Protein grass hay (PGH) was used as a new feed source for lambs to study its effect on fattening performance and meat quality. Fifty-six male lambs were allotted to four experimental groups and fed for eight weeks either alfalfa hay (AH)-based diet (control) or diets in which AH was replaced with 33 %, 66 %, or 99 % PGH. The inclusion of PGH did not affect final body weight, dry matter intake, average daily gain, feed conversion ratio, or carcass weight. Moreover, substituting AH with PGH at any level did not influence the ruminal fermentation or serum biochemical parameters, meat color, water holding capacity, shear force, or amino acid profile. However, relative liver weight was increased with 66 % substitutions. Furthermore, replacing 99 % AH with PGH decreased the meat\'s pH at 24 h. Higher levels of C18:3n-3, C20:5n-3, and total n-3 PUFA and a lower ratio of n-6: n-3 PUFA were also observed in meat from lambs fed PGH at 99 %. These findings suggest that PGH could be incorporated into the lamb\'s diet up to 99 % without compromising fattening performance and body health while improving their meat n-3 PUFA deposition.

Tomato pomace, the main by-product of tomato processing, is also an underestimated source of many active substances. This study aimed to determine the possibility of using oil obtained from tomato pomace in a face cream formulation. The bacterial community structure, face skin biophysical parameters and protection against air pollution were examined after daily application of the cosmetic by volunteers. In the tomato pomace oil, the profile of fatty acids was determined by GC‒MS, and the profile of volatile compounds was determined using the HS-SPME technique. The dominant bioactive component in the oil was linoleic acid (63.6%), and among the volatile compounds, it was carvotanacetone (25.8%). The application of the cream with tomato pomace oil resulted in an increase in the dominant genera Staphylococcus, Anaerococcus and Cutibacterium in the epibiome, particularly beneficial Staphylococcus epidermidis, while limiting the growth of the potentially opportunistic pathogens Kocuria spp., Micrococcus spp., Veillonella spp., and Rothia spp. This study showed the usefulness of tomato pomace oil as a natural ingredient in skin care cosmetics, reducing skin inflammation, sensitivity and melanin level, with potential protective effects against air pollution and microbiome-balance properties. Tomato pomace, which is commonly considered waste after tomato processing, can be used in the development of new cosmetics and may additionally contribute to reducing environmental nuisance.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 ½ Angus ½ Nellore (A × N) and 20 ½ Charolais ½ Nellore (L × N)), finished in feedlots, was used. The heifers were fed diets containing different sources of NPN-(1) a diet with livestock urea and protected urea (LPU) and (2) a diet with extruded urea (EU)-in a completely randomized design with a 2 × 2 factorial arrangement. Carcass, composition and meat quality evaluations were carried out. There were no significant interactions between diet and genetic group for most of the variables evaluated (p > 0.05). The A × N heifers had higher hot carcass weights (305.73 vs. 279.80 kg), loin eye areas (80.87 vs. 75.45 cm2), subcutaneous fat thicknesses (8.69 vs. 6.35 mm) and lower shear forces (6.98 vs. 7.7 kg) compared to the C × N heifers (p < 0.05). The meat from the A × N heifers had higher proportions of saturated fatty acids (49.41 vs. 47.95%), with no effects on the proportions of monounsaturated (47.57%) and polyunsaturated (4.01%) fatty acids. The A × N heifers had better carcass and meat characteristics, while the C × N heifers had meat and fat with better fatty acid profiles.

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.

The present study examined the fatty acid content of human milk from Polish women living in the Warmia and Mazury region with regard to different lactation periods and compared it with the fatty acid content of selected infant formulas. The analysis included samples of breast milk-colostrum (n = 21), transitional milk (n = 26), and mature milk (n = 22). Fat was extracted using the Rose-Gottlieb method, and the fatty acid profile was determined by gas chromatography with a flame ionization detector (FID). The proportion of SFAs (saturated fatty acids) > MUFAs (monounsaturated fatty acids) > PUFAs (polyunsaturated fatty acids) was determined in each fraction of breast milk and infant formula. Palmitic, oleic, and linoleic acids predominated in breast milk and infant formulas. Colostrum contained lower contents of selected SFAs (caprylic, capric, lauric) and higher contents of selected MUFAs (ercucic) and PUFAs (arachidonic and docosahexaenoic) (p < 0.05) relative to transitional and mature milk. Infant formulas were distinguished from human milk in terms of their SFA (caproic, caprylic, lauric, arachidic), MUFA (oleic), and PUFA (linoleic, α-linoleic) content. It should be noted that infant formulas contained significantly lower trans fatty acid (TFA) content-more than thirty-six and more than nineteen times lower than in human milk. Furthermore, human milk contained branched-chain fatty acids (BCFAs) at 0.23-0.28%, while infant formulas contained only trace amounts of these acids. The average ratio of n-6 to n-3 fatty acids for human milk was 6.59:1 and was close to the worldwide ratio of 6.53 ± 1.72:1. Both principal component analysis (PCA) and cluster analysis (CA) indicated significant differences in the fatty acid profile relative to lactation and a different profile of infant formulas relative to breast milk.

Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: \'Milotai 10\' (M10) and \'Alsószentiváni 117\' (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza-P and Berzék-B), \'Chernivets\'ky 1\' from Ukraine, and \'Chandler\' from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view. In comparison, both Hungarian varieties grown in Hungarian climatic conditions had on average approximately 33% more polyphenols, approximately 22% more SFAs (saturated fatty acids), and approximately 27% more MUFAs (monounsaturated fatty acids). Regarding the minerals, calcium, magnesium, phosphorus, and sodium were present in higher concentrations in both Hungarian varieties. Among the Hungarian-bred varieties, M10 mainly reached a higher compounds content, but the effects of the fruit site conditions were not clearly detected. Other varieties contained mainly potassium, copper, and zinc, such as \'Chandler\' harvested from Chile. \'Chernivets\'ky 1\', harvested from Ukraine, had outstanding cinnamic acid and linoleic acid contents compared to the other examined varieties. All \'Chandler\' samples (mainly the American) contained 11% more PUFAs compared to the samples derived from Hungary.

Hemp (Cannabis sativa L.) is an annual plant belonging to the family of Cannabaceae with several varieties characterized by different fatty acid profile, content in flavonoids, polyphenols, and cannabinoid compounds. Hemp is mostly used in livestock nutrition as oil or as protein cake, but not as inflorescences. The aim of this study was to evaluate the effect of dietary hemp inflorescences on milk yield and composition in grazing dairy goats. Twenty Camosciata delle Alpi goats at their 3rd parity and with a mean body weight of 45.2 ± 2.0 kg, immediately after kidding, were equally allocated into two groups (G: Grazing and GH: grazing and hemp). For three months, all goats were fed on a permanent pasture and received 700/head/day of concentrate; diet of group GH was supplemented with 20 g/head/day of hemp inflorescences. Goats\' body weight did not change during the trial. Individual milk yield was daily recorded and samples collected every 20 days for chemical composition and fatty acid profile analysis. No significant differences were found for milk yield and chemical composition. Caproic (C6:0) (1.80 vs. 1.74%; p < 0.01) and lauric acids (C12:0) were significantly higher in milk of group GH (4.83 vs. 4.32%; p < 0.01) as well as linoleic (C18:2) (2.04 vs. 1.93%; p < 0.05), adrenic acid (C22:4) (0.046 vs. 0.031%, p < 0.05), omega-6/omega-3 ratio (3.17 vs. 2.93, p < 0.05) and total conjugated linoleic acids (CLAs) (0.435 vs. 0.417%; p < 0.01). The results of this study suggest that the supplementation of grazing goats\' diet with hemp inflorescences may enhance the milk nutritional characteristics by increasing its content of CLAs and other beneficial fatty acids.

Some consumers are replacing cow\'s milk with plant-based milk alternatives (PBMAs). The present study aimed to characterize the lipid profiles of cow\'s milk (n = 60) and PBMA types (soya, oat, rice, almond, coconut, and hazelnut; n = 10 per type). Significant differences were found in the fatty acid (FA) profiles of PBMAs and milk, particularly in FA diversity (15 FAs in PBMAs vs 54 FAs in milk) and the proportion of prime FA groups. The FA profile of coconut was dominated by saturated FAs (SFA), whereas monounsaturated FAs (MUFA) or polyunsaturated FAs (PUFA) were dominant in the remaining PBMA types. Cholesterol was not detected in any PBMA type. The FA profile of milk FAs was dominated by SFA; however, different individual SFA have varying health outcomes. Additionally, milk contains some FA groups with health-promoting properties, such as methyl-branched-chain FAs (BCFA) and conjugated linoleic acid (CLA), both of which are absent in PBMAs.

Podolian cattle is an autochthonous breed well adapted to the harsh semi-arid environments of the Southern Italy regions; the extensive rearing system used for these indigenous animals is based on grazing on spontaneous pastures, such as grasslands or wood pastures These grazing systems respect animal welfare and enrich animal products with characteristics closely related to the feeding system and the farming environment. The aim of the present study was to characterize the nutritional value of a forage crop and a wood-pasture and to evaluate the effects of grazing by Podolian young bulls on the performances and meat quality in relation to the age at slaughter (14 or 18 months) and to the ageing time of meat (3, 9 or 14 days). The metabolizable energy and the gas production were greater in April and June for both pasture systems. Young bulls raised on the grassland showed greater slaughter weights (p < 0.05) as compared to those fed on the woodland system, at both the slaughtering ages. The Warner Bratzler Shear (WBS) force values for raw and cooked meat were not influenced by the pasture system but they significantly (p < 0.01) decreased in relation to the ageing time in all the groups. Ageing markedly (p < 0.05) increased the malondialdehyde (MDA) concentration from 3 to 14 days of storage, regardless of the pasture system and the slaughtering age. The n-6/n-3 polyunsaturated fatty acid ratio of meat was markedly lower in grassland animals, regardless of the age of slaughter. In conclusion, 18 months old grassland beef showed better performances and yield of meat cuts. Ageing for 9 days positively affected meat WBS without increasing MDA concentration.