Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

An In Vitro Evaluation of Robin's Pincushion Extract as a Novel Bioactive-Based Antistaphylococcal Agent-Comparison to Rosehip and Black Rosehip

Introduction: This study explores the bioactive properties of extracts obtained from Robin's pincushion (Diplolepis rosae) collected in Sokobanja, Serbia. Results: Comprehensive in vitro assessments reveal high concentrations of total phenolics (186.37 mg GAE/g), along with significant levels of carotenoids (44.10 μg β-car/g). Robin's pincushion exhibited superior antioxidant capacities across DPPH, ABTS, and reducing power assays, significantly outperforming comparable extracts from rosehip (Rosa canina) and black rosehip (Rosa spinosissima) in these activities. Additionally, high inhibitory effects were observed in antimicrobial assays, with the extract demonstrating minimal inhibitory concentrations (MIC) as low as 1.56 mg/mL against the Staphylococcus species. Notably, the extract achieved full bactericidal effect within 24 h in time-kill kinetic studies which additionally highlight its potent antistaphylococcal potential. Materials and methods: Analyzing their phytochemical profiles and evaluating their potential as antioxidant, anti-inflammatory, antihyperglycemic, and antimicrobial agents, wide-ranging evaluation of bioactivity of Robin's pincushion was conducted. Conclusions: These findings highlight Robin's pincushion as a promising natural source of bioactive compounds with potential applications in traditional and modern medicine for managing oxidative stress, inflammation, hyperglycemia, and microbial infections.

Effects of Different Levels of Green Tea Powder on Performance, Antioxidant Activity, Egg Mass, Quality, and Cecal Microflora of Chickens

This study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying period. A total of 360 Chishui black-bone chickens were selected as the experimental animals. They were randomly allocated into four groups: the control group (CON), trial group I (T1), trial group II (T2), and trial group III (T3), each group with six replicates and 15 hens in each replicate. The control group was fed a basal diet, and the experimental groups were fed a basal diet supplemented with 0.8%, 1.6%, and 2.4% Green Tea Powder, respectively. The accommodation period was 14 d, and the experimental period was 60 d. The statistical software SPSS was used to perform a one-way analysis of variance (ANOVA) on the experimental data, and Duncan's method was used to perform multiple comparisons among groups. The results showed the following: compared with those of the control group, the average daily gain of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05); adding Green Tea Powder significantly reduced the content of malondialdehyde in the serum (p < 0.05), and the addition of 0.8% tea leaves significantly increased the immunoglobulin M and immunoglobulin A contents (p < 0.05); the egg yolk weight, eggshell thickness, eggshell strength, and yolk color of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05), and the addition of Green Tea Powder at the level of 2.4% significantly increased the percentage of umami, essential, and total amino acids (p < 0.05); and the structure of intestinal microorganisms was improved, and the abundance of Bacteroidetes and Bacteroidaceae significantly increased, while the abundance of Firmicutes and Lachnospiraceae significantly decreased (p < 0.05).

Influence of rosehip (Rosa canina L.) leaves as feed additive during first stage of laying hens on performances and egg quality characteristics

This study aimed to evaluate the effects of rosehip leaves (RL) supplementation on the production performances and egg quality of laying hens during the first stage of laying. For that, 90 Lohmann Brown Classic hens, aged 26 wk, were randomly assigned to 3 dietary treatments as follows: a control diet (RL0), an experimental diet containing 0.5% rosehip leaves (RL0.5), and an experimental diet containing 1% rosehip leaves (RL1). The laying hens were accommodated in an experimental hall with identical pens (3.96 m2), and controlled microclimate conditions. The dietary treatments were administered for a 6-wk experimental period (26-32 d of age). During this time, production performance of hens was recorded. To assess the impact of RL on egg weight and its components evolution, egg yolk and albumen color, and primary chemical composition of egg constituents were determined every 2 wk. The effect on egg yolk fatty acids profile was determined only at the end of the trial. The results showed that RL0.5 and RL1 dietary treatments significantly improved laying rate, feed conversion ratio and egg mass compared with RL0 group. A significant effect on egg weight and its components was observed only over time, showing that RL has no effect on these parameters. Significant changes in egg yolk coloration were observed over time, with significant increases in L*, a* and b* chromomeric parameters in both RL0.5 and RL1 compared to RL0. Significant alterations were obtained from the sum of egg yolk fatty acids. The RL1 egg yolk presented significantly higher n-3, and significantly lower n-6 fatty acids, compared with both RL0 and RL0.5. Further research is warranted to explore the long-term effects of rosehip leaf supplementation on laying hens performance and egg quality.

Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed

The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4-6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.

Recent advances and insights into the bioactive properties and applications of Rosa canina L. and its by-products

Rosa canina L., commonly known as rosehip, is of notable scientific interest for its applications in nutrition, cosmetics, and pharmaceuticals. This review article highlights its health-promoting properties, including antioxidant, anti-inflammatory, hepatoprotective, and anticarcinogenic effects, attributed to its rich content of phenolic acids, carotenoids, tocopherols, and vitamins. With growing interest in sustainable practices, rosehip by-products are increasingly valorized. For instance, cold-pressed rosehip seed oil is a valuable source of polyunsaturated fatty acids, while incorporating rosehip pomace into snacks enhances their nutritional profile, positioning them as potential functional foods and dietary supplements. This article aims to provide a comprehensive overview of advancements in utilizing rosehip and its by-products, emphasizing their role in enriching food and pharmaceutical products with nutritional and functional bioactivities.

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens' Performance and on Lipid Composition and Oxidation Status of Egg Yolks

The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn-wheat-soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed

This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are randomly allocated into four treatment groups, each subdivided into six replicates with five birds in each replicate. The dietary treatments consist of 0% HS (control), 10% HS, 20% HS, and 30% HS. Results indicate a substantial increase (p < 0.01) in polyunsaturated fatty acids, including omega 3 (n-3) and omega 6 (n-6) types, with the inclusion of HS in the diet. The n-6/n-3 ratio is significantly reduced (p < 0.01), and there is a significant reduction (p < 0.01) in saturated fatty acids only for the 30% HS treatment, indicating a more favorable fatty acid composition. Cholesterol levels remain largely unaffected by HS inclusion, except for the 10% HS group, which shows a significant decrease (p < 0.05). Moreover, hepatic tocopherol levels are significantly elevated (p < 0.01) in subjects receiving the HS diet, with the 30% HS group exhibiting the highest tocopherol content. In summary, incorporating HS into the diet up to 30% appears to offer promising benefits for hepatic lipid composition, particularly in terms of n-3 polyunsaturated fatty acids, the n-6/n-3 ratio, and tocopherol levels, while having minimal impact on cholesterol levels.

Effects of Enriched-in-Oleuropein Olive Leaf Extract Dietary Supplementation on Egg Quality and Antioxidant Parameters in Laying Hens

The objective of the present study was to evaluate the effects of an olive leaf extract obtained with an up-to-date laboratory method, when supplemented at different levels in laying hens' diets, on egg quality, egg yolk antioxidant parameters, fatty acid content, and liver pathology characteristics. Thus, 96 laying hens of the ISA-Brown breed were allocated to 48 experimental cages with two hens in each cage, resulting in 12 replicates per treatment. Treatments were: T1 (Control: basal diet); T2 (1% olive leaf extract); T3 (2.5% olive leaf extract); T4 (Positive control: 0.1% encapsulated oregano oil). Eggshell weight and thickness were improved in all treatments compared to the control, with T2 being significantly higher till the end of the experiment (p < 0.001). Egg yolk MDA content was lower for the T2 and T4 groups, while total phenol content and Haugh units were greater in the T2. The most improved fatty acid profile was the one of T3 yolks. The α-tocopherol yolk content was higher in all groups compared to T1. No effect was observed on cholesterol content at any treatment. Based on the findings, it can be inferred that the inclusion of olive leaf extract at a concentration of 1% in the diet leads to enhancements in specific egg quality attributes, accompanied by an augmentation of the antioxidant capacity.

Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations

This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.

Yolk Fatty Acid Content, Lipid Health Indices, and Oxidative Stability in Eggs of Slow-Growing Sasso Chickens Fed on Flaxseed Supplemented with Plant Polyphenol Extracts

Previous attempts to increase the level of flaxseed in hens' diet for the production of n-3 polyunsaturated fatty acids (n-3 PUFAs)-enriched eggs have been commonly associated with undesirable effects on production efficiency, lipid health indices, and oxidative stability of eggs, requiring adequate research attention. This study investigated the effects of feeding a moderate level of flaxseed (FS) and plant polyphenol extracts (PPEs) on fatty acid content, oxidative stability, and lipid health indices in eggs of slow-growing Sasso T451A laying hens. One hundred and five hens were assigned to five groups (seven replicates of three) and fed on FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia), and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diets. The egg yolk content of eicosapentaenoic acid (EPA, C20:5 n-3) in the DA8, TS8, and CD8 diets and docosahexaenoic acid (DHA, C22:6 n-3) in TS8 and CD8 diets significantly (p < 0.05) increased compared with the FS diet. The FS diet significantly increased the malondialdehyde (MDA) content in egg yolks, whereas the TS8 diet decreased it by 67% (p < 0.05). Little difference was observed in yolk fatty acid content between cooked and raw eggs. Production of n-3 PUFA-enriched eggs with favorable lipid health indices was possible through inclusion of PPEs extracted from local plant species grown in Ethiopia and a moderate dose of flaxseed in the diet of laying hens.

Changes in Pomological and Physical Parameters in Rosehips during Ripening

Rosehips of various Rosa spp. are well known for having human health-promoting compounds like mineral nutrients, vitamins, fatty acids, and phenolic compounds. However, little is known about rosehip characteristics which describe the fruit quality and may indicate appropriate harvest times. Our study evaluated the pomological (width, length, and weight of fruits, flesh weight, and seed weight), texture, and CIE colour parameters (L*, a*, and b*), chroma (C), and hue angle (h°) of rosehip fruits of Rosa canina, Rosa rugosa, and genotypes of Rosa rugosa 'Rubra' and 'Alba', harvested at five ripening stages (I-V). The main results revealed that genotype and ripening stage significantly affected parameters. The significantly longest (R. canina) and widest fruits (R. Rugosa) were measured at ripening stage V. Genotypes of R. rugosa 'Rubra' and 'Alba' had significantly higher fruit and flesh weights at ripening stage V. Rosehips of all investigated genotypes expressed darkness (lower L*) during ripening, and had the highest hue angle h° values at ripening stage I while the lowest was at stage V. The significantly lowest skin elasticity of rosehips was found at stage V. However, R. canina was distinguished by the highest fruit skin elasticity and strength. As our results show, the desired pomological, colour, and texture features of various species and cultivars rosehips can be optimised according to the harvest time.