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.

Protein is an essential nutrient for laying hens, playing a crucial role in egg production and supporting their overall health. An 8-week feeding trial was conducted on 120 Lohmann Brown laying hens (aged 38 weeks). The layers were assigned randomly to three groups and housed in cages (twenty replicates × two birds/cage). All groups were fed a corn–soybean meal basal diet (2750 kcal/kg metabolizable energy (ME) with 17.8% crude protein (CP)). In contrast to conventional diet (CON), the experimental groups were supplemented primarily at the expense of soybean meal with 2.0% Chlorella vulgaris (CV2%) and 2.0% Spirulina platensis (SP2%). Their high concentrations of chlorophyll a (5.56; 9.06 mg/g), chlorophyll b (0.88; 1.34 mg/g), and antioxidant activity expressed as 2,2-diphenyl-1-picrylhydrazyl (73.29; 81.27 DPPH% inhibition) improved egg yolk quality. At the end of the trial, eighteen eggs/group (six yolk samples/group, three eggs/sample) were collected to determine the egg quality and nutritional parameters (fatty acids profile, cholesterol, β-carotene, yolk color, and antioxidant capacity). To determine the activity of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH), and total antioxidant capacity (TAC), blood samples were collected at the end of the period. Microalgae inclusion increased (p < 0.05) the fatty acid content, ß-carotene concentration (p < 0.001), antioxidant capacity (p < 0.0001), and yolk color intensity (p < 0.001) significantly, especially the yolk redness a* color parameter, but without any significant results concerning cholesterol concentration. Boiling the eggs for 10 min significantly (p < 0.001) increased the b* color parameter on microalgae treatments. The supplementation of laying hens’ diet with microalgae positively influenced egg quality and nutritional properties.

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.

In recent years, there has been significant attention toward the incorporation of alternative functional feed ingredients in monogastric diets. The objective is to improve sustainability and optimize animal performance both under normal conditions and in heat stress situations. Among these alternatives, Jerusalem artichoke (Helianthus tuberosus L.) has emerged as a promising candidate due to its nutritional composition and potential health benefits. This review aims to investigate the potential utilization of Jerusalem artichoke in monogastric diets and the impact on productive performance parameters. Moreover, the potential prebiotic effects of Jerusalem artichoke on the composition and activity of monogastric gut microbiota are revealed, showing its implications for gut health and reduction in pathogenic bacteria. The incorporation of Jerusalem artichoke in monogastric diets poses several challenges, such as limitation of the dietary inclusion rate. However, there are also future perspectives to consider, such as optimizing processing techniques, evaluating the effects of different cultivars, and exploring potential synergies with other dietary feed ingredients. In summary, this study provides a comprehensive overview of the key findings and unique perspectives on the utilization of Jerusalem artichoke in monogastric diets, highlighting its potential as a valuable feed ingredient.

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).

This study aimed to evaluate the effects of natural tannins in laying hens’ diets on production parameters and the alterations of eggs’ physical properties during storage time and temperature. A six weeks experiment was carried out on 168 Lohmann Brown laying hens, 51 weeks of age, accommodated within digestibility cages, structured on 3 levels. The dietary basic structure was the same for all 3 tested groups. The difference between the experimental and control groups was established by the type of plant additive added E1 (0.5% chestnut flour) vs. E2 (0.5% bark oak). At the end of the experiment, 36 eggs/group were collected to evaluate internal and external quality parameters of eggs during storage. These eggs were divided into two parts: 18 eggs/group were kept at room temperature (22°C) and 18 eggs/group were kept in the refrigerator (4°C) for 42 days and analysed to determine shelf time. The results obtained showed that the physical parameters of eggs laid by hens fed with diets supplemented with natural source of tannins (chestnut powder and oak bark) were improved in terms of Haugh Units, yolk colour and eggshell thickness, but only in refrigeration storage conditions.