Articles tagged with Animal Products
A University of Sydney-led study found that honey made from mixed floral sources has superior performance against bacteria, with high levels of bioactive compounds. The findings could help develop new treatments for drug-resistant infections while supporting bushfire recovery and sustainable beekeeping practices.
Researchers at King's College London and San Diego State University identified the molecular interactions that give spider silk its exceptional strength and flexibility. The findings provide general design principles for developing high-performance, sustainable fibers.
The FAPESP Day Uruguay symposium will focus on three themes: Oceanography, Forestry, and Sustainable Animal Protein Production. Researchers from São Paulo and Uruguay will engage in scientific sessions, panel discussions, and technical visits to promote collaboration and innovation.
A soft coral's ability to stiffen its skeleton in response to danger has been studied by Penn Engineers, revealing a mechanism known as granular jamming. By compacting mineral particles and expelling water, the coral's tissues create a rigid structure that can withstand external forces.
Researchers have discovered that Australian native bee honey exhibits remarkable antimicrobial properties, effective even after heat treatment and long-term storage. This unique feature makes it a promising alternative to synthetic antibiotics, with the potential to complement or replace them in therapeutic frameworks.
Researchers at the University of Colorado Boulder have designed biodegradable press-on nails called Bio-e-Nails, made from algae or shellfish-derived ingredients. These customizable, colorful nails can be easily remelted and reshaped for new uses, promoting a more sustainable beauty industry.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
The global energy return on investment for agriculture increased from .68 to .91 between 1995 and 2019, reflecting improvements in efficiency. However, the ratio has plateaued since 2014, indicating that more energy is required to produce food than it provides in calories.
A recent study by the University of Bonn and CABI Centre in Kenya found that milk, eggs, and fish consumption has a positive effect on childhood development in Africa. The study covered over 32,000 child observations across five African countries and showed that animal products significantly reduce the risk of stunting.
A higher ratio of plant-based protein to animal-based protein may significantly lower the risk of cardiovascular disease and coronary heart disease. Consuming more plant protein overall, combined with a higher plant-to-animal protein ratio, provides the most heart health benefits.
A review of 49 studies suggests vegetarian and vegan diets are associated with lower risk of cardiovascular diseases, cancer, and death. However, the authors note that remaining knowledge gaps must be addressed before making large-scale diet recommendations.
Researchers used nudging strategies like footprints on the floor to increase visibility of high-welfare products. The study found that consumers selected these products almost twice as frequently as control group participants.
Researchers at RIKEN successfully spin artificial spider silk that closely matches natural production, mimicking the complex molecular structure of silk. The eco-friendly innovation has potential benefits for environment and biomedical fields.
A study published on Nature Food highlights the potential of using by-products in animal diets to save land and water resources. The research suggests that substituting energy-intensive crops with agricultural by-products could reduce competition for natural resources and improve food security.
Researchers at UW-Madison have developed a new electrochemical method to extract ammonia and potassium from livestock manure, reducing pollution and producing valuable fertilizers. The technique shows promise in scaling up beyond proof-of-concept stage.
A study by University of Bonn researchers found that consumers in Germany would pay more for salami with an antibiotic-free label than one promoting animal welfare. Human health is a top priority, while animal welfare considerations are less important than environmental protection.
Researchers analyzed 90 samples of raw pheasant dog food and found that 77% exceeded the maximum residue level for lead in animal feed. The mean lead concentration was 34 times higher than in human-consumed pheasant meat, posing health risks to dogs, especially puppies.
A new study found that a plant-based low-carbohydrate diet is associated with lower all-cause mortality among people with type 2 diabetes. The study, published in Diabetes Care, analyzed data from over 7,000 participants and found that such diets reduced mortality by 24%.
Researchers have developed an edible plant-based ink derived from food waste to create cost-effective scaffolds for culturing meat. This innovation could significantly reduce the cost of large-scale cultured meat production, making it more affordable and environmentally friendly.
Researchers discovered that two approved insecticides can damage honey bees' intestinal flora, making them more susceptible to disease. The study highlights the need for rigorous research on pesticide effects on beneficial insects before approval.
A University of Illinois study shows rumen-protected lysine can improve uterine health in dairy cows during the transition period. The supplement reduced genes involved in inflammatory proteins and increased genes keeping the uterus clean, leading to less inflammation and improved reproductive outcomes.
A new study by University of Bath psychologists found plant-based meat alternatives cause lower greenhouse gas emissions, require less agricultural land, and have better nutritional profiles compared to animal products. These findings support the use of plant-based products as a healthier and more sustainable solution for consumers.
A new study published in ACS' Journal of Agricultural and Food Chemistry found that plant-based meat substitutes contain proteins that are not as easily absorbed by human cells. The researchers used a model meat alternative made from soy and wheat gluten, which was found to have lower peptide uptake than chicken meat.
Research shows that children aged 9-11 believe farm animals should be treated like pets and think eating animals is less morally acceptable than adults. The study suggests that speciesism - a moral hierarchy giving different value to different animals - is learned during adolescence.
New research suggests that plant-based meat alternatives have grown in market share but are not replacing traditional meat, instead serving as an add-on. The study found that consumers buy both plant-based and animal products, with plant-based meats accounting for only 0.4% of total fresh meat expenditures.
A University of Alberta study found that environmentally aware consumers are more inclined to buy insect- or algae-fed chicken if provided with information about its health and environmental benefits. Consumers who received nutrition facts on the packaging were more likely to purchase the alternative product, while those without this i...
Researchers investigated how providing information about alternative feedstuffs impacts consumer preferences. They found that consumers are more likely to prefer insect-based feed due to sustainability claims. The study emphasizes the importance of labelling and transparency for the acceptance of these alternatives.
Research reveals people's psychological strategies to cope with meat consumption and animal welfare, including triggers and restorative strategies. The study finds differences in meat consumption patterns across demographics and attitudes, with men more likely to disengage from animals.
Despite EU's cosmetics regulation ban on animal testing, scientists found that 15% of cosmetic ingredient dossiers in the REACH database used results of 'new' animal tests. CAAT-Europe calls for more transparency and resolution to the conflict between Cosmetics Regulation and REACH.
A recent study by the University of Bath found that over half of Belgians are now satisfied with plant-based meat alternatives, up from 44% in 2019. Meanwhile, attitudes towards cultured meat remain stable, but also hold appeal for certain consumer groups.
New lipid residue analyses reveal a dominance of animal products in ancient ceramic vessels from rural and urban settlements of the Indus Civilisation. The study identifies a predominance of non-ruminant animal fats, contradicting previous assumptions about the region's diet.
Researchers from RUDN University created a wound-healing gel using the metabolic product L-lysine-oxidase produced by Trichoderma fungi. The gel showed advanced wound-healing properties, with carbopol-based gel demonstrating the best results in treating wounds.
Research finds a speed-based scaling effect, where faster animation speeds lead to smaller perceived product sizes. Practitioners can leverage this effect by animating products like animals' movements for certain types of products.
A systematic review of seven plant-based diets found that even small amounts of meat and dairy can be consumed while still experiencing a significant reduction in blood pressure. This study suggests that incorporating more fruits, vegetables, whole grains, and legumes into one's diet can lead to improved cardiovascular health.
A University of Göttingen research team found that black soldier fly larvae meal and spirulina can be included in poultry feed without negatively impacting quality. Microalgae are also a potential alternative to soybean meal, but remain more expensive due to production costs.
A large-scale study found that vegetarian diets are associated with lower body mass index (BMI) and greater dietary fiber consumption, leading to earlier feelings of fullness. Additionally, vegans were found to be more introverted than meat-eaters, while no correlation was found between plant-based diets and depressive moods.
A study by Dr Jared Piazza of Lancaster University found that butchers and deli workers become desensitized to handling meat within two years, leading to reduced feelings of disgust and empathy. They justify eating meat on grounds such as necessity for health or natural digestion.
A recent study found that 73% of meat eaters consider veganism ethical, while 70% believe it's good for the environment. However, many respondents (60%) find veganism impractical due to taste, price, and convenience concerns. Attitudes towards vegetarianism are more positive across most counts.
A new study by the JRC found that adopting a healthy diet could reduce the water footprint by 11-35% for meat-based diets, 33-55% for pescetarian diets, and 35-55% for vegetarian diets. This shift towards a more resource-efficient vegetable-rich diet is crucial due to the high water footprint of animal products.
China's livestock population tripled between 1980 and 2010, driven by demand and wealth, but also facilitated by subsidies and weak regulations. The transition has significant domestic and global impacts, including increased animal feed imports, GHG emissions, and nitrogen losses.
Researchers at Oxford University and Agroscope found large differences in environmental impact between producers of the same product. A plant-based diet can reduce greenhouse gas emissions by up to 73% and global agricultural land use by ~3.1 billion hectares, according to a new database.
A new study by Kansas State University found that compounded formulations of doxycycline lose potency within three weeks, with many becoming sub-therapeutic after 21 days. This loss of potency could impact veterinarians who rely on this drug to treat various infections.
Researchers at University of British Columbia developed a method to identify unwanted animal products in ground beef with 99% accuracy. The technique uses a laser-equipped spectrometer and statistical analysis to determine the presence and concentration of offal in meat samples.
A University of Illinois study reveals which production attributes matter most to consumers when buying beef and chicken, with 'no growth hormones' topping the list. The study found that organic was ranked lowest in importance, sparking surprise among researchers who attribute this to a lack of understanding about the term's meaning.
A new study offers good news for pork producers, providing research-backed management recommendations. The study found that quality in one part of the pig does not predict quality in other parts, and that individual differences account for most variability in pork products.
A new study led by Lisa Feldman Barrett found that people's beliefs about how farm animals are raised can shape their meat-eating experience. Participants rated factory-farmed meat as less pleasant and consumed less of it than humane-farmed meat, suggesting that beliefs can influence eating behavior.
A multi-year contraceptive injection is being developed to extend surgical TNR efforts, offering a potential solution to reach more feral cats. The project aims to provide safe, effective, and affordable non-surgical fertility control for cats worldwide.
Researchers from PETA and PCRM review 50+ technologically advanced tobacco toxicology studies, finding non-animal methods to be quantitatively unreliable. They call for guidance from the FDA on in vitro test methods to reduce animal testing in support of tobacco product applications.
A new scientific review from UC Davis reports that genetically engineered feed has no impact on animal health and nutrition. The review analyzed nearly 30 years of studies involving over 100 billion animals, finding no differences in the nutritional makeup of meat, milk, or other food products derived from GMO-fed animals.
A recent study found that nearly three-fourths of common medicines contain animal derived products, including lactose, gelatine, and magnesium stearate. The authors call for improved labelling to inform doctors, pharmacists, and patients about the content of medicines.
Researchers at the University of Illinois have determined the amino acid digestibility of five blood products produced in the US to provide swine producers with guidance for formulating diets. The study found that spray-dried blood products were good sources of amino acids, while flash-dried products had lower digestibility.
Chinese officials are set to approve a new non-animal test method for cosmetics ingredients, allowing companies like Avon and Esté Lauder to market products in China without animal testing. The move follows guidance from scientists funded by PETA, who helped facilitate the adoption of the 3T3 Neutral Red Uptake Phototoxicity Assay.
A new method for modifying mycotoxins in contaminated grains has been developed using transgenic yeast. The research, published in Biotechnology for Biofuels, shows that the yeast can convert toxic trichothecene mycotoxins to less toxic forms during fermentation.
Scientists developed a fast, simple and inexpensive test for detecting chemicals that cause contact dermatitis, eliminating the need for animal testing. The test uses nitrobenzenethiol as a skin protein surrogate, producing positive results for known skin irritants and negative results for non-irritating substances.
A new survey reveals that cardiologists are familiar with the benefits of low-fat vegetarian diets but fail to recommend them to patients. The report highlights the potential for this diet to reduce surgeries and deaths from heart disease, especially when combined with doctor-recommended changes.
A recent study by Texas A&M University researchers found that environmental conditions such as drought, water quality, and predator presence impact crayfish populations. The findings highlight the importance of understanding the ecological relationships between organisms and their environments to predict stream health.