Tenebrio molitor (mealworm) larvae represent one of the most interesting edible insects and could be reared on alternative feeds, such as former foodstuff products (FFPs). In the present work, five different FFPs (brewery spent grains, bread and cookie leftovers, and mixes of brewer’s spent grain or bread with cookies) were employed as feeding substrates. Larvae’s growth performances, chemical composition, microbial loads, and antioxidant status were determined. Chemical compositions of the substrates affected all the tested parameters. Brewery spent grains-fed larvae showed a faster growth period and higher crude protein and carbohydrate contents. The use of cookies as a single substrate or their addition to spent grains or bread increased the lipids contents, while growth was delayed. Microbial loads were partially affected by the fed diet. The antioxidant status of larvae showed different concentrations of tocopherols isoforms (δ, γ, α) in relation to the diet; however, no differences were detected in relation to the global antioxidant capacity (2,2-azinobis-(3 ethylbenzothiazoline-6-sulfonic acid), ABTS reducing activity; 1,1-diphenyl-2-pircydrazyl, DPPH radical scavenging activity; ferric reducing ability, FRAP). Results point out a high plasticity of mealworm larvae and the potential to tailor the final outcomes in relation to the substrate employed. Mealworms could be practically reared on FFPs to produce food-feed with high nutrient values.

Chicken meat is becoming the most consumed in the world for both economic and nutritional reasons; regarding the latter, the lipid profile may play positive or negative roles in the prevention and treatment of diseases. In this study, we define the state of the art of lipid-based nutritional indexes and used the lipid content and fatty acid profile (both qualitative and quantitative) of breast meat of two poultry genotypes with different growth rates and meat traits. Further, we summarize and review the definitions, implications, and applications of nutritional indexes used in recent years and others of our own design to provide a useful tool to researchers working in the field of meat quality (not only in poultry) to select the most appropriate index for their own scientific purposes. All indexes show advantages and disadvantages; hence, a rational choice should be applied to consider the nutritional effect of meat on human health and for a possible assessment of the most suitable rearing systems (genotype, feeding, farming system or postmortem handling).

The aim of the present study was to analyze the effect of range enrichment (trees or tall grass stand) on the performance and herbage intake of free-

The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.

The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic—AI, and thrombogenic—TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.