Food Science of Animal Resources最新文献_第4页

Machine learning-based prediction and quality control of meat and meat products: applications for intelligent quality management in the meat industry. 基于机器学习的肉类和肉制品预测和质量控制：在肉类行业智能质量管理中的应用。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-22 DOI: 10.1007/s44463-026-00085-6

Yea-Ji Kim, Hyuk Cheol Kwon, Ji Yoon Cha, Seonmin Lee, Tae-Kyung Kim, Min-Cheol Kang, Min Kyung Park, Yun-Sang Choi

{"title":"Machine learning-based prediction and quality control of meat and meat products: applications for intelligent quality management in the meat industry.","authors":"Yea-Ji Kim, Hyuk Cheol Kwon, Ji Yoon Cha, Seonmin Lee, Tae-Kyung Kim, Min-Cheol Kang, Min Kyung Park, Yun-Sang Choi","doi":"10.1007/s44463-026-00085-6","DOIUrl":"10.1007/s44463-026-00085-6","url":null,"abstract":"The quality of meat and meat products critically affects consumer acceptance, market value, and food safety. Traditional quality evaluation methods rely on labor-intensive, destructive, and time-consuming analytical techniques, limiting their application in real-time industrial environments. Recent advances in machine learning (ML) have enabled the rapid, accurate, and nondestructive prediction of food quality attributes. This review explores the current applications of ML technologies for predicting and managing the quality of livestock-derived foods. Various data acquisition methods, including spectroscopy, imaging technologies, electronic sensors, and biochemical analyses, are reviewed as key data sources for ML-based prediction models. In addition, commonly used algorithms such as support vector machines, random forests, artificial neural networks, and deep learning architectures are reviewed in relation to their performance in predicting meat quality parameters, microbial contamination, shelf life, and authenticity. Combining ML models with sensor technologies and industrial processing systems has enabled the development of intelligent quality control frameworks for livestock products. Despite significant progress, challenges remain regarding data standardization, model interpretability, and large-scale industrial implementation. Future research should focus on the integration of multimodal data, digital twins, and advanced artificial intelligence technologies for next-generation smart food processing systems. ML-driven quality prediction systems are expected to become increasingly important in improving the efficiency, safety, and sustainability of the livestock food industry.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13391983/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148548316","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

Wild boar (Sus scrofa) meat quality research at the crossroads of genetics and nutrition: a global bibliometric mapping. 野猪（Sus scrofa）肉质研究在遗传学和营养学的十字路口：全球文献计量测绘。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-22 DOI: 10.1007/s44463-026-00084-7

Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Nguyen Huynh Dinh Thuan, Lien Le Phuong Nguyen

{"title":"Wild boar (Sus scrofa) meat quality research at the crossroads of genetics and nutrition: a global bibliometric mapping.","authors":"Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Nguyen Huynh Dinh Thuan, Lien Le Phuong Nguyen","doi":"10.1007/s44463-026-00084-7","DOIUrl":"10.1007/s44463-026-00084-7","url":null,"abstract":"This study provides a comprehensive bibliometric analysis of global research on wild boar (Sus scrofa) meat quality and related attributes, including carcass traits, fatty acid composition, and nutritional characteristics. A total of 423 articles indexed in the Web of Science Core Collection were retrieved and analyzed using RStudio with the Bibliometrix package, complemented by VOSviewer for network visualization. The results indicate a marked increase in scientific production, reflecting growing interest in both genetic and quality-related aspects of wild boar meat. Leading journals such as Journal of Animal Science and Meat Science dominate the field in terms of productivity and citation impact, highlighting the strong linkage between animal genetics and meat science. Author and country collaboration networks reveal the presence of core research groups, primarily concentrated in Europe, with increasing international cooperation. Keyword co-occurrence and thematic evolution analyses identify three principal research directions: (i) genetic improvement and production traits, (ii) molecular mechanisms and genome-wide association studies, and (iii) meat quality and lipid composition. Overlay and thematic evolution analyses reveal a transition from traditional studies on carcass and growth traits toward genomic approaches and nutritional evaluation in recent years. Multiple Correspondence Analysis (MCA) further confirms the coexistence of production genetics, molecular biology, and meat quality as the field's main conceptual pillars. This study covers the gap of literature by summarizing research output on this individual topic. Overall, the presented work clarifies the intellectual structure, thematic development, and emerging trends in wild boar meat research, providing a valuable reference framework for future investigations integrating genomics, meat science, and nutritional evaluation.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13391472/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148548300","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

Dietary milk polar lipids ameliorate hepatic lipid accumulation through coordinated regulation of Wnt-PPARγ signaling and remodeling of the gut microbiota. 饲粮牛奶极性脂通过协调调节Wnt-PPARγ信号和肠道微生物群重塑来改善肝脏脂质积累。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-11 DOI: 10.1007/s44463-026-00100-w

Hajin Kim, Dongjun Park, Yea-Ji Kwon, Jee-Young Imm

{"title":"Dietary milk polar lipids ameliorate hepatic lipid accumulation through coordinated regulation of Wnt-PPARγ signaling and remodeling of the gut microbiota.","authors":"Hajin Kim, Dongjun Park, Yea-Ji Kwon, Jee-Young Imm","doi":"10.1007/s44463-026-00100-w","DOIUrl":"10.1007/s44463-026-00100-w","url":null,"abstract":"This study investigated the protective effects of milk polar lipids (MPL) against non-alcoholic fatty liver disease (NAFLD) and explored the underlying mechanisms using a high-fat high-sucrose (HFHS) diet-induced mouse model. MPL diet significantly reduced body weight gain, adiposity, and hepatic lipid accumulation, in addition to decreasing serum levels of liver injury markers. Mechanistically, MPL diet activated hepatic Wnt/β-catenin signaling, as evidenced by increased expression of low-density lipoprotein receptor-related protein 6 (LRP6), Wnt family member 3 A (Wnt3a), and β-catenin. Concurrently, MPL treatment suppressed peroxisome proliferator-activated receptor gamma (PPARγ) and downstream lipogenic proteins involved in triglyceride synthesis and de novo lipogenesis. In addition, MPL diet markedly reshaped the gut microbiota composition disrupted by HFHS feeding. Notably, MPL group showed a significant increased the abundance of Akkermansia muciniphila and short-chain fatty acid-producing bacteria, including members of Romboutsia and Christensenellaceae. These findings demonstrate that dietary MPL effectively attenuates HFHS diet-induced NAFLD through coordinated regulation of hepatic Wnt-PPARγ signaling and gut microbial ecology.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13356010/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148419783","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

Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production. 牛肉饼提取工艺的优化及其在牛肉饼生产中的应用

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-01 DOI: 10.1007/s44463-026-00082-9

Pınar Anlar Daldal, Kübra Cinar Topcu, Özlem Çakır

{"title":"Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production.","authors":"Pınar Anlar Daldal, Kübra Cinar Topcu, Özlem Çakır","doi":"10.1007/s44463-026-00082-9","DOIUrl":"10.1007/s44463-026-00082-9","url":null,"abstract":"This study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of the optimized extract in beef patties was evaluated, and the effects of the cooking process on the physicochemical properties of the product were examined. In this context, the highest efficiency was obtained in terms of total phenolic contents (TPC), as well as DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) values, during the ethanol extraction of the plant. The optimum extraction conditions were determined to be 12 g of sample, 20 min, and 75% ultrasonic power. Under these conditions, the TPC of the extract was found to be 37.128 mg GAE/g dry weight, the DPPH value was 42.865, and the FRAP value was 254.776 mg TE/g dry weight. In the second phase of the study, the optimized extract was used at different concentrations (0%, 0.5%, 1.0%, and 1.5%) to produce beef patties, which were then analyzed for pH, moisture content, TBARS (thiobarbituric acid-reactive substances), and cooking yield. The use of the extract did not cause a statistically significant difference in the moisture content and TBARS values of the samples (p > 0.05). However, it was determined that the pH values of the samples containing 0% and 0.5% extract were lower than those containing 1.0% and 1.5% extract (p < 0.01). In addition, it was observed that the use of the extract had a positive effect on cooking yield, and that cooking yield increased with increasing extract concentration. As a result of the study, it was concluded that M. fruticosa holds promising potential as a natural additive in meat and meat products, offering a functional ingredient that can contribute to the development of value-added, health-oriented food products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13323460/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148360106","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

Nutritional composition, fatty acid profiles, and sensory characteristics of commercial bovine milk from different global production regions in the Chinese market. 全球不同产地商品牛奶在中国市场的营养成分、脂肪酸分布和感官特征。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-01 DOI: 10.1007/s44463-026-00086-5

Jinhui Yang, Menghui Wang, Pengli Hu, Shasha Li, Wentao Qian, Hongliang Li

{"title":"Nutritional composition, fatty acid profiles, and sensory characteristics of commercial bovine milk from different global production regions in the Chinese market.","authors":"Jinhui Yang, Menghui Wang, Pengli Hu, Shasha Li, Wentao Qian, Hongliang Li","doi":"10.1007/s44463-026-00086-5","DOIUrl":"10.1007/s44463-026-00086-5","url":null,"abstract":"This study aimed to characterize the nutritional and sensory profiles of commercial liquid milk available in China (CN) from three different major global regions. Sixteen milk samples [six from CN, five from Western Europe (WEU), and five from Australia/New Zealand (ANZ)] were analyzed for macronutrients, minerals, vitamins, fatty acids (FAs), and sensory properties. CN milk had higher levels of fat, zinc, iodine, vitamin E, and vitamin B3, whereas imported milk contained more vitamin B2. Distinct FA profiles were observed: CN milk was richer in n-6 FAs, whereas imported milk had higher n-3 FAs and a more favorable n-3/n-6 ratio. Sensory analysis showed that imported milk exhibited stronger 'cowy' and 'tea' flavors. These variations were mainly caused by different feeding systems (total mixed rations-based confined production in CN vs. pasture-based grazing in WEU and ANZ), along with milk processing and supply chain factors. The results provide evidence for dairy product differentiation and help Chinese consumers make informed purchasing decisions.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13323768/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148360032","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

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions. 低温和烘烤处理对PSE和正常条件下猪里脊肉的熟肉和感官品质属性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-07-01 DOI: 10.1007/s44463-026-00076-7

Boin Lee, Seunghyun Lee, Young Min Choi

{"title":"Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions.","authors":"Boin Lee, Seunghyun Lee, Young Min Choi","doi":"10.1007/s44463-026-00076-7","DOIUrl":"10.1007/s44463-026-00076-7","url":null,"abstract":"This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE) conditions. Compared with PSE-pan frying (PSE-Pan) loins, PSE-SV and PSE-SVS loins exhibited higher cooking yields and lower Warner-Bratzler shear force (WBS) values (p < 0.05), with no differences in WBS values relative to RFN-SV or RFN-SVS loins (p > 0.05). For visual attributes, the Pan- and SVS-treated groups received higher color acceptability scores than the SV-treated group (p < 0.001) due to surface browning formed by Maillard reactions. SVS treatment on PSE and RFN loins showed comparable color acceptability scores (p > 0.05). Notably, PSE-SV loins were perceived as more tender and juicier than RFN-Pan and RFN-SVS loins (p < 0.001). Flavor intensity was higher in Pan- and SVS-treated samples than in SV-treated samples in both quality classes (p < 0.05). Taken together, the SV followed by searing treatment resulted in higher visual acceptability scores for PSE loins than for RFN-SV and PSE-SV loins, primarily due to higher ratings for color and appearance acceptability. Furthermore, PSE loins subjected to SV treatment exhibited higher overall sensory acceptability scores than those cooked using conventional method. Therefore, these findings indicate that the application of SV and SVS treatments provides a valuable processing approach to improve the utilization of low-grade PSE pork.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13323413/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148359863","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

Gut microbiota and meat quality in ruminants: a review of mechanisms and microbiota-targeted interventions. 反刍动物肠道微生物群与肉质：机制和微生物群靶向干预的综述。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-06-27 DOI: 10.1007/s44463-026-00095-4

Yan Jia, Kai-Li Liu, Shu-Cheng Huang

{"title":"Gut microbiota and meat quality in ruminants: a review of mechanisms and microbiota-targeted interventions.","authors":"Yan Jia, Kai-Li Liu, Shu-Cheng Huang","doi":"10.1007/s44463-026-00095-4","DOIUrl":"10.1007/s44463-026-00095-4","url":null,"abstract":"The quality of ruminant meat (e.g., beef and lamb) is a vital source of high-quality protein and essential nutrients for humans, and is gaining global consumer attention. As a crucial nexus in ruminant physiology, the complex gut microbiota plays a pivotal role in determining meat quality by driving nutrient conversion, controlling systemic signaling cascades, and acting as a key regulator of immune balance. Research shows a close association between gut microbiota and meat quality indicators, such as color, flavor, tenderness, pH value, and water-holding capacity (WHC). The underlying mechanisms involve modulating energy metabolism and fat deposition, regulating fatty acid synthesis, supporting protein turnover, and reducing oxidative stress. Moreover, multi-omics technologies are gradually revealing how gut microbes influence meat quality. These insights also help develop targeted intervention strategies, including feed formulation optimization (e.g., supplementation with prebiotics or functional additives), probiotic and enzyme inhibitor application, and targeted regulation of microbial metabolic pathways. This paper systematically reviews the compositional characteristics of the ruminant gut microbiota, evaluates key indicators of meat quality, and explores the mechanisms regulating meat quality alongside microbiota-targeting intervention strategies, providing theoretical references and practical approaches for the green, efficient production of high-quality ruminant meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13310213/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148338540","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

Correction: Camel Whey protein ameliorates type Ⅰ diabetic cardiomyopathy by mitigating oxidative stress, inflammation and apoptosis. 更正：骆驼乳清蛋白通过减轻氧化应激、炎症和细胞凋亡来改善Ⅰ型糖尿病性心肌病。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-06-25 DOI: 10.1007/s44463-026-00092-7

Zeyan Peng, Jingyang Wang, Zhili He, Ziwei Chen, Han Wei, Xiaowen Zhang, Zhiyong Shi, Zhiyong Wang, Liang Yang, Jie Yan, Jing Li, Jianlin Cui, LiFeng Feng, Ying Liu, HaiTao Yue, Kai-Chiang Yang, Zhi Qi, Jie Yang, Yang Gao

引用次数: 0

Food-grade utilization of bovine slaughterhouse by-products for developing cost-effective media supplements in cultivated meat applications. 牛屠宰场副产品的食品级利用，用于开发具有成本效益的培养基补充剂，用于养殖肉类的应用。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-06-25 DOI: 10.1007/s44463-026-00088-3

Ji Won Park, Da-Young Lee, Ermie Jr Mariano, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sun Jin Hur

{"title":"Food-grade utilization of bovine slaughterhouse by-products for developing cost-effective media supplements in cultivated meat applications.","authors":"Ji Won Park, Da-Young Lee, Ermie Jr Mariano, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sun Jin Hur","doi":"10.1007/s44463-026-00088-3","DOIUrl":"10.1007/s44463-026-00088-3","url":null,"abstract":"Bovine slaughterhouse by-products are nutrient-dense materials with significant potential as food-grade supplements for serum-reduced media in cultivated meat production. This study reviews key biological processes underlying skeletal muscle development and regeneration, focusing on satellite cell activation and the myogenic regulatory factors essential for in vitro muscle culture. The current limitations of fetal bovine serum, including ethical concerns, high cost, and batch-to-batch variability, are reviewed alongside emerging serum-free strategies based on recombinant proteins, food-derived ingredients, and adult livestock serum. A compositional evaluation of bovine blood and organ by-products indicated high levels of bioactive proteins, essential amino acids, fatty acids, and minerals relevant to muscle cell proliferation and differentiation. Plasma and serum were showed to differ in albumin- and globulin-associated functions, antioxidant activity, and cytokine-related profiles. Organs such as liver, heart, spleen, and tongue exhibited high levels of essential amino acids and functional lipids, while specific tissues contained elevated concentrations of zinc, magnesium, iron, and calcium. Overall, bovine slaughterhouse by-products represent promising food-compatible ingredients for the development of serum-free or serum-reduced culture media. Their valorization may reduce culture costs, support sustainable resource use, and facilitate scalable cultivated meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13305088/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316589","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

Valorization of rabbit viscera by enzymatic hydrolysis: bioactive peptides with antioxidant and cell viability properties. 酶法活化兔脏器：具有抗氧化和细胞活力的生物活性肽。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-06-25 DOI: 10.1007/s44463-026-00096-3

Nuly Z Acosta-Acevedo, Patricia Lopez-Perea, María Guadalupe Herrera-Hernández, Hayde A Vergara-Castañeda, Emmanuel Pérez-Escalante, Daniel Martínez-Carrera, Enrique Javier Olloqui

{"title":"Valorization of rabbit viscera by enzymatic hydrolysis: bioactive peptides with antioxidant and cell viability properties.","authors":"Nuly Z Acosta-Acevedo, Patricia Lopez-Perea, María Guadalupe Herrera-Hernández, Hayde A Vergara-Castañeda, Emmanuel Pérez-Escalante, Daniel Martínez-Carrera, Enrique Javier Olloqui","doi":"10.1007/s44463-026-00096-3","DOIUrl":"10.1007/s44463-026-00096-3","url":null,"abstract":"Rabbit meat production generates large amounts of viscera (20-25% of live weight), which are an underutilized, protein-rich by-product. This study aimed to evaluate rabbit viscera as a substrate for enzymatic hydrolysis and to assess the antioxidant capacity and effects on cell viability of the resulting hydrolysates. Viscera from commercial crossbred rabbits (California × New Zealand) were defatted, sterilized, and lyophilized. Hydrolysis was performed independently with Alcalase and Flavourzyme (0-8 h). The hydrolysates were characterized for peptide size distribution by RP-HPLC, antioxidant capacity by DPPH and ORAC assays, and effects on SW-480 colon cancer cell viability by MTT assay. All analyses were conducted on three independent hydrolysis batches. Alcalase hydrolysates showed a higher proportion of peptides below 1 kDa and greater ORAC values (peak of 249.50 ± 7.46 µmol TE/g protein at 6 h) than Flavourzyme hydrolysates. Both hydrolysates reduced SW-480 cell viability in a concentration-dependent manner, with Alcalase generally showing stronger effects. The non-hydrolyzed (0 h) Alcalase sample produced the greatest reduction in viability. DPPH results were considered tentative due to precipitate formation. This exploratory in vitro study demonstrates that enzymatic hydrolysis of rabbit viscera produces hydrolysates with antioxidant capacity and the ability to reduce cell viability. Alcalase was more effective than Flavourzyme. These preliminary findings suggest the potential of rabbit viscera as a source of functional ingredients from an underutilized animal by-product. Further research, including peptide identification and in vivo validation, is needed.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13304076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316410","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