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.

The aim of this review is to highlight the most beneficial effects of dietary fermented feed in correlation with decreasing the antinutrient concentration in vegetal matrices usually used for broiler nutrition. Rational feed formulation is critical for animals because it improves animal performance, and provides the animal with the necessary nutrients to develop strong bones, muscles and tissues, and a properly functioning immune system. Fermentation of animal feed is useful as compounds with high molecular mass are converted into energy and compounds with lower molecular mass in the presence of enzymes produced mainly by bacteria and yeasts. Fermentation products contain probiotic compounds with beneficial effects on the health of the animal microbiome. Feed fermentation has other roles such as converting antinutrients into beneficial substances for animal organisms, and some studies have shown that fermentation of feed decreases the risk of antinutrient components presence. For the bibliographic research, different platforms were used (PubMed, Science Direct, MDPI resources), and numerous words or combinations of terms were used to find the latest information. Fermented feed utilization has been shown to enhance growth performance while promoting a healthier gut microbiome in animals.

The implication of heat stress (HS) in the oxidative stress phenomenon and its related diseases in chickens has been widely reported. Salicin is a precursor for the synthesis of salicylic acid and aspirin obtained from the bark of Salix alba, with an undeniable anti-inflammatory effect. However, little attention has been paid to salicin’s antioxidant/oxidative stress-reducing effect compared to its well-known anti-inflammatory effect. The purpose of the study was to investigate the effect of dietary salicin standardized extract from Salix alba bark (SAB) on oxidative stress biomarkers and intestinal microflora of broiler chickens exposed to heat stress. In our study, chickens (14 days) were randomly allocated to three treatment groups (SAB0; SAB25; SAB50), each of which included five replicates with eight birds per replicate. Broilers were exposed to heat stress (32 ± 2 °C) between 14 and 42 days. The liver tissues were collected to analyze oxidative stress biomarkers (total antioxidant capacity, glutathione, catalase, superoxide dismutase). The intestinal content was collected and measurements of the intestinal microbial population were performed (E. coli, staphylococci, lactobacilli). Results indicated that liver malondialdehyde and protein carbonyls activity decreased (p < 0.05) in SAB50 treatment concomitantly with linearly increased total antioxidant capacity, and glutathione concentration. Dietary supplementation with SAB reduced (p < 0.05) the abundance of staphylococci and increased the number of lactobacilli. Taken together, SAB possesses an advantageous effect on liver oxidative status and the balance of intestinal microflora in broilers exposed to heat stress. These findings provide new insight into the potential use of salicin standardized extract from Salix alba bark for liver damage prevention and dysbiosis related to heat stress.

The paper aimed to analyse the effect of dietary Salix alba L. bark powder (SAB) on broiler performance in terms of oxidative stress parameters in liver and gut microflora. One hundred and eighty Cobb 500 broiler chicks (14 days) were allotted to three homogeneous treatments (SAB 0%; SAB 0.025%; SAB 0.05%). The broilers were housed in an environmentally controlled space (10 replicates, six broilers/replicate). Compared to dietary control treatment (SAB 0%), the other treatments included 0.025% SAB (SAB 0.025%) and 0.05% SAB (SAB 0.05%). The results showed that SAB powder used in broiler diet had a high total phenolic content. Regarding the performance results, significant differences between experimental and control treatments were recorded only for average daily feed intake (35–42 days). The broilers fed with SAB powder had a significantly lower hepatic level of malondialdehide and glutathione, a higher total antioxidant capacity than those fed control treatment, and demonstrated a positive effect on the development of non-pathogenic bacteria (lactobacilli) but a decrease in the population of pathogenic ones (E. coli, staphylococci). Our findings suggested that dietary 0.05% SAB powder could be an effective solution to impede the oxidative stress in broiler liver and to improve gut microflora.

This study investigates the development and comparative evaluation of new dermatocosmetic preparations based on hydroalcoholic macerates of rosemary (Rosmarinus officinalis L.), focusing on their antioxidant, antimicrobial, and anti-inflammatory properties. For this purpose, rosemary hydroalcoholic macerations were analyzed by evaluating the content of biologically active compounds, determining their antioxidant and antimicrobial capacity. Total polyphenol content (TPC), determined via the Folin–Ciocâlteu method, reached 2155 ± 2.45 mg GAE/100 g fresh weight in the 70% ethanol macerate (RDS2) of rosemary from Dobrogea, significantly exceeding (p < 0.05) the values observed in the Bulgarian samples. The highest antioxidant activity (745 ± 2.33 mg GAE/100 g fresh weight) correlated with this extraction. Atomic absorption spectroscopy (AAS) analysis revealed elevated calcium (119.5 mg/kg), zinc, and iron levels in Dobrogean rosemary compared to its Bulgarian counterparts. Antimicrobial assessments demonstrated that the 70% ethanol macerate (RDS2) of Dobrogean rosemary exhibited the strongest inhibitory effects, particularly against Staphylococcus aureus (inhibition zone: 11–23 mm), while its activity against Escherichia coli was moderate (10–17 mm at 30 µL). Candida albicans was also significantly inhibited, with an inhibition zone of 9–20 mm. In contrast, the Bulgarian rosemary macerate (RBS2) exhibited weak inhibition against the tested microorganisms. The higher antimicrobial activity of the RDS2 is likely due to its enriched polyphenolic content, including carnosic acid and rosmarinic acid, which are known for their bioactive properties. These findings highlight Dobrogean rosemary’s superior bioactive properties, supporting its use in formulations with antioxidant and antimicrobial benefits.

The behavior of Listeria monocytogenes (L. monocytogenes) throughout the shelf life of ready-to-eat foodstuffs represents a major concern in relation to human diet and human health. The aim of the study was to evaluate the behavior of L. monocytogenes in Wiener sausage, as an RTE meat product, throughout 15 days of storage (0–7 °C) under the action of fermented juice from parsley (Petroselinum crispum var. tuberosum) roots and common hawthorn (Crataegus monogyna) berry phenolics, compared with the effect of the food additives sodium nitrite and sodium ascorbate used in the standard formulation. For this purpose, one experimental formulation (F1) and one standard formulation (F2) of Wiener sausages were designed using the following preservatives and antioxidants: 50 ppm fermented parsley root juice (as a nitrite source) and 50 ppm hawthorn berry phenolics were used in F1, and 50 ppm sodium nitrite (as food additive E 250) and 50 ppm sodium ascorbate (as food additive E 301) were used in F2. The ability to support L. monocytogenes growth was assessed by a challenge test throughout the 15 days of storage. Based on the results of the assessment, the natural ingredients fermented parsley root juice and hawthorn berry phenolics could act as preservatives that ensure microbiological safety during the shelf life of the product. The nitrite and phenolic compounds of these natural ingredients showed antimicrobial activity against foodborne pathogens, including L. monocytogenes.