This study investigated the effects of coriander seed powder and Lactobacillus acidophilus solution (LAS)
on the growth, nutrient digestibility, blood parameters, and intestinal health of growing rabbits under subtropical
conditions. Forty Californian rabbits, aged 35 days with an average body weight of 588 ± 34 g, were randomly
assigned to four groups: a control group fed a standard diet, a group (T1) receiving the basal diet supplemented with
1.5% coriander seed powder, a group (T2) receiving the basal diet with oral LAS at 1 × 109 CFU/kg, and a group
(T3) receiving both coriander seed powder and LAS. The study measured body weight, daily weight gain, feed
conversion ratio, mortality rate, blood metabolites, nutrient digestibility, and intestinal histomorphology. Results
showed that rabbits fed with 1.5% coriander seed powder had significant improvements in body weight gain, feed
conversion, and a reduction in mortality compared to the control. Both coriander seed powder and LAS improved
blood metabolites, nutrient digestibility, and intestinal health. However, the combination of both additives did not
provide additional benefits over the individual treatments. The findings suggest that either 1.5% coriander seed
powder or LAS can enhance growth performance and health in rabbits under subtropical conditions.

This study examines the prevalence of helminthic infestations, risk factors, and odds ratios in 1 300 cattle,
revealing significant patterns in parasite distribution and influencing factors. Overall, 60.3% of cattle were infested
with one or more types of parasites, with Moniezia spp. being the most prevalent (46.9%), followed by Fasciola
spp. (36.9%), Paramphistomum spp. (26.8%), and Avitellina spp. (10.8%). Among the seasons, winter exhibited the
highest infestation rate (66.1%), and calves under one year of age were more commonly infested (64.2%) than older
cattle (over three years: 51.1%, OR = 0.584 1). Distinct seasonal and age-related patterns were observed for specific
parasites. Fasciola spp. was most prevalent in winter (45.09%) and among the youngest cattle (47.87%), while Paramphistomum
spp. and Moniezia spp. showed less variation across seasons. Avitellina spp. had the lowest infestation
rates in the spring, and cattle older than three years were affected. Co-infections were common, notably between
Fasciola and other parasites, with the highest co-infestation rate observed between Avitellina spp. and Moniezia
spp. Analysis of deworming efficacy indicated higher treatment success for Fasciola spp. and Paramphistomum spp.,
lower odds of response for Avitellina spp., and no significant treatment effect for Moniezia spp. Microscopic and
pathological examinations were also conducted. These results demonstrate the necessity of thorough deworming
procedures along with targeted parasite control to reduce significant health hazards in cattle populations.

This study aimed to evaluate the effect of humic acid (HA) on growth performance, nutrient digestibility, ruminal fermentation, ruminal enzyme activity, and certain blood biochemical parameters. A total of 45 calves (11 ± 0.25 months of age; 280 ± 5.55 kg BW) were divided equally into three groups. The control group received a basal diet composed of a concentrate feed mixture (CFM) with roughage. The treatment groups received the same basal diet supplemented with 1 and 2% humic acid in the CFM, respectively. The study revealed that the treatment groups had significantly lower total dry matter (DM) intake (p = 0.029). The treatment groups showed higher (p = 0.013) ether extract (EE) digestibility and digestible crude protein (DCP) (p = 0.001) than the CFM group. However, ammonia nitrogen (NH3-N, mg/100 mL) was significantly lower (p = 0.012) in the 1% HA and 2% HA groups compared to the CFM group. The 2% HA group had significantly higher (p = 0.001) proportions of acetate and propionate compared to the 1% HA and CFM groups. The treatment groups had significantly higher (p = 0.001) α-amylase, lipase, urease, and protease activities compared to the CFM group. In addition, the concentration of total soluble protein in the rumen liquid was higher (p = 0.006) in the 1% HA group compared to the CFM group. The 2% HA group had higher (p = 0.049) glucose concentrations than the CFM group. In conclusion, humic acid supplementation at 1% or 2% may improve nutrient digestibility and ruminal fermentation efficiency, enhance enzyme activity, and support normal blood profiles in calves.

This study investigated the formation mechanisms and gelation properties of soybean hull polysaccharides (SHPs)-soybean protein isolate (SPI) composite gels under varying SHP concentrations (0–2 %, w/v) and pH conditions (2.0–11.0). Key parameters analyzed included conformational changes, intermolecular forces, microstructure, water holding capacity (WHC), texture, and moisture migration. The results demonstrated that hydrophobic interactions, disulfide bonds, and hydrogen bonds were the primary forces stabilizing SHPs-SPI gels, while ionic bonds contributed the least, regardless of SHPs concentration and pHs. The addition of SHPs led to a decrease in surface hydrophobicity and intrinsic fluorescence, whereas WHC, texture properties, and zeta potential increased correspondingly. Electrophoresis revealed the formation of macromolecular aggregates with molecular weights exceeding 245 kDa upon SHPs addition. At pH 2.0, gels exhibited a positive surface charge with the lowest zeta potential (1.08 ± 0.12 mV) and the most dispersed water distribution. However, negative zeta potential was found at pH 7.0 and pH 11.0. Gels at pH 7.0 exhibited the lowest WHC (69.66 % ± 2.53 %) and hardness (114.79 ± 3.72 g), while pH 11.0 resulted in the lowest surface hydrophobicity (100.8 ± 9.21). These findings provide valuable insights into the pH and polysaccharide concentration-dependent mechanisms governing the formation of SHPs-SPI composite gels, supporting the potential application of SHPs as functional gelling agents in food systems.

The efficient utilization of soybean by-products, such as soybean hull and wet okara, has significant potential in enhancing their economic value in the food industry. In this study, extruded soybean by-products (ESBP) particles were processed using dynamic high-pressure microfluidization (DHPM) to produce microfluidized ESBP (MESBP) particles. The physicochemical properties and structural characteristics of MESBP particles and the emulsions they stabilize were comprehensively evaluated. The results showed that DHPM treatment did not alter the chemical bonds and crystalline structure of MESBP particles but induced a rougher and more porous microstructure. While ESBP particles alone were unable to form stable emulsions, MESBP particles exhibited improved emulsifying properties with increasing DHPM intensity, including smaller particle sizes, higher absolute ζ-potential values, and larger contact angles. Correspondingly, the droplet sizes of emulsions stabilized by MESBP particles decreased, while their absolute ζ-potential, apparent viscosity, viscoelastic (G') and viscous (G′') moduli increased with increasing DHPM intensity. Emulsions stabilized by MESBP particles treated at high DHPM intensity demonstrated superior storage and physical stability, attributed to the formation of a gel-like network structure via strong particle adsorption at the oil–water interface. The findings present a promising strategy for valorizing soybean by-products as effective particulate emulsifiers, thereby broadening their application in the food sector.

This study investigated effects of ripening on physicochemical, aroma profiles, and microbial succession in Italian-style dry-cured ham (ISDCH). Results showed that moisture content and pH decreased significantly during ripening, while the proteolytic index, cohesiveness, and hardness increased. Seventeen key volatile compounds were identified, with aldehydes dominating early ripening and esters becoming enriched in later stages. High-throughput sequencing showed dynamic microbial shifts, with Staphylococcus and Tetragenococcus emerging as dominant genera at the mid-to-late ripening stages. Sixteen potential biomarkers were identified through random forest analysis. Correlation analysis further indicated that Tetragenococcus was closely associated with ester formation, contributing to enhanced aroma complexity. These results provide new insights into microbial contributions to flavor development in ISDCH and offer guidance for selecting potential starter cultures to improve product quality.

This study aimed to clarify the effect of different emulsifiers on the structural and functional properties of
ethylcellulose (EC) based oleogels prepared with sunflower oil. Oleogels were formulated with 4 wt% EC as the
oleogelator and 1 wt% emulsifier, including glyceryl monostearate (GMS), sorbitan monooleate (SMO), sorbitan
monostearate (SMS), soybean lecithin (SBL), glyceryl monolaurate (GML), and sorbitan monolaurate (Span20).
The incorporation of emulsifiers significantly influenced oleogel appearance, transparency, and color: EC-Span20
exhibited the highest clarity, EC-GMS appeared opaque and whitish, and EC-SBL showed a distinctive orange-red
hue. Microscopic analysis showed emulsifiers induced distinct crystalline morphologies, while FTIR analysis
indicated that emulsifier-EC interactions mainly relied on van der Waals forces. Small-angle X-ray scattering
revealed that GMS and SBL promoted highly ordered lamellae, whereas Span20 and SMO formed short-range
lamellar clusters. Despite these structural modifications, X-ray diffraction confirmed that all oleogels retained
the β-crystalline form of EC. Functionally, emulsifiers enhanced performance: GMS, GML, SBL, and SMO
significantly increased hardness, and all improved oil-binding capacity (OBC), among which EC-GMS had the
highest OBC (55.25 %), over twice of the control’s (26.17 %). These findings show emulsifiers can effectively
modulate EC based oleogels’ structural and functional properties, supporting their use in tailored food system
design.