Effects of feeding a fermented product on egg production, faecal microflora and faecal pH in laying hens

Effects of fermented sweet potato residue on nutrient digestibility, meat quality, and intestinal microbes in broilers

This study aimed to investigate the effects of different proportions of dietary fermented sweet potato residue (FSPR) supplementation as a substitute for corn on the nutrient digestibility, meat quality, and intestinal microbes of yellow-feathered broilers. Experiment 1 (force-feeding) evaluated the nutrient composition and digestibility of mixtures with different proportions of sweet potato residue (70%, 80%, 90%, and 100%) before and after fermentation. In Experiment 2 (metabolic growth), a total of 420 one-day-old yellow-feathered broilers were randomly allocated to 4 groups and fed corn-soybean meal-based diets with 0, 5%, 8%, and 10% FSPR as a substitute for corn. The force-feeding and metabolic growth experiments were performed for 9 and 70 d, respectively. The treatment of 70% sweet potato residue (after fermentation) had the highest levels of crude protein, ether extract, and crude fiber and improved the digestibility of crude protein and amino acids (P < 0.05). Although dietary FSPR supplementation at different levels had no significant effect on growth performance and intestinal morphology, it improved slaughter rate, half-chamber rate, full clearance rate, and meat color, as well as reduced cooking loss in the breast and thigh muscles (P < 0.05). Dietary supplementation with 8% and 10% FSPR increased the serum immunoglobulin M and immunoglobulin G levels in broilers (P < 0.05). Furthermore, 10% FSPR increased the Shannon index and Ruminococcaceae_UCG-014, Ruminococcaceae_UCG-010 and Romboutsia abundances and decreased Sutterella and Megamonas abundances (P < 0.05). Spearman's correlation analysis showed that meat color was positively correlated with Ruminococcaceae_UCG-014 (P < 0.05) and negatively correlated with Megamonas (P < 0.05). Collectively, 70% sweet potato residue (after fermentation) had the best nutritional value and nutrient digestibility. Dietary supplementation with 8% to 10% FSPR as a substitute for corn can improve the slaughter performance, meat quality, and intestinal microbe profiles of broilers. Our findings suggest that FSPR has the potential to be used as a substitute for corn-soybean meals to improve the meat quality and intestinal health of broilers.

Supplementation of lactobacillus-fermented rapeseed meal in broiler diet reduces Campylobacter jejuni cecal colonization and limits the l-tryptophan and l-histidine biosynthesis pathways

BACKGROUND

Campylobacter jejuni (C. jejuni), a widely distributed global foodborne pathogen, primarily linked with contaminated chicken meat, poses a significant health risk. Reducing the abundance of this pathogen in poultry meat is challenging but essential. This study assessed the impact of Lactobacillus-fermented rapeseed meal (LFRM) on broilers exposed to C. jejuni-contaminated litter, evaluating growth performance, Campylobacter levels, and metagenomic profile.

RESULTS

By day 35, the litter contamination successfully colonized broilers with Campylobacter spp., particularly C. jejuni. In the grower phase, LFRM improved (P < 0.05) body weight and daily weight gain, resulting in a 9.2% better feed conversion ratio during the pre-challenge period (the period before artificial infection; days 13-20). The LFRM also reduced the C. jejuni concentration in the ceca (P < 0.05), without altering alpha and beta diversity. However, metagenomic data analysis revealed LFRM targeted a reduction in the abundance of C. jejuni biosynthetic pathways of l-tryptophan and l-histidine and gene families associated with transcription and virulence factors while also possibly leading to selected stress-induced resistance mechanisms.

CONCLUSION

The study demonstrated that LFRM inclusion improved growth and decreased cecal Campylobacter spp. concentration and the relative abundance of pivotal C. jejuni genes. Performance benefits likely resulted from LFRM metabolites. At the molecular level, LFRM may have reduced C. jejuni colonization, likely by decreasing the abundance of energy transduction and l-histidine and l-tryptophan biosynthesis genes otherwise required for bacterial survival and increased virulence. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The effect of fermented rapeseed meal on production performance, egg quality, and hatchability in broiler breeders after peak production

1. This experiment was conducted to evaluate the effects of replacing soybean meal (SBM) with different levels of rapeseed meal (RSM) or fermented rapeseed meal (FRSM) on performance, egg quality and hatchability in broiler breeders.2. RSM was fermented with Bacillus subtilis and Aspergillus niger for 25 d. A total of 140 Ross 308 broiler breeder hens (52 weeks old; 20 per treatment, four hens per cage replicate) were assigned to seven dietary treatments in a completely randomised design involving a control (maize-SBM diet) and a 2 × 3 factorial arrangement, consisting of two types of meal (RSM and FRSM) and three replacement levels (33%, 66% or 100%) for SBM, with one cockerel housed within each cage replicate for 12 weeks.3. Fermentation increased the population of lactic acid bacteria and crude protein and decreased pH, dry matter, crude fibre and anti-nutrients in FRSM meal compared to RSM (P < 0.05).4. Body weight gain and egg weight were not affected by RSM or FRSM. Feeding FRSM compared to RSM increased egg production and egg mass (P < 0.05). FRSM or RSM at the level of 100% significantly decreased egg production and egg mass compared to the control group (P < 0.05). Neither types of meal nor levels of replacing significantly affected egg quality variables except eggshell strength. Yolk colour in all experimental treatments was significantly higher than the control group (P < 0.05). By increasing the level of RSM or FRSM in the diet, hatching rate and chicken weight decreased (P < 0.05).5. Microbial fermentation improved the nutritional value of RSM which could be used to replace SBM with RSM or FRSM at levels lesser than 66% as a suitable protein alternative for broiler breeders.

Influence of fermented feed additive on gut morphology, immune status, and microbiota in broilers

BACKGROUND

This study examined the effects of a solid-state fermented feed additive (FFA) on the small intestine histology/morphology, immunity and microbiota of broilers. Two hundred eighty-eight day-old Arbor Acre chicks, were randomly assigned to one of four groups (each group has 6 replicates, with each replicate containing 12 chickens). The negative control (NC; basal diet), the positive control (PC; basal diet +antibiotic 15 ppm), the fermented feed additive low dose (FFL; basal diet + 0.3 kg/t FFA), and the fermented feed additive high dose (FFH; 3 kg/t FFA) with Lactobacillus casei (L.casei).

RESULTS

The study found that the FFH and FFL groups gained more weight (1-21d) and the FFL and PC diets had better feed conversion ratio (P < 0.05) than the NC from 0-42d. The FFH group had higher villus height (P < 0.05) in the duodenum than the PC and villus height to crypt depth ratio VH/CD compared to PC and FFL groups. The FFL chickens had greater (P < 0.05) jejunal and ileal villus height than PC and NC groups respectively. The FFL group had a higher ileal VH/CD ratio (P < 0.05). Jejunum VH/CD was higher in FFL and FFH (P < 0.05) than PC (P < 0.05). FFH had a smaller thymus than NC (P < 0.05). FFA diets also increased IL-10 expression (P < 0.05). While IL-1 and TLR4 mRNA expression decreased (P < 0.05) compared to NC. The microbiota analysis showed that the microorganisms that have pathogenic properties such as phylum Delsulfobacterota and class Desulfovibriona and Negativicutes was also significantly reduced in the group treated with FFH and PC while microorganisms having beneficial properties like Lactobacillaceae family, Lactobacillus aviarus genus and Lactobacillus spp were also tended to increase in the FFH and FFL fermented feed groups compared to the PC and NC groups.

CONCLUSION

These findings suggested that the FFA diet may modulate cecal microbiota by reducing pathogenic microorganisms such as phylum Delsulfobacterota and class Desulfovibriona and Negativicutes improve beneficial microorganisms like Lactobacillaceae family, Lactobacillus aviarus genus and Lactobacillus spp. While FFA diet also affect immunity, and gene expression related to immunity.

Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry?

Palm kernel cake (PKC), a by-product of oil extracted from palm nuts through expeller press or solvent extraction procedures is one of the highest quantities of locally available and potentially inexpensive agricultural product. PKC provides approximately 14-18% of crude protein (CP), 12-20% crude fiber (CF), 3-9% ether extract (EE), and different amounts of various minerals that feasible to be used as a partial substitute of soybean meal (SBM) and corn in poultry nutrition. Poultry's digestibility is reported to be compromised due to the indigestion of the high fiber content, making PKC potentially low for poultry feeding. Nevertheless, solid-state fermentation (SSF) can be applied to improve the nutritional quality of PKC by improving the CP and reducing CF content. PKC also contains β-mannan polysaccharide, which works as a prebiotic. However, there is a wide variation for the inclusion level of PKC in the broiler diet. These variations may be due to the quality of PKC, its sources, processing methods and value-added treatment. It has been documented that 10-15% of treated PKC could be included in the broiler's diets. The inclusion levels will not contribute to a negative impact on the growth performances and carcass yield. Furthermore, it will not compromise intestinal microflora, morphology, nutrient digestibility, and immune system. PKC with a proper SSF process (FPKC) can be offered up to 10-15% in the diets without affecting broilers' production performance.

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.

Egg production, faecal pH and microbial population, small intestine morphology, and plasma and yolk cholesterol in laying hens given liquid metabolites produced by Lactobacillus plantarum strains

1. Various dosages of metabolite combinations of the Lactobacillus plantarum RI11, RG14 and RG11 strains (COM456) were used to study the egg production, faecal microflora population, faecal pH, small intestine morphology, and plasma and egg yolk cholesterol in laying hens. 2. A total of 500 Lohmann Brown hens were raised from 19 weeks to 31 weeks of age. The birds were randomly divided into 5 groups and fed on various treatment diets: (i) basal diet without supplementation of metabolites (control); (ii) basal diet supplemented with 0·3% COM456 metabolites; (iii) basal diet supplemented with 0·6% COM456 metabolites; (iv) basal diet supplemented with 0·9% COM456 metabolites; and (v) basal diet supplemented with 1·2% COM456 metabolites. 3. The inclusion of 0·6% liquid metabolite combinations, produced from three L. plantarum strains, demonstrated the best effect in improving the hens' egg production, faecal lactic acid bacteria population, and small intestine villus height, and reducing faecal pH and Enterobacteriaceae population, and plasma and yolk cholesterol concentrations. 4. The metabolites from locally isolated L. plantarum are a possible alternative feed additive in poultry production.

Effects of feeding metabolite combinations produced by Lactobacillus plantarum on growth performance, faecal microbial population, small intestine villus height and faecal volatile fatty acids in broilers

1. Four combinations of metabolites produced from strains of Lactobacillus plantarum were used to study the performance of broiler chickens. 2. A total of 432 male Ross broilers were raised from one-day-old to 42 d of age in deep litter pens (12 birds/pen). These birds were divided into 6 groups and fed on different diets: (i) standard maize-soybean-based diet (negative control); (ii) standard maize-soybean-based diet + Neomycin and Oxytetracycline (positive control); (iii) standard maize-soybean-based diet + 0.3% metabolite combination of Lactobacillus plantarum RS5, RI11, RG14 and RG11 strains (com3456); (iv) standard maize-soybean-based diet + 0.3% metabolite combination of L. plantarum TL1, RI11 and RG11 (Com246); (v) standard maize-soybean-based diet + 0.3% metabolite combination of L. plantarum TL1, RG14 and RG11 (Com256) and (vi) standard maize-soybean-based diet + 0.3% metabolite combination of L. plantarum TL1, RS5, RG14 and RG11 (Com2356). 3. Higher final body weight, weight gain, average daily gain and lower feed conversion ratio were found in all 4 treated groups. 4. The addition of a metabolite combination supplementation also increased faecal lactic acid bacteria population, small intestine villus height and faecal volatile fatty acids and faecal Enterobacteriaceae population.

Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and composition and activity of the intestinal microflora

1. An experiment with a total of 480 hens (Babcock) was carried out from 16 to 38 weeks of age to evaluate the suitability of wet fermented feed (feed water ratio, 1:1.2-1:1.4) for layers, taking aspects of nutrition and gastrointestinal health into consideration. The production performance, egg shell quality, plumage condition, litter dry matter (DM) content, as well as the composition and activity of the intestinal microbial flora were analysed. 2. Fermented feed was characterised by a high concentration of lactic acid (160-250 mmol/kg feed) and a moderate level of acetic acid (20-30 mmol/kg feed), high numbers of lactic acid bacteria (log 9-10 CFU/g feed) and a pH of approximately 4.5. Feed fermentation reduced the concentration of dietary sugar from 32.1 to 7.3 g/kg DM and the phytate bound phosphorus from 2.7 to 1.9 g/kg DM. 3. Fermented feed seemed to loose attractiveness for the birds quite rapidly, resulting in a more aggressive behaviour and a poorer plumage condition than in birds given dry feed. The use of fermented feed reduced the litter DM content. 4. During the experimental period, the body weight gain of hens receiving fermented feed was 80 g higher than of hens fed the dry mash. Presumably because of an extended adaptation time to the feed, the onset of lay occurred later when hens were fed on fermented feed, resulting in non-significantly reduced total egg production (75 vs. 82%). 5. There was no significant difference between groups with respect to the total egg mass production (g/d/hen, 42 and 45 for fermented feed and dry mash, respectively). Throughout the experimental period, the feed DM intake of hens fed with fermented feed was lower than that of hens receiving the dry mash (110 vs. 125 g). From week 26 to 37, fermented feed improved the feed conversion as compared with the dry mash (g feed DM/g egg mass, 2.28 vs. 2.53). 6. The use of fermented feed increased egg weight in the period from 34 to 37 weeks (61.4 vs. 60.0) and increased shell weight (g/100 g egg weight, 10.2 vs. 9.9) and shell stiffness (N/mm, 161 vs. 150) of eggs collected at 37 weeks. 7. The feeding of fermented feed increased intestinal health by acidification of the upper digestive tract, forming a natural barrier towards infection with acid sensitive pathogens, e.g. E. coli, Salmonella and Campylobacter. 8. It was concluded that fermented wet feed offers potential benefits for health and nutrition, but may become suitable for layers only after the practical problems related to this feeding form have been overcome. However, an early adaptation of the birds during the rearing period seems to be necessary.