Use of chemical treatments to reduce antinutritional effects of tannins in salseed meal: Effect on performance and digestive enzymes of broilers

Effect of Germination on the Digestion of Legume Proteins

As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.

Egg quality traits, blood biochemical parameters and performance of laying hens fed diet included processed oak fruit

To investigate the effects of replacing maize with various levels of raw and processed oak fruit in diet on productive performance of laying hens and egg quality traits, the total number of 168 Bovans white laying hens (30‐week age) were randomly distributed between 28 replicate cages and assigned to 7 experimental diets. Based on a 2 × 3 factorial arrangement of treatments including two dietary levels (10% and 20%) of raw, soaked or boiled oak fruit as well as a corn–soybean meal‐based diet, 7 experimental diets with 4 replicates and 6 chickens per replicate cages were evaluated during an 8‐week period. The data were analysed using GLM procedure of SAS. Significantly higher feed consumption was observed in 10% boiled oak compared with soaked oak (p < .05). Significantly improved feed conversion ratio was observed in 10% boiled oak compared with soaked oak (p < .05). Diet inclusion of 10% oak fruit caused significant increased shell weight. Significant interaction between oak level and processing method on the egg‐specific gravity was observed (p < .05), and higher egg‐specific gravity was detected in hens fed the diets included 20% boiled or 20% raw oak compared to 20% soaked oak. Significantly increased blood LDL level was observed in hens fed the diets that included boiled and soaked oak (p < .05). In conclusion, based on the results of the present study, 10% boiled oak can be substituted corn in diet of laying hens with no unfavourable effect on performance.

Effect of organic acids or probiotics alone or in combination on growth performance, nutrient digestibility, enzyme activities, intestinal morphology and gut microflora in broiler chickens

A feeding trial was conducted to determine the effect of organic acids or probiotics alone or in combination on growth performance, nutrient digestibility, enzyme activity, intestinal morphology and gut microflora in broiler chickens (Ross308). A completely randomized design was used, with 1,440 broiler chicks across four treatments and five replications of 72 chicks each. The chicks in the control treatment were fed on a control diet (CD), whereas for the other treatment groups, the CD was supplemented with 0.2 g/kg organic acids (CDOA), probiotics (CDP) or a combination of organic acids and probiotics (CDOAP). All the chicks were fed ad libitum during the feeding trial throughout 35 days. A total of 20 chicks were randomly allotted to individual metabolic cages to measure the nutrient digestibility (35-42 days) and the digestive enzyme activities (42 days). The intestinal morphology and gut microflora of 80 chicks were examined at the end of experiment. There were no significant (p > .05) differences in the feed intake, body weight gain or feed conversion ratio of the chicks across the four dietary treatments. The crude fibre digestibility was significantly increased in chicks fed on CDOA or CDOAP relative to CD (p < .05). Nutrient utilization, in terms of digestive enzyme activities and excreta thermal property, was unchanged by any supplementation. The chicks fed on the CDOAP had significantly higher duodenal villi height and crypt depth than the chicks fed on CDOA (p < .05). This dietary treatment dramatically improved gut microflora by decreasing the population of Escherichia coli and increasing the Lactobacillus spp.:E. coli ratio. Based on our investigations, supplementation of organic acids and probiotics in chick diets can increase the ability to digest crude fibre and villus height and decrease intestinal E. coli without impairing growth performance.