Improving the nutritional value of rapeseed cake and wheat dried distillers grains with solubles by addition of enzymes during liquid fermentation

Ruminal Crude Protein Degradation Determined in Sacco and by Co-Incubation of Streptomyces griseus Protease and Carbohydrases

The objectives of the study were to examine the effect of an antibiotic solution applied in the Streptomyces griseus protease method (SGPM) and the effect of carbohydrases in SGPM on the effective crude protein (CP) degradation (ED) with reference to in sacco ED. For this purpose, the ruminal CP degradation of rapeseed meal, dried distillers' grains with solubles, wheat grain, corn grain, corn silage, grass silage and partial crop field pea silage was determined in sacco using three rumen-fistulated dairy cows and in vitro using SGPM. The impact of the antibiotic solution on CP degradation by S. griseus protease was investigated by supplementing SGPM with Penicillin-Streptomycin solution to reduce microbial mass proliferation during incubation. The carbohydrase α-amylase or Viscozym® L (cell wall-degrading enzyme mixture) was added to the SGPM at four different doses simultaneously as a co-incubation to improve feed protein accessibility. For most feedstuffs, ED was lower when the antibiotic solution was used in SGPM (p < 0.05). The use of an antibiotic solution in the SGPM is recommended to standardize the SGPM. The in sacco ED values were significantly underestimated by the SGPM and by the SGPM with co-incubated carbohydrase (p < 0.05). Co-incubation of S. griseus protease and carbohydrase was not successful in reducing the differences to the in sacco CP degradation.

Growth performance, nutrient digestibility, antioxidant state, ileal histomorphometry, and cecal ecology of broilers fed on fermented canola meal with and without exogenous enzymes

This study was conducted to evaluate the effects of supplementation of exogenous enzymes in broiler diets that includes fermented canola meal on performance, nutrient digestibility, biochemical indication, antioxidative capacity, digestive enzyme activity, immune responses, and gut health. Five hundred 1-day-old Ross 308 broiler chicks were randomly allocated into five experimental groups (5 replicate/group), the first group: a control (CON) contained a basal diet, and the second to the fifth groups were fed diets as follows: containing 20% canola meal (CM), contains 20% fermented canola meal (FCM), contains 20% canola meal and exogenous enzymes at 0.02%/kg feed (ECM), and contains 20% fermented canola meal and exogenous enzymes at 0.02%/kg feed (EFC), respectively. At the finisher phase, the best body weight gain, feed conversion ratio, and nutrient utilization were associated with chickens fed EFC compared to other groups (P < 0.05). Total protein, albumin, alanine aminotransferase, and superoxide dismutase levels increased (P < 0.05), while cholesterol and malondialdehyde levels decreased in chickens fed on EFC. Likewise, there was a significant increase in the relative weight of the bursa of Fabricius and antibody titer against Newcastle disease, whereas the weight of abdominal fat decreased in the EFC group compared to other groups. Furthermore, there was a significant improvement in the activity of lipase and amylase enzymes (P < 0.05) in the EFC group. Fermented canola meal addition improved gut health (decreased Escherichia coli, increased Lactobacillus, and the highest values of villus height). Overall, these results confirmed that supplementing a fermented canola meal diet with exogenous enzymes improved growth performance through enhancing nutrient digestibility, immunity, antioxidant capacity, and gut health. Thus, adding enzymes to a diet containing fermented canola meal can be recommended as an alternative protein source that could be safely used to replace up to 20% soybean meal in broiler diets.

Enhancing the nutritive value of canola meal for broiler chickens through enzymatic modifications

Enzymatic modification of canola meal (CM) is a potential method to enhance its nutritional value as it can depolymerize nonstarch polysaccharides (NSP) and mitigate its potential antinutritive properties. Based on the previous studies, pectinase A (PA), pectinase B (PB), xylanase B (XB), and invertase (Inv) were used for the enzymatic modifications. The highest NSP depolymerization ratio was obtained when 4 g/kg of each PA, PB, and XB, and 0.2 g/kg of Inv were used during 48 h incubation at 40 °C. In the current study, changes in pH, simple sugars, sucrose, oligosaccharides, and NSP contents during the enzymatic modification (CM+E) of CM were measured and compared to Control (CM) without enzymes addition or with the addition of bacteriostat sodium azide (CM+E+NaN3). The results showed that spontaneous fermentation occurred during incubation. After incubation, the pH of the slurry decreased, lactic acid was produced, phytate disappeared, and the concentration of simple sugars decreased substantially. The NSP of the slurry was progressively depolymerized by the enzyme blend. The chemical composition and nutritive value of enzymatically-modified CM (ECM) were evaluated. Ross 308 broilers were randomly assigned to 18 cages of six birds each for the standardized ileal amino acid digestibility (SIAAD) and nitrogen-corrected apparent metabolizable energy (AMEn) assay. A corn/soybean meal-based basal diet formulated to meet Ross 308 breeder recommendations and two test diets contained 70% of the basal diet and 30% of CM or ECM, respectively, were fed to Ross 308 from 13 to 17 d of age. No difference was observed between SIAAD of CM and ECM. The AMEn value of ECM was 2118.0 kcal/kg on a dry matter basis which was 30.9% greater (P < 0.05) than the CM.

Effect pf Fermented Rapeseed Meal as a Feed Component on the Redox and Immune System of Pregnant Sows and their Offspring

The aim of the study was to assess the effect of dried fermented rapeseed meal (FRSM) in diets for sows on blood redox and immunological parameters, taking into account the physiological period (pregnancy or lactation) and age (primiparous vs multiparous sows). The experiment also aimed to determine how FRSM administered to pregnant sows, affects the antioxidant and immune systems of piglets. The animals were divided into 4 groups of 15 animals each. Control groups of primiparous (CG) and multiparous sows (CS) received a standard diet for pregnant or lactating sows. Experimental groups of primiparous (EG) and multiparous sows (ES) received feed with a 4% share of FRSM in place of soybean meal up to day 100 of gestation, 9% share of FRSM from day 100 of gestation to day 7 of lactation, and then again 4% share of FRSM until the end of lactation. In the blood plasma of pregnant sows fed diet with FRSM addition, higher FRAP value and vitamin C, uric acid (UA), immunoglobulin IgG content, lymphocytes (LYM) count and a lower content of malondialdehyde (MDA), lipid hydroperoxides (LOH), immunoglobulin IgM was noted than in the blood plasma of control sows. Both primiparous and multiparous lactation sows whose feed included FRSM had higher catalase (CAT) activity, higher FRAP, vitamin C, immunoglobulin IgG and IL-6 content, and lower UA content than the control sows. Piglets born to sows fed diet with FRSM addition had significantly higher FRAP values, vitamin C, IgG, and IL-6 content and white blood cells (WBC) count and lower MDA and UA content in the blood plasma than piglets born to sows from control group. Multiparous sows compared to primiparous sows had higher CAT activity, and higher vitamin C, LOH, creatinine (CREAT), and IgM content. Elevated FRAP, and CREAT levels and reduced MDA content were also observed in the plasma of the multiparous sows compared to primiparous sows during lactation. Multiparous lactation sows compared to primiparous sows had lower WBC count, and IgG and IgM content. Piglets born to multiparous sows had higher FRAP values, LOH content and IgA content while lower MDA content compared to piglets born to primiparous sows. The inclusion of dried fermented rapeseed meal in feed for sows significantly stimulates antioxidant processes in primiparous and multiparous sows and in their piglets. The inclusion of dried fermented rapeseed meal in the diet of sows stimulates antioxidant processes in primiparous and multiparous sows and in their piglets. This is responsible for stimulation of the immune system (increased LYM counts and IgG titres in the blood plasma). The improved antioxidant status in the plasma suggests that dried fermented rapeseed meal stimulated the immune system of pregnant and lactating sows and their newborn offspring.

Advances in research on solid-state fermented feed and its utilization: The pioneer of private customization for intestinal microorganisms

With sustainable development of biotechnology, increasing attention has been placed on utilization of solid-state fermented feed (SFF). Solid-state fermented feed has been a candidate strategy to alleviate the contradiction between supply and demand of feed resources, ensure food hygiene safety, promoting energy conservation, and emission reduction. In production of SFF, a variety of organic acids, enzymes, vitamins, peptides, and other unknown growth factors are produced, which could affect performance of animals. Solid-state fermented feed produced by different fermentation techniques has great instability on different physiological stages of different animals, which hinders the application and standardized production of SFF. Herein, we summarize the current advances in the role of the characteristics of SFF prepared by different manufacturing technique and its research progress in animal experiments on growth performance, gastrointestinal ecology, and immune system, so as to provide references for further acquiring a relatively perfect set of SFF production and evaluation systems.

Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome

Simple Summary

Liquid feed is produced by mixing dry feed ingredients with water, and sometimes liquid co-products from the food and beverage industry, at a defined ratio. Liquid feeding of pigs is popular, particularly in parts of northern and western Europe, and can be associated with lower feed costs, improved dry matter intake, growth rate and gut health, compared to dry feeding. However, spontaneous/uncontrolled fermentation upon mixing of feed with water or co-products can decrease the microbial and nutritional quality of the feed, resulting in poorer pig health and growth. For this reason, strategies aimed at optimising liquid feed microbial quality are frequently employed. These include: deliberate fermentation with/without the use of lactic acid bacteria starter cultures that produce lactic acid and lower the feed pH, thereby preventing growth of pathogens. Fermenting only the cereal component of the diet is preferred to whole diet fermentation to minimise loss of free amino acids from the diet during fermentation. This review examines the microbiome of liquid feed and explores how optimisation strategies impact both feed microbial quality and the gut microbiota and growth of liquid-fed pigs. It also covers cleaning and disinfection of liquid feeding systems and how this might impact liquid feed microbial quality.

Abstract

There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in many cases. This review evaluates the impact of these strategies on the microbial quality of liquid feed and discusses how they can be further improved. It also investigates if/how these strategies impact the pig gut microbiota and growth performance of liquid-fed pigs. Finally, we review liquid feed system sanitisation practices, which are highly variable from farm to farm and discuss the impact of these practices and whether they are beneficial or detrimental to liquid feed microbial quality. Overall, we provide a comprehensive review of the current state of knowledge on liquid feed for pigs, focusing on factors affecting microbial quality and strategies for its optimisation, as well as its impact on the pig gut microbiome.

Dietary fermented rapeseed or/and soybean meal additives on performance and intestinal health of piglets

The aim of the study was to assess the effect of fermented dried soybean (FSBM) and/or fermented rapeseed meal (FRSM) in diets for weaned piglets on production results, nutrient digestibility, gastrointestinal tract histology, and the composition of the gut microbiota. Piglets in the control group received standard diets with soybean meal. Animals in all experimental groups received diets in which a portion of the soybean meal was replaced: in group FR-8% FRSM; in group FR/FS-6% FRSM and 2% FSBM; in group FS/FR-2% FRSM and 6% FSBM and in group FS-8% FSBM. The use of 8% FRSM or 6% FRSM and 2% FSBM in the piglet diets had a positive effect on average daily gains. Piglets from the FR and FR/FS groups had the highest feed conversion rate. Group FS/FR and FS piglets had significantly lower mortality and lower incidence of diarrhoea. Piglets fed a diet with the fermented components, in particular with 8% FRSM or 6% FRSM and 2% FSBM, exhibited a positive effect on the microbiological composition and histology of intestines, which resulted in improved nutrient digestibility coefficients (ATTD and AID).

The effects of a fermented rapeseed meal or/and soybean meal additive on the blood lipid profile and immune parameters of piglets and on minerals in their blood and bone

The aim of the study was to assess the effect of the inclusion of dried fermented soybean and/or rapeseed meal in piglet feed on immune parameters, blood lipid parameters, and mineral content in the blood and metacarpal bones. The study was conducted on 150 28-day-old piglets divided into 5 groups. Piglets in the control group (C) received a standard diet with soybean meal. Animals in group FR (group receiving a diet with 8% FRSM) received a diet in which a portion of the soybean meal was replaced with 8% dried fermented rapeseed meal (FRSM). Animals in group FR/FS received a diet in which a portion of the soybean meal was replaced with 6% FRSM and 2% fermented dried soybean meal (FSBM). The piglets in group FS/FR received a diet with 6% FSBM and 2% FRSM. Group FS received a diet in which a portion of the soybean meal was replaced with an 8% share of FSBM. The inclusion of 8% or 6% fermented rapeseed meal (group FR or FR/FS) in the diet of piglets had a beneficial effect on their immune status, as evidenced by the increase in plasma levels of IgG and IgA and the decrease in IL-6 relative to the control group. It also significantly increased the concentrations of minerals, i.e. P, Ca and Zn, in the blood plasma and metacarpal bones of piglets and improved the availability of iron, a key bioelement involved in haemoglobin. The use of 8% or 6% fermented soybean meal in the diet (groups FS and FS/FR) of piglets had a positive effect on blood lipid parameters, reducing CHOL and LDL-cholesterol in the plasma. In conclusion, the fermentation process enables better utilization of rapeseed or soybean meal by pigs. Dried fermented rapeseed meal could partially replace protein components from GMO (genetically modified ogranism) crops (soybean meal) used in diets for pigs.

Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

The use of dried olive pomace as complementary energy sources in poultry feed is still limited due to its low protein and high fiber contents. Bioconversion of olive pomace through solid-state fermentation with or without exogenous enzymes is considered as a trial for improving its nutritional value. This study aimed to evaluate the effects of fermented olive pomace with or without enzymatic treatment on the growth, modulations of genes encoding digestive enzymes and glucose transporters, meat oxidative stability, and economic efficiency of broiler chickens. A total of 1400 day-old broiler chicks (Ross 308) were randomly allocated to seven dietary treatments with 10 replicates of 20 birds/replicate. Treatments included control (basal corn-soybean diet) and other six treatments in which basal diet was replaced by three levels (7.5, 15, and 30%) of fermented olive pomace (FOPI) or enzymatically fermented olive pomace (FOPII) for 42 days. The highest body weight gain was observed in groups fed 7.5 and 15% FOPII (increased by 6.6 and 12.5%, respectively, when compared with the control group). Also, feeding on 7.5 and 15% FOPII yielded a better feed conversion ratio and improved the digestibility of crude protein, fat, and crude fiber. The expression of the SGLT-1 gene was upregulated in groups fed FOPI and FOPII when compared with the control group. Moreover, the expression of the GLUT2 gene was elevated in groups fed 7.5 and 15% FOPII. By increasing the levels of FOPI and FOPII in diets, the expression of genes encoding pancreatic AMY2A, PNLIP, and CCK was upregulated (p < 0.05) when compared with the control. Fat percentage and cholesterol content in breast meat were significantly reduced (p < 0.05) by nearly 13.7 and 16.7% in groups fed FOPI and FOPII at the levels of 15 and 30%. Total phenolic and flavonoid contents in breast meat were significantly increased in groups fed 15 and 30% FOPI and FOPII when compared with the control group and even after a long period of frozen storage. After 180 days of frozen storage, the inclusion of high levels of FOP significantly increased (p < 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net profit and profitability ratio and the lowest cost feed/kg body gain were achieved in groups fed 7.5 and 15% of FOPII, respectively. The results of this study indicated that dietary inclusion of 15% FOPII could enhance the growth performance and economic efficiency of broiler chickens. Moreover, a higher inclusion level of FOPI or FOPII could enhance the quality and increase the oxidative stability of frozen meat and extend the storage time.

Fermentation of barley and wheat with lactic acid bacteria and exogenous enzyme on nutrient composition, microbial count, and fermentative characteristics

Characteristics of wheat and barley inoculated with a homo-fermentative (HO) or hetero-fermentative (HE) lactic acid bacteria (LAB) were investigated in separate 97 d studies conducted using a 3 × 2 factorial arrangement comparing inoculants (no inoculant, HO or HE) and multi-enzyme (no or yes) addition. The pH declined (P < 0.05) to below 4.5 by day 6, coinciding with peaks in lactobacilli and yeast counts. A more rapid decline (P < 0.05) in pH and lactobacilli count but higher (P < 0.05) yeast count was observed with HO relative to HE. Enzyme addition reduced pH in inoculated grains only, particularly with HE (inoculant × enzyme effect; P < 0.05). Higher dry matter losses (P < 0.05) were observed with HE, most apparent in barley. Lactate was generally highest in HO and was increased by enzyme addition. Acetate was higher (P < 0.05) in HE. Ethanol and ammonia were lowest (P < 0.05) in HO. Wheat neutral detergent fibre (NDF) was reduced by both inoculants compared with control, whereas enzyme addition reduced NDF content in both grains. In conclusion, although not marked, fermentation responses appeared greater in wheat than barley although either LAB inoculant improved grain fermentation characteristics. The multi-enzyme appeared active during fermentation.

Effects of Fermentation on Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Rapeseed Meal Fed to Broiler Chickens

Simple Summary

Rapeseed meal (RSM) is a by-product of rapeseed oil production. Owing to its lower cost and abundant sulfur-containing amino acids, RSM can be used for replacing soybean meal in broiler diets. However, its use is limited by the presence of numerous anti-nutritional factors. As an ancient technique to convert the complex substrates into simple compounds by a number of microorganisms, microbial solid-state fermentation (SSF) has been shown as an effective way to eliminate or reduce anti-nutritional factors in RSM and improve growth performance when fed to animals. This improvement is not yet clear; in particular, the understanding of the feeding nutritional value of fermented rapeseed meal (FRSM) is not very well studied. Hence, the trial is conducted to investigate the effects of fermentation on standardized ileal digestibility (SID) of amino acids and apparent metabolizable energy (AME) in RSM fed to broiler chickens. According to our findings, fermentation had a significant effect on the chemical composition of RSM. In comparison to RSM, FRSM had greater nitrogen-corrected apparent metabolizable energy (AMEn) values and SID of amino acids. FRSM was nutritionally superior to RSM for use in broiler diets.

Abstract

Rapeseed meal (RSM) is a common protein ingredient in animal diets, while the proportion of RSM in diets is limited because of its anti-nutritional factors. Fermentation based on mixed microbial strains appears to be a suitable approach to improve the nutritive value of rapeseed meal in animal feed. In this study, we evaluated the effects of fermentation on the apparent metabolizable energy (AME) values and standardized ileal digestibility (SID) of amino acids in RSM fed broilers. The AME and nitrogen-corrected apparent metabolizable energy (AMEn) values of RSM and fermented rapeseed meal (FRSM) were determined by the substitution method, with RSM and FRSM proportionally replacing the energy-yielding components of the basal diet by 30%. Results show that fermentation improved AME and AMEn of RSM from 7.44 to 8.51 MJ/kg and from 7.17 to 8.26 MJ/kg, respectively. In the second experiment, two experimental diets were formulated, with RSM and FRSM being the sole sources of amino acids. A nitrogen-free diet (NFD) was also formulated to determine endogenous amino acids losses (EAAL). Feeding on FRSM resulted in higher (p < 0.05) apparent ileal digestibility (AID) and SID of alanine, valine, isoleucine, leucine, tyrosine, lysine, arginine, and phenylalanine. No significant differences between RSM and FRSM were found for AID and SID of asparagine, histidine, threonine, serine, glutamine, praline, glycine, methionine, and cystine. FRSM had greater AMEn values and SID of amino acids compared to RSM, therefore, FRSM was nutritionally superior to RSM in broiler diets.

The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys-Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

Simple Summary

Rapeseed cake (RC) could be valuable raw material in turkey diets, but its wide use is limited by the presence of anti-nutritional factors that are detrimental to gut function. The fermentation process contributes to the degradation of over 80% of carbohydrates, 30% of lignin, and 45% of total glucosinolates in RC, which are harmful to birds. Our research showed that fermentation can improve the nutritional value of RC, enabling good performance and maintainenance of a healthy gut in birds. Therefore, FRC appears to be highly promising in commercial turkey nutrition.

Abstract

This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW comparable with that noted in the control group. The dietary inclusion of FRC increased the concentrations of propionic and valeric acid in the cecal digesta compared with the control group, and increased the proportion of butyric acid in SCFA profile compared with RRC group. The activities of glycolytic bacterial enzymes in the cecal digesta, were lowest in turkeys fed FRC. Experimental diets did not cause a shift in the relative abundances of the main bacterial phyla or orders in the cecal digesta. FRC increased the abundance of Bacteroidaceae at the family level, but decreased the abundance of Lactobacillus at the genus level compared with birds fed RRC. In conclusion, the dietary inclusion of FRC at 150 g/kg did not compromise bird performance, did not excessively stimulate bacterial activity, and did not cause shifts in the bacterial composition in the cecum. Actually, FCR exerted several beneficial effects that contributed to maintaining gut health in turkeys, which points to its advantage over RRC.

Effect of cereal fermentation and carbohydrase supplementation on growth, nutrient digestibility and intestinal microbiota in liquid-fed grow-finishing pigs

This study aimed to determine the impact of fermenting the cereal fraction of the diet (C_ferm) and enzyme supplementation (ENZ) on the bacterial composition of the feed, nutrient digestibility, pig growth, feed efficiency (FE), intestinal volatile fatty acid (VFA) concentrations and intestinal microbiota composition. A total of 252 grow-finisher pigs (~ 40.4 kg; 7 pigs/pen) were randomly allocated to 4 diets in a 2 × 2 factorial arrangement for 55d. The diets were: (1) fresh liquid feed (Fresh); (2) C_ferm liquid feed (Ferm); (3) Fresh + ENZ and (4) Ferm + ENZ. C_ferm increased total tract nutrient digestibility, reduced caecal butyrate and propionate concentrations, and increased average daily gain (ADG). ENZ increased ileal and total tract nutrient digestibility, reduced caecal isobutyrate and propionate concentrations, and improved FE. Bacterial taxa positively correlated with pig growth (Lactobacillus kisonensis in the ileum and Roseburia faecis in the caecum) were more abundant in pigs fed ENZ diets, whereas most of the ileal bacterial taxa negatively correlated with growth (Megasphaera, Bifidobacterium and Streptococcus) had lower abundance in pigs fed C_ferm diets. In conclusion, C_ferm increased ADG and ENZ improved FE, with these improvements possibly mediated by increased nutrient digestibility, and beneficial modulation of the intestinal microbiota.

Biochemical and Haematological Blood Parameters of Sows and Piglets Fed a Diet with a Dried Fermented Rapeseed Meal

Animal health and welfare can be assessed using biochemical and haematological markers of the blood. The values of these parameters depend in part on the quantity and quality of feed ingredients, i.e. feed protein and feed additives. The aim of the study was to determine the effect of including fermented rapeseed meal (FRSM) in dry feeding system on haematological and biochemical blood parameters of sows and piglets. The experimental material comprised 30 primiparous gilts and 30 multiparous sows after their second lactation. They were randomly divided into two groups of equal size – control and experimental. The animals in control groups CG (15 gilts) and CS (15 sows) received a standard diet for pregnant or lactating sows, depending on the reproductive period. Experimental groups EG and ES were 15 gilts and 15 multiparous sows, respectively, receiving feed with a 4% share of FRSM in place of soybean meal up to 100 d of gestation. In addition, from 100 d of gestation to 7 d of lactation, the sows in these groups received feed with a 9% share of FRSM, and then again a diet with a 4% share of FRSM until the end of lactation. Blood samples were taken from 6 animals from each group in two periods: at 100 days of pregnancy (late pregnancy) and at 27 days of lactation (late lactation). Blood from piglets was taken at 27 days of age (before weaning), from two piglets from each sow (one gilt and one barrow), taking into account the average body weight in the litter. Haematological parameters: Ht, Hb and RBC were determined in whole blood. The plasma content of minerals, activity of selected enzymes and biochemical parameters of sows, gilts and piglets were determined. The diet containing fermented rapeseed meal, fed to pregnant and lactating sows, increased the level of Ht and Hb and RBC content and mineral content (phosphorus, calcium and iron) in the plasma. This effect was mainly observed in primiparous sows. The inclusion of FRSM in the diet of sows reduced the plasma content of total cholesterol and triacylglycerols in sows and piglets, as well as liver enzyme activity, particularly AST in piglets. The use of fermented rapeseed meal in sow diet resulted in better use of mineral compounds, improvement of production effects and health parameters of sow and piglet blood.

Effect of static-state fermentation on volatile composition in rapeseed meal

BACKGROUND

Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static-state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid-phase microextraction-gas chromatography-mass spectrometry.

RESULTS

The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2-methylbutanoic acid, trimethylamine, 2,3,5-trimethyl-6-ethylpyrazine, and 2,3,5-trimethylpyrazine.

CONCLUSION

The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry.

Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: A review

Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve broiler gastrointestinal tract microecology, health and production performance. Some of the functional ingredients found in fermented feed include lactic acid bacteria (LAB), lactic acid and other organic acids, and appear to play major roles in determining the beneficial effects of fermented feed on broiler gut health and performance. Unlike the pig, the available literature on broiler fermented feed is still rather limited. This review describes recent advances in the use of fermented feed (on the basis of conventional and unconventional feed ingredients) in broilers. Similarly, this review also shows that additional research is necessary to exploit fermented feed as a viable food source in broiler nutrition.

The effect of raw and fermented rapeseed cake on the metabolic parameters, immune status, and intestinal morphology of turkeys

This study evaluated the effects of including 15% of raw or fermented rapeseed cake (RRC and FRC, respectively) in turkey diets on the growth performance, antioxidant and immune status, and intestinal morphology of birds. Rapeseed cake was fermented using the commercial 6-phytase enzyme preparation, and dried. A total of 1,350 day-old female Hybrid Converter turkeys were randomly allocated to 3 dietary treatments with 9 replicates per treatment and 50 birds per replicate. All diets were isonitrogenous and isocaloric, and contained various protein sources. In the control group (C), soybean meal was the main source of dietary protein, and the remaining groups were fed diets containing 15% of RRC or FRC. Fermentation considerably reduced the concentrations of phytate-phosphorus and glucosinolates in rapeseed cake. In comparison with RRC, turkeys receiving FRC achieved higher average final body weight (BW), comparable with that noted in the control group. Both RRC and FRC stimulated the antioxidant system of turkeys, which was reflected in a decrease in the concentrations of lipid hydroperoxides (LOOH) and malondialdehyde (MDA), and an increase in the total antioxidant potential (FRAP) and the concentration of total glutathione (GSH + GSSG) in blood plasma, compared with the control group. Turkeys fed diets with RRC were characterized by the highest blood vitamin C concentrations, the highest activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), and lower catalase (CAT) activity. The dietary inclusion of rapeseed cake contributed to an increase in villus height and mucosal thickness in the duodenum, and a more beneficial influence was exerted by RRC. It can be concluded that the fermentation of rapeseed cake considerably reduces the concentrations of glucosinolates and phytate-phosphorus, and increases the final BW of turkeys. Diets containing 15% of RRC and FRC do not compromise metabolic parameters or immune function, and exert positive effects on antioxidant status and intestinal histomorphology in turkeys.

Enhancing the Nutritive Value of Corn Whole Stillage for Pigs via Pretreatment and Predigestion

Corn DDGS is poorly digested by pigs. Pretreatment or predigestion of whole stillage (WS; slurry material from which DDGS is derived) can potentially improve corn DDGS digestibility. Thus, a study was conducted to determine the effects of pretreating WS with heat (160 °C and 70 psi for 20 min) alone or in combination with citric acid (10 g/L; CA), sulfuric acid (90 mM; H₂SO₄), or ammonia (1%), without or with subsequent multienzymatic hydrolysis for 24 h, on porcine digestibility. Dried untreated, heat-pretreated, CA-pretreated, H₂SO₄-pretreated, and ammonia-pretreated WS contained 23, 21, 12 19, and 18% total nonstarch polysaccharides, respectively. Pretreatment increased in vitro digestibility of dry matter of WS by ∼11 (CA) to ∼15% units (ammonia). Multienzyme hydrolysis increased in vitro digestibility of dry matter of WS by ∼6 (ammonia-treated WS) to ∼18% units (untreated WS). Thus, pretreatment or predigestion can improve the digestibility of WS and hence the resulting DDGS.