Ochratoxin A (OTA), a mycotoxin commonly found in poultry feed, induces oxidative stress and disrupts redox homeostasis in vital organs such as the liver and kidneys. Selenium (Se), an essential trace element, may mitigate OTA-induced toxicity by supporting the antioxidant defense systems. This study investigated the short-term effects of dietary selenomethionine (SeMet) supplementation on OTA-induced oxidative and transcriptional responses in broiler chickens. Fifty-four 3-week-old birds were fed diets containing 2 mg/kg OTA, a target supplementation of 0.5 mg/kg Se (measured as 0.59 mg/kg as SeMet), or a combination of the two for five days. Liver and kidney samples were collected on Days 1 and 5 for biochemical and gene expression analyses. Exposure to OTA significantly modulated the expression of redox-sensitive transcription factors (NRF2, KEAP1), selenoproteins (GPX3, GPX4, SELK), and detoxification-related genes (AHR, AHRR, CYP1A2). SeMet alone enhanced selenoenzyme expression and antioxidant capacity, while co-exposure partially attenuated OTA-induced oxidative stress, resulting in more pronounced NRF2 activation in the kidneys and CYP1A2 induction in the liver. This is the first study to characterize the transcriptomic responses to OTA exposure in poultry within the first five days, providing novel insight into organ-specific mechanisms and emphasizing the epidemiological relevance of Se supplementation in mitigating the risk of feed contamination.

The present study evaluated the effects of dietary inclusion of Hermetia illucens (HI) and Tenebrio molitor (TM) larvae meals at 2% and 4% on growth performance, carcass yield, meat quality, blood parameters, and intestinal morphometry in broiler chickens. A total of 1750 one-day-old male Ross 308 broilers were assigned to five dietary treatments: a Control diet, or diets containing 2% or 4% of HI meal (HI2, HI4) or TM meal (TM2, TM4). Growth performance, feed intake (FI), feed conversation ratio (FCR), and mortality were unaffected by dietary treatments. Breast yield increased significantly in insect-fed groups (29.2–29.9%) compared with Control (27.6%). Birds fed HI4 exhibited lower breast pH (5.77 vs. 5.89) and increased cooking loss (29.2% vs. 27.3%), suggesting reduced WHC within acceptable ranges. Thigh meat showed dose-dependent lipid accumulation in insect-fed birds. Serum total cholesterol increased in TM-fed birds with elevated HDL-cholesterol, while LDL-cholesterol remained unaffected. TM meal specifically induced shorter ileal length compared with Control and HI-fed groups. Overall, both full-fat insect meals can be safely incorporated at low inclusion levels without adverse effects on broiler growth, health, or carcass quality.

• 30 % WDDGS improved broiler growth without affecting meat quality or FCR. • WDDGS increased litter moisture and footpad dermatitis in broilers. • NSP enzymes reduced welfare issues but not growth performance with WDDGS. • Meat pH, WHC, shear, and composition unaffected; yellowness (b*) reduced. • High inclusion of wheat DDGS is nutritionally feasible in broiler diets.

Dry-aged (DA) beef crust is a concentrated by-product generated during dry-ageing, that may serve as a functional ingredient and flavour carrier in value-added meat products, although its effects on product stability during retail display remain unclear. This study evaluated the effect of incorporating 40% DA beef crust into DA beef patties on physicochemical, microbial, and sensory traits during a 7-day retail display. Two treatments were prepared: patties without crust (DAN) or patties containing 40% crust (DAC), assessed at days 0, 3, and 7. Data were analysed using a 2×3 factorial design, and sensory traits with mixed models. DAC affected several quality traits, producing more concentrated patties with lower water (PT×D<0.001), higher fat (PT×D=0.039) and protein (PT<0.001), reduced cooking loss (CL; PT×D<0.001), and greater energy density (PT×D=0.028) than DAN. It also modified display stability, with significant interaction effects for pH and colour traits including redness and chroma (PT×D<0.01). Cooked DAC enhanced DA sensory expression, particularly aged/nutty odour, together with more heterogeneous and browned appearance. DAC patties also showed higher initial total viable counts (PT=0.040) and Enterobacteriaceae (PT=0.002), while rapid microbial growth occurred during display, including increases in Pseudomonas spp. (PD<0.001). These changes were accompanied by faster deterioration of rancid and spoilage-related perceptions and by lower acceptability after storage. Overall, DA beef crust can be valorised as an odour-enhancing and functional ingredient: however, at 40% inclusion, it is more suitable for patties intended for immediate consumption or sold as chilled ready-to-heat products rather than for raw patties intended for extended retail display.