Fat Content Research Articles

Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake

ABSTRACT The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fried fish cake. The addition of gim flakes at 1%, 2%, and 3% (w/w) in fried fish cake reduced the salt content by 13%, 15%, and 18%, respectively. Fried fish cakes prepared with gim flakes demonstrated lower fat and sodium content and higher protein, phenolic content, and antioxidative properties. The results of these studies demonstrated that the beneficial value and overall quality of fried fish cake can be improved through the addition of gim.

Impact of replacing protein pellets with soybean grain on nutrient utilization and the rumen and blood parameters of feedlot cattle under tropical conditions.

The aim of this study was to explore the effect of replacing protein pellets with soybean grain in high-concentrate diets with or without the addition of silage, on the intake, digestibility, and rumen and blood parameters of feedlot cattle in tropical regions. Four cannulated, crossbred steers were used, 4.5 ± 0.5 years old, with an average weight of 685.55 ± 111.78kg. The steers were distributed in a 4 × 4 Latin square, in a 2 × 2 factorial scheme (two sources of protein: protein pellets or whole soybean grain, with or without added dietary bulk). There was no effect (P ≥ 0.109) from the interaction between the source of protein and the addition of silage to the diet on dry matter (DM) and nutrient intake, or the digestibility (P ≥ 0.625) of DM or crude protein (CP). However, both factors affected (P ≤ 0.052) the intake of DM, neutral detergent fiber (NDF), and non-fiber carbohydrates (NFC), as well as the independent digestibility (P ≤ 0.099) of fat, NFC, total carbohydrates (TC), and total cholesterol concentration. There was an effect (P ≤ 0.053) from the interaction between the source of protein and the addition of silage to the diet on the digestibility of NDF and total digestible nutrients (TDN), as well as on the glycose concentration (P = 0.003). Blood parameters (i.e. protein, albumin, creatinine, triglycerides, aspartate aminotransferase (AST), and alanine aminotransferase (ALT)) were not affected (P ≥ 0.139) by the source of protein, the addition of silage, or their interaction. Lastly, including 150g/kg silage DM in a high-grain diet, and using soybean grain as a source of protein in substitution of protein pellet could be a suitable nutritional strategy to ensure adequate DM and nutrient intake and digestibility, with no detrimental effects on rumen and blood parameters of feedlot cattle in the tropics.

Lipids shape brain function through ion channel and receptor modulations: physiological mechanisms and clinical perspectives.

Lipids represent the most abundant molecular type in the brain with a fat content of approximately 60% of the dry brain weight in humans. Despite this fact, little attention has been paid to circumscribe the dynamic role of lipids in brain function and disease. Membrane lipids such as cholesterol, phosphoinositide, sphingolipids, arachidonic acid and endocannabinoids finely regulate both synaptic receptors and ion channels that insure critical neural functions. After a brief introduction on brain lipids and their respective properties, we review here their role in regulating synaptic function and ion channel activity, action potential propagation, neuronal development, functional plasticity and their contribution in the development of neurological and neuropsychiatric diseases. We also provide possible directions for future research on lipid function in brain plasticity and diseases.

Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation.

Emerging technologies for cell-cultured fish meat as an environmentally friendly protein source for humans still have many obstacles, including large-scale production of high-quality cells, differentiation and bioassembly of cellular material, and improvement of the quality of meat products. Here, we used edible porous microcarriers as scaffolds to support scalable skeletal muscle cell expansion to prepare centimeter-scale cell-cultured fish (CCM) of Carassius auratus for the first time. The quality of CCM was assessed by analyzing the texture, nutrition, flavor, and safety. The results indicated that CCM demonstrated a softer texture than natural fish due to a high moisture content. CCM contained higher protein and lower fat contents, with no significant difference in energy from natural golden crucian carp meat (NGM). CCM had better digestible properties, and 17 volatile components were identified in CCM, ten cocontained compared to NGM. ELISA quantified penicillin, streptomycin, vitamin D, and insulin residues as risk factors in CCM. In conclusion, we utilized edible porous microcarriers to scale-up the expansion of Carassius auratus skeletal muscle cells and bioassembled high-quality CCM of Carassius auratus for the first time, which represents a state-of-the-art protocol applicable to different fish species and even to other economic animals and provides a theoretical basis for scaling up cell-cultured meat production.

Behaviour of Tunisian Psammomys obesus fed high-calorie diets: biochemical disturbance and histopathological alterations

This work investigated the biochemical disturbances and histological alteration in Psammomys obesus animal model fed different high calorie diets (HCDs) during three months. Four diets were used: a low-calorie natural diet, Chenopodiaceae halophyte plant used as control (LCD), a high standard carbohydrate diet rich in protein, HCD 0, a high carbohydrate diet rich in two concentrations of fat, HCD 1 and HCD 2. All animals having received HCDs developed dyslipidemia after one month of experiment with distinction of different sub-groups developing or not obesity and diabetes. HCDs induced a remarkable increasing in blood cholesterol, LDL-cholesterol and triglyceride levels indicating a fast induction of dyslipidemia and a significant increase of aminotransaminases activities revealing a pronounced hepatotoxicity. Animal developing diabetes showed a severe hepatic injury, a degeneration of the adipose tissue and a significant reduction of retinal thickness. P. obesus seems to be an excellent animal model to investigate nutritional metabolic diseases.

Review on the ethnomedicinal and nutritional value of some wild edible plants used by the tribal of Koraput District of Odisha, India

Due to its abundance of plant genetic resources, Odisha is often called a genetic refuge. However, the south Odisha tribal regions, despite their abundance of natural resources, have received scant ethnobotanical research. Human cultural diversity in Koraput is well-known, and the area is also a biodiversity hotspot for several food crops and forest species. The purpose of this study is to consolidate all available information on the ethnomedical uses of wild plants by indigenous peoples in the Koraput district. The reviewed nutritional analysis studies show that numerous species have high nutrient content, some of which are superior to some domesticated varieties. Wild edible plants are used as indigenous food and remarkably improve the nutritional security of several tribal people of Koraput. However, systematic study on the nutritional potential of these wild edible plants is meager. The present study evaluated the Carbohydrate, Fat, Protein, and Fiber content in selected wild edible plants of Koraput. Research shows that several species of tubers are in danger of extinction and hence included on the IUCN Red List of Threatened and Endangered Species. For this reason, the optimal use of this biodiversity is to meet the inhabitant's present and future food. The medicinal needs depend on extensive phytochemical inquiry, safe conservation, and sustainable use of wild tuber, all require strong community participation, which also fulfills the Sustainable Development Goals (SDG) 2 and 3, i.e., zero hunger and good health and well-being.

Age-specific composition of milk microbiota in Tibetan sheep and goats

This study investigates the dynamic changes in milk nutritional composition and microbial communities in Tibetan sheep and goats during the first 56 days of lactation. Milk samples were systematically collected at five time points (D0, D7, D14, D28, D56) post-delivery. In Tibetan sheep, milk fat, protein, and casein contents were highest on D0, gradually decreased, and stabilized after D14, while lactose and galactose levels showed the opposite trend. Goat milk exhibited similar initial peaks, with significant changes particularly between D0, D7, D14, and D56. 16S rRNA gene sequencing revealed increasing microbial diversity in both species over the lactation period. Principal coordinates analysis identified distinct microbial clusters corresponding to early (D0–D7), transitional (D14–D28), and mature (D56) stages. Core phyla, including Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria, dominated the milk microbiota, with significant temporal shifts. Core microbes like Lactobacillus, Leuconostoc, and Streptococcus were common in both species, with species-specific taxa observed (e.g., Pediococcus in sheep, Shewanella in goats). Furthermore, we observed a highly shared core microbiota in sheep and goat milk, including Lactobacillus, Leuconostoc, and Streptococcus. Spearman correlation analysis highlighted significant relationships between specific microbial genera and milk nutrients. For instance, Lactobacillus positively correlated with total solids, non-fat milk solids, protein, and casein, while Mannheimia negatively correlated with protein content. This study underscores the complex interplay between milk composition and microbial dynamics in Tibetan sheep and goats, informing strategies for livestock management and nutritional enhancement.Key points• The milk can be classified into three types based on the microbiota composition• The changes of milk microbiota are closely related to the variations in nutrition• Filter out microbiota with species specificity and age specificity in the milk

Animal and Farm Factors Affecting the Fatty Acid Profile and Amyloid A Concentration of Milk on Quebec Dairy Farms

Relationships between farm and animal factors and the fatty acid (FA) profile and milk amyloid A (MAA) content of milk were determined in 336 Holstein dairy cows on 24 Quebec farms using multiple regression. Cows with a somatic cell count (SCC) above 200,000, and farms feeding palm oil were excluded. Independent factors of the regression models included days in milk (DIM), parity, yield, fat and protein contents of milk, SCC, and the dietary contents of neutral detergent fibre (NDF) and crude fat (CFAT). Non- significant variables with P-values >0.25 were stepwise removed. Models with high fits were those of total short chain FA, medium chain FA, odd- and branched-chain FA (OBCFA), and saturated long chain FA with R2 of 0.33, 0.36, 0.34, and 0.41, respectively. The fat and protein contents and yield of milk did not affect the milk FA profile. Higher NDF increased the milk fat proportions of short chain FA and OBCFA and decreased those of monounsaturated (MUFA) and polyunsaturated FA (PUFA). Higher CFAT reduced this proportion of short chain FA but increased those of MUFA and PUFA. Increasing DIM reduced this proportion of short chain FA and increased that of medium chain FA. Higher SCC increased MAA.

Study of Proportions of Porang Slurry and Coconut Milk and the Addition of Podang Mango Fruit on the Physicochemical And Organoleptic Characteristics of Plant Based Ice Cream

This research aims to determine the effect of the substitution of coconut milk and porang tuber porridge and the addition of podang mango on the physicochemical and organoleptic quality of vegetable ice cream. The research used a Completely Randomized Design (CRD) with two factors and two replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The first factor is the substitution of porang tuber slurry for coconut milk (10:90 (A1), 20:80 (A2), 30:70 (A3)). The second factor is the concentration of podang mango (15% (B1), 20% (B2), 25% (B3)). Parameters observed include protein content, overrun, melting speed, color analysis, total dissolved solids, viscosity, fat content, dietary fiber, vitamin C, and organoleptic analysis including texture, aroma, color, and taste. The results of the treatment of porang tuber slurry substitution for coconut milk and the concentration of porang mango had a significant effect on protein content, total solids, overrun, melting time, and viscosity. The best treatment in this study was vegetable ice cream with the substitution of porang tuber slurry for coconut milk (30:70%) and the addition of podang mango (15%) with a protein content of 4.09%, fat content of 3.99%, the dietary fiber content of 4.38%, vitamin C of 26.27%, melting time 18.46 minutes, overrun of 23.09%, viscosity of 1685%, total solids of 38.07%, lightness of 64.60, redness of 47.70, yellowness of 79.21, and average hedonic value of color of 4.0, aroma of 3.67, taste 3.4, and texture of 3.7.

FATTY ACID PROFILE OF COMMON CARP (CYPRINUS CARPIO) AFTER ADDITION OF ASTAXANTHIN TO THE FEED MIXTURE

Astaxanthin is a very strong antioxidant typically fed to rainbow trout mainly to alter the color of its’ meat to red. In our study, we incorporate a relatively low concentration of astaxanthin into the diet of common carp to enhance the chemical parameters and oxidation stability of carp meat without altering the typical coloration of meat. Also, we observed the fatty acid profile of reared fish. We observed an increase in protein content in animals with astaxanthin dietary addition. It was not statistically significant, but we observed a lowering of fat content in experimental groups. Regarding lipid oxidation, we did not observe any significant effect of astaxanthin on malondialdehyde production in samples. Fatty acid profiles were determined by gas chromatography and then compared. Only significant differences were observed in stearic and arachidonic acid and in the experimental group with lower astaxanthin addition. Our results conclude that dietary astaxanthin has no adverse effect on fatty acid profile or oxidation stability during storage (at -18 °C). On the other hand, astaxanthin has the potential to enhance the protein and lower the fat content, even in low concentrations.

Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time

This research has the objective to determine the effect of flour rasio kepok banana and black rice Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized design Complete (RAL) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40% : 60% and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 mintes minutes). The data obtained was analyzed using ANOVA and followed by Duncan Multiple Range Te. Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there There was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content and water absorption. The best treatment is Banana flour : black rice flour on moisture content, starch content and water absorption. The best treatment is flakes with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value value of water content 4.77%, ash content 2.12%, fat content 8.35%, content protein 5. 5 5,56% starch content 78.01% water absorption 24.96%, hardness 414.57N and dietary Fiber content of 5.22 %, calcium content of 169.89mg/100g and the average of favorability favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)

Evaluation of the Quality of Guinea Fowl (Numida meleagris) Eggs from Free-Range Farming Depending on the Storage Period and Age of Laying Hens

The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, collected in the first, second and third laying seasons and stored for 7, 14 and 21 days. After each period, physical and physicochemical characteristics of the eggs were determined, as well as the basic chemical composition and mineral content of the albumen and yolk and the yolk fatty acid profile. The age of the guinea fowls affected certain physical parameters of the eggs. The egg weight, shape index and shell thickness increased with the age of the laying hens; however, a decrease in the proportion of shell in the egg was demonstrated. Storage time had a significant effect on egg weight, weight loss during storage and air cell height. Significant differences were found in the chemical composition of guinea fowl eggs depending on the age of the laying hens. Eggs obtained from older laying hens were characterized by higher yolk fat content and lower ash content, while the albumen contained higher water content and lower ash content. During the three-year laying period, changes were observed in the mineral composition of the eggs. The fatty acid profile underwent significant changes; however, no important differences were observed in the total content of SFA, MUFA, PUFA and n-6 fatty acids. Conversely, significant differences were found for n-3 acids and the n-6/n-3 ratio. Eggs in the first and second laying seasons exhibited the most favorable composition. The slow dynamics of changes occurring in successive laying seasons and egg storage time indicated that the raw material studied was safe and could be used by consumers

The use of a complex of microorganisms in yogurt production technology

Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.

Differential Efficacy of Storage Temperature and Postharvest Treatment on Shelf Life and Quality of Avocado Fruit (Persea americana Mill.).

Avocado fruit is a rich source of phytonutrients such as vitamins, minerals, carotenoids, carbohydrates, polyphenols and unsaturated fatty acids. However, due to its climacteric nature, fruits are highly susceptible to storage temperature, resulting in poor shelf life and reduced quality. In the present study avocado fruits (Accession CHES-HA-I/I) were stored at different low temperatures (5, 9 and 12°C with 90-95% relative humidity, RH) to identify optimum low temperature for cold storage. In a further experiment, avocado fruits were treated with 1-methylcyclopropene (1-MCP, 500ppb) and chitosan (0.5%) to extend the shelf life with better fruit quality. The results showed that storage temperatures had significant effect on physiological, biochemical and antioxidant activities of fruits. Lower physiological loss in weight (PLW), reduced respiration and ethylene production, and higher carbohydrates, protein and fat content were recorded in fruits stored at 9°C as compared to 12°C. Similarly, maximum antioxidant properties in terms of free radical scavenging activity (FRSA) and ferric reducing ability of plasma (FRAP) was found in avocado fruits stored at 9°C. It was also noticed that chilling injury was developed in fruits stored under 5°C. In addition, exogenous application of 1-MCP significantly reduced respiration and ethylene production rate at 9°C and extended the shelf life up to 42days with better fruit quality and more antioxidant activities. However, chitosan treated and control fruits had shelf life up to 28 and 21days respectively, with minimum nutritional content. From this study it is concluded that a storage temperature of 9°C and 1-MCP treatment significantly enhanced the shelf life of avocado fruits with better fruit quality as compared to other storage temperatures (5 and 12°C) and postharvest treatment (chitosan).

Impact of reproductive traits on productive life in Iranian Holstein dairy cows.

Enhancing reproductive performance is a key strategy to mitigate involuntary culling rates, thereby extending productive life (PL) and ultimately improving profitability in dairy cattle herds. A piecewise Weibull proportional hazards model was used to investigate the effect of several important reproductive traits on PL in Holstein dairy cows. Data comprised 200,747 lactation records from 82,505 cows sired by 1952 bulls across 36 dairy herds. PL was defined as the number of days from the first calving to the last milk record or censoring. The statistical model accounted for the time-dependent fixed effects of changes in herd size, year-season, milk production, fat and protein contents, and the time-independent fixed effect of age at first calving. Herd-year and sire effects were also included as random effects. Reproductive traits include calving traits such as calving ease (CE), calf size (CZ), and calf survival (CS), as well as female fertility traits such as number of inseminations per conception (NI), days from calving to first service (CFS), days from first service to conception (FSC), and days open (DO). All reproductive traits had a significant effect on PL (p < 0.001). Each reproductive trait was analysed separately. The relative risk (RR) of being culled increased as the severity of calving difficulties increased in both primiparous and multiparous cows. Cows that calved small or large calves showed a higher risk of being culled compared with those that calved medium size calves. The increased RR of culling was observed only for primiparous cows that gave birth to dead calves. In addition, cows that required more NI, a longer CFS, FSC, and DO had shorter longevity. These insights can deepen our comprehension of the factors affecting PL and provide information for refining management and breeding strategies, which could lead to increased profitability and sustainability in Iranian dairy farming.

Unabsorbed Fecal Fat Content Correlates with a Reduction of Immunoglobulin a Coating of Gut Bacteria in High-Lard Diet-Fed Mice.

Immunoglobulin A (IgA) selectively coats gut bacteria and contributes to regulatory functions in gastrointestinal inflammation and glucose metabolism. Excess intake of lard leads to decrease in the IgA coating of gut bacteria, although the underlying mechanisms remain unknown. This study validates how unabsorbed fat derived from a high-lard diet in the gut affects the IgA coating of bacteria, as assessed in mouse models using three types of dietary fat (lard, medium-, and long-chain triglycerides [MLCTs], and medium-chain triglycerides [MCTs]) exhibiting different digestibilities. C57BL/6J mice are maintained on diets containing lard, MLCTs, or MCTs at 7% or 30% w/w for 10 weeks (n = 6 per group). The fecal fatty acid concentration is measured to quantify unabsorbed fat content. The ratio of IgA-coated bacteria to total bacteria (IgA coating ratio) in the feces is measured by flow cytometry. Compared to lard-fed mice, MLCT- and MCT-fed mice exhibit lower fecal concentrations of palmitic acid, stearic acid, and oleic acid and higher IgA coating ratios at both 7% and 30% dietary fat, and these parameters exhibit significant negative correlations. Unabsorbed fat content in the gut may result in attenuated IgA coating of bacteria in high-lard diet-fed mice.

Effects of adding blueberry residue powder and extrusion processing on microstructure and in vitro digestibility of indica rice flour

Using crushed indica rice flour as the main raw material, after adding blueberry residue powder, the indica rice puffed powder containing blueberry residue (IREPBR) was obtained through extrusion and crushing. The effects of adding blueberry residue and extrusion processing on the microstructure and in vitro digestibility of indica rice flour were studied. The basic component analysis results showed that the fat and total starch content of indica rice powder significantly decreased after adding blueberry residue powder and extrusion puffing, while the total dietary fiber content significantly increased. The results of scanning electron microscope (SEM) showed that there were many pits and bubbles in the extruded indica rice flour after adding blueberry residue powder. Compared with indica rice flour (IRF), its Water Absorption Index (WAI) and Water Solubility Index (WSI) significantly increased, and its thermal properties also changed. XRD and FT-IR analysis showed that after extrusion, the crystalline morphology of indica rice starch changed from A-type to V-type, and the relative crystallinity also changed. In addition, the content of resistant starch (RS) in indica rice flour added with blueberry residue powder and processed by extrusion increased significantly, while the starch hydrolysis rate and estimated blood glucose index (eGI) decreased.

Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula

The study examined the impact of varying concentrations of Mosaccha inocula (0, 0.1, 0.2, 0.3, 0.4, and 0.5% w/w) on the chemical properties, sensory characteristics, and antibacterial activity of tempe gembus. Employing a Complete Randomized Block Design with four replications, the research used 0.2% Raprima inoculum (tempeh inoculum commonly used in making tempeh in Indonesia) as a control. The best treatment was determined using Least Significant Difference analysis and the de Garmo weighting effectiveness test. Results revealed that Mosaccha inocula concentration significantly influenced the chemical properties (excluding fat content), sensory attributes, and antimicrobial efficacy of tempe gembus. Optimal outcomes were achieved with 0.3% Mosaccha inoculum, yielding tempe gembus that was favorably received by sensory panelists. Specifically, this formulation produces tempeh with β-glucan content (0.62%), antibacterial activity against Staphylococcus aureus (inhibition diameter 9.42 mm), protein content (8.75%), and crude fiber content (4.36%) higher than controls (0.07%, 8.52 mm, 5.03%, and 3.33% respectively).

Bta-miR-330 promotes bovine intramuscular pre-adipocytes adipogenesis via targeting SESN3 to activate the Akt-mTOR signaling pathway

Consumers are more inclined to choose beef with a high intramuscular fat content (IMF), which regulated by lots of factors. It is very significant to find a miRNA that plays a key role in the accumulation of IMF. In our study, we found that bta-miR-330 was highly expressed in Japanese black cattle and differentially expressed at intramuscular pre-adipocytes differentiation processes. Furthermore, we transfected the bta-miR-330 mimic & inhibitor in intramuscular pre-adipocytes. The results showed that bta-miR-330 inhibits the proliferation but promotes the adipogenesis of intramuscular pre-adipocytes. Subsequently, our study showed that bta-miR-330 binds to SESN3, which inhibits the adipogenesis of intramuscular pre-adipocytes. Moreover, we established the mechanism that bta-miR-330 promotes the adipogenesis of intramuscular pre-adipocytes by targeting SESN3 to activate the Akt-mTOR signaling pathway. Overall, our results revealed that bta-miR-330-SESN3-Akt-mTOR axis plays an important role in adipogenesis of intramuscular pre-adipocytes, which provides a molecular basis for increasing IMF content in beef cattle.

Growth performance, antioxidant status, intestinal morphology, and body composition of Nile tilapia (Oreochromis niloticus) supplemented with essential oils: A meta-analysis

This study aimed to evaluate the effects of dietary supplementation with essential oils (EOS) on growth performance, antioxidant status in blood serum, intestinal morphology, and whole-body composition of Nile tilapia (Oreochromis niloticus) through a meta-analytic approach. The search and collection of scientific articles were conducted using the PRISMA methodology, and 45 full-text scientific articles were obtained. The data used in the meta-analysis were extracted from these 45 documents. The effect size was assessed through weighted mean differences (WMD) using Der-Simonian and Laird random effects models. Dietary supplementation with EOS increased (P < 0.001) final weight, body weight gain, specific growth rate, feed intake, protein efficiency ratio, and survival but decreased (P < 0.001) feed conversion ratio. In blood serum, EOS supplementation decreased (P < 0.001) the concentration of malondialdehyde and increased (P < 0.001) the concentration of catalase, superoxide dismutase, and glutathione peroxidase. In the foregut, midgut, and hindgut, greater (P < 0.01) villus height, villus width, and number of goblet cells were observed in response to EOS supplementation. EOS supplementation increased (P < 0.01) crude protein content and decreased (P < 0.05) crude lipid content in the whole-body. In conclusion, essential oils can be used as a dietary additive to improve growth performance, antioxidant status in blood serum, and intestinal morphology in Nile tilapia. Likewise, supplementation with essential oils increases the protein content and decreases the fat content in the whole-body of Nile tilapia.