Effect of raw and fermented grape seed on growth performance, antioxidant capacity, and cecal microflora in broiler chickens

Güngör, Emrah; Altop, Aydın; Erener, Güray

doi:10.1016/j.animal.2021.100194

Cited by 24 publications

(25 citation statements)

References 28 publications

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“…Aspergillus niger produces cellulase enzyme and degrades the CF content of the substrates (Xie et al, 2016). Solid-state fermentation decreased the CF content of olive leaves (Altop, 2019), palm kernel (Lawal et al, 2010) and grape seed (Gungor et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

Altop

Güngör

Erener

2021

Turkish JAF Sci.Tech.

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This study was conducted to investigate the effects of Aspergillus niger strain and inoculum level on the nutritional composition of olive leaves. The experiment had a 2×3 factorial arrangement of treatments with two A. niger strains (ATCC 200345 [A] and ATCC 9142 [B]) and three inoculum levels (104, 106, and 108). Olive leaves were milled to 2 mm and fermented in solid-state by two different A. niger strains and analysed for nutritional composition. Crude protein (CP) was increased linearly as the inoculum level increased. Ether extract (EE) and crude fiber (CF) were decreased linearly in A strain or quadratically in B strain with increased inoculum levels. Crude ash and nitrogen-free extract content did not differ among groups. Strain A increased neutral detergent fiber (NDF) at higher inoculum level, whereas NDF was decreased as inoculum level increased in B strain. The lowest acid detergent fiber (ADF) was obtained from the B strain or 106 inoculum level. The results showed that the effect of two strains on CP and ADF changed similarly with increased inoculum levels. However, two strains affected EE, CF, and NDF content differently with increased inoculum levels. The optimal situations were 108 inoculum level for higher CP, A104 or B104 for higher EE, B106 for lower CF, B106 or B108 for lower NDF, 106 inoculum level or B strain for lower ADF. B strain at 106 inoculation level can be preferred to obtain an average CP and EE content and lower CF, NDF, and ADF content.

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Section: Resultsmentioning

confidence: 99%

Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

Altop

Güngör

Erener

2021

Turkish JAF Sci.Tech.

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“…After fermentation, portions of saponins, flavonoids, vitamins, and other probiotics in AMSFM were converted into amino acids that could be effectively absorbed by livestock and poultry, maintaining the dynamic balance of amino acids in the animal body, and improving antioxidant capacity ( Gungor et al, 2021 ; Lu et al, 2021 ). Organic acids produced during fermentation removed oxygen free radicals and enhanced antioxidative ability ( Zhan et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Feeding Fermented Medicago sativa (Plus Soybean and DDGS) on Growth Performance, Blood Profiles, Gut Health, and Carcass Characteristics of Lande (Meat) Geese

Liu

Wei

et al. 2022

Front. Physiol.

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The objective was to investigate the effects of alfalfa (Medicago sativa Linn)-mixed silage fermentation material (AMSFM) on various aspects of growth, function, and carcass characteristics of Lande (meat) geese. Based on a previous study, we used the following AMSFM: 80% Alfalfa +10% soybean meal +10% DDGS ensiled for 45 days. Lande geese, n = 264, 77 days of age, were randomly allocated into four groups with six replicates in each group. Control geese were fed a basal diet, whereas experimental groups were fed a basal diet supplemented with 6, 12, or 24% AMSFM. The experiment lasted 21 days. The AMSFM promoted some aspects of growth, with increase (p < 0.05) in leg muscle rate, lean meat rate, muscle protein content, and total energy content of leg muscle plus concurrent decreases (p < 0.05) in crude fat content and abdominal fat rate in chest muscle. In addition, AMSFM increased (p < 0.05) glutathione content in chest and leg muscles and serum superoxide dismutase activity, and it reduced (p < 0.05) muscle malondialdehyde content and serum concentrations of triglycerides, total cholesterol, urea, and aspartate aminotransferase, consistent with good liver and kidney function. Moreover, AMSFM improved (p < 0.05) ileum morphology. In conclusion, the optimal supplemented rate of AMSFM in the meat geese diet (12%) improved immunity and antioxidant status and enhanced growth performance and carcass characteristics of meat geese.

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“…Grape seed is composed of fibers (47%, 60–70% non-digestible), complex carbohydrates (29%), fat (13%, rich in essential fatty acids), proteins (11%), minerals, and extractable phenolic compounds ( Table 1 and Table 2 ). The latter include mostly phenolic acids (e.g., gallic acid) and flavonoids (e.g., protocatechuic acid and epicatechin) [ 16 , 20 ]. The protein is composed of all the essential amino acids, with an average of 4.5% for lysine and 3.5% for methionine.…”

Section: Nutritional Properties Of Grape By-products and Strategies T...mentioning

confidence: 99%

Grape By-Products as Feedstuff for Pig and Poultry Production

Costa

Alfaia

Lopes

et al. 2022

Animals

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Grape by-products are exceptional options for replacement of conventional and unsustainable feed sources, since large amounts are generated every year from the winery industry. However, the majority is wasted with severe environmental and economic consequences. The present review aimed to evaluate the effects of grape by-products on pig and poultry growth performance. The most recent literature was reviewed using ScienceDirect and PubMed databases and the results of a total of 16 and 38 papers for pigs and poultry, respectively, were assessed. Fewer studies are documented for pig, but the incorporation of grape by-products up to 9% feed led to an improvement in growth performance with an increase in average daily gain. Conversely, lower levels (<3% feed) are needed to achieve these results in poultry. The beneficial effects of grape by-products on animal performance are mainly due to their antioxidant, antimicrobial, and gut morphology modulator properties, but their high level of cell wall lignification and content of polyphenolic compounds (e.g., tannin) limits nutrient digestion and absorption by monogastric animals. The use of exogenous enzymes or mechanical/chemical processes can provide additional nutritional value to these products by improving nutrient bioavailability. Overall, the valorization of grape by-products is imperative to use them as feed alternatives and intestinal health promoters, thereby contributing to boost circular agricultural economy.

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Effect of raw and fermented grape seed on growth performance, antioxidant capacity, and cecal microflora in broiler chickens

Cited by 24 publications

References 28 publications

Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

Effects of Feeding Fermented Medicago sativa (Plus Soybean and DDGS) on Growth Performance, Blood Profiles, Gut Health, and Carcass Characteristics of Lande (Meat) Geese

Grape By-Products as Feedstuff for Pig and Poultry Production

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