The present disclosure provides compositions and methods for improving reproductive health of mammals and increasing milk production from female mammals. The methods involve administering an effective amount of IL-8 to a female mammal such that the reproductive health of the mammal is improved, or milk production from the mammal is increased, or the fat content of the milk is increased. In another aspect the disclosure includes prophylaxis and/or therapy of uterine conditions by administering IL-8 to a female mammal.

The present disclosure provides compositions and methods for improving reproductive health of mammals and increasing milk production from female mammals. The methods involve administering an effective amount of IL-8 to a female mammal such that the reproductive health of the mammal is improved, or milk production from the mammal is increased, or the fat content of the milk is increased. In another aspect the disclosure includes prophylaxis and/or therapy of uterine conditions by administering IL-8 to a female mammal.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and/or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and/or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

Described herein are interleukin-10 receptor-2 peptides, antibodies that bind the peptides, compositions including the peptides and antibodies and methods of use of the peptides and antibodies. The interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R), SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)), or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)).

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

The present invention discloses palatable oral formulations for hydrating, supporting gut activity, micronutrient supplementation and providing oral carriers for vaccines, antibiotics and food supplements, of inter alia, companion or pet animals.

A system and process for sous vide cooking and enzyme tenderization of food. In an exemplary embodiment, a tenderizer applicator applies a selected enzyme tenderizer to uncooked protein pieces at a temperature below an activation temperature of the tenderizer; a packaging machine vacuum seals the uncooked protein pieces with inactive tenderizer in pouches; a sous vide cooker cooks the pouches a first temperature to activate the enzyme tenderizer for a first time interval to provide a selected tenderization of the protein pieces, then cooks the pouches of tenderized protein pieces at second temperature higher than the first temperature to deactivate the selected tenderizer for a second time interval to cease tenderization of the protein pieces and completely cook the tenderized protein pieces; and a chiller chills the cooked tenderized protein pieces in the pouches to cease cooking the protein pieces.