Effect of Fermented Rapeseed Meal on the Gastrointestinal Microbiota and Immune Status of Rabbit (Oryctolagus cuniculus)

Wlazło, Łukasz; Kowalska, Dorota; Bielanski, P.; Chmielowiec-Korzeniowska, Anna; Ossowski, Mateusz; Łukaszewicz, Marcin; Czech, Anna; Nowakowicz-Dębek, Bożena

doi:10.3390/ani11030716

Cited by 16 publications

(20 citation statements)

References 35 publications

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“…An opposite trend was reported by other authors [ 33 , 36 ]. Beshara et al [ 36 ] reported a decrease of total protein, globulin, and WBC in treated groups with probiotics; likewise, Wlazło et al [ 33 ], who studied the effect of fermented rapeseed meal in rabbit diets on immune status, determining the class A, G, and M immunoglobulins in blood plasma, observed a lower level of class G immunoglobulins in the treated group than the control and a decrease of the IgG values as the level of fermented rapeseed meal increased. The same author also observed a correlation between the IgG values and the numbers of microorganisms in the GIT.…”

Section: Effects Of Probiotics On Rabbitscontrasting

confidence: 80%

“…All the research studies that evaluate GIT microbiota found modification in microorganisms’ populations of GIT in relation to probiotic addition. Wlazło et al [ 33 ] tested the effects of the administration of a fermented rapeseed meal with Bacillus subtilis as the probiotic (strain 87Y from the collection of InventionBio Ltd., Bydgoszcz, Poland) in 35-day-old New Zealand White × Popielno White rabbits for 85 days. The authors enumerate few microbial species in the duodenum, small intestine, caecum, and colon sections.…”

Section: Effects Of Probiotics On Rabbitsmentioning

confidence: 99%

“…No variation was detected in number of total fungi in all the sections. Noteworthily, a number of coliforms and Escherichia coli decreased in the small intestine and colon sections in relation to the probiotic diets [ 33 ]. A Bacillus subtilis strain, alone and in association with Lactobacillus acidophilus strain (also tested alone), were also tested by Lam Phuoc and Jamikorn [ 26 ].…”

Section: Effects Of Probiotics On Rabbitsmentioning

confidence: 99%

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Probiotics in Rabbit Farming: Growth Performance, Health Status, and Meat Quality

Mancini

Paci

2021

Animals

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The rabbit’s complex microbiota of the gastrointestinal tract (GIT) plays a critical role in feed digestion, in vitamin production, in fermentative activity with production of volatile fatty acids, and stimulation of immune response, as well as in the infection defence against pathogens and countering environmental stresses. To prevent digestive disorders of this fragile ecosystem, rabbit breeders adopt suitable diets supplemented with additives such as probiotics. Probiotics can interact with the host and with the other microflora leading to an increased health status. A review on the effects of probiotics on rabbit growth performance, health status, and meat quality was conducted to reduce the incidence of digestive diseases and enhance productive performance. Some authors observed that the supplementation of probiotics to the diet improved feed conversion ratio and growth and digestion coefficients, while other authors reported a lack of effect on the live performance. Benefits derived from the use of probiotics were observed on the mortality and the morbidity. The studies performed, to evaluate the effects of probiotic supplementation in diets on the immune response, showed variations in the results. Some authors reported no significant effect on haematological parameters, such as total protein, immunoglobulins, and IgG, while others observed a significant increase or decrease of the same parameters. Most of the research reported significant modifications of intestinal morphology and positive effects on the GIT microbiota, supporting the host’s natural defences. Regarding the carcass and meat quality, the studies reported only partial and opposing results.

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Section: Effects Of Probiotics On Rabbitscontrasting

confidence: 80%

Section: Effects Of Probiotics On Rabbitsmentioning

confidence: 99%

Section: Effects Of Probiotics On Rabbitsmentioning

confidence: 99%

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Probiotics in Rabbit Farming: Growth Performance, Health Status, and Meat Quality

Mancini

Paci

2021

Animals

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“…However, in rabbits, the addition of fermented rapeseed meal contributed to the elongation of the cecum and large intestine, as well as lowering the pH value of the animals’ muscles while increasing their collagen content [ 13 ]. According to Wlazło et al [ 14 ], an 8% or 12% inclusion of fermented rapeseed meal in rabbit diets resulted in a decrease in the concentration of anaerobic bacteria and Escherichia coli in the intestinal contents. Moreover, the addition of fermented rapeseed meals also influences a decrease in the total number of C. perfringens while increasing the number of mesophilic bacteria compared to conventionally fed groups in mink [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Quality of Eggs Derived from Japanese Quail Fed with the Fermented and Non-Fermented Rapeseed Meal

Wengerska

Czech

Knaga

et al. 2022

Foods

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The most popular protein source in poultry feed mixtures is soybean. However, cheaper and more available alternative protein sources are being sought, and feed manufacturers more and more often turn their attention to the post-extraction meals of local oil plants, e.g., rapeseed. Therefore, the effect of fermented and non-fermented post-extraction rapeseed meal used as a feed additive for Japanese quails was investigated on the eggs’ quality. The study was performed on 280 females of Japanese quails fed with a mixture without rapeseed meal, with non-fermented post-extraction rapeseed meal (5%, 10% and 15%) and with fermented one (5%, 10% and 15%). During the experiment, eggs were collected from each group four times (every 4 weeks) and evaluated for their quality characteristics. The addition of 10% fermented rapeseed meal had the most beneficial effect on such eggs quality traits as egg weight, specific gravity, yolk index and color and albumen pH. However, in the majority of examined parameters, no significant differences were found between birds fed with soybean meal and those fed with fermented and non-fermented rapeseed meal (morphological elements proportions, yolk weight, albumen height and Haugh’s units, eggshell quality). This supports the thesis that the use of rapeseed meals instead of soybean meals may allow obtaining the proper quality of animal raw materials at a lower cost and with the use of local feed resources.

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“…Unfortunately, its use is significantly limited by its high fibre content and the presence of anti-nutritional compounds, including glucosinolates, tannins, phytates, and many others [ 1 ]. A new approach which solves the problem of the limited use of RSM is its fermentation [ 2 , 3 ]. In the fermentation process rapeseed protein is hydrolysed by microorganisms, and anti-nutritional substances are inactivated and eliminated.…”

Section: Introductionmentioning

confidence: 99%

Fermented Rapeseed Meal as a Component of the Mink Diet (Neovison vison) Modulating the Gastrointestinal Tract Microbiota

Wlazło

Nowakowicz-Dębek

Czech

et al. 2021

Animals

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Fermented rapeseed meal (FRSM) was used in the diet of American mink (Neovison vison). An advantage of this product is its prebiotic and functional properties, which can modify the bacterial microbiota of the GIT. A control group and three experimental groups were formed, with 60 animals in each group. The control group received a basal diet and the experimental groups received a diet with a 2%, 4% or 6% of FRSM as a replacement of extruded wheat. Bacillus subtilis strain 87Y was used to ferment the rapeseed meal (RSM). The study was conducted on mink from the age of 16–17 weeks until slaughter. Changes in the microbiota were analysed in samples of the animals’ faeces and intestinal contents. The analyses included determination of the total number of bacteria and fungi, the number of coliforms and Escherichia coli, the total number of anaerobic Clostridium perfringens, and the presence of Salmonella spp. In animals receiving 4% and 6% FRSM (groups II and III), the content of microscopic fungi and the number of C. perfringens bacteria was significantly (p ≤ 0.05) lower than in the animals from the control group (group 0). A decrease in E. coli was observed in all experimental groups (I, II and III), although these differences were not statistically significant. The inclusion of FRSM in the feed ration did not affect the number of lactic acid intestinal bacteria. Analysis of the results obtained from the stool samples showed that the inclusion of FRSM in the ration did not significantly affect the number of microorganisms in each group. However, as in the case of the intestinal contents, in these samples there was a decrease in the total number of C. perfringens in the experimental groups (I, II and III), with a simultaneous increase in the number of mesophilic bacteria in relation to the control. There was no detection of Salmonella bacteria in any of the analysed material.

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Effect of Fermented Rapeseed Meal on the Gastrointestinal Microbiota and Immune Status of Rabbit (Oryctolagus cuniculus)

Cited by 16 publications

References 35 publications

Probiotics in Rabbit Farming: Growth Performance, Health Status, and Meat Quality

Probiotics in Rabbit Farming: Growth Performance, Health Status, and Meat Quality

The Quality of Eggs Derived from Japanese Quail Fed with the Fermented and Non-Fermented Rapeseed Meal

Fermented Rapeseed Meal as a Component of the Mink Diet (Neovison vison) Modulating the Gastrointestinal Tract Microbiota

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