This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p < .05). Weights and heights of yolk and albumin was not affected by treatment while, yolk fat, shell weight and thickness were increased (p < .05). On the other hand, egg yolk total cholesterol was decreased and synergistically by the combination of AA and LAB (p < .05). Serum glucose, total cholesterol, ALT and triglyceride were reduced by all the treatment groups. Conversely, serum superoxide dismutase (SOD) was synergistically increased by the combination. Ca, P and Zn concentration in yolk was increased by AA and LAB and synergistically increased by the combination (p < .05). Interestingly, saturated fatty acids (SFA) were decreased while; unsaturated fatty acids (USFA) were increased in egg yolk in all groups. In conclusion, the combined supplementation of AA and LAB synergistically had no effect on the growth of laying hens. In addition, AA and LAB modify the egg yolk fatty acid profile by increasing unsaturated fatty acid and reducing saturated fatty acid.

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg⁻¹ and Silverskin 23.70 g·kg⁻¹, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg⁻¹) than Cascara (160.03 g·kg⁻¹). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health.

This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products.

Quercetin is a dietary bioflavonoid used widely as a food supplement and is generally recognized as safe. The aim of this in vitro study was to examine the steroid hormone (progesterone and 17- β estradiol) release, proliferation (PCNA and cyclin B1) and apoptosis (caspase 3 and p53) of porcine ovarian granulosa cells after the addition of quercetin at concentrations 0.01, 0.1, 1, 10 and 100 μmol L⁻¹. Progesterone release was stimulated at the concentration 10 μmol L⁻¹. Quercetin neither had any impact on 17-β estradiol secretion nor on the presence of PCNA. However, a significant enhancement of the occurrence of cyclin B1 was noted except for the lowest concentration 0.01 μmol L⁻¹. Quercetin did not have any influence on the number of granulosa cells containing caspase 3, but at the concentration 10 μmol L⁻¹ it inhibited p53 occurrence. Results confirm the safety of quercetin in porcine ovarian granulosa cell model and further suggest its possible concentration-dependent influence on ovarian functions through pathway that may involve progesterone, cyclin B1 and p53.

Coconut oil has a high content of lauric acid, which has selective antibacterial activity. This study aimed to explore the effect of coconut oil ingestion on the gastrointestinal microbiomes of pigs. A 14-day-long feeding experiment included 19 pigs in two groups (9 on a normal diet and 10 on a diet supplemented with coconut oil). At the start and end of the experiment, a rectal swab sample was taken from each pig in both groups, and total bacterial DNA was extracted. We used 16S rRNA high-throughput amplicon sequencing to evaluate the microbiome changes during the feeding experiment. A total of 446 operational taxonomic units (OTUs) were detected in the whole sample set. Shannon’s indices of bacterial diversity did not change significantly during the experiment. Changes in the bacterial community during the study period and in response to the coconut oil treatment were highly significant (p < 0.001). During the study, an increase in the abundance of Lactobacillus was detected in the group treated with coconut oil. An increase in Alloprevotella, Bifidobacteriales, and Lactobacillales and a decrease in Corynebacterium, Mitsuokella, Psychrobacter, and Pseudomonadales were attributed to the coconut oil treatment. Although the addition of coconut oil to pig feed did not affect Shannon’s index of diversity, it had a positive effect on the abundance of bacterial groups that are considered to be commensal and/or probiotic.

The aim of this study was to find the effect of dried grape pomace (GP) feeding on the nutrients digestibility coefficients and biochemical parameters of sheep blood serum. The experiment was divided into three feeding periods—C (control), GP1 (1% grape pomace concentration), and GP2 (2% grape pomace concentration). Wethers in three groups in balance cages were housed for right feces collection. The C feed diet consisted of hay, ground wheat, soybean meal, mineral and vitamin lick. An experimental diet with 1% and 2% addition of GP from the daily dry matter intake was fed. After that, digestibility coefficients (in %) were calculated by the difference between nutrient intake and excretion. Furthermore, in the wethers’ blood, biochemical parameters (mineral, energetic, nitrogen, and enzymatic profile) were analyzed. After the GP2 feeding, statistically significant higher digestibility of CP (crude protein), NFC (nonfiber carbohydrates), NDF (neutral detergent fiber), and OM (organic matter) was found. However, the addition of dried GP increased significantly the content of Cl⁻ and decreased the value of glucose, nevertheless, their concentrations were within the reference interval. Parameters of the wethers’ blood serum nitrogen and enzymatic profile were not affected by GP feeding. Dried grape pomace in an amount of 2% diet dry matter can be considered a suitable source of nutrients in sheep feeding, which in addition should improve the digestibility of diet crude protein.