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Gao C, Wen H, Dai D, Li Q, Zhou Y. Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs. Meat Sci 2024; 216:109583. [PMID: 38944909 DOI: 10.1016/j.meatsci.2024.109583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 06/10/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
Schizochytrium sp., a feed additive, positively affects the quality of animal meat. In this study, the molecular mechanisms through which dietary Schizochytrium sp. affects the meat quality characteristics of Tan lambs were investigated using transcriptomic techniques. The findings demonstrate that the lambs supplemented with Schizochytrium sp. had a larger loin eye area and a higher average daily gain and intramuscular fat content (P < 0.05). They also had lower drip loss (at 24 and 48 h) and shear force (P < 0.05). Further, 745 genes were differentially expressed between lambs supplemented with Schizochytrium and the control group. Moreover, KEGG pathway analysis showed that the ECM-receptor interaction pathway, which is related to muscle generation and intramuscular fat deposition, was significantly enriched in the lambs administered a diet containing Schizochytrium sp. Herein, we identified some pivotal genes linked to muscular system development and lipid metabolism. Thus, using Schizochytrium sp. may boost the meat quality of Tan lambs by modifying the expression of genes related to hub pathways. The results supply a new basis to determine the molecular mechanisms through which Schizochytrium sp. supplementation regulates the meat quality characteristics of sheep.
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Affiliation(s)
- Changpeng Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Hongrui Wen
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Dongwen Dai
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Qingmin Li
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Yuxiang Zhou
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.
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2
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Vítor ACM, Godinho M, Francisco AE, Silva J, Almeida J, Fialho L, Soldado D, Jerónimo E, Scollan ND, Huws SA, Santos-Silva J, Alves SP, Bessa RJB. Nannochloropsis oceanica microalga feeding increases long-chain omega-3 polyunsaturated fatty acids in lamb meat. Meat Sci 2023; 197:109053. [PMID: 36493555 DOI: 10.1016/j.meatsci.2022.109053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
To test the hypothesis that lambs fed freeze-dried Nannochloropsis oceanica (NO) biomass will have a higher deposition of EPA in tissues than those fed other Nannochloropsis EPA-sources, we fed 28 lambs with one of four diets: i) C, control, without EPA; ii) O, with 1.2% Nannochloropsis oil; iii) SD, with 12.3% spray-dried NO biomass; iv) FD, with 9.2% freeze-dried NO biomass. Dry matter intake, growth, tissues fatty acid composition, oxidative stability and sensory traits of the resultant meat were evaluated. The EPA was highest in tissues of lambs fed SD and FD compared with O but was similar between SD and FD. Total trans-18:1 did not differ among treatments, but the t10/t11-18:1 ratio decreased with all EPA containing diets. EPA diets were also supplemented with Vitamin E preventing the lipid oxidation in EPA-enriched meat and the meat sensory traits were not affected although occasionally some off-flavours were detected in FD meat.
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Affiliation(s)
- A C M Vítor
- Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M Godinho
- Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - A E Francisco
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Polo de Investigação de Santarém, Instituto Nacional de Investigação Agrária e Veterinária (INIAV-Santarém), 2005-048 Vale de Santarém, Portugal
| | - J Silva
- Allmicroalgae, 2445-287 Pataias, Portugal
| | - J Almeida
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Polo de Investigação de Santarém, Instituto Nacional de Investigação Agrária e Veterinária (INIAV-Santarém), 2005-048 Vale de Santarém, Portugal
| | - L Fialho
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal
| | - D Soldado
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal
| | - E Jerónimo
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal; MED Mediterranean Institute for Agriculture, Environment and Development & CHANGE Global Change & Sustainability Institute, CEBAL, 7801-908 Beja, Portugal
| | - N D Scollan
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom
| | - S A Huws
- School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom
| | - J Santos-Silva
- CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Polo de Investigação de Santarém, Instituto Nacional de Investigação Agrária e Veterinária (INIAV-Santarém), 2005-048 Vale de Santarém, Portugal
| | - S P Alves
- Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - R J B Bessa
- Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal.
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3
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Avilés-Ramírez C, Vioque Amor M, Polvillo Polo O, Horcada A, Gómez-Cortés P, de la Fuente MÁ, Núñez-Sánchez N, Martínez Marín AL. Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex. Foods 2022; 11:foods11152193. [PMID: 35892778 PMCID: PMC9331320 DOI: 10.3390/foods11152193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.
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Affiliation(s)
- Carmen Avilés-Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain;
- Correspondence: ; Tel.: +34-957-218-526
| | - Montserrat Vioque Amor
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain;
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Alberto Horcada
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Nieves Núñez-Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (A.L.M.M.)
| | - Andrés Luis Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (A.L.M.M.)
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Yarkent Ç, Oncel SS. Recent Progress in Microalgal Squalene Production and Its Cosmetic Application. BIOTECHNOL BIOPROC E 2022; 27:295-305. [PMID: 35789811 PMCID: PMC9244377 DOI: 10.1007/s12257-021-0355-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 11/26/2022]
Abstract
Squalene, [oxidized form squalane] is a terpenoid with biological activity that produced by animals and plants. In the human body, a significant excretion named as sebum includes squalene in 12 percent. This bioactive compound shows anti-inflammatory, detoxifying, moisturizing and antioxidant effects on the human body. In addition to having these properties, it is known that squalene production decreases as less sebum is produced with age. Because of that, the need for supplementation of squalene through products has arisen. As a result, squalene production has been drawn attention due to its many application possibilities by cosmetic, cosmeceutical and pharmaceutical fields. At this point, approximately 3,000 of sharks, the major and the most popular source of squalene must be killed to obtain 1 ton of squalene. These animals are on the verge of extinction. This situation has caused to focus on finding microalgae strains, which are sustainable producers of squalene as alternative to sharks. This review paper summarizes the recent progresses in the topic of squalene. For this purpose, it contains information on squalene producers, microalgal squalene production and cosmetic evaluation of squalene.
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Affiliation(s)
- Çağla Yarkent
- Department of Bioengineering, Faculty of Engineering, University of Ege, Bornova, 35100 Izmir, Turkey
| | - Suphi S. Oncel
- Department of Bioengineering, Faculty of Engineering, University of Ege, Bornova, 35100 Izmir, Turkey
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5
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Huy M, Kristin Vatland A, Kumar G. Nutraceutical productions from microalgal derived compounds via circular bioeconomy perspective. BIORESOURCE TECHNOLOGY 2022; 347:126575. [PMID: 34923082 DOI: 10.1016/j.biortech.2021.126575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
Circular bioeconomy has become a sustainable business model for commercial production that promises to reuse, recycle & recover while considering less environmental footprints in nutraceutical industries. Microalgae biotechnology has the synergy to bioremediate waste stream while generating high-value-added compounds such as astaxanthin, protein and polyunsaturated fatty acids that are potential compounds used in various industries, thus, the integration of this approach provides economic advantages. However, since the industrial production of these compounds is costly and affected byunstable climate in the Nordic regions such as low temperature, light intensity, and polar circle, the focus of biosynthesis has shifted from less tolerant commercial strains towards indigenous strains. Nutraceutical productions such as polyunsaturated fatty acids and protein can now be synthesized at low temperatures which significantly improve the industry's economy. In this review, the above-mentioned compounds with potential strains were discussed based on a Nordic region's perspective.
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Affiliation(s)
- Menghour Huy
- Department of Chemistry, Bioscience, and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway
| | - Ann Kristin Vatland
- Department of Chemistry, Bioscience, and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway
| | - Gopalakrishnan Kumar
- Department of Chemistry, Bioscience, and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway.
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6
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Marine algae meal (Schizochytrium sp.) and vitamin E in lamb nutrition: intake, digestibility, nitrogen balance, ingestive behavior, ruminal parameters, performance, and carcass characteristics. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104877] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Xu C, Zhang S, Sun B, Xie P, Liu X, Chang L, Lu F, Zhang S. Dietary Supplementation with Microalgae ( Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef. Animals (Basel) 2021; 11:ani11123517. [PMID: 34944292 PMCID: PMC8697940 DOI: 10.3390/ani11123517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/16/2021] [Accepted: 12/07/2021] [Indexed: 02/07/2023] Open
Abstract
The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef.
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Affiliation(s)
- Chenchen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
| | - Shou Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Lan Chang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Fushan Lu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- Correspondence:
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8
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Núñez-Sánchez N, Avilés Ramírez C, Peña Blanco F, Gómez-Cortés P, de la Fuente MÁ, Vioque Amor M, Horcada Ibáñez A, Martínez Marín AL. Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics. Foods 2021; 10:foods10040857. [PMID: 33920806 PMCID: PMC8071124 DOI: 10.3390/foods10040857] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/06/2021] [Accepted: 04/13/2021] [Indexed: 11/23/2022] Open
Abstract
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.
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Affiliation(s)
- Nieves Núñez-Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Francisco Peña Blanco
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Montserrat Vioque Amor
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Alberto Horcada Ibáñez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Andrés Luis Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
- Correspondence: ; Tel.: +34-957-218-746
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