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This article presents experimental data on the properties, efficacy and modes of action of phyto-additives that can be used in poultry nutrition. Phyto-additives are a great variety of herbs, spices and products derived from them, as well as essential oils. The content of active substances in these products can vary greatly depending on what part of the plant is used (grains, leaves, roots, bark, flowers, or buds), the harvest season and geographical origin and technique of treatment (cold, steam distillation, extraction or maceration with non-aqueous solvents, etc.). The uses of phyto-additives are still limited in relation to their mode of action and aspects of application in poultry nutrition. Phyto-additives are supposed to improve the palatability of feed and hence improve performance. Although many studies have demonstrated antioxidant and antimicrobial efficacy in vitro, this still remains to be checked in vivo. It is also assumed that phyto-additives improve nutrient absorption and enzymatic activity of poultry digestive tract. However, the limited number of comparative studies between phyto-additives and antibiotics suggests that they can have beneficial effects on the digestive tract by reducing the number of implicit bacteria and metabolites produced by them. Other studies show that phyto-additive use in animal feed improves the secretion of intestinal mucus. Also, a systematic approach to the effectiveness, dose, mode of action and safety of phyto-additives in poultry feed is not yet well established.

The aim of this study was to evaluate effects of organic sources of manganese (Mn) and iron (Fe) and inulin in diets for laying hens on absorption of these minerals and their deposition in egg and tissue. The study was conducted on 90 Lohmann Brown laying hens in the period from 46-52 weeks of age, assigned to 3 groups with 30 hens/group and 3 hens/cage. The hens from the control group (C) received a diet based on corn, rice bran and soybean meal with 16% of crude protein, as well as 60 mg Fe/kg and 71.9 mg Mn/kg of diet in form of inorganic salts. The formulation of the experimental diets (E1 and E2) differed from C group diet by the replacement of inorganic Fe and Mn salts by organometallic chelates of these elements, at a level of 25% lower than in the premix for group C. As source of inulin, group E1 diet also included 0.5% of dry Jerusalem artichoke, while group E2 diet included 0.5% of a product based on chicory root extract. At the end of the experiment, 6 hens from each group were slaughtered and blood serum and liver samples were collected and assayed for concentration of Fe and Mn. In the final week of the experiment, 18 eggs/group were collected for determination of Fe and Mn concentration in egg yolk. Concentration of measured blood serum parameters (haemoglobin, haematocrit, Fe and Mn) in experimental (E) groups were lower than in group C, but no significant differences (P>0.05) were registered. Absorption coefficients of Mn had higher values in E groups than in group C, with significant increase (P0.05) between groups were observed for Mn and Fe concentration in egg yolk.

The aim of this study was to assess the nutritional quality of four botanical mixtures (AFC): AFC 1 (containing red corn, pumpkin pulp and marigold), AFC 2 (containing alfalfa meal, pumpkin pulp and marigold), AFC 3 (containing kale, alfalfa meal, marigold and spinach leaves), AFC 4 (containing buckthorn, red corn, pumpkin pulp and marigold), in terms of proximate analysis (crude protein, crude fat, crude fiber, ash), amino acid (AA) profile, vitamin E concentration and lutein and zeaxanthin content, in order to determine the potential of AFCs as feed additives in laying hens nutrition. The crude protein content for the analysed botanical mixtures ranged between 9.07-18.18% DM, and crude fiber between 10.41-30.83% DM. The amino acid profile of the mixture AFC 4 revealed a content of limiting essential amino acids required for laying hens: lysine 5.719% CP, methionine 1.058% CP and threonine 4.415% CP. The highest content of lutein and zeaxanthin was found in the mixture AFC 4 (66.659 mg/100 g), which also had the highest amount of vitamin E (640.93 mg/kg). With regard to safety of the botanical mixtures, lead and cadmium concentrations were determined. Concentration of lead ranged from 0.28-0.75 µg/g DM and 0.06-0.09 µg/g DM for concentration of cadmium, which was within the legislation of maximal limits of EU regulations. It can be concluded that the botanical mixture AFC 4 had the highest concentration of lutein, zeaxanthin and vitamin E, with an adequate content of essential amino acids. Furthermore, all four botanical mixtures had high amounts of xantophylls and should be tested in laying hens trials in order to establish their effects on lutein and zeaxanthin concentration in egg yolk.

Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits.

The objective of this study was to evaluate the effects of dietary oxidized oil and allicin (two different dietary sources) as natural antioxidants on the growth performance and meat quality of broilers. A total of 200 one-day-old Ross 308 broilers were randomly divided into four dietary groups (50 birds/group). The experimental groups (OO—oxidized oil; OOA—oxidized oil and allicin; OOG—oxidized oil and garlic leaves) differed from the control one by the presence of oxidized oil in their dietary structure (peroxide value 9.07 (OO, OOA and OOG groups) vs. 1.70 (C group) meq active oxygen/kg). The diets given to the experimental groups differed from each other by the presence of allicin (100 mg/kg inclusion rate as extract (OOA) and 0.5% as garlic leaf powder (OOG)). At the end of the experiment, six animals/group were slaughtered, meat samples (breast and thigh) were collected, and nutritional value was established. The results showed that the allicin included in the experimental diet did not influence the proximate composition of breast meat (crude protein, fat, ash, and dry matter). The fatty acid profile was determined for each group of samples; a significant decrease in omega 3 FAs was noticed between the C group and the E groups (3.27% vs. 1.46%, 1.60%, and 1.56%) in breast meat samples, and a corresponding increase was noticed in saturated fatty acid (SFA) concentrations. Health indices with implications for atheroma and thrombus formation and cholesterol level were negatively affected by the presence of oxidized oil in the experimental diets, but the allicin extract supplement appeared to mitigate its influence. A positive influence of the dietary supplement was noticed on antioxidant capacity and polyphenol concentrations determined in breast and thigh samples under allicin supplement influence. The results of the current study revealed that the use of low oxidized oil in broilers diets did not affect productive performance. The nutritional quality of meat (breast and thigh) was negatively influenced by the presence of oxidized oil, but allicin supplements (extract or garlic leaves) improved lipid quality indices and antioxidant potential.

Feeding strategies play an important role in animal production systems by directly influencing animal health, productivity, and the quality of animal-derived products (meat, eggs, and milk) [...]

Abstract A randomized complete block with a 2 × 3 factorial arrangement was used to design a nutrition experiment conducted for the evaluation of the relation between walnut meal (WM—6% inclusion rate) and cranberry leaves (CL—1% and 2% inclusion rate) supplements and their effects on tissue lipid profile, lipid metabolism indices and oxidative stability of meat. Semi-intensive system conditions were simulated for 240 Ross 308 broilers and the animals were reared on permanent shave litter in boxes of 3 m2 (40 broilers / each group, housed in a single box). The current study results showed that the diets enriched in linolenic acid (LNA) (WM diets) led to broilers meat enriched in LNA, but the synthesis of long-chain omega-3 polyunsaturated fatty acids (LC n-3 PUFA) was stimulated when the diets were supplemented with a natural antioxidants source (CL diets). The CL diet also exhibited the most powerful effect in counteracting the oxidative processes of meat.

Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of dietary oxidized oil and allicin (two different dietary sources) as natural antioxidants on the growth performance and meat quality of broilers. A total of 200 one-day-old Ross 308 broilers were randomly divided into four dietary groups (50 birds/group). The experimental groups (OO—oxidized oil; OOA—oxidized oil and allicin; OOG—oxidized oil and garlic leaves) differed from the control one by the presence of oxidized oil in their dietary structure (peroxide value 9.07 (OO, OOA and OOG groups) vs. 1.70 (C group) meq active oxygen/kg). The diets given to the experimental groups differed from each other by the presence of allicin (100 mg/kg inclusion rate as extract (OOA) and 0.5% as garlic leaf powder (OOG)). At the end of the experiment, six animals/group were slaughtered, meat samples (breast and thigh) were collected, and nutritional value was established. The results showed that the allicin included in the experimental diet did not influence the proximate composition of breast meat (crude protein, fat, ash, and dry matter). The fatty acid profile was determined for each group of samples; a significant decrease in omega 3 FAs was noticed between the C group and the E groups (3.27% vs. 1.46%, 1.60%, and 1.56%) in breast meat samples, and a corresponding increase was noticed in saturated fatty acid (SFA) concentrations. Health indices with implications for atheroma and thrombus formation and cholesterol level were negatively affected by the presence of oxidized oil in the experimental diets, but the allicin extract supplement appeared to mitigate its influence. A positive influence of the dietary supplement was noticed on antioxidant capacity and polyphenol concentrations determined in breast and thigh samples under allicin supplement influence. The results of the current study revealed that the use of low oxidized oil in broilers diets did not affect productive performance. The nutritional quality of meat (breast and thigh) was negatively influenced by the presence of oxidized oil, but allicin supplements (extract or garlic leaves) improved lipid quality indices and antioxidant potential. [ABSTRACT FROM AUTHOR]

The document discusses feeding strategies and quality assessments of animal-derived products, emphasizing the importance of these strategies in influencing animal health, productivity, and the quality of products like meat, eggs, and milk. Various techniques are explored, including formulating balanced diets and using alternative feed sources to meet consumer demands for safer products. The document also highlights research articles from six different countries, focusing on topics such as sustainable feeding strategies, nutritional solutions for small ruminants, and the impact of different feeding systems on animal health and meat quality. [Extracted from the article]

This study aimed to investigate the bioaccessibility and biostability of carotenoids, vitamin E isomers, and individual polyphenolic compounds after the in vitro gastrointestinal digestion of two types of berries (raspberry and blackberry fruits). The results of the polyphenols analysis showed that raspberry fruits contained higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, flavanols, and flavonols compared to blackberry fruits, but exhibited the lowest bioaccessibility values for all the studied polyphenol classes. Ellagic acid represented 13.63% and 2.65% of the hydroxybenzoic acids in raspberry and blackberry fruits. The hydroxybenzoic acids exhibited the highest bioaccessibility index in the intestinal phase of both types of berries, and gallic acid emerged as one of the most bioaccessible phenolic compounds. The bioaccessibility of carotenoids ranged between 15.7 and 17.30% for lutein, 5.52 and 7.56% for astaxanthin, and 7.85 and 9.93% for canthaxanthin, with elevated values being observed in raspberry fruits. Although vitamin E and carotenoids follow a similar path for absorption, the bioaccessibility of vitamin E isomers was higher than that of carotenoids, with γ-tocopherol being the most bioaccessible isomer in both raspberries and blackberries. Knowing the bioaccessibility of food constituents during digestion is crucial, as the potential effectiveness of bioactives for human health largely depends on the bioavailability of these molecules. [ABSTRACT FROM AUTHOR]

As global demand increases for poultry products, innovative feeding strategies that reduce resource efficiency and improve food safety are urgently needed. This paper explores the potential of alternative sustainable poultry feeding strategies aimed at achieving SDG2 (Zero Hunger) while increasing production performance and food quality, focusing on the potential recycling of by-products, plants, and food waste derived from fruits, vegetables, and seeds, which account for up to 35% annually. The paper provides a review analysis of the nutritional (protein, fat, fiber, and ash) and minerals (i.e., calcium, phosphorus, zinc, manganese, copper, and iron) content as well as the bioactive compounds (polyphenols, antioxidants, carotenoids, fatty acids, and vitamins) of alternative feed ingredients, which can contribute to resource efficiency, reduce dependency on conventional feeds, and lower production costs by 25%. The nutritional benefits of these alternative feed ingredients, including their effects on poultry production and health, and their potential for improving poultry product quality, are presented. Carrot, paprika, rosehip, and some berry waste represent a great source of carotenoids, polyphenols, and vitamins, while the seed meals (flax, rapeseed, and sea buckthorn) have been reported to enhance the essential fatty acid composition in eggs and meat. Numerous plants (basil, sage, rosemary, and lettuce) are natural reservoirs of bioactive compounds with benefits for both animal and food products. Some challenges in implementing these alternative sustainable feeding strategies, including inconsistencies in quality and availability, the presence of anti-nutrients, and regulatory barriers, are also explored. In conclusion, future research directions in sustainable poultry feeding with alternative feed ingredients should be considered to achieve SDG2. [ABSTRACT FROM AUTHOR]

Enhancing the quality of eggs by using natural food sources has become a very important topic in the last decade. The objective of this study was to determine the influence of natural (marigold and paprika extracts) pigments on the shelf life of eggs from laying hens. This research was carried out for a 6-week period on 168 Lohmann Brown laying hens (45 weeks age) divided into four groups (C, E1, E2 and E3) to assess the performances, external and internal egg quality parameters, egg yolk color, and antioxidant profile. The control group (C) was fed a standard diet (16.39% PB, 2750 kcal EM/kg compound feed) and the experimental diets were supplemented with 0.07% marigold extract (E1), 0.07% paprika extract (E2), and a mixture containing 0.07% of both extracts (E3). In summary, the study demonstrated that adding natural pigments from marigold and paprika extract with highly antioxidant lipid capacity into the diets of laying hens improved egg quality when eggs were stored at 28 days, under both storage temperature conditions (4 °C and 20 °C). [ABSTRACT FROM AUTHOR]

The food industry is intensifying its effort to enrich food composition in various nutrients through animal feeding, but these challenges can be limited by the costly feed resources, water scarcity, and pesticide pollution, making it crucial to explore alternative feedstuffs with fewer requirements. Blackthorns and hawthorns are characterized by their rich phytochemical and antioxidant profiles, suggesting their potential to enhance the performance of ruminants though the supply of bioactive substances. Our study revealed their rich composition of micronutrients; hawthorns showed a remarkable amount of polyunsaturated fatty acids (57.23 g FAME/100 g total FAME), particularly omega-3 and omega-6, while blackthorn presented higher concentration of monounsaturated fatty acids, specifically oleic acid (56.99 g FAME/100 g total FAME). In terms of lipo-soluble antioxidants, blackthorn exhibited higher levels of xanthophyll and vitamin E (123.83 mg/kg DM), including its isomers (alpha, gamma, and delta). Concerning the water-soluble antioxidants, hawthorns showed elevated composition of the total content of flavonoids and polyphenols, comparing with blackthorn. Moreover, hawthorns showed a high antioxidant capacity, as assessed through DPPH, ABTS, and TAC analyses. In terms of the scavenging capacity of blackthorn and hawthorn against superoxide radicals, blackthorn had higher radical scavenging potential against superoxide radicals, compared to hawthorn. [ABSTRACT FROM AUTHOR]

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn–soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products. [ABSTRACT FROM AUTHOR]

Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds' mixture into goats' diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial was conducted on 18 lactating goats, randomly distributed in three groups: control (C), FS (replacing 12% of the oil source with flax seeds), and FMS (replacing a quarter of flax seeds with mustard seeds). Flax seed inclusion improved the quality of milk fat by reducing saturated fatty acid concentration (p = 0.004) and increasing PUFA levels (p = 0.001). Both experimental groups significantly lowered the omega 6/omega 3 fatty acid ratio (p < 0.001). The FMS group showed a significantly higher total vitamin E concentration (p = 0.007). The fat oxidation parameters revealed that after 24 h of storage at room temperature, the p-anisidine value increased for the FS group compared to the C group, while the FSM group showed no significant difference, suggesting that the combined inclusion of flax and mustard seeds may prolong milk storage time by mitigating secondary oxidation products. This highlights the potential benefits of incorporating the studied seeds into goats' diets for improving milk quality and extending its shelf life. [ABSTRACT FROM AUTHOR]

In our experiment we studied the effect of dietary orange peel (OP) and grapefruit peel (GP) on broilers health and thigh meat quality. The experiment was conducted on 126 Cobb 500 broiler chicks, assigned to three dietary treatments with 42 broilers per group. Each treatment was conducted in 3 experimental growth boxes, corresponding to 6 replicate pens per treatment and 7 broilers per pen. The growth boxes had identical size with a capacity of 3.5 m2 per box. Experimental dietary treatments differed from control diet (C) by addition of 2% OP or 2% GP supplement. A significant increase in body weight was exhibited in OP group compared to GP group (p

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry. [ABSTRACT FROM AUTHOR]

This experiment aimed to investigate the effect of sea buckthorn meal alone and in combination with bilberry leaves on growth performance, health status and intestinal microflora in broiler chickens. A total of 90 healthy 1-day-old Cobb 500 broilers were randomly divided into 3 treatment groups and housed in digestibility cages under controlled environmental conditions. The dietary treatments included a basal diet (T0), a basal diet +1% sea buckthorn meal (T1) and a basal diet + 1% sea buckthorn meal and bilberry leaves (T2). The results showed that experimental diets did not influenced the growth performance. At 42 d, T2 had the highest serum iron level among the three groups. Compared to T0, T1 and T2 significantly reduced Enterobacteriaceae, E.coli and staphylococci in the cecal and intestinal contents and improved the lactobacilli populations number. The most effective way to reduce the number of harmful bacteria in the cecal content was through the diet that contained sea buckthorn meal alone. In conclusion, adding sea buckthorn meal in the diet of broiler chickens can be an effective solution to promote a healthy gut microflora. This aligns with the current strategy of reducing agro-industrial food waste by repurposing it in other industries. [ABSTRACT FROM AUTHOR]

Poultry meat is a valuable source of nutrients and the enrichment with health-promoting substances such as polyunsaturated fatty acids (n-3 PUFA) is an important factor for consumers’ choice. Camelina meal (Camelina sativa) is an animal feedstuff used to achieve this goal, but the administration of n-3 PUFA-enriched diets in broiler nutrition can accelerate the oxidative processes in meat leading to a decreased quality of final product. The aim of this study was to investigate the effect of the organic Cr as chromium picolinate (CrPic) on meat quality, fatty acid profile of fat and oxidative stability of meat from broilers fed supplemented dietary Camelina meal. An experiment was conducted on 240 Ross 308 broiler chicken aged 14 days which were assigned to 6 dietary treatments in a randomized complete block design with a 2 × 3 factorial arrangement. Within the treatment arrangement two concentrations of Camelina meal (0% and 3%) and three concentrations of Cr3+ (0, 200 and 400 μg/kg) were used. Dietary treatments were: (1) Control diet (C) containing a corn–soybean diet with no added Camelina meal or Cr3+; (2) a C diet containing an additional 200 μg/kg of Cr3+ as CrPic; (3) a C diet containing an additional 400 μg/kg of Cr3+ as CrPic; (4) a C diet containing an additional 3% Camelina meal; (5) diet 2 containing an additional 3% Camelina meal; (6) diet 3 containing an additional 3% Camelina meal. Chromium supplementation significantly (P

Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.

The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics in piglets’ feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60–66.04% and 55.21–63.39%, respectively, by fermentation with either Saccharomyces cerevisiae or Saccharomyces boulardii for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58–23.55% and antioxidant activity (DPPH) by 17.03–21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, p-coumaric, sinapic) and crude protein content (10–13%) has been increased. Thus, the results showed that fermentation with Saccharomyces cerevisiae or Saccharomyces boulardii has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value.

Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, is important to appreciate the degradation status of milk using rapid and simple methods to quantify the main degradation products. The aim of this study was to adapt a simple and rapid method for determination of milk oxidative stability and to quantify malondialdehyde, one of the lipid oxidation products. Four parameters (trichloroacetic acid concentration—TCA, antioxidant type, incubation time, and thiobarbituric acid—TBA concentration) were modified to establish the best experimental sequence. It was concluded that the relevant results were obtained by precipitating milk proteins using 20% TCA; incubating samples for 90 min with 0.8% TBA, without adding antioxidant; and registering absorbance at three different wavelengths (450, 495, and 532 nm). This method was successfully applied to cow and sheep milk samples and the absorbance values obtained provided information about degradation of fatty acids for both milk types. The Pearson correlation showed a positive relationship between the fatty acid profiles of milk samples and the absorbance values that characterized their oxidation pattern during storage.

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.

Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.