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From birth to first calving, the replacement heifer undergoes tremendous changes anatomically as well as in feeding and management practices. The calf changes from being a pseudo-monogastric to a full ruminant within a period of two months. During the same period, the calf is fed colostrum, milk, or milk replacer, and starter with or without hay. Notably, the lifetime milk production and health of a dairy cow is highly dependent on early life nutrition and management of the calf and, subsequently, the heifer. Hence, animal scientists continue to investigate critical areas such as colostrum feeding, the level of liquid feeding, gut microbial succession, energy and protein levels, housing, health management, and their interactions with the animal in an effort to help dairy producers raise successful and sustainable dairy enterprises.

betaine --- dairy cows --- newborn calves --- fat mobilization --- immunity --- calf --- glutamine --- autophagy --- apoptosis --- calf economics --- replacement --- ADG --- cost per kg --- calves --- rumen --- epithelium --- microbiota --- diet --- feed additives --- feeding management --- dairy calf --- involuntary culling --- mortality --- replacement heifer --- survival rate --- amino acid pattern --- Holstein heifers --- lysine --- methionine --- threonine --- heat stress --- yak calf --- early weaning --- caecal microbiota --- 16S rRNA gene sequencing --- growth performance --- heifer --- bull --- Simmental --- fattening --- management --- carcass and meat quality --- weaning age --- Holstein calves --- growth --- milk replacer --- metabolism --- development --- body condition score --- peripartum --- primiparous dairy cow --- pair housing --- individual housing --- behavior --- dairy calf feeding --- health --- welfare --- nutrition --- stakeholder attitudes --- forage --- performance --- rumen fermentation

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The books described marine glycoconjugates. Two articles concern microalgal metabolites such as steroid and sphingoid glycoconjugates, and a glycoprotein from a sea cucumber with interesting biological activities, respectively. One article discusses the fatty acid composition and thermotropic behavior of glycolipids and other membrane lipids of green macrophyte Ulva lactuca. Three articles cover lectin subjects. One review article analyzes perspectives of marine and freshwater lectins’ application in experimental oncology and the therapy of oncological diseases; another article describes the use of a sponge lectin in the construction of a recombinant virus. The third article concerns the function of the immunity of a lectin in producing this compound crinoid. Two articles concern steroid glycosides from star?sh, and two others concern triterpene glycosides from sea cucumbers. One article describes the e?ect of a glycosaminoglycan from the sea cucumber Apostichopus japonicus on hyperglycemia in the liver of insulin-resistant mice. One article concerns the isolation of 10 new triterpene glycosides from a fungus associated with a sea cucumber. The article by Dworaczek et al. characterizes the O-speci?c polysaccharide (O-antigen) of a bacterial pathogen of common carp by chemical and immunochemical methods. In total, the Special Issue comprises14 articles, including the editorial and two reviews.

n/a --- functions --- feather star --- Aeromonas --- glycosylceramides --- sghC1qDC --- O-antigen --- colony formation --- Bcl-2 proteins --- phospholipids --- sterol glycoconjugates --- Anthenea aspera --- glycosides --- Anneissia japonica --- cancer therapy --- secondary metabolites --- Echinoderm --- Apostichopus japonicus --- microalgae --- urease activity --- triterpene glycosides --- cytotoxic activity --- Alexandrium minutum --- Acremonium striatisporum --- betaine lipid --- signal transduction --- thermal adaptation --- Psolus fabricii --- O-polysaccharide --- oncolytic vaccinia virus --- N-Acetyllactosamine (LacNAc) --- l-perosamine --- differential scanning calorimetry --- Lethasterias fusca --- polyhydroxysteroids --- AMPK --- glycoprotein --- NMR spectroscopy --- glucose metabolism --- anti-biofilm activity --- ERK --- fish pathogen --- marine antiproliferative compounds --- lectin --- immunospecificity --- in vivo studies --- apoptosis --- distribution --- steroidal glycosides --- natural products --- biological activities --- Aphrocallistes vastus lectin --- marine fungi --- cell adhesion --- in vitro studies --- mass spectrometry --- psolusosides --- starfish --- sea cucumber --- glycosaminoglycan --- lipopolysaccharide (LPS) --- glycolipids --- fatty acids --- structures --- Akt --- diterpene glycosides --- body components --- structure --- mitophagy --- marine lectins --- crinoid --- cancer --- asterosaponins

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- n/a

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The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.

Aflatoxin B1 --- Lactobacillus --- anti-fungal --- Aspergillus flavus --- in vitro --- poultry --- chickens --- ascorbic acid --- curcumin --- boric acid --- necrotic enteritis --- Salmonella Enteritidis --- broiler --- growth --- intestinal villi --- Salmonella --- broilers --- IBDV --- soybean isoflavones --- immune function --- viral protein 5 mRNA expression --- ducks --- zinc oxide --- phytase --- growth performance --- zinc utilization --- residual feed consumption --- quail --- high environmental temperature --- intestinal morphology --- duodenum --- intestinal absorption --- broilers feeding --- propolis --- bee pollen --- DHA --- omega-3 --- fatty acids --- enrichment --- selenium sources-levels --- selenium retention --- antioxidant capacity --- frozen meat --- embryonic development --- heat shock proteins --- immunoglobulin --- intracytoplasmic vacuoles --- L-arginine --- amino acids --- dietary supplementation --- humoral immunity --- Moringa oleifera --- laying performance --- health status --- energy requirement --- meat quality --- slow-growing broilers --- nutrient deposition --- xylanase --- arabinofuranosidases --- nutrient utilization --- immunity --- strain --- in ovo injection --- royal jelly --- chicken --- hatchability --- blood --- chitooligosaccharide --- intestinal integrity --- digestive function --- heat stress --- indigenous yellow-feathered breed --- denatonium benzoate --- genistein --- ggTas2Rs --- bitter taste receptors --- licorice --- Glycyrrhiza glabra --- beneficial effects --- pharmaceutical --- health --- turkey --- footpad dermatitis --- charcoal --- crude protein reduced diet --- compensatory growth --- omega-6 --- fatty acid --- nutrition --- performance --- antioxidant --- egg and meat quality --- fertility --- cholesterol --- CuZn-SOD --- HMG-CoA --- HSP70 --- laying hens --- L-Thr --- n/a --- vitamin B12 --- pekin ducks --- weight gain --- feed intake --- feed conversion ratio --- hematological indicator --- antibiotic --- hydrolysable polyphenol --- monoglyceride --- pathogen --- poultry feeding --- antioxidant status --- bamboo leaf extract --- cholesterol metabolism --- apoptosis --- autophagy --- heart --- kidney --- Camelina oil --- Camelina cake --- polyunsaturated fatty acids --- broiler chicken --- threonine --- metabolism --- blood parameter --- polyethylene glycol --- red grape pomace waste --- broiler chickens --- alternative energy source --- soybean lecithin --- phospholipids --- vegetable acid oil --- digestibility balance --- free fatty acids --- triacylglycerols --- mannanoligosaccharide --- oxidative status --- Partridge Shank chickens --- nanoparticles --- chromium --- supplementation --- electrophysiology --- Ussing chamber --- antibiotics --- intestinal health --- probiotics --- methionine --- reduced crude protein --- slaughter characteristics --- medicinal mushrooms --- Allium --- feed additive --- organosulfur compounds --- polyphenols --- levels --- sources --- carcass --- betaine --- Evans blue dye --- physiological responses --- feed additives --- prebiotics --- phytogenics --- organic acids --- anticoccidials --- Clostridium perfringens --- production performance --- essential oils --- housing system --- ISA brown --- production --- egg production --- green tea powder --- huainan partridge chicken --- lipoprotein lipase --- plasma lipid --- cadmium --- clay --- blood biochemical parameters --- multienzymes --- administration method --- enzyme dose --- blood constituents --- blood chemistry --- emulsifiers --- TBARs --- nutrient requirements --- growth indices --- modeling --- Chinese yellow-feathered chickens --- probiotic --- phytobiotic --- alternative ingredients --- lipid peroxidation --- biological nano-curcumin --- diet --- pathogens --- phytobiotics --- green tea --- pomegranate --- drinking water --- antiradical activity --- cecal microbiota --- SNP --- IGF1 --- IGFBP2 --- TGFß3 --- Hubbard F15 --- Cobb E --- meat --- bilberry leaves --- walnut leaves --- digestive enzyme activities --- blood haematology --- serum biochemistry