Impact of dietary porcine blood by-products in meagre (Argyrosomus regius) physiology, evaluated by welfare biomarkers and the antibacterial properties of the skin mucus

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90°C; B, 5 min at 90°C; and C, 2 h at 3°C). One half of each mixture was again heated (designated A1, B1, and C1; F70, ∼15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBRA1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were <log 4.0 CFU/g, and their color was appealing (L* values, 23.9 to 25.9; a* values, 17.7 to 22.2; b* values, 11.5 to 12.7). These granulates were then substituted for part (5%) of the meat in the production of fermented raw salami-type sausages. Two of the sausages (SA1 and SB1) were microbiologically stable (containing mainly lactobacilli) and had positive sensory, chemical, and physical properties (e.g., protein, 21%; water activity, 0.90; pH, between 5.3 and 5.4 on day 36) meeting all standards for commercially produced raw sausages. Our investigation yielded a practicable way to treat and combine two slaughter by-products for use in a high-quality meat product.

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Chemical composition and biological value of spray dried porcine blood by-products and bone protein hydrolysate for young chickens

British Poultry Science ◽

10.1080/00071668.2011.610298 ◽

2011 ◽

Vol 52 (5) ◽

pp. 589-605 ◽

Cited By ~ 11

Author(s):

D. Jamroz ◽

A. Wiliczkiewicz ◽

J. Orda ◽

J. Skorupińska ◽

M. Słupczyńska ◽

...

Keyword(s):

Chemical Composition ◽

Protein Hydrolysate ◽

Biological Value ◽

Porcine Blood ◽

By Products ◽

Spray Dried

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High Added-Value Compounds with Antibacterial Properties from Ginja Cherries By-products

Waste and Biomass Valorization ◽

10.1007/s12649-010-9019-5 ◽

2010 ◽

Vol 1 (2) ◽

pp. 209-217 ◽

Cited By ~ 9

Author(s):

C. Piccirillo ◽

S. Demiray ◽

A. R. Franco ◽

P. M. L. Castro ◽

M. E. Pintado

Keyword(s):

Antibacterial Properties ◽

Added Value ◽

By Products

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First evidence of the pore-forming properties of a keratin from skin mucus of rainbow trout (Oncorhynchus mykiss, formerly Salmo gairdneri)

Biochemical Journal ◽

10.1042/bj20070801 ◽

2008 ◽

Vol 411 (1) ◽

pp. 33-40 ◽

Cited By ~ 24

Author(s):

Virginie Molle ◽

Sylvie Campagna ◽

Yannick Bessin ◽

Nathalie Ebran ◽

Nathalie Saint ◽

...

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Single Channel ◽

Antibacterial Properties ◽

Enzymatic Digestion ◽

Salmo Gairdneri ◽

Human Beings ◽

Skin Mucus ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Bacteria And Fungi

The epidermis of fish is covered with a layer of mucus, which contributes to the defence of the species against parasites, bacteria and fungi. We have previously extracted glycoproteins from various mucus samples from fish and have shown that they present pore-forming activities well correlated with strong antibacterial properties [Ebran, Julien, Orange, Saglio, Lemaitre and Molle (2000) Biochim. Biophys. Acta 1467, 271–280]. The present study focuses on the 65 kDa glycoprotein, Tr65, from the rainbow trout (Oncorhynchus mykiss, formerly Salmo gairdneri). Enzymatic digestion of Tr65 yielded a fragment pattern with strong homology with that of trout type II cytokeratin. Sequence analysis of the cDNA clone obtained by PCR confirmed this homology. We thus constructed a plasmid to overproduce the recombinant Tr65. We extracted and purified this recombinant Tr65, using it for multichannel and single-channel experiments in azolectin bilayers. Our results with recombinant Tr65 confirmed the pore-forming properties already shown with native antibacterial Tr65. These findings offer new insights into the function of keratin proteins present in various mucosal surfaces of animals and human beings.

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Olive Pulp and Exogenous Enzymes Feed Supplementation Effect on the Carcass and Offal in Broilers: A Preliminary Study

Agriculture ◽

10.3390/agriculture10080359 ◽

2020 ◽

Vol 10 (8) ◽

pp. 359

Author(s):

Peyman Sayehban ◽

Alireza Seidavi ◽

Mohammad Dadashbeiki ◽

Ahmad Ghorbani ◽

Wagner Azis Garcia de Araújo ◽

...

Keyword(s):

Antibacterial Properties ◽

Olive Tree ◽

Mediterranean Area ◽

Biologically Active ◽

Broiler Chicks ◽

Randomized Design ◽

Olive Pulp ◽

Tree Farming ◽

And Control ◽

By Products

Nowadays, there is an increasing interest in the exploitation and valorization of agricultural food waste and by-products. At the same time, the growing demand by markets worldwide, especially in Africa and Southeast Asia, can justify the growing interest in the use of by-products for the poultry industry. Olive pulp is one of the most interesting by-products of olive tree farming (typical of the Mediterranean area), being a good source of many biologically active compounds with antioxidant, antifungal, and antibacterial properties. The presence of processed olive pulp in the diet showed to be effective in increasing the weight of specific carcass and offal traits. This work aims at studying olive pulp as a feed supplement in poultry nutrition, by focusing on the effects on broiler carcass and offal. Olive pulp (OP) is one of the by-products of olive tree farming, being the residue of olive cake after it is dried. To evaluate the effects of OP in a diet supplemented with different levels of a commercial enzyme (ENZ) blend on broiler carcass and offal traits, three hundred male broiler chicks (Ross 308 lineage; one-day-old) were divided into ten treatment groups according to a completely randomized design. The treatments diets contained: unprocessed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), processed OP (50 g/kg, 100 g/kg, 50 g/kg with ENZ, 100 g/kg with ENZ), and control groups (without OP, and without OP with ENZ). The OP processing increased breast percentages in broilers. Supplementation with ENZ did not change any of the studied carcass or offal trait values. The presence of OP (50 g/kg) in broiler diets increased the eviscerated carcass, leg, and neck percentage values. The presence of processed OP (50 g/kg) in the diet showed to be effective in increasing the weight of specific carcass and offal traits.

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Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Agronomy ◽

10.3390/agronomy11050972 ◽

2021 ◽

Vol 11 (5) ◽

pp. 972

Author(s):

Rossana V. C. Cardoso ◽

Ângela Fernandes ◽

José Pinela ◽

Maria Inês Dias ◽

Carla Pereira ◽

...

Keyword(s):

Wheat Bran ◽

Wheat Germ ◽

Unsaturated Fatty Acids ◽

Antibacterial Properties ◽

Thiobarbituric Acid ◽

Antibacterial Activities ◽

Use Efficiency ◽

Wheat Bran Extract ◽

Nutritional Constituents ◽

By Products

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

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The influence of porcine blood by-products on laying hen performance, egg quality, and yolk mineral content

Journal of Animal and Feed Sciences ◽

10.22358/jafs/66056/2012 ◽

2012 ◽

Vol 21 (1) ◽

pp. 107-121 ◽

Cited By ~ 3

Author(s):

J. Orda ◽

D. Jamroz ◽

A. Wiliczkiewicz ◽

J. Skorupińska ◽

J. Kubizna

Keyword(s):

Mineral Content ◽

Egg Quality ◽

Laying Hen ◽

Porcine Blood ◽

By Products

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Valorization of Winemaking By-Products as a Novel Source of Antibacterial Properties: New Strategies to Fight Antibiotic Resistance

Molecules ◽

10.3390/molecules26082331 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2331

Author(s):

Adriana Silva ◽

Vanessa Silva ◽

Gilberto Igrejas ◽

Isabel Gaivão ◽

Alfredo Aires ◽

...

Keyword(s):

Antibiotic Resistance ◽

Bacterial Infections ◽

Pathogenic Bacteria ◽

Bacterial Resistance ◽

Combined Therapy ◽

Antibacterial Properties ◽

Global Scale ◽

Wine Industry ◽

Alternative Solutions ◽

By Products

The emergence of antibiotic-resistance in bacteria has limited the ability to treat bacterial infections, besides increasing their morbidity and mortality at the global scale. The need for alternative solutions to deal with this problem is urgent and has brought about a renewed interest in natural products as sources of potential antimicrobials. The wine industry is responsible for the production of vast amounts of waste and by-products, with associated environmental problems. These residues are rich in bioactive secondary metabolites, especially phenolic compounds. Some phenolics are bacteriostatic/bactericidal against several pathogenic bacteria and may have a synergistic action towards antibiotics, mitigating or reverting bacterial resistance to these drugs. Complex phenolic mixtures, such as those present in winemaking residues (pomace, skins, stalks, leaves, and especially seeds), are even more effective as antimicrobials and could be used in combined therapy, thereby contributing to management of the antibiotic resistance crisis. This review focuses on the potentialities of winemaking by-products, their extracts, and constituents as chemotherapeutic antibacterial agents.

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