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Effect of dietary mannan oligosaccharides and fructo-oligosaccharides on physico-chemical indices, antioxidant and oxidative stability of broiler chicken meat. Sci Rep 2021; 11:20567. [PMID: 34663866 PMCID: PMC8523688 DOI: 10.1038/s41598-021-99620-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 09/16/2021] [Indexed: 11/09/2022] Open
Abstract
The objective of this present study was to investigate the potentiality of prebiotics (mannan oligosaccharides-MOS and fructo-oligosaccharides-FOS) in replacement of antibiotic growth promoter and their relationship with physico-chemical indices, antioxidant and oxidative stability and carcass traits of broiler chickens meat. Accordingly, 240 day-old broiler chicks of uniform body weight divided in 6 treatment groups with 5 replicate each (5 × 6 = 30) having 8 birds in each replicate. Six corn based dietary treatments were formulated viz. T1 (control diet), T2 (T1 + Bacitracin methylene di-salicylate @ 0.002%), T3 (T1 + 0.1% MOS), T4 (T1 + 0.2% MOS), T5 (T1 + 0.1% FOS), and T6 (T1 + 0.2% FOS). Significant (p < 0.05) increase in cut up part yields (%) and reduction in cholesterol and fat content in T4 (0.2% MOS) group. The water holding capacity (WHC) and extract release volume (ERV) were increase (p < 0.05) in 0.1 or 0.2% MOS supplemented group. DPPH (1, 1-diphenyl-2-picrylhydrazy) was higher (p < 0.05) and lipid oxidation (free fatty acid and thio-barbituric acid reactive substances) was lower (p < 0.05) in T4 group. The standard plate count (SPC), staphylococcus and coliform counts were decreased (p < 0.05) in T3 or T4 group. Thus, it can be concluded that mannan oligosaccharides (MOS) may be incorporated at 0.2% level in diet for improved physico-chemical indices, antioxidant and oxidative stability and carcass characteristics of broiler chickens meat and it may be suitable replacer of antibiotic growth promoter.
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Xiao J, Khan MZ, Alugongo GM, Liu S, Ma Y, Wang J, Chen T, Wang W, Wang Y, Cao Z, Li S. Short- and long-term effects of early life exposure to concentrate or hay on feed sorting and rumen fermentation. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Beck M, Garrett K, Marshall C, Fleming A, Greer A, Bunt C, Olejar K, Maxwell T, Gregorini P. Speaking from experience: Reduced dietary neophobia of lambs through early life experience. Appl Anim Behav Sci 2021. [DOI: 10.1016/j.applanim.2021.105336] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Xiao J, Alugongo GM, Khan MZ, Liu S, Ma Y, Wang J, Chen T, Wang W, Wang Y, Cao Z, Li S. Different feed presentations affect subsequent feed sorting and rumen pH for a short period in weaned calves. J Dairy Sci 2021; 104:4146-4156. [PMID: 33589266 DOI: 10.3168/jds.2020-19170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 11/16/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate the short- and long-term effects of different feed presentations on feed sorting and rumen pH in weaned calves. Thirty-six weaned female calves at the age of 12 wk (78 d) were raised in pairs (18 pens; n = 6/treatment) and randomly exposed to 1 of 3 feed presentation treatments: (1) concentrate ration (CON, only exposed to concentrate); (2) separate ration (CH, exposed to concentrate and hay as separate components); and (3) mixed ration (Mix, exposed to a mixed diet containing 75% concentrate and 25% hay). After 4 wk (from d 78 to 105) on different feed presentations, all weaned calves were introduced to a novel total mixed ration (TMR) for another 12 wk (from d 106 to 189). Fresh feed and orts were sampled daily before (wk 12 to 15) and after (wk 16, 17, and 28) transitioning to a TMR diet for analysis of feed sorting. Rumen fluid was sampled in wk 12, 13, 15, 16, 17, and 28 to determine rumen pH. The performance of weaned calves was affected by the different feed presentations during the pre-changing period, such that calves fed CON had a lower dry matter intake (DMI) and average daily gain than calves fed CH and Mix diets. When calves were introduced to the Mix diet, they immediately developed a higher degree of sorting behavior against the long particle fractions. Upon transition to TMR, we did not observe any differences in the performance of calves. However, the sorting behavior established in Mix calves persisted and was similar to calves previously fed the CON diet, whereas the extent of feed sorting in calves initially fed CH was less compared with that in the other 2 treatments in wk 16 and 17. Before changing the diet was transitioned to a TMR, calves fed CON had a lower rumen pH than calves fed CH and Mix. Although rumen pH in all treatments increased to the same level after the diet changed, we observed a tendency toward lower rumen pH in calves fed Mix compared with calves fed CH at wk 17, which might have resulted from the higher degree of feed sorting in these calves. However, by the end of the experiment (wk 28), feed sorting and rumen pH were similar across all treatments. These results indicated a short-term effect of previous feed presentations on subsequent feed sorting and rumen pH, but in the long term disappeared.
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Affiliation(s)
- Jianxin Xiao
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Gibson Maswayi Alugongo
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Muhammad Zahoor Khan
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Shuai Liu
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Yulin Ma
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Jingjun Wang
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Tianyu Chen
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Wei Wang
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Yajing Wang
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China
| | - Zhijun Cao
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.
| | - Shengli Li
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.
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Food sensory characteristics: their unconsidered roles in the feeding behaviour of domestic ruminants. Animal 2012; 7:806-13. [PMID: 23218003 DOI: 10.1017/s1751731112002145] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
When domestic ruminants are faced with food diversity, they can use pre-ingestive information (i.e. food sensory characteristics perceived by the animal before swallowing the food) and post-ingestive information (i.e. digestive and metabolic consequences, experienced by the animal after swallowing the food) to evaluate the food and make decisions to select a suitable diet. The concept of palatability is essential to understand how pre- and post-ingestive information are interrelated. It refers to the hedonic value of the food without any immediate effect of post-ingestive consequences and environmental factors, but with the influence of individual characteristics, such as animal's genetic background, internal state and previous experiences. In the literature, the post-ingestive consequences are commonly considered as the main force that influences feeding behaviour whereas food sensory characteristics are only used as discriminatory agents. This discriminatory role is indeed important for animals to be aware of their feeding environment, and ruminants are able to use their different senses either singly or in combination to discriminate between different foods. However, numerous studies on ruminants' feeding behaviour demonstrate that the role of food sensory characteristics has been underestimated or simplified; they could play at least two other roles. First, some sensory characteristics also possess a hedonic value which influences ruminants' intake, preferences and food learning independently of any immediate post-ingestive consequences. Further, diversity of food sensory characteristics has a hedonic value, as animals prefer an absence of monotony in food sensory characteristics at similar post-ingestive consequences. Second, some of these food sensory characteristics become an indicator of post-ingestive consequences after their initial hedonic value has acquired a positive or a negative value via previous individual food learning or evolutionary processes. These food sensory characteristics thus represent cues that could help ruminants to anticipate the post-ingestive consequences of a food and to improve their learning efficiency, especially in complex environments. This review then suggests that food sensory characteristics could be of importance to provide pleasure to animals, to increase palatability of a food and to help them learn in complex feeding situations which could improve animal welfare and productivity.
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