Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review

Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions

The dynamics of microbial community changes in Korat chicken (KC) breast meat, an indigenous Thai crossbred, packed under traditional air-overwrapping (Con), vacuum packaging (VP), and modified atmosphere packaging (MAP) at 30 % CO2/70 % N2 were investigated, as well as their correlation with flavor attributes and acceptability during 12 days of chilled storage. Beta diversity and hierarchical clustering revealed that the microbial communities in VP and MAP were more similar than those in Con. The result suggested that packaging had a greater impact on microbial changes than storage time (p < 0.05). Alpha diversity demonstrated that both oxygen-depleting methods had lower microbial diversity and richness than Con. Two dominant phyla (Proteobacteria and Firmicutes) and nine dominant genera (e.g., Bacillus, Enterococcus) influenced meat flavor quality throughout storage time across packaging methods. The samples showed various rates of changes in flavor-related compounds, including pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), inosine 5'-monophosphate (IMP), hypoxanthine (Hx), and volatile profiles. IMP and acids significantly enhanced flavor, showing a positive correlation with sensory scores (p < 0.05). In contrast, pH, TVB-N, TBARS, Hx, and aldehydes indicated meat deterioration-related undesirable traits. Proteobacteria, Bacillus, and Lactobacillus had positive correlations with desirable flavor compounds and sensory scores (p < 0.05). On the other hand, Firmicutes, Acinetobacter, and Brochothrix showed the opposite trend. Therefore, this study found that VP and MAP conditions regulated the microbial community, retaining meat flavor and acceptability throughout chilled storage for KC breast meat packaging. Moreover, it could reassure the packaging selection for the global poultry industry.

Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones

The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. The protease hydrolysis of chicken bones has emerged as a key method for extracting chicken bone protein. The objective of this study was to optimize enzyme combinations and hydrolysis reaction conditions to enhance both the nutritional value and quality of the product. Through univariate experiments and response surface methodology, the optimal enzymatic hydrolysis conditions were determined as follows: 55 °C, 1.5 h, and composite enzymes comprising papain (2.53%), bromelain (4%), and flavorzyme (4%) (w/w). The peptide content of the hydrolysis product obtained with the composite enzyme reached 336.78 mg/g, with small molecular peptides (<500 Da) accounting for 95% of the composite enzyme hydrolysis product. These small molecular peptides are more readily absorbed by the human body. Additionally, the free amino acids significantly increased, particularly those more easily absorbed by the human body such as glutamic, glycine, and aspartic. Moreover, there was a notable increase in the volatile flavor compounds including aldehydes and alcohols, which enhanced the flavor profile by producing fatty or mushroom-like aromas. This method enhances protein recovery and sample quality, converting chicken bone waste into valuable ingredients, contributing to sustainable food practices and innovative consumables for both pet and human consumption.

Exploring Opportunities to Better Characterize the Effects of Dietary Protein on Health across the Lifespan

Remarkable advances have been made over the last 30 y in understanding the role of dietary protein in optimizing muscle health across the lifespan. That is, acute (<24 h) stable isotope-derived measures of muscle protein synthesis have led to established recommendations for protein quantity, quality, source, and timing of protein ingestion to support muscle health at rest, post exercise, and to overcome age-related anabolic resistance in older adults. Although muscle health is undoubtedly important, moving from muscle to other associated or disease-specific outcomes is a critical next step for the field, given the mounting evidence documenting the effects of dietary protein on measures of chronic disease and age-related decline (for example, cardiovascular disease, type 2 diabetes mellitus, obesity, frailty, and osteoporosis). In this narrative review, we posit that future studies evaluating the potential role of dietary protein build off of the existing knowledge base generated from decades of past research and focus their efforts on closing unanswered knowledge gaps pertaining to dietary protein and health across the lifespan. Throughout this review, we highlight potential methodologies and novel outcome measures that researchers may consider as starting points to facilitate the next 30 y of advances in the field of dietary protein and health.

Low-Fat Tenebrio molitor Meal as a Component in the Broiler Diet: Growth Performance and Carcass Composition

Tenebrio molitor is considered a sustainable protein source for diets in poultry. It has been investigated in regard to the performance, health status, and product quality in different poultry species. This study was designed to evaluate the effect of low-fat Tenebrio molitor meal (LFTM) included in the broilers' diet on the growth performance and carcass composition of the birds. The trial was conducted at the Institute of Animal Science-Kostinbrod, Bulgaria. A total of 120 male one-day-old Ross 308 broilers were allocated to 5 groups. After an adaptation period of 14 days, the birds were fed a basal diet (C) and diets including LFTM in amounts of 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10). The growth performance of the birds was measured during the trial. At 35 days of age, 8 birds per group were slaughtered, and their carcass quality was evaluated. We found a linear response of BWG and FCR towards the inclusion of Tenebrio molitor meal (TM) in the diet. For the whole period (14-35 d), the BWG decreased (p = 0.0002), while the values of FCR increased (p = 0.0001) with the increase in the levels of the insect meal. The doses of 7.5% and 10% of the insect meal were associated with lower carcass weight and also decreased the yield of the breast. The results of the study indicated that the incorporation of LFTM, especially in amounts of 7.5-10%, could not be appropriate for broilers due to adverse effects on the growth performance and carcass composition.

Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective

This study investigated the effects of plasma-activated water (PAW) generated with argon at discharge times of 0, 4, 8, 12, and 16 min on the gel properties and structures of chicken myofibrillar protein (MP). Under treatments of 8, 12, and 16 min, both the gel strength and water retention capacity of MP significantly improved, with the gel strength (0.53 N) peaking at 16 min and the lowest cooking loss（30.38 %）. As the treatment time increased from 0 to 16 min, the storage modulus also gradually increased. Results from low-field nuclear magnetic resonance indicated a slowing of water proton mobility, with the proportion of bound water rising from 0.26 % (0 min) to 0.52 % at 16 min. Fourier transform infrared spectroscopy, endogenous fluorescence spectroscopy and scanning electron microscopy confirmed PAW's alteration of MP's secondary and tertiary structures and gel microstructure. Additionally, this study explored the influence of argon PAW's primary active species on MP from a molecular docking perspective·H2O2 could form hydrogen bonds with MP, while O3 and NO2‾could interact via both hydrogen bonds and electrostatic interactions. Thus, PAW can alter protein structure and enhance MP's functional properties, providing insights for applying cold plasma in processing chicken gel products.

RNA-seq reveals changes in the transcriptome of the breast muscle of adult female chickens in response to heat stress

BACKGROUND

Heat stress has caused significant impacts on the poultry industry globally. Tianjin-monkey Chicken (TM) is a local naked neck chicken genetic resource in China, characterized by its heat stress resistance due to a low feather coverage.

RESULTS

We conducted heat stress stimulation tests on TM and a normal feathered chicken (Jingfen No. 6 Layer, JF), and the breast muscle tissues were collected for transcriptome sequencing. A total of 157 differentially expressed genes (DEGs) and 1435 DEGs were respectively obtained from the comparisons of JFN-vs-JFT and TMN-vs-TMT. GO enrichment analysis found that biological process (BP) terms including phospholipid homeostasis, regulation of aggrephagy, positive regulation of aggrephagy, and negative regulation of lipase activity may be closely related to heat stress resistance in JF chickens. While catabolism-related BP terms were mainly enriched for DEGs of TM, such as catabolic process, protein catabolic process and cellular catabolic process. KEGG pathway analysis showed that the MAPK signaling pathway was enriched both in TM and JF with high connectivity. In addition, some pathways with higher connectivity (Metabolic pathways, FoxO signaling pathway, TGF-beta signaling pathway and AMPK signaling pathway) may be closely associated with resistance to heat stress in JF. In Tianjin-monkey Chicken, we also identified several pathways potentially involved in heat stress regulation, including Ubiquitin mediated proteolysis, Autophagy-animal and Regulation of actin cytoskeleton. Protein-Protein Interaction Networks (PPI) for the 24 co-differentially expressed genes revealed four key genes (Klf9, Asb2, Tmem164 and Arrdc2) associated with heat stress both in JF and TM.

CONCLUSIONS

Our findings will enrich the research on heat stress resistance in chicken skeletal muscle, while also providing a theoretical basis for the genetic improvement of heat stress resistance in chickens.

Meat consumption and incident type 2 diabetes: an individual-participant federated meta-analysis of 1·97 million adults with 100 000 incident cases from 31 cohorts in 20 countries

BACKGROUND

Meat consumption could increase the risk of type 2 diabetes. However, evidence is largely based on studies of European and North American populations, with heterogeneous analysis strategies and a greater focus on red meat than on poultry. We aimed to investigate the associations of unprocessed red meat, processed meat, and poultry consumption with type 2 diabetes using data from worldwide cohorts and harmonised analytical approaches.

METHODS

This individual-participant federated meta-analysis involved data from 31 cohorts participating in the InterConnect project. Cohorts were from the region of the Americas (n=12) and the Eastern Mediterranean (n=2), European (n=9), South-East Asia (n=1), and Western Pacific (n=7) regions. Access to individual-participant data was provided by each cohort; participants were eligible for inclusion if they were aged 18 years or older and had available data on dietary consumption and incident type 2 diabetes and were excluded if they had a diagnosis of any type of diabetes at baseline or missing data. Cohort-specific hazard ratios (HRs) and 95% CIs were estimated for each meat type, adjusted for potential confounders (including BMI), and pooled using a random-effects meta-analysis, with meta-regression to investigate potential sources of heterogeneity.

FINDINGS

Among 1 966 444 adults eligible for participation, 107 271 incident cases of type 2 diabetes were identified during a median follow-up of 10 (IQR 7-15) years. Median meat consumption across cohorts was 0-110 g/day for unprocessed red meat, 0-49 g/day for processed meat, and 0-72 g/day for poultry. Greater consumption of each of the three types of meat was associated with increased incidence of type 2 diabetes, with HRs of 1·10 (95% CI 1·06-1·15) per 100 g/day of unprocessed red meat (I2=61%), 1·15 (1·11-1·20) per 50 g/day of processed meat (I2=59%), and 1·08 (1·02-1·14) per 100 g/day of poultry (I2=68%). Positive associations between meat consumption and type 2 diabetes were observed in North America and in the European and Western Pacific regions; the CIs were wide in other regions. We found no evidence that the heterogeneity was explained by age, sex, or BMI. The findings for poultry consumption were weaker under alternative modelling assumptions. Replacing processed meat with unprocessed red meat or poultry was associated with a lower incidence of type 2 diabetes.

INTERPRETATION

The consumption of meat, particularly processed meat and unprocessed red meat, is a risk factor for developing type 2 diabetes across populations. These findings highlight the importance of reducing meat consumption for public health and should inform dietary guidelines.

FUNDING

The EU, the Medical Research Council, and the National Institute of Health Research Cambridge Biomedical Research Centre.

A diet-wide Mendelian randomization analysis: causal effects of dietary habits on type 2 diabetes

Background

Traditional clinical studies have indicated a link between certain food intakes and type 2 diabetes (T2D), but the causal relationships between different dietary habits and T2D remain unknown. Using Mendelian randomization (MR) approaches, we investigated the potential causal association between dietary habits and T2D risk.

Methods

We collected publicly available genome-wide association studies' summary statistics for 18 dietary habits from the UK Biobank and T2D data from the DIAbetes Genetics Replication And Meta-analysis (DIAGRAM) consortium. We applied the inverse variance weighted (IVW) method, supplemented with the MR-Egger method, weighted median method (WMM), simple method, weighted mode, MR-Egger regression, and the MR pleiotropy residual sum and outlier test to determine whether a particular diet was causal for T2D.

Results

Reliable and robust MR estimates demonstrated that poultry intake has a causal effect on a higher risk of T2D (IVW: OR 6.30, 95% CI 3.573-11.11, p = 2.02e - 10; WMM: OR 5.479, 95% CI 0.2758-10.88, p = 1.19e - 06). Conversely, dried fruit intake (IVW: OR 0.380, 95% CI 0.237-0.608, p = 5.57e - 05; WMM: OR 0.450, 95% CI 0.321-0.630, p = 3.33e - 06) and cereal intake (IVW: OR 0.455, 95% CI 0.317-0.653, p = 1.924e - 05; WMM: OR 0.513, 95% CI 0.379-0.694, p = 1.514e - 05) were causally associated with T2D as protective factors. Sensitivity analyses confirmed the reliability and robustness of these findings.

Discussion

Our study established the causal effects of poultry intake, dried fruit intake, and cereal intake on T2D, identifying poultry intake as a risk factor and the other two as protective factors. Further research into potential mechanisms is required to validate these novel findings.

The impact of dietary fat type on lipid profiles in lean mass hyper-responder phenotype

Key Clinical Message

Although the lean mass hyper-responder (LMHR) phenotype is well known, its diagnosis is impeded by the influence of fat type and intake on the lipid profile. Accordingly, a detailed assessment is warranted if LMHR is suspected.

Abstract

A 47-year-old man with suspected familial hypercholesterolemia presented with elevated triglyceride and low-density lipoprotein cholesterol levels. He had adhered to a ketogenic diet and was suspected of a lean mass hyper-responder phenotype; however, his lipid profile did not meet the definition. His lipid profile improved through dietary management without medication.