Food Science of Animal Resources最新文献_第2页

Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae. 饲喂柑桔和家禽副产品对黑兵蝇幼虫生长性能和理化特性的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-05-01 DOI: 10.5851/kosfa.2025.e27

Jung-Hyun Nam, Ji-Yong Hyun, Byoung Kon Lee, Ji-Yeon Chun

{"title":"Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae.","authors":"Jung-Hyun Nam, Ji-Yong Hyun, Byoung Kon Lee, Ji-Yeon Chun","doi":"10.5851/kosfa.2025.e27","DOIUrl":"10.5851/kosfa.2025.e27","url":null,"abstract":"Black soldier fly larvae (BSFL) are polyphagous insects, and their growth, nutritional composition, and life cycle are influenced by rearing substrates. This study examined the effects of different rearing substrates on the growth performance, antioxidant activity, and physicochemical properties of BSFL. Mandarin (M) and poultry (P) by-products were mixed at varying ratios (M10P0-M5P5) and used as rearing substrates. Larval length, width, and weight increased with a higher proportion of poultry by-products in the substrate. Notably, the weight of larvae reared on M5P5 was approximately twice that of those reared on M10P0. The highest protein content was observed in M5P5. Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability, ferric reducing antioxidant power, hydroxyl radical scavenging activity, and total phenolic content, were also highest in M5P5. The highest acid value was recorded in M5P5 for unrefined samples and in M6P4 for refined samples. Amino acid content increased with a higher proportion of poultry by-products, whereas unsaturated fatty acid content was highest in M9P1. These findings demonstrate that incorporating animal-based by-products into rearing substrates enhances BSFL growth performance. Moreover, the use of BSFL for waste valorization offers a sustainable approach to resource utilization and waste management.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"928-946"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246910/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat. 杂交对山羊肉品质和营养价值的影响。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-05-01 DOI: 10.5851/kosfa.2024.e59

Van Ba Hoa, Jeong Ah Lee, Sun Moon Kang, Won-Seo Park, Dong-Gyun Kim, Hyun-Wook Kim, Jun-Sang Ham, Pil-Nam Seong, Kwan-Woo Kim, In Seon Bae

{"title":"Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.","authors":"Van Ba Hoa, Jeong Ah Lee, Sun Moon Kang, Won-Seo Park, Dong-Gyun Kim, Hyun-Wook Kim, Jun-Sang Ham, Pil-Nam Seong, Kwan-Woo Kim, In Seon Bae","doi":"10.5851/kosfa.2024.e59","DOIUrl":"10.5851/kosfa.2024.e59","url":null,"abstract":"The goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated the effects of crossbreeding Korean native goats (KNG) with Boer goats on meat quality and nutritional value. The KNG (n=16) and crossbred goats (CG; n=16) raised under identical conditions were used. After slaughter 24 h, the longissimus dorsi muscles were collected and analyzed for meat quality indicators, fatty acids, free amino acids (FAA), minerals, and vitamins. The CG meat had lower shear force and was lighter and redder in color than the KNG meat (p<0.05). KNG meat contained higher total polyunsaturated fatty acid, FAA, vitamin E, and trace minerals (e.g., Fe and Cu) than CG meat (p<0.05). Overall, crossbreeding affected the chemical and nutritional composition, which subsequently determined the quality, properties, and nutritional value of goat meat. This study provides valuable information on the nutritional value of goat meat, thereby promoting the consumption and trading of this meat type.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"759-774"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246905/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products. 乳品工业废弃物的热化学、生物和增值产品综合利用研究进展

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2025.e2

Godwin A Udourioh, Moses M Solomon, Jude A Okolie

{"title":"A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products.","authors":"Godwin A Udourioh, Moses M Solomon, Jude A Okolie","doi":"10.5851/kosfa.2025.e2","DOIUrl":"https://doi.org/10.5851/kosfa.2025.e2","url":null,"abstract":"The dairy industry is a significant player in the food industry, providing essential products such as milk, cheese, butter, yogurt, and milk powder to meet the global population's needs. However, the industry's activities have resulted in significant pollution, with heavy waste generation, disposal, and effluent emissions into the environment. Properly handling dairy waste residues is a major challenge, with up to 60% of the total treatment cost in the processing unit allocated to waste management. Therefore, valorizing dairy waste into useful products presents a significant advantage for the dairy industry. Numerous studies have proposed various approaches to convert dairy waste into useful products, including thermochemical, biological, and integrated conversion pathways. This review presents an overview of these approaches and identifies the best possible method for valorizing dairy waste and by-products. The research presents up-to-date information on the recovery of value-added products from dairy waste, such as biogas, biofertilizers, biopolymers, and biosurfactants, with a focus on integrating technology for environmental sustainability. Furthermore, the obstacles and prospects in dairy waste valorization have been presented. This review is a valuable resource for developing and deploying dairy waste valorization technologies, and it also presents research opportunities in this field.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"375-408"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907414/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System. 新开发的欧姆-真空烹调系统对骆驼肉的能量消耗和热物理特性的评价

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2024.e123

Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin

{"title":"Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System.","authors":"Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin","doi":"10.5851/kosfa.2024.e123","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e123","url":null,"abstract":"This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouches, was evaluated against the conventional SV method. Performance was assessed based on energy parameters and thermophysical characteristics at various cooking temperatures (70°C, 80°C, and 90°C) and durations (30, 60, 90, and 120 min). The results demonstrated that the OSV system required significantly less energy and preheating time compared to the traditional SV method, achieving superior energy efficiency. While final meat yields were comparable between the two methods, energy efficiency for OSV cooking reached 80.3% at 70°C after 30 min, compared to 58.36% for the SV method. At 80°C, the energy efficiencies were 75.77% for OSV cooking compared to 51.19% for SV, and at 90°C, they were 70.97% versus 44.30%, respectively. Additionally, thermophysical properties of camel meat, including thermal conductivity, thermal diffusivity, specific heat, density, and cooking yield, showed significant decreases as cooking temperature and time increased for both cooking methods. Notably, camel meat prepared using OSV exhibited lower thermal conductivity and density than that cooked with SV, reflecting structural changes that may enhance tenderness and juiciness. These findings suggest that the integrated OSV technique offers promising energy efficiency benefits in the culinary meat industry, highlighting the need for further research into its broader applications and advantages.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"631-647"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907415/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme. 添加小麦小麦酶的乳清饮料对鼠伤寒沙门菌生物膜形成、粘附和侵袭的抑制作用。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2025.e5

Jihyeon Baek, Jinho Lee, Yong Jin Jeong, Shin Young Oh, Seok-Seong Kang

{"title":"Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme.","authors":"Jihyeon Baek, Jinho Lee, Yong Jin Jeong, Shin Young Oh, Seok-Seong Kang","doi":"10.5851/kosfa.2025.e5","DOIUrl":"https://doi.org/10.5851/kosfa.2025.e5","url":null,"abstract":"Triticum dicoccum (Farro) an ancient wheat species has recently gained attention for its exceptional health benefits. However, research on its antibacterial and anti-biofilm properties remains limited. Additionally, a growing trend has been observed in releasing enriched or fortified whey beverages to enhance their functionality. Therefore, this study aimed to investigate the inhibitory effects of whey beverages supplemented with enzyme-rich fermented farro (WF) on Salmonella Typhimurium biofilm formation and explore the underlying mechanisms. Treatment with WF significantly reduced biofilm formation and viability of S. Typhimurium. Moreover, WF decreased the bacterial adhesion to and invasion of human intestinal epithelial cells. WF also inhibited gene expression associated with motility and initial adhesion in S. Typhimurium, as well as genes involved in quorum sensing (QS), in a concentration-dependent manner. Furthermore, WF suppressed the production of the QS signaling molecule autoinducer-2 in a similar concentration-dependent manner. Consequently, our findings indicate that the addition of enzyme-rich fermented farro to whey beverage enhances anti-biofilm activity, which is probably attributed to its antimicrobial effects, inhibition of initial adhesion, and QS reduction. These findings offer a promising basis for developing fortified dairy beverages that can enhance food safety and promote human health.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"648-661"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907418/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats. 黑山羊肉制乳化香肠与传统肉制乳化香肠理化及贮藏特性比较

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2024.e118

Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

{"title":"A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.","authors":"Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e118","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e118","url":null,"abstract":"This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausage (CS). GS and PS showed similar proximate composition, while GS and BS had comparable values for CIE L*, CIE b*, and hue angle, indicating potential consumer appeal. Water-holding capacity (WHC) and cooking yield showed no significant differences between GS, BS, and PS, highlighting black goat's ability to retain moisture. GS and CS showed significantly higher pH value than that of the other samples (p<0.05). The thiobarbituric acid reactive substance (TBARS) values, indicating lipid oxidation, were significantly lower in GS and PS (p<0.05), showing that GS resists oxidation well, with a strong correlation to fat content (r2=0.95). By the 3rd and 4th wk of storage, GS and CS had higher the volatile basic nitrogen values (p<0.05), correlating with pH (r2=0.83), while bacterial counts in GS, BS, and PS remained below 7 Log CFU/mg for up to 5 wk. GS's high WHC, cooking yield, and low TBARS values suggest good commercial potential.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"614-630"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907430/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement. 发酵乳制品和益生菌对骨骼健康的影响。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2025.e7

Hafiza Hira Bashir, Muhammad Adeel Hasnain, Aoun Abbas, Jae-Hyuk Lee, Gi-Seong Moon

{"title":"The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement.","authors":"Hafiza Hira Bashir, Muhammad Adeel Hasnain, Aoun Abbas, Jae-Hyuk Lee, Gi-Seong Moon","doi":"10.5851/kosfa.2025.e7","DOIUrl":"https://doi.org/10.5851/kosfa.2025.e7","url":null,"abstract":"The bone is an important body organ due to its role in locomotion, protection and mineral homeostasis. Bone health is affected by various intrinsic and extrinsic factors like genetics, diet, environment and immune status of an individual. Being a dynamic organ, bones are continuously being remodeled and the remodeling is mediated by an intricate balance of bone formation and resorption which, in turn, are regulated by environmental, genetic, hormonal and neural factors. Lack of balance in any of these factors leads to bone disorders such as osteoporosis. Fermented dairy products along with their probiotics content play a significant role in bone remodeling process ensuring the maintenance of intricate balance in bone forming cells (osteoblasts) and bone resorbing cells (osteoclasts). Proteins and various minerals are important constituents of bone. Dairy products, especially fermented ones, are significant because of being a good source of proteins and minerals required to make and maintain a healthy bone. In addition, these provide the body with probiotics which are involved in bone health improvement by enhancing the bioavailability of dietary constituents, production of short chain fatty acids and reducing the inflammatory components. Hence, fermented dairy products should be a regular part of our diet to keep our bone healthy.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"449-467"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907416/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus. 乳杆菌、双歧杆菌和肠球菌益生菌中胆汁盐水解酶的功能、底物亲和力及潜在应用研究进展

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2025.e1

Mo Hyeon Kang, Arxel G Elnar, Geun-Bae Kim

{"title":"Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus.","authors":"Mo Hyeon Kang, Arxel G Elnar, Geun-Bae Kim","doi":"10.5851/kosfa.2025.e1","DOIUrl":"https://doi.org/10.5851/kosfa.2025.e1","url":null,"abstract":"Bile salt hydrolase (BSH: EC.3.5.1.24) has been used as a biomarker for probiotics for an extended period. It is mostly present in the gut environment of vertebrates. Additionally, it influences the viability of probiotics. This biomarker is considered a promising nutritional supplement due to its unique ability to effectively address elevated blood cholesterol levels, a common issue in modern society. However, the commercialization of BSH has been limited by an incomplete understanding of the intestinal microbiota and the function of BSH. Hence, in this review, we aim to reveal the current advancements in BSH research and outline the necessary areas of investigation for future studies. The review highlights key findings related to the substrate affinity of BSH in probiotic bacteria and its BSH gene phylogeny that have been researched until today, suggesting further research regarding the differences in multiple BSH genes and corresponding differences in BSH affinity.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"353-374"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907429/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Quality Traits of Pork Belly and Impact Factors of Quality. 五花肉品质性状及品质影响因素的研究。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2025.e6

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hayeon Jeon, Hyeum Bum Kim, Pil Nam Seong, Samooel Jung

引用次数: 0

Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model. 畜牧生产中过度拥挤应激改变nNOS- hibit敲入小鼠模型中肠道微生物群组成和神经元型一氧化氮合酶（nNOS）表达

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-03-01 DOI: 10.5851/kosfa.2024.e117

Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh

{"title":"Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model.","authors":"Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh","doi":"10.5851/kosfa.2024.e117","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e117","url":null,"abstract":"Overcrowding stress in livestock farming is a significant concern for animal health and livestock products such as meats, milk, and eggs. It affects gut health by altering microbiota and regulating neuronal nitric oxide synthase (nNOS). This study aimed to investigate the effects of overcrowding stress on the gut microbiota composition and nNOS expression. We generated an nNOS-HiBiT knock-in mouse model using the HiBiT system, a highly sensitive tool for accurately quantifying gene expression. Overcrowding stress was induced by housing twenty mice per cage (MPC20) and compared with a control group of two mice per cage (MPC2). Overcrowding stress increases nNOS levels in the hypothalamus and ileum and serum corticosterone levels. Gut microbial composition differed between the control and overcrowding stress-induced groups in the ileum, cecum, and colon. Specifically, Bifidobacterium and Akkermansia decreased in all three regions of MPC20, whereas Helicobacter in the ileum and colon and Parasuterella in the cecum increased in MPC20. Notably, Bifidobacterium consistently decreased when nNOS and corticosterone expression were used as covariates under overcrowding stress. These regional variations reflect the differential impact of overcrowding stress on the intestinal tract, indicating complex interactions through nNOS expression within the brain-gut-microbiome axis. Importantly, the addition of probiotic feed, particularly those containing Bifidobacterium, may counteract these decreases, leading to enhanced gut health and improved quality of livestock food products. This study enhances our understanding of the correlation between overcrowding stress and the gut microbiota, providing valuable data for improving the management environment in livestock farming.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 2","pages":"598-613"},"PeriodicalIF":4.2,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11907421/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0