Acknowledgements The authors are funded by the Scottish Government, Rural and Environment Science and Analytical Services Division, Strategic Research Programme, ‘Food, Health and Wellbeing’ Theme. P.B. also acknowledges funding from Biotechnology and Biological Sciences Research Council (BBSRC; BB/M001504/1), J.G.M. from the European Union (EU)-funded Full4Health project (grant agreement no. 266408; Seventh Framework Programme [FP7/2007-2013]), and P.J.M. from BBSRC (BB/G014272/1).Peer reviewedPublisher PD