Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Abstract

Inclusion of microbial fermented soybean meal in broiler feed has induced advantageous outcomes for their performance and gastrointestinal health via exhibiting probiotic effects. In this study, soybean meal (SBM) was subjected to double-stage microbial fermentation utilizing functional metabolites of fungi and bacteria. In broiler diet, DFSBM replaced SBM by 0, 25, 50 and 100%. DFSBM was reported to have higher protein content and total essential, nonessential and free amino acids (increased by 3.67%, 12.81%, 10.10% and 5.88-fold, respectively, compared to SBM). Notably, phytase activity and lactic acid bacteria increased, while fiber, lipid and trypsin inhibitor contents were decreased by 14.05%, 38.24% and 72.80%, respectively, in a diet containing 100% DFSBM, compared to SBM. Improved growth performance and apparent nutrient digestibility, including phosphorus and calcium, and pancreatic digestive enzyme activities were observed in groups fed higher DFSBM levels. In addition, higher inclusion levels of DFSBM increased blood immune response (IgG, IgM, nitric oxide and lysozyme levels) and liver antioxidant status. Jejunal amino acids- and peptide transporter-encoding genes (LAT1, CAT-1, CAT-2, PepT-1 and PepT-2) were upregulated with increasing levels of DFSBM in the ration. Breast muscle crude protein, calcium and phosphorus retention were increased, especially at higher inclusion levels of DFSBM. Coliform bacteria load was significantly reduced, while lactic acid bacteria count in broiler intestines was increased with higher dietary levels of DFSBM. In conclusion, replacement of SBM with DFSBM positively impacted broiler chicken feed utilization and boosted chickens’ amino acid transportation, in addition to improving the nutritional value of their breast meat.

Liposomal encapsulated oregano, cinnamon, and clove oils enhanced the performance, bacterial metabolites antioxidant potential, and intestinal microbiota of broiler chickens

“…The positive augmented functions of oregano, cinnamon and clove oils on growth rate and digestibility are resulted from their encapsulation by liposomes, which control the release of essential oil compounds and improve their stability ( Sherry et al, 2013 ; Cui et al, 2016 ). The mucosal barrier of the gastrointestinal tract plays a fundamental role in the absorption of nutrients, water, and electrolytes as well as shielding the gut from microbial invasion and preventing the outflow of proinflammatory molecules into the circulatory system through the gastrointestinal mucosa (Abdel-Raheem et al, 2023) . The TJP regulated the mucosal barrier of the gastrointestinal tract and they consisted of several unique proteins including occludin, JAM-2, zona occludens-1, and claudins-1, which are fundamental for making an intact physical barrier between the gut epithelial cells ( Pham et al, 2020 ).…”

Effect of microbial fermentation on the quality of soybean meal

“…Muniyappan et al (2023) concluded that growth performance, apparent total digestibility and blood status of weaned piglets were improved after replacing soybean meal with fermented soybean meal. Similarly, Abdel-Raheem et al (2023) found that fermented soybean meal in broiler diets has a positive impact on feed utilisation of broilers, promotes amino acid transport and improves the nutritional value of brisket. Moreover, soybean meal fermented by microbes has a specific aroma, which can increase the appetite of animals and reduce feed waste (Sari et al, 2018).…”

“…Similarly, Abdel‐Raheem et al . (2023) found that fermented soybean meal in broiler diets has a positive impact on feed utilisation of broilers, promotes amino acid transport and improves the nutritional value of brisket. Moreover, soybean meal fermented by microbes has a specific aroma, which can increase the appetite of animals and reduce feed waste (Sari et al ., 2018).…”

Impacts of Solid-State Fermented Barley with Fibrolytic Exogenous Enzymes on Feed Utilization, and Antioxidant Status of Broiler Chickens

“…Fermentation is a dynamic process aiming to break down complex molecules in feed into small simpler ones using microorganisms, substrates and environmental conditions [8]. Furthermore, fermentation can enhance the nutritional properties of feed ingredients [9,10] reducing the toxic elements and various antinutritional factors [11]. Fermentation technology using probiotic bacteria can enhance the concentration of probiotics, enzymes, organic acids, bioactive peptides and metabolites and may alter some compounds into more valuable components in fermented ingredients [12].…”