Objective: This study examines the effects of lime leaf and cinnamon essential oils (EOs) at different concentrations and storage durations on the quality of Se'i under ambient conditions. Materials and Methods: We used a two-factor completely randomized design with three replications. The first factor involved EO concentrations of 0.1%, 0.3%, and 0.5%, while the second factor was storage duration at 0, 7, 14, and 21 days. Key parameters evaluated included pH, tenderness, thiobarbituric acid values, meat color, and sensory analysis. Results: The results indicated that adding EOs effectively preserved the smoked meat, with improved quality parameters compared to the control group. Conclusion: Adding 0.5% lime leaf or cinnamon essential oil to Se'i made it taste and look much better, showing that it could be used as a natural way to keep smoked meats fresh. [J Adv Vet Anim Res 2025; 12(1.000): 33-43]

Objective: This study investigates the effects of dietary nano-zinc (ZnNPs), probiotics (P), and their combined use such as growth promoters, antibacterial agents, and organic antioxidants on the growth performance, carcass characteristics, blood biochemistry, meat quality, and cecal micro¬biota of broiler chicks. Materials and Methods: The trial was conducted from 7 to 35 days of age using a randomized complete trial design with 240 unsexed Ross 308 chicks (initial body weight 104.37 ± 0.16 gm). The chicks were allocated into four treatment groups, each containing 60 chicks, with six repli-cates (4×6×10). The treatments were as follows: a control group fed a standard diet and three experimental groups receiving diets supplemented with ZnNPs (3.0 cm³/kg), probiotics (P, 2.0 cm³/ kg), or a combination of ZnNPs + P (3.0 + 2.0 cm³/kg). Results: The study revealed that ZnNPs and probiotics exhibited significant antibacterial activ-ity against harmful bacteria and mold, effectively suppressing microbial growth at concentra-tions ranging from 50 to 95 μg/ml. The inclusion of ZnNPs and probiotics in the diets resulted in improved growth performance, with a higher body weight compared to the control group (p < 0.05). All carcass characteristics were positively influenced by the treatments, showing significant improvements compared to the control group (p < 0.05). Furthermore, the levels of malondial¬dehyde (MDA) were significantly reduced in the ZnNPs and probiotics-treated groups, suggesting enhanced antioxidant activity (p < 0.05). Blood biochemical indicators, including immunoglobulin concentrations, were higher in the treated groups, pointing to an improved immune response. The meat quality of the broilers also significantly improved in terms of texture, juiciness, and tenderness. Additionally, the number of harmful cecal microorganisms decreased in the supple¬mented groups, leading to a healthier gut microbiota and overall improved animal health. Conclusion: The study shows that dietary supplementation with ZnNPs and probiotics has a posi¬tive impact on broiler growth, carcass traits, meat quality, blood parameters, and microbial status. These results suggest that incorporating ZnNPs and probiotics into broiler diets can be an effective strategy for enhancing productivity, meat quality, and overall health status, ultimately improving the sustainability of poultry production systems. [J Adv Vet Anim Res 2025; 12(1.000): 19-32]

Objective: This study aimed to determine the seroprevalence of anisakiasis and its associated risk factors in the Sangihe Islands Regency, Indonesia, where people have a unique habit of consuming raw seafood "Kinilo." Materials and Methods: This cross-sectional study involved 112 respondents who met the inclu¬sion criteria using the Indirect ELISA method with the Anisakidae immunoglobulin G (IgG) kit. Results: The results showed that 59/112 respondents (52.67%) were seropositive for Anisakidae IgG, with significant risk factors such as the consumption of Katsuwonus pelamis and measures related to eating habits. Multivariate analysis revealed that consumption of raw K. pelamis was associated with a 45.748 times higher risk of anisakiasis. Conclusion: These findings highlight the need to raise awareness and implement interventions to prevent infection, including fish processing and storage education. This study emphasizes the need for a holistic health approach to reduce the risk factors for anisakiasis in at-risk communities. [J Adv Vet Anim Res 2025; 12(1.000): 8-18]