phase. The inhibitory effect showed a concentration dependence, with an optimal addition amount of 3%. Pearson correlation analysis indicated that antioxidant activity and inhibitory effect of BGP on lipid oxidation were significantly correlated with antioxidant compounds content in BGP, suggesting that these activities may be derived from antioxidant compounds in BGP. Our results indicated the potential use of BGP as a natural antioxidant for frozen storage of surimi to delay lipid oxidation. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets. [ABSTRACT FROM AUTHOR]

This study provides an overview of the effect of rosemary, marjoram, clove, and sage essential oils (600 ppm) on chemical, sensory, and oxidative properties of chicken nuggets, which were stored at − 18 °C for 3 months. Addition of essential oils did not change the chemical composition of nuggets. The results showed the reduction of tiobarbituric acid reactive substances, peroxide value, free radical scavenging activity, and total phenolic compounds (TPC) over time (p < 0.05). Interestingly, rosemary oil-treated samples exhibited the lowest amount of malondialdehyde (1.05 mg MDA/kg) and peroxide value (2.82 meq/kg) after 3 months of storage (p < 0.05). Moreover, no significant difference was obtained between the control sample and treated samples with clove and rosemary essential oils through sensory evaluation (p > 0.05). Notably, clove had the highest TPC (80.51 g GAE/g) as well as DPPH free radical scavenging activity (95.21%). Finally, rosemary and clove essential oils reduced fat oxidation of chicken nuggets but increased the shelf life and consumer acceptance. Thus, the mentioned essential oils can be used as a rich natural source of antioxidants in meat products in order to tailor both shelf life and palatability of foodstuffs. [ABSTRACT FROM AUTHOR]

In order to improve the qualitative and nutritional properties and also to increase the shelf life of meat product,s, various techniques are used wich one of the most common and effective techniques, adding extracts or essential oils of herbal plants. The sausage formulation. In this study, Urtica dioica extract at 0, 0/0, 0/2 and 0/3 levels and Ocimum basilicum seeds extract at 0, 0, 3, 0, 4 and 0.15,0.20,0.25 0.30% w / w of mix extract were added to sausage formulation and physicochemical parameters (pH, fat, protein and ash), and sensory testing (color, appearance, taste, texture) And general acceptance) was carried out on the treatments during the 1, 10, 20 and 30 days. Data analysis was performed using SPSS 24 and Duncan test was used to compare the mean of indices in each treatment with a significant level of p <0.05. The results showed that the control sample (without any extracts) had the highest pH, fat and moisture content and the difference was significant with the treatments. Treatments containing 0.1% nettle extract had the lowest pH and humidity and highest protein content. The lowest amount of fat and the highest amount of ash belonged to 0.1% nettle extract. In terms of sensory testing, the control sample had the highest score. In the case of color and taste, 0.1% (Urtica dioica) extract had the highest score after the control sample. Treatments containing 0.3% (Urtica dioica) extract and the mixture of two extract (0.25-0.25%) had the highest score of appearance and texture according to the evaluators. In terms of general acceptance, after the control sample, the treatment containing 0.2% (Urtica dioica) extract had the highest score. As a conclusion, it can be concluded that different levels of Urtica dioica extract had better results than Ocimum basilicum extract. Also, treatments containing 0.1 and 0.3% Urtica dioica extract were selected as optimal treatments. [ABSTRACT FROM AUTHOR]