Results 121 to 130 of about 963,574 (303)

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

Heat Stress in Quail: Impacts on Health and Productivity, and Mitigation Strategies

Animal Research and One Health, EarlyView.
Heat stress disrupts physiological homeostasis in quail, inducing oxidative stress, immune dysregulation, and metabolic imbalance, which impair growth, reproduction, product quality, and welfare. Integrating nutritional, environmental, and genetic–epigenetic strategies enhances thermotolerance, sustains productivity, and supports climate‐smart quail ...
T. A. Eletu, I. A. Anjola, L. O. Fasasi, D. P. Fadipe, A. T. Afuye, F. O. Fasanya, O. E. Oke   +6 more
wiley   +1 more source

Integrating One Health to Mitigate the Emergence and Spread of Antimicrobial Resistance in Livestock and Aquaculture

Animal Research and One Health, EarlyView.
Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali, Delower Hossain, Ridwan Olamilekan Adesola, Anum Hanif, Shamsaldeen Ibrahim Saeed, Muhammad Abdul Mannan, Anoar Jamai Masroure, Kazi Estieque Alam, Md Kamal Hossain, Sabiha Zarin Tasnim Bristi, Md Jisan Ahmed   +10 more
wiley   +1 more source

The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2019
Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk.
S. sekhavatizadeh, M. aminlari, H.R. Gheisari, S. shekarfroosh, M. Golmakani   +4 more
doaj  

Multivariate Analysis of Hematological Stress Biomarkers and Welfare Domains in Organic and Intensive Pig Farming in Italy: A Pilot Study

Animal Research and One Health, EarlyView.
Intensive or organic farming systems may expose pigs to management or environmental challenges. Our preliminary results concluded that organic farming might enhance adaptive immune function, showing that improvements in welfare can translate into measurable immunological benefits, based on the correlation between welfare assessment and physiological ...
Dorotea Ippolito, Talal Hassan, Antonio Marco Maisano, Stefania Bergagna, Cecilia Guasco, Barbara Miniscalco, Martina Tarantola, Elena Colombino, Claudio Caruso, Ahsan Muhammad, Silvia Mioletti, Laura Tomassone, Massimiliano Tursi, Cristina Vercelli, Giovanni Loris Alborali, Maria Teresa Capucchio   +15 more
wiley   +1 more source

Evaluating Antimutagenic Activity of Probiotic Bacteria Isolated from Probiotic Products

Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2012
Background and Objectives: Probiotic bacteria are microbial nutrition supplements which have useful effects on human health by maintaining of bowel microbial balance. There are many studies that have been suggested the use of probiotic products as cancer
R Kazemi Darsanki, N Ghaemi, MS Mirpour, F Mirdavoudi   +3 more
doaj  

Gut Health in Ostriches (Struthio camelus): Insights Into Intestinal Structure, Functions, Microbiome, and Improvement Strategies

Animal Research and One Health, EarlyView.
Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang, Fang‐Fang Guo, Wen‐Juan Du, Meng Li, Aftab Shaukat, Zhu‐Qing Jia, Shu‐Cheng Huang   +6 more
wiley   +1 more source

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

Modulation of Animal Gut Health by Milk Oligosaccharide

Animal Research and One Health, EarlyView.
This review summarizes the composition and structural characteristics of MOs across different mammalian species, and elucidates their roles and mechanisms in maintaining intestinal homeostasis by regulating gut microbiome and enhancing intestinal chemical, physical and immune barriers.
Ningtao Chen, Nana Jing, Shiyu Tao, Mingyue Fei, Wentao Lv, Hua Yang, Yingping Xiao, Haiqin Wu   +7 more
wiley   +1 more source

Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi Produced in Iran

Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, 2015
Background and Objectives: Probiotics refers to a group of microorganisms, which when exist in an appropriate amount in the gastrointestinal tract can have beneficial effects on host. Due to their duced consumption of traditional fermented food, where by
Farideh Tabatabaei Yazdi, Alireza Vasiee, Behrooz Alizadeh Behbahani, Seyed Ali Mortazavi   +3 more
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