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

Yang, Lei; Zeng, Xiangfang; Qiao, Shiyan

doi:10.1016/j.aninu.2021.06.002

Cited by 49 publications

(38 citation statements)

References 139 publications

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“…Antifeedant activity and phytotoxicity have been reported to be correlated with some biomolecules ( Klein Gebbinck et al., 2002 ; Azim et al., 2018 ; Yang et al., 2021 ), and we hypothesized that the challenge in feeding PBLs with AASMS was caused by unpalatable or indigestible biomolecules. In the field of animal nutrition, microorganisms are widely applied in solid-state fermentation (SSF) of feed to change the nutritional characteristics, digestibility, palatability, and safety of feed.…”

Section: Resultsmentioning

confidence: 99%

“…In the field of animal nutrition, microorganisms are widely applied in solid-state fermentation (SSF) of feed to change the nutritional characteristics, digestibility, palatability, and safety of feed. During the SSF process, macromolecular substances and anti-nutritional factors are converted to more efficient and nontoxic nutrients by the metabolic activities of microorganisms ( Yang et al., 2021 ). Thus, in this investigation, we attempted to screen MF that can be used to produce AASMS SSF feed for PBLs.…”

Section: Resultsmentioning

confidence: 99%

“…The data showed that there was no significant increase in feed intake compared with the unfermented treatments, and the addition of CM led to reduced palatability. Thus, the data suggested that the increases in PBL feed intake were not owing to the presence of preferred flavors in the supplements but rather owing to the microorganisms present in the supplements that degraded the biomolecules that reduce the palatability of AASMS during SSF ( Yang et al., 2021 ). Animals have evolved symbiotic MF that help them digest food, e.g., the symbiotic MF inhabiting the termite gut allows them to digest cellulose ( Brune and Dietrich 2015 ), and the frass or feces contain a similar MF as the digestive tract ( Xuan et al., 2022 ) that can efficiently break down the biomolecules in feed.…”

Section: Resultsmentioning

confidence: 99%

“…Microorganisms can secrete a large number of hydrolases to decompose biomass and can synthesize a variety of biomolecules at the same time. In animal farming, microbes have been applied in solid-state fermentation (SSF) of feed to improve the nutritional characteristics, digestibility, palatability, and safety of feed ( Yang et al., 2021 ). Therefore, in this investigation, we screened and evaluated microbial flora (MF) that could break down biomolecules in AASMS that cause poor palatability and indigestibility.…”

Section: Introductionmentioning

confidence: 99%

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Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

Du¹,

Xuan²,

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et al. 2022

iScience

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“…Feed biological pre-digestion techniques mainly include fermentation and enzymatic hydrolysis. Through microbial metabolic activities, feeds are enriched with more probiotics, metabolites, organic acids and other small molecules ( Yang et al, 2021 ). After the livestock consumes the fermented feed, the number of probiotic bacteria in the feed increases and the pH value in the intestine decreases.…”

Section: Introductionmentioning

confidence: 99%

Fermented grape seed meal promotes broiler growth and reduces abdominal fat deposition through intestinal microorganisms

et al. 2022

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The fermentation of grape seed meal, a non-conventional feed resource, improves its conventional nutritional composition, promotes the growth and development of livestock and fat metabolism by influencing the structure and diversity of intestinal bacteria. In this study, the nutritional components of Fermented grape seed meal (FGSM) and their effects on the growth performance, carcass quality, serum biochemistry, and intestinal bacteria of yellow feather broilers were investigated. A total of 240 male 14-day-old yellow-feathered broilers were randomly selected and divided into four groups, with three replicates of 20 chickens each. Animals were fed diets containing 0% (Group I), 2% (Group II), 4% (Group III), or 6% (Group IV) FGSM until they were 56 days old. The results showed that Acid soluble protein (ASP) and Crude protein (CP) contents increased, Acid detergent fiber (ADF) and Neutral detergent fiber (NDF) contents decreased, and free amino acid content increased in the FGSM group. The non-targeted metabolome identified 29 differential metabolites in FGSM, including organic acids, polyunsaturated fatty acids, and monosaccharides. During the entire trial period, Average daily gain (ADG) increased and Feed conversion ratio (FCR) decreased in response to dietary FGSM supplementation (p < 0.05). TP content in the serum increased and BUN content decreased in groups III and IV (p < 0.05). Simultaneously, the serum TG content in group III and the abdominal fat rate in group IV were significantly reduced (p < 0.05). The results of gut microbiota analysis showed that FGSM could significantly increase the Shannon and Simpson indices of broilers (35 days). Reducing the relative abundance of Bacteroidetes significantly altered cecal microbiota composition by increasing the relative abundance of Firmicutes (p < 0.05). By day 56, butyric acid content increased in the cecal samples from Group III (p < 0.05). In addition, Spearman’s correlation analysis revealed a strong correlation between broiler growth performance, abdominal fat percentage, SCFAs, and gut microbes. In summary, the addition of appropriate levels of FGSM to rations improved broiler growth performance and reduced fat deposition by regulating gut microbes through differential metabolites and affecting the microbiota structure and SCFA content of the gut.

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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

Cited by 49 publications

References 139 publications

Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

Microflora for improving the Auricularia auricula spent mushroom substrate for Protaetia brevitarsis production

Fermented grape seed meal promotes broiler growth and reduces abdominal fat deposition through intestinal microorganisms

Research progress of probiotics and fermented feed effects on pork quality

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