Food and water are closely associated with reproductive willingness in vertebrates. These are important for animals and their non‐availability act as stressors which decrease sex steroid secretion suppressing reproductive behaviour. Oestrogen plays a crucial role in reproduction via its receptors alpha (ERα) and beta (ERβ). This study tested the hypothesis that ERα in testes of male Japanese quail is regulated during water and food deprivations. The present study reveals that both water and food deprivations cause oxidative stress and subsequently decrease catalase and superoxide dismutase activity, while these increase malondialdehyde and hydrogen peroxide. Both deprivations reduce plasma oestradiol whereas elevate corticosterone level. The immunofluorescent localization of ERα in the testes occurs predominantly in the seminiferous tubules of control while reduces after both food and water deprivations. All types of spermatogenic cells were seen in control testis, while after water and food deprivations size of seminiferous tubules and spermatogenic cells population decreased. Scanning electron microscopic study exhibited fully mature sperms in clusters with head and elongated flagellum, whereas after water deprivation maximum sperms were distorted, scattered with highly reduced head. On food deprivation, only few sperms were seen with head and tail. Thus, taking into account the localization of ERα in testis, it is obvious that oestrogens produced locally are involved in regulation of spermatogenesis and spermiogenesis during stress.

Ethanol and water extracts were prepared from defatted cranberry pomace by pressurized liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P. putida, lactic acid bacteria (LAB), aerobic mesophilic bacteria (AMB), and pork meat products. Anthocynanins (glucosides, galactosides and arabinosides of cyanidin and peonidins), phenolic compounds and organic acids (quinic, chlorogenic, malic and citric acids; procyanidin B3, myricetin and quercetin derivatives) were determined in the extracts. The extracts effectively inhibited the growth of tested bacteria at higher than 3.3% concentration. The effect of 2% ethanol extract additive on the inhibition of the same bacteria was also determined in non-inoculated and inoculated with bacteria pork slurry, pork burgers, and cooked ham. The results showed a significant growth inhibition of pathogenic L. monocytogenes and some other species in pork slurry, burgers and cooked ham with cranberry pomace ethanol extract as compared with the control samples. The extract also effectively inhibited the formation of oxidation indicator malondialdehyde in meat products. Slight impact of extract on some physico-chemical properties of meat products such as pH, metmyoglobin content was also observed, while it did not have significant influence on water activity. Extract addition imparted some color changes; however, it did not have negative effect on the overall sensory quality of burgers and cooked ham. High effectiveness of extract additive against pathogenic L. monocytogenes and some other tested bacteria in pork slurry, burgers and cooked ham during refrigerated storage for 16, 16 and 40 days, respectively, suggest that ethanol extract of defatted cranberry pomace may be a promising natural ingredient of meat products for increasing their microbiological safety and improving oxidative stability.