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The study aimed to assess the effects of including linseeds or hempseeds in the diets of late lactation Murciano-Granadina dairy goats on the nutritional quality of the milk and cheese fat, expressed by the fatty acids profile and the healthy lipid indices. Thirty-six goats were randomly distributed in 3 groups of 12 animals each, according to a 3 × 3 Latin square design, and fed three different diets: group CON (control, with sunflower meal, 11.5% DM basis); group LIN, where sunflower meal was replaced by linseed; and group HMP, where sunflower meal was replaced by hempseeds. The replacement had no effects on the milk yields and the milk protein content as no significant differences were detected among groups. The significant increase of the fat content in the case of the LIN and HMP groups was accompanied by significant decreases in saturated fatty acids concentration and very significant increases in monounsaturated fatty acids. The content of n3 and n6-PUFAs (polyunsaturated fatty acids) increased, mainly due to a 4.1 times higher proportion of alpha-linolenic acid (ALA; C 18:3n-3) in LIN diet milk and a 1.3 times higher proportion of linoleic acid (LA; C 18:2n6c) in HMP diet milk. The conjugated linoleic acid (CLA; isomer c9, t11) was 1.9 times higher for the LIN diet and 5.05 times higher for the HMP diet. Feeding either linseed or hempseeds contributed to the reduction of the atherogenic and thrombogenic indices, increased the hypocholesterolemic: hypercholesterolemic ratio as well as the proportion of other desired fatty acids in the milk fat. The improved nutritional quality of milk, which has potentially far-reaching human health benefits, is maintained in cheese through the increase of the n3 and n6-PUFAs, especially for the LIN diet where the n6/n3 ratio decreased significantly, compared with the CON diet (3.62 vs. 6.88). The CLA concentration was significantly higher (p < 0.001) for the HMP cheese compared with the CON diet (1.89% vs. 0.78%). These effects highlight the opportunity of obtaining dairy products with improved nutritional quality using local feed resources. [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]

Due to the customers desire to improve their healthy diet enriched in Omega-3, researchers included ingredients such as flaxseed in poultry feed. The study was conducted on a commercial farm to compare the organoleptic qualities of broilers' meat using dietary flaxseed and alfalfa. The broilers (44.000 heads) divided into two groups (C, E) were fed with compound feed containing 6% flaxseed + 2% alfalfa (growth phase) and 12% flaxseed + 2% alfalfa (finishing phase). At the end of the experiment, the organoleptic and physico-chemical (color and pH) meat parameters of breast and thigh were assessed for storage period (24, 48, 72 and 168 h). The results showed no significant differences (p≥0.05) concerning the pH of the thighs and breast, but significant differences (p≤0.05) were observed for all color parameters (L*, a*, b*) within the storage period*group interaction. In conclusion, using combined dietary rich Omega-3 sources (flaxseed) and xanthophyll (alfalfa) contributes to meat quality enrichment by increasing the beneficial fatty acid concentration and meat color, important criteria in customer decision. [ABSTRACT FROM AUTHOR]

Eggs are a great source of animal protein that are rich in fatty acids, selenium, B vitamins, provitamin A, amino acids, and folic acid. Egg quality and yolk colour are important attributes for consumers. They associate a higher intensity colour of yolk with a healthy egg which its rich in nutrients. Because hens are unable to synthesise pigments, they must come from feed mixtures. Furthermore, the synthetic colourants are added to laying hens diets to improve the yolk colour intensity. However, human health received more attention in the last time, so, the consumers are attracted by natural-coloured eggs. Carotenoids are the most numerous and widespread group of pigments in nature. They are a class of widely distributed pigments that include red, yellow, and orange colour. Numerous studies have examined the use of carotenoids, particularly yellow carotenoids, in animal feed, which aid to make egg yolks more orange in colour. They are found in different plants, microalgae, bacteria, fungi and have various biological functions, including increasing production, antioxidant, anti-inflammatory, antibacterial and immunomodulator role. For practical purposes, the cost of carotenoids from natural sources needs to be considered. The objective of this review was to summarise the recent findings in available literature data on the supplementation with natural pigments based on marigold and calendula flowers and paprika extracts for egg quality and yolk colour pigmentation which are preferred over pigments of synthesis, due to their costs and biodisponibility. [ABSTRACT FROM AUTHOR]

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.

This review aims to evaluate partially substitution of soybean meal with peas (Pisum sativum) and lucerne (Medicago sativa) in pigs' feeding. Peas and lucerne offer favourable nutritional profiles, containing substantial levels of protein, essential amino acids, and dietary fibre. The two ingredients can be economically viable alternatives to soybean meal due to their relatively lower cost and availability in certain regions, reducing feeding costs, thus benefiting pig producers. Partially substituting soybean meal with peas and lucerne can alleviate the environmental burden associated with soybean production, because it is required less land and water resources, and their cultivation has a lower environmental footprint, making them sustainable choices for pig feed formulation. Although peas and lucerne may contain certain anti-nutritional factors, such as trypsin inhibitors and phytates, which can interfere with nutrient utilization and digestion in pigs, a proper processing technique, such as heat treatment or enzyme supplementation, are necessary to mitigate the negative effects of these compounds and improve nutrient availability. The palatability of the diet may be influenced by factors such as flavour, texture, and aroma, therefore a careful formulation and gradual introduction of these alternative protein sources can help ensure adequate feed intake and prevent any potential negative effects. The digestibility of protein and other nutrients of peas and lucerne can be lower compared to soybean meal, which may impact nutrient utilization and growth performance. However, optimization of formulation, feed processing, and enzyme supplementation can help overcome these challenges and improve nutrient digestibility. [ABSTRACT FROM AUTHOR]

In the last decades, consumption of functional foods has increased considerably, especially the omega-3 (n-3 PUFA), enriched eggs, which have been shown to possess positive effects on human health. However, n-3 PUFA increase the degree of unsaturation in egg yolk which may enhance the sensitivity to lipid oxidation affecting the freshness and quality of eggs during storage. This study aimed to evaluate the effect of flaxseed meal used together with kapia pepper, sea buckthorn meal and/or carrot mixtures in laying hens' diets, on production performances, egg physical characteristics, yolk coloration, fatty acid profile and health lipid indexes for human consumption of the eggs after storage at 4 0C for 28 days. For that, 168 Tetra SL laying hens, divided into 4 groups (48 hens/group with 24 repetitions) were subjected for four weeks, to the following dietary treatments: standard diet (C), based on corn and soybean meal as main ingredients. All experimental diets included 6% flaxseed meal (as a source of n-3) supplemented with 2% kapia pepper (FKP), 2% sea buckthorn meal (FSB) and/or 2% carrot (FC) as natural sources of antioxidants. The production performances were calculated weekly. Eggs physical characteristics were determined with an egg analyzer, yolk color was determined by the Roche yolk color fan and the egg white and yolk pH with a Five Go F2-Food kit Metler Tolledo pH meter. The fatty acid profile was determined by gas chromatography and health lipid indices were calculated. Significant improvements were observed for the weekly performances calculated among the groups, especially for the FSB and FC groups, in terms of egg weight and laying intensity compared with the C group. From the egg physical characteristics, yolk colour determined by Roche yolk color fan significantly increased in FKP and FSB groups compared with C group. Also, Haugh units (egg protein quality) were significantly higher in FSB group compared with C group. The use of experimental diets significantly reduced the content of myristic, pentadecanoic and stearic fatty acids compared with C eggs. All n-3 fatty acids significantly increased in FKP, FSB and FC groups compared with the C group, while all n-6 fatty acids and n-6/n-3 ratio decreased, especially in FKP and FC groups compared with the FSB and C groups. The thrombogenicity indices (TI), elongase (E) and Δ5 + Δ6 - desaturase (n-3), decreased in all experimental groups while, thioesterase (T), Δ9-desaturase and Δ5 + Δ6 desaturase (n-6) increased, with no significant alteration for other indices. This indicates that eggs enriched in n-3 PUFA and antioxidants could maintain their effectiveness in retarding atherosclerosis and the risk of cardiovascular disorders. Overall, the diets used showed some significant improvement in egg quality stored for 28 days when comparing them with those from C group. [ABSTRACT FROM AUTHOR]

The effect of dietary flaxseed meal, rapeseed meal and fodder peas on layers' performances and egg quality was investigated in a 6-wk feeding trial on 168 Tetra SL layers (65 weeks) assigned to 4 groups (C, E1, E2, E3). The commercial (C) diet had 2750 kcal ME and 16.4% CP. Compare to diet C, the experimental groups were fed with flaxseed meal (3%, E1), flaxseed meal-fodder peas (3%; 10%; E2), flaxseed meal-rapeseed meal (3%; 10%; E3) which increased the dietary level of the total polyunsaturated fatty acids PUFA n-3 (% of total fat) to 5.72(E1), 6.87 (E2) and 5.65 (E3) compared to group C (1.19), in diet. At the end of the trial, 18 eggs/group were collected to determine the eggs nutritional and quality parameters. The results showed that egg intensity was lower (P=0.05) in all experimental groups. Egg weight (g) in E1 (65.39) was higher (P=0.05) compared to all other groups. Also, yolk colour intensity increased significantly (P=0.05) in all experimental groups compared to C group. Similarly, the results showed that PUFA n-3 acid content was higher in all experimental groups (3.14%; 3.38% and 3.53%) compared to C group (1.13%). In conclusion, using dietary raw materials rich in PUFA n-3 had a positive influence on laying hens' egg quality and improved the nutritional quality indices of the lipids in egg yolks. [ABSTRACT FROM AUTHOR]

Heat stress represents a real menace of the poultry industry all around the world. The World Meteorological Organization (WMO) predicts an increasing temperature by 1.5°C as early as 2024. The normal body temperature of a chicken is about 41°C, and its thermoneutral comfort zone ranges between 18-25°C. To avoid the overheating and to dissipate the excess heat the poultry's body conducts a demanding struggle, therefore it affects production and immune parameters, and also eggs' quality. Reduced appetite and feed intake due to an impaired digestion and metabolism caused by intestinal morphology damage requires different strategies against the negative impacts of heat stress. Dietary herbal supplementation with natural and inexpensive ingredients can be considered an efficient strategy. There are globally available, with scientific demonstrated thermoregulatory effects, and also with antioxidant properties that enhances the production parameters and the health status of poultry. Herbal utilization offers medium and long-term economic and natural potential to minimize the negative effects of heat stress in local and global poultry industry. [ABSTRACT FROM AUTHOR]

Liposoluble vitamins play an important role in poultry metabolism. Vitamin A assures normal growth and development, reproduction performances, and immune function. Vitamin D is requested for proper calcium absorption, prevents oxidative stress, and helps the immune system. Also, vitamin E, which cannot be synthesized by poultry, is crucial for growth and reproduction, improves the immunity system, efficient against oxidative stability. Vitamin K is a key factor for the blood clotting process, has anti-inflammatory effects, and improves bone quality and feed efficiency. Vitamin requirements in laying hens' diets increased compared to the minimum levels published 28 years ago in National Research Council, therefore became vital to update it. Due to the poultry and feed industry's increasing challenges and demands the present requirements must sustain the development and productive potential of modern poultry strains. Therefore it is mandatory that experimental data with different inclusion levels of liposoluble vitamins and with positive effects on growth, production, and health parameters be taken into consideration. Certainly, updated information about liposoluble vitamin variability and efficiency transfer rate from diet to egg would help tremendously the farmers interested in foods biofortification by dietary vitamin supplementation. Overall, liposoluble vitamins are considered essential micronutrients very important to assure balanced poultry nutrition that provides an optimized animal status health. [ABSTRACT FROM AUTHOR]

The use of different herbal plants and their associate essential oils as feed additives is of great importance for various purposes in poultry production. This trend started since 2006 due to ban on use of certain antibiotics in poultry diets, in the European Union, because they are suspected of contributing substantially to increasing resistance among human pathogens. Some investigations have shown that a number of plant feed additives and their essential oils, have shown significant beneficial effects on animal production, health status and meat quality. These natural feed additives not only act as antibiotic replacements for the animals, but also exert beneficial properties in the poultry products, especially, antioxidant properties in meat. However, the overall efficacy of herbal plants and their associate essential oils, together with their nutritive value with impact on the health status of animals and humans (via the food chain), requires constant research on standardization of correct dosages for particular functions to be studied. [ABSTRACT FROM AUTHOR]

An experiment was conducted to assess the impact of vitamin D3, on laying hens' performances, egg yolk fatty acid profile (FA), antioxidant compounds and vitamin transfer in the eggs. For that, one hundred twenty, 34 weeks old Lohmann Brown laying hens, were allocated to completely randomized block arrangement of three dietary treatments: T1, control (C) with 2500 IU/kg vitamin D3; T2 with 3000 IU/kg vitamin D3 and T3, with 3200 IU/kg vitamin D3. All diets had identical basal diet structure containing 17.50% crude protein and 2780 kcal/kg, metabolizable energy, being isocaloric and isonitrogenous. Feed intake and feed conversion ratio were significantly (p<0.05) lower in T2 and T3 groups compared to T1, without any impact on average egg weight. Egg production was significantly (p<0.05) higher only in T2 group, compared with T1 and T3. No significant (p>0.05) contribution of vitamin D3 supplementation was observed on total saturated fatty acids (SFA), unsaturated fatty acids (UFA) or monounsaturated fatty acids (MUFA) classes determined in egg yolk. From the sum of cis FA, significantly (p<0.005) higher was palmitoleic FA in T1 egg yolk compared with T2 and T3 egg yolks. On the other hand, from the total trans group, nervonic FA was significantly (p<0.05) higher in eggs belonging to higher vitamin D3 supplement groups. Total polyunsaturated fatty acids (PUFA), were significantly (p<0.05) higher in T2 and T3 egg yolks compared with T1 egg yolk. However, n-3 increase significantly only in T3 yolks being with 43.92% higher compared with T1 yolk and with 35.51% higher compared with T2 yolk. From the antioxidant compounds, total polyphenol content, total antioxidant capacity, lutein and zeaxanthin, vitamin A and vitamin E registered slightly higher values in T2 and T3 eggs versus T1 eggs, but without significant (p>0.05) effect. Vitamin D3 transfer in eggs increased significantly (p<0.05) in T3 compared with T1 and T2 eggs, as a main effect of supplemental vitamin D3 in laying hens' diets. [ABSTRACT FROM AUTHOR]

This experiment investigates the effect of flaxseed meal, rapeseed meal and vitamin E supplementation, when used together, on the production parameters of fatty acid composition and eggs quality characteristics in Tetra SL laying hens (38 to 46 weeks of age). For this, 120 hens were allocated one of three treatments, with 40 hens in each group. The hens were fed either a control diet (C), a control diet including 2.5 % flaxseed meal and 2.5% rapeseed meal (E1) or 2.5% flaxseed meal and 2.5% rapeseed meal with 73 mg/ kg feed of vitamin E as an antioxidant supplement (E2) for 8 weeks. Hens consuming the E1 diet had greater egg production and egg mass than those from group C. The feed conversion ratio in both the E1 and E2 groups was lower (P < 0.05) than in the C diet group. E2 had considerably higher egg weight, albumen pH, yolk pH and Haugh unit than E1 and C (P0.05), as a response to the vitamin E antioxidant effect. The most α-linolenic fatty acid content (1.07 g FAME) was found in eggs produced by chickens fed the E2 diet, (1.07 g FAME), followed by E1 (0.91 g FAME), with both being significantly higher than C eggs (0.23g FAME). Furthermore, all n-6 studied fatty acids concentrations were significantly lower (P < 0.05) in E1 and E2, while all n-3 fatty acids concentrations were significantly greater (P > 0.05) in E1 and E2. When comparing the n-6/n-3 ratio of fatty acids from experimental treatments (6.44 and 6.74) with C treatment (18.19), a significant difference was observed (almost 65% lower). [ABSTRACT FROM AUTHOR]

The study investigated the effect of different fiber levels and sources on the blood profile and digestibility coefficients parameters. Compared to C diet that contained 3.5% crude fiber (CF), the feed formulation has takeninto consideration a level of 6.5% CF on E1 group and 7.5% CF on E2 group provided by adding alfalfa meal and sunflower meal. The experiment was conducted on 9 pigs randomly assigned to 3 experimental groups for 8 weeks trial period with an initial average weight of 25 kg. During the balance period, average samples of faeces/pig were collected to determine the apparent digestibility coefficients; blood samples were collected by jugular venipuncture in heparin tubes and centrifuged (3000 rpm for 15 min) for plasma separation. The highest values were registered for serum creatinine (SCR) parameter for group E1 group compared to C and E2 groups, and also, high levels of lactat dehydrogenase (LDH) were observed on E1 group was significantly different (P<0.05) compared to C and E2 groups.Biochemical serum parameters LDH and SCR are important indicators to evaluate animal health and although we observed higher values for E1, there were within species limits. The different levels and sources of fiber content of feeding formula did not affect the apparent digestibility coefficients, nor the blood parameters. [ABSTRACT FROM AUTHOR]

We investigated the effectiveness of diets enriched with natural sources of polyunsaturated fatty acids and antioxidants on shelf life, internal and external quality parameters of eggs in different storage time and temperature. The diets given were as follow: basal diet (C), a diet containing mixture of rapeseed and grapeseed meal (T1) and a diet containing mixture of flaxseed and sea buckthorn meal (T2). A total of 108 eggs were selected (36 eggs/ group) and were separated into 6 batches with 6 eggs in each. The experimental design was consisted of 3 storage periods (0, 14 and 28 days) and 2 storage temperatures (5°C, 21°C). Each egg was weighed and broken, and the physiochemical properties of eggs such as albumen, yolk and eggshell weight, eggshell thickness and breaking strength and the most important freshness parameters Haugh Unit (HU), albumen and yolk pH were determined using an Egg Analyzer TM, manufactured by Orka Technology Ltd. The egg, albumen, shell weight and HU significantly decreased with increasing storage time and temperature, especially for eggs stored at 21°C for 28 days from C group. The albumen and yolk pH significantly (P<0.05) increased with increasing storage time and temperature in all samples, but those from group C were significantly (P<0.05) higher compared with eggs from T1 and T2 groups. The interaction effects between the storage time and temperature were significant for all determined parameters, which can conclude that storage time and temperature are the major factors affecting egg quality, but temperature is a more sensitive determinant of egg quality deterioration compared with the storage period. Eggs from groups fed diets rich in polyunsaturated fatty acids and antioxidants significantly (P<0.05) delayed egg deterioration in both storage temperatures. [ABSTRACT FROM AUTHOR]

The purpose of this experiment was to investigate a plant mix effects with antibacterial properties on the microbiological faeces load of piglets. During the 28 days period, 8 hybrid Topigs castrated males, aged 68 days (average initial weight 17.4±0.58 kg) were divided in 2 groups (C, E). Two balance studies were conducted for 5 days (weeks 2 and 4). The feed consumed and excreta were weighted, recorded amd sampled. Microbiological analyses of faeces were performed for Escherichia coli (E. coli), Salmonella spp., Staphylococcus spp, Lactobacillus spp. Microbial populations were determined by counting the colonies on selected media for each microorganism using a Scan® 300 automatic colony counter. The results were expressed as a logarithm(base 10) of colony-forming units per gram of sample. The microbiological faeces analyses of balance 1 showed a very significant statistically (P<0.0001) lower concentration of E.coli (log10 CFU/g) and a statistically significant (P<0.05) decreasing Staphylococci spp. concentration, while balance 2 showed a very significant statistically (P<0.0001) lower concentration of E.coli and Staphylococci spp. (log10 CFU/g) and a very significant statistically (P<0.0001) increasing concentration of Lactobacilli spp (log10 CFU/g) for E group compared to C group. The plants mix had the best results concerning the microbiological faeces load, therefore their antibacterial properties had a real effect during the experimental period. [ABSTRACT FROM AUTHOR]

The 4 weeks study was conducted on 12 pigs divided in 2 groups (C, E). The average initial body weight for control group C was 66.42 kg±10.27 and 66.25 kg±9.88 for experimental group E, respectively. The C diet based on corn and soybean meal was characterized by: 17.46% crude protein and 3232 kcal/kg ME. Compared to diet C, the E diet had included 7.5% flaxseed meal and 1% grapeseed meal (17.60% CP, and 3200 kcal/kg ME). At the end of the experiment there were no significant differences (P=0.05) among groups concerning the performances. All carcasses were assessed in E category, with no statistical differences between groups. Regarding meat quality, best results were noticed at E group for a-linolenic acid concentration (omega 3 fatty acid) of ham (1.29±0.04 g/100g total fatty acids) compare to C (0.51±0.01 g/100 g total fatty acids). Also a-linolenic acid concentration of tenderloin (1.12±0.03 g/100 g total fatty acids) in group E was higher compare to C group (0.6±0.06 g/100g total fatty acids), but without significant differences. [ABSTRACT FROM AUTHOR]

Fenugreek (Trigonella foenum-graecum) was used in the diets for layers within a 6-week experiment of 90 Lohmann Brown layers (48 weeks of age), assigned to 3 groups (C, E1, E2). The experimental diets differed from the cornsoybean meal control (C) diet (16.23% crude protein, 2686.2 ME), by the inclusion of 1% (E1) and 2% (E2) fenugreek seeds. The chemical analysis of the fenugreek seeds to determine the concentration of polyphenols and the chelating capacity of the alcoholic extract, the activity of DPPH annihilation and Fe III ions reduction, showed that the fenugreek seeds have an antioxidant capacity almost the same as the mint and the wormwood. During the progress of the experiment, every 2 weeks, we collected 18 eggs from each group, which we divided in 6 samples (3 eggs per sample) of yolk, egg white and egg shell. These samples were assayed for dry matter, protein, amino acids, fat and ash in the egg white; dry matter, fat, fatty acids and ash in the yolk; dry matter, ash and calcium in the egg shell. The analytical results showed that in the control group, the linolenic acid concentration from the yolk (0.632±0.02) was significantly (P=0.05) lower than in E1 (0.67±0.028) and E2 group, respectively (0.722±0.069). The amino acids concentration from the egg white was not different among the groups, which is normal since the diets had the same protein level. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the influence of Mn and Zn supplements (from organic sources) added to laying hens diets on egg quality. The experiment was conducted for 42 days on 192 Lohmann Brown laying hens (45 weeks old). The birds, housed in cages (2 birds/cage), were divided into 3 groups (C, E1, E2). The three diets had the same basal formulation characterized by 17.96% crude protein and 2724.31 kcal/kg metabolisable energy. The diets for the 3 groups differed by the mineral source, by the level of Mn and Zn from mineral premix, respectively. Diet C had 73 mg Mn (as Mn2O3)/kg feed and 64 mg Zn (as ZnO)/kg feed. Diet E1 used the same level of Mn (as manganese chelate of glycine hydrate with 20% Mn) and Zn (as zinc chelate of glycine hydrate with 25% Zn) as diet C. Diet E2 used two times higher levels of Mn and Zn compared to Lohmann Brown Guide Manual (200 mg Mn and 160 mg Zn/kg feed from organic sources). During this experimental study, every two weeks egg samples were collected randomly (18 eggs/group), and 6 samples of yolk, white and eggshell were formed (3 eggs/sample). The results showed that eggshell breaking strength and eggshell thickness were not significantly (P= 0.05) different between groups. The yolk samples of egg collected from E2 group, contained Zn concentrations significantly (P = 0.05) higher than in groups C, E1 respectively. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the influence of Cu and Zn supplements (organic sources) added to laying hens diets on absorption coefficients and egg yolk concentration. The experiment was conducted for 6 weeks on 192 laying hens, housed in cages (2 birds/cage), divided into 3 groups (C, E1, E2). All batches received a similar basal diet (17.96% CP and 2724,31 kcal/kg ME). Diet E1 used the same level of Cu and Zn as diet C, but in chelated form (6 mg Cu/kg and 60 mg Zn/kg). Compared to C, diet E2 had the same level of Cu (inorganic source) but the Zn concentration was 160 mg /kg from organic source. Every two weeks, egg samples were collected randomly (18 eggs/batch). During the balance weeks, all droppings were daily collected in order to form average weekly samples/cage, from which Cu, Zn was determined by FAAS. The apparent absorption coefficients of Cu did not differ significant, but it was noticed a slight increasing of Cu coefficient for the group which received organic Cu: 20.89% (E1), 18.83% (E2) vs 17.45% (C). Organic source of Zn lead to a better absorption, significant uninsured, for E1 (12.70%) and E2 (15.60%) compared to C (9.07%). Alternatively, the analytical results showed a significant (P⩽0.05) improvement of Zn concentration in egg yolk for E2 (75.86±1.51 mg/kg) compare to C (71.19±2.23 mg/kg) and E1 (73.24±2.24 mg/kg). The chelate source of trace minerals can be a way of obtaining Zn enrichment eggs but only using amounts of Zn above conventional rate. [ABSTRACT FROM AUTHOR]

Trivalent chromium is essential to normal carbohydrate, lipid and protein metabolism. The objective of this study was to evaluate the interrelations between Cr (III) and trace minerals (Cu, Fe, Mn, Zn) in growing pigs fed with chromium picolinate supplemented diets. A 6 week study was conducted on 8 castrated Topigs male pigs assigned to 2 groups (C and E), housed in individual metabolic cages. The pigs had an initial bodyweight of 17.16 ± 0.62 kg and 49.93 ± 2.3 kg (C) respectively 48.75 ± 5.3 kg (E) final weight. The pigs were fed on corn-soybean meal-based diets (18.75% CP; 3063 kcal/kg ME). The diet of E group was supplemented with 200 ppm CrPic. Samples of ingesta, faeces and urine were collected in 3 balance periods of 5 days each. At the end of experiment, all pigs were slaughtered and meat (tenderloin; loin; ham; shoulder; belly; scruff) and organ (liver, spleen, kidney) samples were collected. The levels of Cu, Fe, Mn and Zn were measured by FAAS in the samples of ingesta, faeces, urine and meat. Chromium supplements decreased, but not significantly (P>0.05) trace minerals apparent absorption coefficients for all of them: Cu (32.11%, C vs. 32.05%, E); Fe (52.47%, C vs. 53.70%, E); Mn (35.24%, C vs. 32.76%, E); Zn (47.56%, C vs. 44.30%, E). Trace elements (Cu, Fe, Mn, Zn) concentrations were determined in samples of: tenderloin, loin, ham, shoulder, belly and scruff. Significant increased concentrations (P≤0.05) were obtained for Zn in: loin (4.38 ± 0.29 ppm, C vs. 5.19 ± 0.29 ppm, E), shoulder (8.21 ± 0.41 ppm, C vs. 9.74 ± 0.40 ppm, E), belly (3.78 ± 0.54 ppm, C vs. 5.04 ± 0.82 ppm, E) and scruff (4.89 ± 0.29 ppm, C vs. 6.09 ± 0.84 ppm, E). The deposits of Cu, Fe, Mn and Zn in the main organs (liver, spleen and kidney) were also evaluated and significant increased concentrations (P≤0.05) of Zn in the liver samples of E group (18.40 ± 0.14 ppm C vs. 20.02 ± 0.56 ppm E) were noticed. The synergy of Cr and Zn was highlighted in this study by the results obtained in determinations on anatomical parts. [ABSTRACT FROM AUTHOR]

This experimental study evaluated the supplementation effects of Zn and Mn from laying hens diets on the physical parameters of egg quality. The experiment was conducted for 42 days, on 120 Lohmann Brown laying hens, aged 22 weeks. Birds, accommodated in cages (3 birds/cage), were divided in 4 batches (C, E1, E2, E3). The basal diet (corn, rice, rape meal and soybean meal), identical for all four batches, was characterized by 17.96% protein and 2724.31 kcal/kg metabolisable energy. Diets of the 4 batches differentiated among them by Mn (source MnO) and Zn (source ZnO) levels (mg/kg). Conventional diet of batch C had 71,9 mg Mn/kg NC and 60 mg Zn/kg CF(compound feed). In batch E1 dietary levels of Mn and Zn (85 mg Mn, respectively 145 mg Zn /kg CF) were 5 times higher than NRC requirements, 1994. Batch E2 diet had 100 mg Mn/kg CF and 80 mg Zn/kg CF (according to Lohmann Brown Guide Manual), and batch E3 used double levels in regard to Lohmann Brown Guide Manual (200 mg Mn, respectively 160 mg Zn/kg CF). The results showed that eggshell breaking strength was significantly (P⩽0.05) higher for E3 batch (4,68±0.16 kgF) compared to all other batches. Similarly, E3 batch had a significantly (P⩽0,05) higher Zn concentration in eggshell compared to C and E2 batches. Eggshell thickness was not different between batches. [ABSTRACT FROM AUTHOR]

Objective: Finding natural, handy and efficient nutritional solutions to prevent and mitigate negative effects caused by environmental heat stress and to be applied to large-scale laying hen industry., Research Design: A 3-weeks trial was conducted on 128 laying hens TETRA-SL LL (50 weeks of age) housed in 8 cages/group, 4 laying hens/cage, 32 laying hens/group, under heat stress conditions (34±1°C). The basal diet on corn and soybean meal was formulated to be isocaloric and isonitrogenic. Compared to Control group diet (C), experimental groups E1 included 1% zinc-enriched yeast; E2 included 2% parsley and E3 included 1% zinc-enriched yeast combined with 2% parsley to minimize the heat stress effects., Methods: The parsley and the zinc-enriched yeast were analysed for their chemical composition, total polyphenols, antioxidant capacity, minerals, vitamin E and incorporated into the ration structure. Production parameters, egg quality, biochemical and haematological profiles of blood samples were analysed during the trial., Results: A statistically significant ( p < 0.05) average egg weight was noticed on E2 and E3 compared to Control group, and also during the 1st week compared to the 2nd and the 3rd experimental weeks. Average daily feed intake values were highly significant ( p < 0.001) on E3 group compared to C, E1, E2, and on the 2nd week compared to the 3rd experimental week ( p < 0.021). Feed conversion rate was highly significant (p < 0.001) during the 2nd and the 3rd experimental weeks compared to the 1st week. The average daily egg production was highly significant ( p < 0.001) within 1st week compared to the 2nd and 3rd weeks. A highly significant ( p < 0.001) yolk coloration was noticed on E2 and E3 groups. The malondialdehyde (MDA) concentration decreased significantly ( p < 0.05) to all experimental groups compared to Control group during the 14th and 28th days of storage., Conclusion: These findings suggest that the two ingredients minimized the heat stress effects on production performance parameters with a demonstrated antioxidant capacity role by delaying the lipid peroxidation during different storage time periods., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Cornescu, Panaite, Untea, Varzaru, Saracila, Dumitru, Vlaicu and Gavris.)