Data comparison of the effects of feeding ginkgo leaf fermentation and Chinese herbal medicine on meat ducks

Wang, Jie; Ren, Shanmao; Fang, Xixiu

doi:10.1088/1742-6596/1423/1/012018

Cited by 3 publications

(4 citation statements)

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“…In the liver, ALP is cytoplasmic and present in the tubular membranes of stem cells, and more than 80% of serum ALP is released from the liver and bone (38). Serum ALP is a marker of liver damage reflecting diseases of the hepatobiliary system and has been widely used as a predictive tool for cholestatic liver disease (39,40). LDH is widely distributed in eggs, liver, heart, kidneys and muscles, and is a cytoplasmic oxidoreductase enzyme that indicates damage and oxidative stress in the body.…”

Section: Discussionmentioning

confidence: 99%

“…Yeh et al (43) demonstrated that B. subtilis variant N21+, B. coagulans variant L12 in FF led to decreased activity of serum LDH in broilers, which could be caused by the decomposition of the fermentation substrate, or by the reduction of antinutrients due to heat treatment during the pelleting process, thus reducing the activity of serum LDH. Additionally, Wang et al(40) found that the addition of ginkgo FF to the diet results in a significant decrease in serum ALP activity in meat ducks. In this study, the ALP activity of all FF groups decreased significantly, and the 5.0 and 7.5% FF groups significantly decreased…”

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Effects of fermented feed on growth performance, serum biochemical indexes, antioxidant capacity, and intestinal health of lion-head goslings

Fu,

Ao,

Liang

et al. 2023

Front. Vet. Sci.

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IntroductionThe aim of this study was to evaluate the effects of fermented feed on growth performance, antioxidant indexes and intestinal health in lion-head goslings.Methods288 male lion-head goslings (one-day-old) were randomly divided into four groups (6 replicates per group, 12 samples per replicate): control group (basal diet) and fermented feed (FF) groups (basal diet supplemented with 2.5, 5.0 and 7.5% FF, respectively). The experimental period lasted 28 days.ResultsThe results showed that 5.0 and 7.5% FF groups decreased feed conversion rate (FCR) when compared with the control group (p < 0.05). The 5.0% FF group reduced the activity of alkaline phosphatase (ALP) and lactate dehydrogenase (LDH) in serum; while the 7.5% FF group decreased the concentration of total cholesterol (TC), ALP and LDH activity (p < 0.05). Furthermore, the 7.5% FF group significantly increased total antioxidant capacity (T-AOC) in serum (p < 0.05); 2.5% and 5.0% FF groups significantly increased glutathione peroxidase (GSH-Px) in serum (p < 0.05); all FF groups increased the activity of superoxide dismutase (T-SOD) in serum (p < 0.05). For intestinal health, the villous height and villi/crypt ratio in jejunum were increased in all FF groups, but crypt depth was decreased (p < 0.05); The 5.0% FF groups enhanced T-AOC activity in jejunum (p < 0.05); The 2.5% and 5.0% FF groups enhanced GSH-Px activity (p < 0.05) in jejunum; All FF groups reduced malondialdehyde (MDA) level in jejunum (p < 0.05). LEfSe analysis showed that the cecum microbiota was significantly dominant in the 2.5% FF group compared to the control group including Firmicutes, Lactobacillales, Lactobacillus, and Prevotella; the flora that were significantly dominant in the 5.0% FF group compared to the control group included Bacteroidaceae, Bacteroides, Megamonas, and Prevotella; and the groups that were significantly dominant in the 7.5% FF group compared to the control group included Bacteroidota, Bacteroides, Bacteroidaceae, and Ruminococcaceae.DiscussionIn summary, dietary FF supplementation improved growth performance, serum biochemical parameters and antioxidant capacity of lion-head goslings, as well as improved jejunal tissue morphology and optimized intestinal flora structure. In particular, the FF addition at a dose of 7.5% was relatively more effective for lion- head goslings.

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Section: Discussionmentioning

confidence: 99%

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Effects of fermented feed on growth performance, serum biochemical indexes, antioxidant capacity, and intestinal health of lion-head goslings

Fu,

Ao,

Liang

et al. 2023

Front. Vet. Sci.

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“…Although there have been considerable researches on ginkgo biloba, relatively little research was conducted on ginkgo kernels. Various ginkgo products such as ginkgo tea, ginkgo wine, and ginkgo beverages are readily available in the market, but limited research has been conducted related to lactic acid bacteria (LAB) fermented ginkgo kernel juice drinks [6] . To address this issue, numerous efforts have been made to improve the fermentation of ginkgo kernel juice, reduce its toxicity, and explore its development and application.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

Chen,

Wang,

et al. 2023

Ultrasonics Sonochemistry

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“…Currently, studies on ginkgo mainly focuses on ginkgo leaves, while there are relatively few studies on ginkgo kernels. Ginkgo products mainly include canned ginkgo kernel, ginkgo wine, and beverages ( 10 , 11 ). However, only a few studies had been conducted on fermented silver almonds.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Yang¹,

Sun²,

Chen³

et al. 2022

Front. Nutr.

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In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total organic acid increased by 5.86%. Phenolic substances were significantly enriched, and the content of total phenolic substances increased by 9.72%, and the content of total flavonoids after fermentation exceeded 55.33 mg/L, which was 3.6 times that of the unfermented ginkgo juice. The total relative content of volatile flavor compounds increased by 125.48%, and 24 new volatile flavor substances were produced. The content of total sugar, total protein, and total free amino acid decreased to 44.85, 67.51, and 6.88%, respectively. Meanwhile, more than 82.25% of 4′-O-methylpyridoxine was degraded by lactic acid fermentation, and the final concentration in ginkgo biloba kernel juice was lower than 41.53 mg/L. In addition, the antioxidant and antibacterial activities of fermented ginkgo biloba kernel juice were significantly enhanced. These results showed that LAB fermentation could effectively improve the nutritional value and safety of ginkgo biloba kernel juice.

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Data comparison of the effects of feeding ginkgo leaf fermentation and Chinese herbal medicine on meat ducks

Cited by 3 publications

References 1 publication

Effects of fermented feed on growth performance, serum biochemical indexes, antioxidant capacity, and intestinal health of lion-head goslings

Effects of fermented feed on growth performance, serum biochemical indexes, antioxidant capacity, and intestinal health of lion-head goslings

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

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