Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.

The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied. To address these gaps, two new meat products were developed: cooked turkey breast and cooked ham. The products in question exclude additives and allergens and instead incorporate a blend of natural extracts containing vitamin C, chlorogenic acids, hydroxytyrosol, catechins, epicatechins, vinegar, and inulin fibre. The objective of this study was to evaluate the impact of these reformulations on protein quality and gut microbiota. Protein quality was evaluated using the Digestible Indispensable Amino Acid Score (DIAAS) following in vitro digestion. The microbial composition and short-chain fatty acid (SCFA) production were analysed through in vitro colonic fermentations in both normal-weight and obese participants in order to gauge their effect on gut microbiota. The results demonstrated that the reformulation of cooked turkey breast increased its digestibility by 6.4%, while that of cooked ham exhibited a significant 17.9% improvement. Furthermore, protein quality was found to have improved significantly, by 19.5% for cooked turkey breast and 32.9% for cooked ham. Notwithstanding these alterations in protein digestibility, the microbial composition at the phylum and genus levels remained largely unaltered. Nevertheless, total SCFA production was observed to increase in both groups, with a more pronounced effect observed in the normal-weight group. In conclusion, the substitution of artificial additives with natural ingredients in reformulated cooked meat products has resulted in enhanced digestibility, improved protein quality, and increased production of short-chain fatty acids.

Listening to Their Nights: Sleep Disruptions in Captive Housed Chimpanzees Affect Their Daytime Behavior.

Chimpanzee's nocturnal sleep is a dynamic and complex process, still not fully understood. As in humans, not getting enough quality sleep due to frequent or lasting disruptions may affect their physical and mental health, hence wellbeing, which may be reflected in their daytime behavior. This study aims to understand the impact of abiotic factors, such as temperature and humidity on the nocturnal activity as well as the impact of nocturnal awakening events on daytime behavior in sanctuary-housed chimpanzees. We monitored noisy nocturnal activity through audio recordings for one year, documenting the number and duration of sound events produced by chimpanzees to indicate sleep fragmentation and disruption intensity, respectively. Our results indicate that indoor temperature and humidity indeed influence the chimpanzee's nocturnal activity. Furthermore, sleep fragmentation and intensity of nocturnal events significantly influenced the following day's behavior. After nights marked by frequent and/or intense sleep disruptions, higher levels of inactivity, and abnormal and self-directed behaviors were observed, and chimpanzees spent more time on affiliative interactions and in social proximity. These findings highlight the importance of controlling factors influencing nocturnal sleep quality. Furthermore, we demonstrated that economic audio recordings used to monitor nocturnal activity, provide insights into the chimpanzee's behavior and wellbeing.