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Background: Dietary crude protein (CP) acts as a key nutritional factor that affects the growth performance and liver metabolism of fattening Hu sheep, with metabolizable energy (ME) representing a major confounding factor in CP-related responses. To isolate the specific effects of CP on liver metabolism and minimize energy–protein interactions, we standardized dietary ME at 9.4 MJ/kg dry matter. Methods: We then established three isoenergetic CP concentrations: 11.07%, 13.07%, and 15.11%. A total of ninety 4-month-old male Hu sheep (with an initial body weight of 27.09 ± 1.83 kg) were allocated at random to three dietary treatment groups, each containing 30 animals distributed across three replicate pens, and fed pelleted total mixed rations (PTMRs) for 75 days under pen conditions in southern Xinjiang. Exploratory combined transcriptomic and metabolomic profiling of liver tissue was conducted to characterize how graded CP levels modulate growth traits and hepatic metabolic pathways, thereby identifying the appropriate dietary CP level for efficient and sustainable fattening of Hu sheep in this region. Result: Results indicated that animals fed the 15.11% CP diet showed a significantly higher average daily gain (ADG) and cumulative weight gain compared with those fed 11.07% or 13.07% CP (p < 0.05). Exploratory multi-omics enrichment analysis demonstrated significant overrepresentation (p < 0.05) of differentially expressed genes and metabolites in key biological pathways—including bile secretion, AMP-activated protein kinase (AMPK) signaling, steroid biosynthesis, peroxisome proliferator-activated receptor (PPAR) signaling, and oxidative stress-related and oxidative phosphorylation. Correlation analyses characterized two hub genes—ATP6AP1 and LOC101119853—that were significantly and negatively correlated with ADG (p < 0.05), whereas two metabolites—calcidiol and ADP—displayed significant positive relationships with ADG (p < 0.05). Pathway-level comparisons further demonstrated that both the 13.07% vs. 15.11% CP and the 11.07% vs. 15.11% CP contrasts yielded significant enrichment in AMPK signaling and steroid biosynthesis. Notably, calcidiol and ADP both declined numerically in the 13.07% vs. 15.11% CP comparison, whereas only ADP reached statistical significance in the 11.07% vs. 15.11% CP contrast. Conclusions: Collectively, under an ME level of 9.4 MJ/kg, a dietary CP concentration of 15.11% contributes to favorable growth of 4-month-old fattening Hu sheep housed in pens in southern Xinjiang. This level is associated with improved growth performance and coordinated regulation of central hepatic regulatory networks—particularly those involved in energy homeostasis and steroidogenesis—thereby supporting metabolic stability without compromising animal health or production efficiency. These findings provide a preliminary molecular basis for precision protein nutrition in Hu sheep feeding systems and offer translational insights for optimizing ruminant nutrition under arid and semi-arid environmental constraints. All correlations indicate potential associations, not causal relationships. Full article

During the early growth stage, lambs are highly susceptible to pathogenic microbial invasion due to an underdeveloped intestinal structure, unstable microbial colonization, and immature mucosal immune function, leading to diarrhea, growth retardation, and elevated mortality factors that severely constrain the production efficiency and economic viability of the sheep industry. This study aimed to compare the regulatory effects of compound yeast culture (CYC) and yeast polysaccharides (YPs) on intestinal barrier function in Mongolian male lambs and clarify their underlying molecular mechanisms. Eighteen lambs were randomly assigned to three groups (n = 6/group): control group (basal diet), CYC group (40 g/kg), and YP group (3 g/kg). After a 30-day feeding trial, intestinal histomorphology, tight junction proteins, immune signaling pathways, and gut microbiota were analyzed. The results showed that both additives improved intestinal villus morphology, and CYC markedly increased the villus height/crypt depth ratio (p < 0.05). At the mechanical barrier level, CYC upregulated the protein expression of occludin, claudin-1, and ZO-1, whereas YPs increased occludin and ZO-1 expression (p < 0.05). Immunologically, CYC inhibited intestinal inflammation via the TLR4/TRAF6/MyD88/NF-κB pathway, increasing interleukin-10 (IL-10) and secretory immunoglobulin A (sIgA) while decreasing pro-inflammatory cytokines. YPs exerted similar anti-inflammatory effects through the TLR2/MyD88 pathway. Microbial analysis indicated that both additives increased the relative abundance of beneficial bacteria including Eubacterium, Bacillus, and Succinivibrio, while reducing the potential pathogen Mogibacterium. Spearman correlation analysis revealed that Mogibacterium was positively correlated with TNF-α and negatively correlated with occludin expression. In conclusion, CYC and YPs effectively enhance intestinal mechanical, immune, and biological barriers via different TLR-mediated pathways and microbial modulation. Both natural additives have great application potential for improving lamb health, reducing antibiotic dependence, and promoting sustainable green animal husbandry. Full article

Raw rapeseed cake represents a viable alternative protein source for broiler diets, and its fermentation may reduce anti-nutritional factors while improving its feeding value. This 35-day study involved 300 one-day-old ROSS 308 chicks (three groups, four replicates/group, with 25 broilers/replicate) raised on wood shavings (16 broilers/m²). Broilers received either a control diet (corn–soybean meal) or diets supplemented with 200 g/kg of RRCs (raw rapeseed cakes) or fermented rapeseed cakes (FRCs). At the end of the trial, eight broilers per group were slaughtered, and breast and thigh samples were collected. The nutritional quality of the meat was assessed by proximate composition, fatty acid profile, and health-related lipid indices. In addition, oxidative status during shelf-life storage was evaluated based on myoglobin content (Mb), metmyoglobin concentration (metMb), total antioxidant capacity (TAC), and lipid peroxidation, determined as thiobarbituric acid reactive substances (TBARS). The omega-3 fatty acid content in fresh breast and thigh samples was significantly higher in RRC and FRC groups compared to C (p = 0.014; p = 0.0001), which significantly decreased the omega-6/omega-3 ratio for both samples (p = 0.0001). The TBARS values exhibited a significant decrease (p < 0.0001) between groups for breast and thigh samples. The TAC values showed significantly higher antioxidant capacity in RRC and FRC breasts and thigh samples compared to C, considering both group differences (p < 0.0001) and shelf-life evaluation (p = 0.001). In thigh samples, the RRC group showed lower metMB values compared to the control group (p = 0.042), whereas differences in breast samples were not statistically significant (p = 0.054). Healthy lipid indexes registered significantly lower values for experimental groups, both for breast and thigh, and for linoleic/α-linolenic acid ratio (p = 0.0001), but for atherogenicity index (AI) (p = 0.0001) and thrombogenic index (TI) (p = 0.0001) only for the RRC group, while nutritive value index (NVI) significantly increased (p = 0.0001) on both groups. In conclusion, RRC and FRC may represent sustainable alternatives to soybean meal in broiler nutrition, supporting improvements in meat lipid profile and oxidative stability. Overall, the RRC group showed more significant effects on n-3 fatty acid enrichment and lipid quality indices, whereas the FRC mainly influenced proximate composition and selected color parameters. Full article

Cooking-related skills, encompassing practical food preparation skills and behaviors associated with food management, have been increasingly recognized as potential determinants of healthier and more sustainable dietary behaviors. However, the extent to which cooking skills and related practices contribute to food sustainability-related practices remains unclear. This systematic review aimed to assess the relationship between cooking-related skills and food sustainability-related practices. The literature search was conducted in PubMed/MEDLINE, Scopus and Embase and updated on 25 February 2026. Eligible studies included peer-reviewed studies examining associations between cooking-related skills (including cooking skills, home cooking, culinary education, and teaching kitchen interventions) and food sustainability-related practices (such as diet-related greenhouse gas emissions). Eligible studies included quantitative and qualitative designs conducted among adult populations. Risk of bias was assessed using design-specific appraisal tools. Results were reported according to PRISMA 2020 guidelines. Overall, 28 studies published between 2015 and 2026 (comprising 32,211 participants) were included. Of these, 16 studies were cross-sectional, 9 used pre–post intervention designs, and the remaining evidence included qualitative, mixed-methods, and randomized or cluster-randomized designs. Food waste outcomes were assessed in 19 studies, of which 15 reported favorable associations between cooking-related skills, home cooking, or cooking-based interventions and lower food waste or better food waste prevention behaviors. Diet quality outcomes were assessed in 12 studies and generally suggested favorable associations with Mediterranean diet adherence, fresh food consumption, and lower processed or ultra-processed food intake. Cooking-related skills may represent a promising behavioral pathway to promote healthier and more sustainable food practices. Nevertheless, stronger evidence from well-designed longitudinal and experimental studies is needed to clarify causal relationships and better inform public health strategies aimed at supporting sustainable food systems. Full article

The modern world faces numerous challenges related to environmental degradation, climate change, and the growing demand for food in the context of rapid population growth. One of the key areas in which solutions supporting the idea of sustainable development can be sought is in society’s dietary habits and the implementation of innovative approaches to food production. Among these, 3D food printing has attracted growing attention as a promising approach for designing plant-based products with tailored structure, composition, and sensory properties. However, the broader adoption of 3D-printed foods may depend largely on consumer acceptance. The aim of this study was to compare the sensory evaluation and perceived market value of two plant-based salmon analogues: a conventional vegan product commercially available on the domestic market (Product A) and a vegan salmon analogue produced using a 3D food printing approach (Product B). An exploratory consumer study was conducted with 20 adult participants representing two dietary groups: meat consumers and non-meat consumers. Two tasting panels were organised, and both products were evaluated using a structured hedonic questionnaire covering appearance, aroma, colour, taste, texture, packaging, perceived ingredient composition, acceptable price, and purchase intention. Data were analysed descriptively and by means of McNemar’s test and the Wilcoxon signed-rank test, including subgroup analyses by dietary profile. Product B received significantly more favourable ratings for aroma, taste, texture, and acceptable price, and it generated a higher declared purchase intention than Product A. The difference in purchase intention between the two products was statistically significant. More positive evaluations of Product B were particularly evident among non-meat consumers. These findings suggest that, in the context of this exploratory tasting study, the 3D-printed plant-based salmon analogue showed promising consumer acceptance, especially among respondents already oriented toward plant-based diets. Full article

Modifying the feeding habits of economically valuable carnivorous fish species towards omnivorous or herbivorous diets is of significant importance in aquaculture. In previous studies, we obtained a hybrid fish (BM) by crossing herbivorous female Megalobrama amblycephala (BSB) (♀) with carnivorous male Culter mongolicus (MC) (♂). Preliminary research indicated that BM exhibits herbivorous tendencies and rapid growth. To further evaluate the feeding characteristics and application potential of BM, this study systematically analyzed and compared BM with its parental groups, focusing on the structural traits of feeding organs, digestive enzyme activity, hepatic transcriptome, and gut microbiota features. The results demonstrate that BM possesses intermediate morphological traits in its feeding organs, with measurable ratios lying between those of BSB and MC and closer to BSB. In terms of intestinal morphology, BM also exhibits hybrid characteristics, showing greater similarity to BSB. Compared to BSB, BM exhibited significantly higher trypsin and lipase activities in both the intestine and liver (p < 0.05), although these levels remained lower than those in MC (p < 0.05) and were closer to BSB. The α-amylase activity in BM was significantly lower than in BSB (p < 0.05) but higher than in MC (p < 0.05). Regarding muscle composition, BM showed a significant increase in protein content compared to both parental lines BSB and MC (p < 0.05), while its crude fat content was significantly lower than that of the paternal line MC (p < 0.05), and showed no significant difference from the maternal line BSB. Transcriptome analysis revealed that differentially expressed genes in the liver of BM were significantly enriched in pathways related to nutrient intake and metabolism, including the MAPK signaling pathway, insulin signaling pathway, glycerophospholipid metabolism, adipocytokine signaling pathway, arginine and proline metabolism, and glycolysis/gluconeogenesis, all closely associated with feeding habits in fish. The analysis of gut microbiota showed greater similarity between BM and BSB. Overall, the findings demonstrate that BM is a high-quality hybrid fish with herbivorous tendencies and elevated muscle protein content, which highlights its considerable potential for reducing feed costs and promoting sustainable aquaculture. These results provide supporting data for the future promotion and utilization of BM. Full article

The Mediterranean diet is widely recognized as one of the most robust dietary patterns for the prevention of chronic diseases, yet its health effects cannot be fully understood without considering the culinary practices and cultural contexts that shape food preparation and consumption. In this context, we propose the concept of Mediterranean Culinary Medicine, defined as the application of culinary medicine principles within the Mediterranean dietary model, integrating evidence-based nutrition with traditional ingredients, cooking techniques, and meal patterns. This narrative review synthesizes evidence from epidemiological, experimental, and clinical studies to examine how culinary practices may influence the nutritional quality, bioavailability of bioactive compounds, and overall health effects of the Mediterranean diet, although the strength of evidence varies across domains, with particular attention to home cooking, traditional cooking techniques, and extra virgin olive oil. We also explore the biological pathways, suggested by a combination of experimental findings and observational evidence, through which culinary practices may modulate metabolic health, including inflammation, glycemic response, and gut microbiota, as well as their potential application in addressing disease-related eating limitations such as sensory alterations, dysphagia, malnutrition, and food allergies, for example, through texture modification or flavor enhancement strategies. Finally, we highlight the social, cultural, and environmental dimensions of Mediterranean Culinary Medicine, emphasizing its role as a holistic and culturally grounded approach that facilitates the translation of Mediterranean dietary principles into sustainable and practical dietary behaviors. Overall, available evidence suggests that culinary practices are a relevant but still underexplored component of the Mediterranean diet, with the potential to improve dietary adherence and nutritional quality. However, current evidence remains heterogeneous and largely based on experimental and observational studies, highlighting the need for longitudinal and intervention studies to clarify their long-term health impact. Full article

The integration of alternative feeding strategies and diversified genetic resources represents a key approach to improving the sustainability of poultry production systems. This study evaluated the effects of genotype and diet on carcass traits, meat quality, fatty acid profile, and sensory characteristics in a fast-growing genotype (Ross 308), two Italian local breeds (Bionda piemontese and Robusta maculata), and their crosses with a medium-growing strain (Sasso). A total of 441 chickens were allocated according to a factorial design including genotype, diet (standard vs. low-input), and sex. At genotype-specific commercial endpoints, 240 carcasses were analyzed for carcass traits and meat quality, and a subset (n = 120) was used for chemical composition, fatty acid profile, and sensory evaluation. Ross 308 showed the highest carcass weight and breast yield, but also the highest cooking losses and lipid oxidation. Compared with Ross 308, local breeds and crossbred chickens exhibited lower carcass performance but also lower “wet feathers” scores and higher polyunsaturated fatty acid (PUFA) and n-3 proportions. The low-input diet reduced carcass weight and breast yield, impaired some sensory attributes, and shifted fatty acid composition towards lower PUFA and n-3 contents and a higher n-6/n-3 ratio. Overall, crossbred genotypes showed intermediate carcass performance and some meat quality traits comparable to those of local breeds. Full article

The utilization of unconventional feed resources offers a sustainable strategy to mitigate feed shortages particularly in tropical and subtropical regions where access to conventional feeds is often limited. Among these, water hyacinth (Eichhornia crassipes) is one of the world’s most aggressive aquatic weeds, which has drawn attention due to its dual role as a problematic invasive species and a potential livestock feed. This plant reduces water quality, contributes to biodiversity loss and causes economic damage in farming systems. At the same time, its high capacity for nutrient absorption makes it a viable source of protein and energy for ruminants when properly harvested and processed into forms such as hay, dried leaves, and silage. However, its utilization requires caution, as the plant can accumulate toxins and heavy metals from polluted water, which may harm animal health if unprocessed. This review focuses on the potential of water hyacinth to improve ruminant growth performance, nutrient digestibility and rumen fermentation. Including water hyacinth in ruminant diet safely can possibly improve animal productivity, contribute to sustainable weed management and also provide a practical strategy to alleviate feed shortage in dry seasons, thereby encouraging resilience and sustainable ruminant production. Full article

GLP-1 receptor agonists and dual GLP-1/GIP agonists have significantly transformed the treatment of obesity, enabling clinically meaningful weight reduction and improvements in cardiometabolic parameters. However, clinical trial data indicate that cessation of therapy is associated with biologically driven weight regain and a partial loss of metabolic benefits. This phenomenon underscores the chronic nature of obesity and the limited durability of effects achieved through pharmacotherapy alone. Nevertheless, structured clinical frameworks describing how to maintain satiety and metabolic stability after GLP-1/GIP dose reduction or discontinuation remain limited. The aim of this narrative review is to discuss the mechanisms underlying weight regain following dose reduction or discontinuation of GLP-1/GIP pharmacotherapy and to present strategies supporting long-term metabolic stabilisation. Weight regain is driven in part by persistent metabolic adaptations, including a reduction in resting energy expenditure (adaptive thermogenesis), alterations in the hunger–satiety axis (increased ghrelin, reduced leptin signalling), and potentially incomplete restoration of adipose tissue and liver-related metabolic function, although direct evidence in this specific setting remains limited. Weight loss is often accompanied by a reduction in fat-free mass, which further lowers energy expenditure and increases susceptibility to a positive energy balance after treatment cessation. It remains unclear whether pharmacological suppression of appetite results in sustained normalisation of endogenous satiety regulation after treatment cessation, and its effects on gut microbiota function remain uncertain. In clinical practice, key priorities include preserving muscle mass (adequate protein intake, resistance training), maintaining dietary nutrient density, stabilising postprandial glycaemia, and ensuring sufficient intake of fermentable fibre to support short-chain fatty acid production and gut–brain signalling. GLP-1/GIP pharmacotherapy should be viewed as a component of an integrated model of obesity treatment. We propose that long-term weight stabilisation may require a transition from pharmacologically induced satiety to satiety supported by diet quality, preserved fat-free mass, and metabolic stability. Further research is needed to define optimal post-treatment strategies and to identify patients in whom therapy can be safely reduced or discontinued. This transition should be regarded as a conceptual framework and forward-looking hypothesis requiring validation in prospective studies. Full article

This review analyzes the economic, social, and environmental dimensions of water buffalo (Bubalus bubalis) production and its contribution to the Sustainable Development Goals (SDGs). A scoping review following PRISMA-ScR guidelines was conducted using the Web of Science (2020–2026), resulting in 225 included studies. Buffalo production is a multipurpose system that generates value through milk, meat, hides, manure, draft power, and animal-assisted services, with greater longevity than most livestock species. Economically, it supports income diversification, resource efficiency, and functions as a financial asset that can be sold to cover unexpected expenses. Socially, it enhances food security by providing nutrient-dense products, particularly milk with bioactive compounds associated with potential health benefits, and promotes women’s participation in livestock management and household economies. Environmentally, buffalo systems efficiently utilize low-quality forages, are adapted to marginal conditions, contribute to wetland conservation, and provide ecosystem services. These contributions align with several SDGs (1, 2, 5, 8, 12, 13, and 15). However, sector expansion is constrained by limitations in nutrition, management, veterinary services, and reproductive efficiency, as well as environmental challenges related to methane emissions and life cycle impacts. While global methane emissions from buffalo are lower due to their smaller population, emission intensity remains system-dependent and represents a critical challenge. In conclusion, water buffalo production represents a multifunctional and context-dependent system with significant potential to support sustainable development, although targeted innovations are required to improve productivity and address environmental challenges. Future research should integrate One Health and One Welfare approaches, develop long-term studies, and expand research under diverse experimental and field conditions to better characterize the potential health implications of buffalo-derived products. In addition, strengthening circular economy strategies, including region-specific diets to reduce emissions, remains a priority. Full article

This study investigated the effects of different inclusion levels of defatted black soldier fly (Hermetia illucens: BSF) larval meal on growth performance, haematological and biochemical blood parameters, and nutrient digestibility in piglets. Forty-eight male piglets weaned at 28 days of age ((Landrace × Large White) × (Piétrain)) were randomly assigned to three experimental treatments. Each treatment included eight pens with two piglets per pen. Diets were formulated to be isoenergetic and isoproteic, containing defatted BSF meal as a partial replacement for fishmeal and soybean meal: Control (0% BSF), BSF3% (3% inclusion), and BSF6% (6% inclusion). Over the whole experimental period, dietary treatment did not significantly affect final body weight, average daily gain, average daily feed intake, or feed conversion ratio, although feed intake differed during the 7–28-day period. Red and white blood cell parameters were not influenced by diet. Apparent total tract digestibility of dry matter and organic matter increased at the 6% inclusion level, while crude protein and crude fat digestibility were not affected. These results indicate that defatted BSF meal can be used as a sustainable alternative protein source in piglet diets, maintaining growth performance and health status. Full article

To sustain egg production and gut health in aging flocks, the poultry industry seeks alternative synbiotic feed supplements. This study aimed to optimize Pediococcus acidilactici V202-fermented rice bran (PFR) and evaluate its effects on nutrient digestibility and cecal microbial populations in aged laying hens. In experiment 1, solid-state fermentation conditions (substrate particle size, moisture, and temperature) were optimized for viable lactic acid bacteria (LAB) counts. In experiment 2, in vitro assays were used to assess cecal fermentation kinetics. Subsequently, an in vivo trial involving twenty 80-week-old Hy-Line Brown hens evaluated the impact of PFR supplementation on nutrient digestibility and microbial profiles compared to a control diet. For experiment 1, the optimized fermentation conditions consisted of 40-mesh rice bran, a 30:70 bran-to-water ratio, incubation at 39 °C for 12 h, and drying at 40 °C, which produced the highest viable LAB counts. For experiment 2, PFR enhanced in vitro cumulative cecal gas production. In vivo, compared to the control, PFR supplementation significantly increased the apparent digestibility of dry matter (82.69% vs. 77.03%; p = 0.014), crude protein (82.75% vs. 75.38%; p = 0.016), crude fiber (36.30% vs. 23.10%; p = 0.015), ether extract (86.70% vs. 82.91%; p = 0.016), and gross energy (78.31% vs. 74.99%; p = 0.026). Furthermore, PFR beneficially modulated cecal microbial populations, increasing LAB while reducing Salmonella spp. In conclusion, these findings suggest that optimized PFR could be a promising synbiotic supplement to improve digestive efficiency and support beneficial cecal microbial populations in aged laying hens. Full article

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices. Full article

Histamine is a significant risk factor in brown fishmeal and negatively affects histamine-sensitive fish species. The present study aimed to explore the potential protective effects of dietary sanguinarine supplementation against the adverse impacts of excessive dietary histamine on growth and intestinal and hepatic health in American eels. Four experimental diets were formulated: the basal diet (control diet), the basal diet supplemented with 500 mg kg⁻¹ of histamine (HH diet), and the HH diet supplemented with 100 mg kg⁻¹ and 200 mg kg⁻¹ of sanguinarine (HH+SAN100 and HH+SAN200 diets, respectively). After a 10-week feeding trial, both sanguinarine supplementation diets alleviated HH-diet-induced growth retardation, reduced feed utilization, serum dyslipidemia, and hepatic and intestinal structural damage; decreased hepatic and intestinal antioxidant capacity; increased intestinal and hepatic malondialdehyde levels; inhibited intestinal lipase activities; elevated intestinal pro-inflammatory-related gene abundance; and lowered intestinal anti-inflammatory-related gene expression. Furthermore, the HH+SAN100 diet partially ameliorated HH-diet-induced gut microbiota dysbiosis and intestinal metabolic disturbances. Collectively, these findings identify sanguinarine as a functional dietary additive that mitigates histamine-associated growth suppression and intestinal and hepatic injury in American eels, promoting the sustainable utilization of brown fishmeal in American eel culture. Full article