1. This study aimed to evaluate the effects of dietary medium-chain fatty acids (MCFAs) on the performance, carcass characteristics, and some serum parameters of broiler chickens. 2. A total of 176 one-day-old male broiler chicks (Ross 308) were assigned to four treatments including control treatment (basal diet), 0.1% MCFA, 0.2% MCFA, and 0.3% MCFA treatments according to a completely randomised design. Each treatment consisted of 4 replicates with 11 chicks for each replicate. In MCFA treatments, the amounts of MCFAs were added to basal diet as a substitution of soybean oil. 3. There were not any significant differences in body weight, feed intake, and feed conversion ratio among the treatments in different stages of the experiment. However, MCFA treatments had a lower abdominal fat and a higher breast yield compared to control treatment. 4. Blood glucose, cholesterol, and low-density lipoprotein (LDL)-cholesterol concentrations were significantly decreased, but blood high-density lipoprotein (HDL)-cholesterol concentration was significantly increased in the MCFA treatments compared to the control treatment. 5. These results indicate that dietary MCFA has a positive effect on the health and productivity of broiler chickens.

The objective of the present study was to estimate genetic parameters for body weight at different ages in Arabi sheep using data collected from 1999 to 2009. Investigated traits consisted of birth weight (N = 2776), weaning weight (N = 2002) and weight at six months of age (N = 1885). The data were analyzed using restricted maximum likelihood analysis, by fitting univariate and multivariate animal models. All three weight traits were significantly influenced by birth year, sex and birth type. Age of dam only significantly affected birth weight. Log-likelihood ratio tests were conducted to determine the most suitable model for each growth trait in univariate analyses. Direct and total heritability estimates for birth weight, weaning weight and weight at six months of age (based on the best model) were 0.42 and 0.16 (model 4), 0.38 and 0.13 (model 4) and 0.14 and 0.14 (model 1), respectively. Estimation of maternal heritability for birth weight and weaning weight was 0.22 and 0.18, respectively. Genetic and phenotypic correlations among these traits were positive. Phenotypic correlations among traits were low to moderate. Genetic correlations among traits were positive and higher than the corresponding phenotypic correlations. Weaning weight had a strong and significant correlation with weight at six months of age (0.99). We conclude that selection can be made in animals based on weaning weight instead of the present practice of selection based on weight at six months.

Maternal overnutrition and targeted supplements during pregnancy strongly affect fetal development in beef cattle, influencing gene expression, tissue development, and productivity after birth. As modern feeding practices often result in cows receiving energy and protein above requirements, understanding the balance between adequate nutrition and overconditioning is critical for sustainable beef production. This review synthesizes findings from recent studies on maternal overnutrition and supplementation, focusing on macronutrients (energy, protein, methionine) and key micronutrients (e.g., selenium, zinc). It evaluates the timing and impact of supplementation during different gestational stages, with emphasis on fetal muscle and adipose tissue development, immune function, and metabolic programming. The role of epigenetic mechanisms, such as DNA methylation and non-coding RNAs, is also discussed in relation to maternal dietary inputs. Mid-gestation supplementation promotes muscle growth by activating muscle-specific genes, whereas late-gestation diets enhance marbling and carcass traits. However, maternal overnutrition may impair mitochondrial efficiency, encourage fat deposition over muscle, and promote collagen synthesis, reducing meat tenderness. Recent evidence highlights sex-specific fetal programming differences, the significant impact of maternal diets on offspring gut microbiomes, and breed-specific nutritional responses, and multi-OMICs integration reveals metabolic reprogramming mechanisms. Targeted trace mineral and methionine supplementation enhance antioxidant capacity, immune function, and reproductive performance. Precision feeding strategies aligned with gestational requirements improve feed efficiency and minimize overfeeding risks. Early interventions, including protein and vitamin supplementation, optimize placental function and fetal development, supporting stronger postnatal growth, immunity, and fertility. Balancing nutritional adequacy without excessive feeding supports animal welfare, profitability, and sustainability in beef cattle systems.

Fermented mare’s milk, or koumiss, has been consumed for centuries across Central Asia for its nutritional and therapeutic value. Mare’s milk differs from bovine milk by its near 1:1 casein-to-whey ratio, high lysozyme and lactoferrin, abundant immunoglobulins, and low β-lactoglobulin, which enhance digestibility, reduce allergenicity, and increase antimicrobial activity. During fermentation, lactic acid bacteria and yeasts transform this substrate into a reservoir of bioactive proteins, peptides, and metabolites. Multi-omics profiling has identified more than 2300 peptides and over 350 metabolites, including sequences with angiotensin-converting enzyme (ACE)-inhibitory, antioxidant, antimicrobial, and immunomodulatory activities. Preclinical and limited clinical data indicate potential benefits for lipid metabolism, cardiovascular function, and gut health. Mechanistically, these effects appear to arise from synergistic actions of native proteins, fermentation-derived peptides, and probiotic consortia. Technological advances such as rational starter culture design, controlled proteolysis, and microencapsulation offer strategies to enhance bioactive yield and stability. However, standardized fermentation protocols and clinical validation remain necessary to position koumiss as a scientifically supported functional food.