Oyster mushroom cultivation results in the generation of large amounts of by-products, the improper disposal of which can have adverse environmental consequences. The utilization of mushroom stem waste as a functional feed ingredient could serve as a promising strategy for its sustainable management and the development of alternative feed resources. This experiment investigates the effects of dietary enrichment with dried oyster mushroom stem waste of the Pleurotus ostreatus species (OMSW) on lamb growth performance and meat quality indices. Twenty-four 3-month-old male Chios lambs were randomly assigned to three groups; a control group (C) that received a basal diet; the P2 group that was offered a concentrate supplemented with 2% dried OMSW; and the P4 group, supplemented with 4% OMSW. Individual feed intake and body weight measurements were recorded weekly during the 28-day experimental period for each lamb. At the end of the feeding trial, lambs were fasted for 12 h and slaughtered. The internal organs (spleen, kidneys, liver, lungs, and heart) were then weighed, along with the hot carcass for each lamb. After 24 h at refrigerated storage, cold carcass weight was recorded and samples of longissimus thoracis muscle were collected from each lamb for subsequent meat quality assessment. No significant differences were observed among the three groups in feed intake and body weight throughout the experiment. Hot and cold carcass and internal organs' weights were also not affected by OMSW addition. Moreover, meat quality characteristics, such as pH, color, water holding capacity, shear force values and intramuscular fat were similar among the experimental groups. Meat oxidative stability during refrigerated storage was ameliorated (p = 0.002), possibly due to the antioxidant activity exerted by the phenolic compounds contained in OMSW, without any adverse effects on the meat fatty acid profile. These findings indicate that OMSW may be successfully incorporated into growing lamb diets up to 4% as an alternative feed without adverse effects on intake, production or meat quality.

The objective of this study was to compare the effects of mechanical (MV) and natural ventilation (NV) systems body weight (BW) and weight gain (WG), aggression and welfare indices of female grower pigs under Mediterranean summer and winter conditions. Sixty-four (32 per season) female pigs (Landrace x Large White) of the same age and approximately the same weight, were used. During both seasons, pigs were randomly assigned into two adjacent pens (8 animals per pen), in two identical pig houses, one with an MV system and one with an NV system. Temperature/relative humidity sensors were used to record microclimate conditions in summer (May - July) and winter (December - February) periods, an FHD (1080p) camera to obtain body images for lesion and tail biting scoring and a commercial scale for BW measurements, taken weekly from the 13th week of age to the end of the production cycle. Tail biting (TB) was labelled according to severity and found to be lower under the natural ventilation system for both experimental periods. It was found that BW and WG were affected by the microclimate conditions irrespective of the type of ventilation. Temperatures within the thermal comfort zone, positively affected BW and WG (p < 0.05), under both ventilation systems. No particular body area was found to be preferable in inflicting lesions. Overall, the NV system generally resulted in improved welfare for growing/finishing pigs, due to significantly lower tail biting observed (p < 0.05), hence the NV systems could be preferable under Mediterranean similar to sub-Tropical regions.

Growing consumer concern about animal welfare has led to increasing demand for eggs produced under higher welfare standards. This trend is also reflected in the development of numerous animal welfare labelling schemes for laying hens across Europe. Although there is heterogeneity, certain animal welfare indicators show consistency across the standards, such as requirements for the provision of perches, nests, lighting regime and access to range and pasture. Welfare is enhanced compared to conventional, and in some cases even to organic laying hen husbandry by providing a detailed framework and clear implementation guidelines for each provision. Emphasis is placed on environmental enrichment. However, critical welfare issues remain either insufficiently addressed or entirely overlooked, including transport conditions, depopulation methods, the culling of male chicks, and the welfare of breeder layers. Also, incorporating requirements on maximum accepted mortality rates and positive human–animal interaction could contribute to a more comprehensive welfare assessment. When combined with collaboration among stakeholders, including public and private entities, and improved consumer education on animal welfare, labelling on animal welfare could be a promising approach to ameliorating the welfare of laying hens in production systems.

Blood is a key component of organisms, serving numerous functions, including metabolism, innate and humoral responses, and hemostasis. Variations in hematological parameters can indicate the presence of infectious and non-infectious diseases, chronic stress, and other pathological or physiological conditions. Complete blood count testing is common in human and veterinary medicine and, when combined with clinical examination, contributes to disease diagnosis and prognosis and the monitoring of therapeutic progression. Nevertheless, hematological analysis is not routinely performed in sheep due to the lack of case-specific reference intervals, complicating the interpretation of the results. Indeed, hematological parameters may be affected by various non-pathological (environmental, genetic, physiological) and pathological factors, and they require further understanding and relevant adjustments to be universally applicable. Therefore, the objective of this paper is to summarize the existing literature and describe how various pathological and non-pathological factors affect hematological parameters in sheep, thereby supporting their incorporation into health management practices.

Although soybean meal (SBM) is generally used as the main protein source in livestock diets, canola meal (CM) appears as a sustainable alternative, since it lowers diet cost, especially when regionally produced, while still meeting animal nutritional needs. The objective of this study was therefore to assess the effects of dietary protein source (SBM vs. CM) on carcass traits and meat quality characteristics of feedlot-fattened dairy lambs. A total of 193 weaned lambs, approximately 3 months of age, from two indigenous Greek dairy breeds (75 Chios and 118 Serres), were used. Lambs were randomly assigned to one of two isocaloric and isonitrogenous dietary treatments: a control ration containing SBM as the primary protein source, and an alternative ration in which SBM was completely replaced by CM. After a fattening period of 13 weeks for Chios lambs and 15 weeks for Serres lambs, animals were slaughtered upon reaching a live weight of 35–40 kg, and hot and cold carcass weights were recorded. After 24 h of carcass storage at 4 °C, Longissimus lumborum muscle was sampled and used for the measurement of pH, colour attributes, cooking loss, shear force, and intramuscular fat content. Lipid oxidation was evaluated on days 1, 3, 6, and 9 of refrigerated storage at 4 °C. The substitution of SBM by CM as the main dietary protein source did not affect carcass traits in Serres lambs, whereas CM- treated Chios lambs showed an increased hot and cold carcass weight (p < 0.05). Meat quality characteristics were not affected by the dietary treatment in either Chios or Serres lambs, with the exception of meat oxidative stability that was deteriorated in CM compared to SBM Serres lambs (p < 0.001). In conclusion, the utilization of canola instead of soybean meal did not negatively influence carcass traits or meat quality characteristics in either Chios or Serres lambs, with the exception of lipid oxidation which was significantly higher in CM supplemented Serres lambs.

This research examines the effect of a 9-week feeding intervention on laying hens with flavonoid-enriched rations to modulate the colour and lipid quality of egg yolks. Triglycerides and phosphatidylcholine were the principal neutral and polar classes, respectively, as determined by TLC-FID. Oleic, palmitic, and linoleic were the major fatty acids (FAs) as determined by GC-FID/MS, while essential DHA predominated omega-3 FAs. Flavonoid supplementation did not markedly modify the total fat, lipid classes, or FA profile of yolks, whilst FAs were mostly affected by basal diet ingredients. However, higher-dose hesperidin and naringin improved the MUFA/PUFA ratio of yolk fatty acids. Egg yolks were not differentiated by colour or total carotenoid content irrespective of the feeding intervention. Study time, on the other hand, contributed to observed differences. Remarkably, a 1-week adaptation to a standardised regime proved adequate for the production of yolks with a homogenous colour profile, while incremental changes in the total carotenoids boosted red/yellow colouration. By completing the intervention, significant nutritional improvements emerged for all groups: (i) phosphatidylcholine levels increased; (ii) n-6/n-3 shifted to lower values; and (iii) peroxidisability indices diminished. The aforementioned findings, along with low atherogenic/thrombogenic indices and combined with the oxidative stability of yolk lipophilic constituents, feature eggs with consistent yolk colour and enhance lipid-rich yolks’ contribution towards a healthy diet.

Modern pig production must balance efficiency, animal welfare, and environmental sustainability while embracing circular bioeconomy principles. This review critically examines the scientific literature from the past decade, focusing on the environmental impacts of pig farming, animal welfare considerations, and circular bioeconomy strategies. Key challenges include the ethical treatment of pigs, regulatory frameworks, and the sector’s contribution to climate change through emissions and resource use. Sustainable pig farming relies on innovative housing systems, welfare-oriented management practices, and legislative measures that improve animal welfare. Moreover, integrating circular bioeconomy strategies, which include manure management for biogas production, alternative feed ingredients, and wastewater recycling, enhances resource efficiency while reducing environmental footprints. Life Cycle Assessment (LCA) methodologies provide insight into the environmental impacts of different production systems, guiding policymakers and producers toward more sustainable practices. Despite these advances, further research is needed to optimize feed alternatives, improve manure treatment technologies, and explain how to improve animal welfare standards. This review highlights the importance of interdisciplinary approaches in achieving sustainable pig farming and underscores the need for continued innovation in aligning productivity and environmental aims.

The citrus industry produces vast quantities of by-products, such as orange pulp (OP), which can be valorized as alternative feed ingredients within sustainable poultry production systems. Fermentation is a promising biotechnological approach that enhances the nutritive and functional properties of agro-industrial by-products such as OP. In this study the effects of dietary inclusion of OP, either unfermented or fermented for 20 days, on broiler performance, carcass traits, meat quality, oxidative stability, immune parameters and serum lipid profiles were investigated. A total of 176 Cobb 500 broilers were assigned to four dietary treatments: control (basal diet), unfermented OP, OP inoculated with mixed inoculum without fermentation (T0), and OP inoculated with mixed inoculum and fermented for 20 days (T20), all at 7 % inclusion. Growth performance and most of carcass characteristics were not significantly affected by OP supplementation (P > 0.05). However, dietary OP influenced skin and meat coloration, with unfermented OP groups showing increased redness in comparison with either C or T20 groups. Fermentation significantly reduced malondialdehyde (MDA) levels in breast meat during storage, in comparison with groups fed with non-fermented OP (P < 0.05), thus showing improved oxidative stability. Serum total cholesterol was reduced in all OP-fed groups but at the same time high density lipoprotein (HDL) tended to increase (P < 0.1). A subtle immunosuppression was detected in broilers fed with unfermented OP in comparison with controls as shown from the reduced number of T cytotoxic cells determined in serum of OP and T0 groups (P < 0.05). These results support the inclusion of OP, particularly fermented, as a sustainable feedstuff that enhances meat quality and lipid profile without impairing broiler growth. Valorization of such an agro-industrial waste enhances circularity and promotes sustainable poultry feeding with respect to environmental protection.

In 2020, the European Union endorsed its “Farm-to-Fork” strategy, emphasizing the need for transparency in the food production chain and communication of the sustainability level and nutritional value of food products to the consumer through labeling. For animal-based products, this also includes information about the husbandry systems under which the animals are raised. At the same time, people are becoming increasingly concerned both as citizens and as consumers about animal welfare issues in production species, as animal welfare is considered an integral part of sustainability and food security. This has led to the development of various enhanced animal welfare labeling schemes, initiated by public or private entities, or even as a partnership of both. Specifically for cattle, sheep, and goats, various standards have been developed and implemented in Europe, all establishing higher welfare standards compared to conventional farming, and in some cases exceeding the minimum requirements for organic farming as set by Regulation (EU) 2018/848. Most of these standards, especially those developed by NGOs advocating for animal welfare or through public initiative, were developed for semi-intensive to extensive systems. They primarily incorporate animal-based measures, including positive welfare indicators, offering a holistic approach to animal welfare evaluation. Although there is significant heterogeneity in European animal welfare standards, nearly all of them promote access to pasture, comfort, environmental enrichment, and, in some cases, even mother–young bonding.

Greece produces significant quantities of cheeses that do not hold any designation such as Protected Designation of Origin. The elemental profile of these Greek cheeses was determined. The collection scheme aimed to represent cheeses not assigned to any designation category, originating from both islands and mainland of Greece, manufactured from different milk types as well as various manufacturing procedures. A total of 102 cheeses were purchased from the market, classified into hard, semi-hard, soft, spread, and whey cheeses, and analyzed using inductively coupled plasma mass spectrometry. Nutritional values of the cheeses were calculated based on the concentration of selected essential elements namely Cr, Cu, Fe, Mn, Mo, Se and Zn. The findings of the study indicate that examined cheeses can be regarded as safe, given their low levels in analyzed heavy metals, and on the other hand, they cover a considerable percentage of the dietary recommended intake for elements like Cr and Zn. The results pointed out that discriminant analysis differentiation based on cheese- and milk type is possible. A database regarding the elements of these cheeses was created. The present study attempted to promote less known local cheeses to Greek and European consumers.

The aim of this study was the economic comparison of two equivalent sheep farms with different reproductive management systems. Financial data were selected from a farm that applied artificial insemination (AI) and from one that applied natural mating (NM). The main objective of the analysis was to estimate the cost of each farm’s products and then to calculate their economic indicators. The AI farm had higher production costs, as a result of higher labor and fixed capital costs. On the other hand, the invested capital for the equipment and buildings of the NM farm was lower. Furthermore, the invested livestock capital based on the genetic value of the animals was higher in the AI farm. The AI farm produced milk, replacement ewe lambs and replacement ram lambs as its primary products, whereas the NM farm produced only milk as its primary product. The production costs for milk were 0.08 EUR/kg lower in the AI farm compared with the NM farm. The AI farm had a higher gross revenue and net and gross profit, resulting from the higher genetic value of the AI farm’s livestock. As indicated, the breeding and sale of genetically improved animals can increase the financial results of a farm and offer alternative sources of income. In conclusion, AI results in more sustainable and economically efficient sheep farming. In this regard, training for farmers and governmental economic support could promote AI application. Finally, the fortification of farmer group initiatives that facilitate the trade of dairy sheep products can accelerate AI utilization in dairy sheep farms in Greece.

Nowadays, consumers are becoming increasingly concerned about the husbandry conditions under which animals are raised, particularly broilers, since broilers are one of the species whose welfare is most impaired in intensive farming systems. One of the primary means of communicating husbandry practices to consumers is through product labelling. Thus, a rising number of animal welfare labelling schemes for broilers are being developed and used across Europe by initiatives of both public and private stakeholders, including NGOs that advocate for animal welfare. This review aims to identify, analyze, and compare these labelling schemes with a focus on the main animal welfare provisions included in them, which contribute to enhanced animal welfare. The schemes were identified through web searches, so that we could visit their official websites, access their standards and regulations and study them in detail. We included in our research only those schemes whose criteria were publicly available. In total, 16 schemes were selected and analyzed. Although these schemes vary in their criteria, they all enhance the welfare standards of broiler production, primarily through incorporating environmental enrichment and/or access to the outdoors. Most schemes define and specify in detail the required animal welfare provisions, setting a clear application frame for the raising period of the birds. However, the welfare of animals during transport and slaughter is often overlooked.

The citrus processing industry is an economically important agro-industrial sector worldwide; however, it produces significant amounts of waste annually. The biorefinery concept and the recovery of bio-based materials from agro-industrial residues, including citrus processing waste, are emphasized in the European Green Deal, reflecting the EU’s commitment to fostering circularity. Biotreatment of citrus processing waste, including bioconversion into biomethane, biohydrogen, bioethanol and biodiesel, has been applied to valorize biomass for energy recovery. It can also be composted into a valuable soil conditioners and fertilizers, while raw and fermented citrus residues may exhibit phytoprotective activity. Citrus-derived residues can be converted into materials such as nanoparticles with adsorptive capacity for heavy metals and recalcitrant organic pollutants, and materials with antimicrobial properties against various microbial pathogens, or the potential to remove antibiotic-resistance genes (ARGs) from wastewater. Indeed, citrus residues are an ideal source of industrial biomolecules, like pectin, and the recovery of bioactive compounds with added value in food processing industry. Citrus processing waste can also serve as a source for isolating specialized microbial starter cultures or as a substrate for the growth of bioplastic-producing microorganisms. Solid-state fermentation of citrus residues can enhance the production of hydrolytic enzymes, with applications in food and environmental technology, as well as in animal feed. Certain fermented products also exhibit antioxidant properties. Citrus processing waste may be used as alternative feedstuff that potentially improves the oxidative stability and quality of animal products.

Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. As a result, natural antioxidants derived from herbs and medicinal plants are continuously and thoroughly assessed to replace/minimize the application of synthetic agents during meat processing and storage. The current study was consequently implemented to highlight the effects of natural polyphenols and/or an herbal mix on the quality characteristics of pork sausages. Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). Assessment of pH, color, cooking loss, tenderness and oxidative stability was implemented immediately after the manufacture of the sausages (day 0) and at 1, 2 and 3 months after refrigerated storage. It was illustrated that the oxidative stability of sausages was ameliorated as a consequence of POL or/and NM addition, since the values of malondialdehyde (MDA) were significantly decreased compared to the control (p < 0.001) at months 1, 2 and 3, and the values were similar to those observed in the SN group that served as a positive control. Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (p > 0.05). On the other hand, pH values were greater in the SN and NM groups than in the other groups (p < 0.05). Redness (a*) was significantly higher in the SN group and yellowness (b*) in the NM and POL + NM groups compared to the other groups (p < 0.001). It can be concluded that the examined polyphenols and/or herbal mix could be used as an alternative to nitrates for the amelioration of oxidative stability in pork sausages.

This study aimed to assess the effects of partial and complete replacement of synthetic vitamin E (Vit E) with grape pomace extract, rich in polyphenols, and wine lees derivatives, abundant in beta-glucans, on broiler performance, meat quality, health biomarkers, and intestinal integrity. There was a control group (CON) fed a basal diet with commercially recommended Vit E levels, while a second group (GP) was fed the same basal diet included zin-bacitracin as an antimicrobial growth promoter. The remaining three groups (W25, W50, W100) had 25%, 50%, and 100% of Vit E replaced by 25, 50, and 100 mg polyphenols as GAE/kg feed from grape pomace extract, respectively, supplemented also with 150 mg beta-glucans/kg feed. The W25 group tended to have lower body weight compared to the CON and GP groups (2565 g vs. 2762 g and 2727 g, respectively; p = 0.056), while feed intake was significantly higher in the CON group (p = 0.021). Malondialdehyde concentrations in breast and thigh muscles were elevated in the W100 group at 24- and 72-hours post-mortem (p = 0.039 and p = 0.030, respectively). Glutathione reductase levels in blood plasma were significantly reduced (p = 0.022) in the GP, W50, and W100 groups compared to CON. Additionally, CLDN1 expression in the jejunal mucosa was significantly increased in W100 compared to the CON group (p = 0.045). These findings suggest that partial substitution of Vit E with grape pomace and wine lees derivatives by 50% could be a feasible commercial dietary strategy since growth performance, oxidative status, and gene expression were not impaired.

The objective of the present study was to evaluate the effects of dietary supplementation with oyster mushroom (Pleurotus ostreatus) waste (OMW) on performance, egg quality, fatty acid (FA) profile and oxidative stability, serum and yolk cholesterol and immune parameters of laying hens. Two hundred fifty-six laying hens were allocated into 4 treatment groups, with eight replicate cages, and were fed for 28 d either a control diet, or diets supplemented with OMW at 1, 2 or 4 g per 100 g feed (P1, P2 and P4 experimental groups, respectively). No significant effects were detected on the performance and egg quality (P>0.05) except from a modest decrease in the intensity of orange yolk color from hens fed with OMW, as indicated by the reduced DSM YolkFan score and color parameter a* (redness) (P<0.05), and the tendency for increased color parameter L* (lightness) (P<0.1). Serum total cholesterol and high-density lipoprotein content were decreased in OMW experimental groups compared with the control group (P, P-linear<0.05) whereas yolk cholesterol content was unaffected (P>0.05). The ratio of heterophils to lymphocytes were not influenced by dietary treatment (P>0.05), whereas T helper lymphocyte (Th) percentage was increased in OMW supplemented groups in comparison with control (P<0.05, P-quadratic<0.05). The yolk FA profile was beneficially affected, as shown by the linear increase in polyunsaturated FA and a linear decrease in saturated FA in OMW supplemented groups of hens (P-linear<0.05), with most notable effects observed in the P4 group. Furthermore, oxidative stability, that was expressed as malondialdehyde content, of both fresh and stored egg yolks for up to 90 d, was significantly improved in OMW supplemented groups (P<0.05). The beneficial effects of OMW on yolk oxidative stability and FA profile, without adverse effects on performance or egg quality, shows that this byproduct may be successfully employed in laying hens’ diets, in a circular economy scheme, with benefits not only for the consumers and farmers but for the environment as well.

Among the health issues of major concern in dairy ruminants, mastitis stands out as being associated with considerable losses in productivity and compromised animal health and welfare. Currently, the available methods for the early detection of mastitis are either inaccurate, requiring further validation, or expensive and labor intensive. Moreover, most of them cannot be applied at the point of care. Infrared thermography (IRT) is a rapid, non-invasive technology that can be used in situ to measure udder temperature and identify variations and inconsistencies thereof, serving as a benchmarking tool for the assessment of udders’ physiological and/or health status. Despite the numerous applications in livestock farming, IRT is still underexploited due to the lack of standardized operation procedures and significant gaps regarding the optimum settings of the thermal cameras, which are currently exploited on a case-specific basis. Therefore, the objective of this review paper was twofold: first, to provide the state of knowledge on the applications of IRT for the assessment of udder health status in dairy ruminants, and second, to summarize and discuss the major strengths and weaknesses of IRT application at the point of care, as well as future challenges and opportunities of its extensive adoption for the diagnosis of udder health status and control of mastitis at the animal and herd levels.

Yoghurt acid whey (YAW) is an effluent of yoghurt production and is related with enhanced risk of environmental pollution due to its great organic matter levels, which elicit an increased biological oxygen demand. During the previous decades a great effort has been exerted in finding sustainable applications of YAW. Therefore, YAW utilization in meat processing industry could be considered as a feasible option, since immersion of meat in marinades made of natural com-pounds is a process that is in constant advance due to its beneficial implications on meat organoleptic characteristics. In the present study, several quality traits and oxidation status of beef and sheep meat were evaluated after their marination into YAW. Forty samples for each meat type were assigned at random to one of five following treatments: CON, in the absence of marination; T1 and T3, where meat was immersed into YAW for 15 and 10 hat 4 degrees C (pH of 4.5), respectively, or T2 and T4, where samples were treated as in the T1 and T3 group, respectively, while carvacrol was also incorporated at 0.5 g/L. As shown, meat shear force value was decreased as a result of YAW marination for 15 h in beef and sheep meat samples, while the other quality characteristics (pH, color, cooking loss) were not dramatically influenced. On the other hand, meat oxidative stability was also improved in both meat types. As it can be pointed out, beef and sheep meat soaking into YAW for 15 h improves tenderness, however this is not evident in case of 10 h of immersion. At the same time, oxidative stability was also improved as a consequence of YAW marination especially in beef meat and lower MDA values of lamb meat were observed in carvacrol supplemented groups.

The aim of the present study was to investigate the effects of different dietary levels of spent mushroom substrate (SMS) at the expense of wheat straw (WS) on milk characteristics in dairy sheep. Thirty ewes at their final stage of lactation (145 ± 5 days after parturition) were randomly assigned into three groups; control (C), provided with a diet consisting of concentrates, alfalfa hay and WS, and SMS1 and SMS2, where WS was replaced by SMS at 50 or 100%, respectively. The experiment lasted for 28 days, and milk yield, composition, somatic cell count (SCC) and oxidative stability were monitored weekly, while milk fatty acid and immune cell profile were also determined on day 28. No significant differences were found in produced milk quantity, fat, protein, lactose, total solids non-fat, SCC and fatty acid profile between the experimental groups. However, milk oxidative stability was significantly improved as an effect of SMS (p < 0.001). At the same time, milk polymorphonuclear leukocyte percentage was decreased in SMS2 group (p < 0.05). As indicated, SMS seems to be a promising agro-industrial by-product for ewes’ diet that could improve milk oxidative stability, without negatively affecting milk yield, composition and ewe health status, contributing in the context of sustainability, circular economy and protection of natural resources.