Effects of dietary supplementation of fermented <i><scp>G</scp>inkgo biloba</i> <scp>L</scp>. residues on growth performance, nutrient digestibility, serum biochemical parameters and immune function in weaned piglets

Zhou, Hao; Wang, Chengzhang; Ye, Jianzhong; Chen, Hongxia; Tao, Ran

doi:10.1111/asj.12361

Cited by 52 publications

(50 citation statements)

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“…Supplementation of probiotics elevate the capability of the splenic lymphocytes to the proliferation in tesponse to the B-cell and T-cell mitogenic stimulation [48,49]. Dietary inclusion of 10% fermented Gingkgo biloba reported to be beneficial to improve immune function in the case of weaned piglets [50], which in turn supports the results of our study regarding higher serum immunoglobulin levels in the case of FGLP supplementation of broilers. The presence of flavonoids (dominance of hesperidin) and vitamin C (L-ascorbic acid) in case of Citrus junos and fermentation with probiotics ascribed to be the reason of improvement in the humoral immunity of birds [47,51].…”

Section: Discussionsupporting

confidence: 89%

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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Dietary Fermented Ginkgo biloba (FGLP) and Citrus junos Probiotics (FCJP) was evaluated on growth performance, immunity, cecal microbiology, meat composition and fatty acid profile in broilers. A total of 150 one day old Ross 308 broilers were randomly allocated to the 5 treatments (5 replicated pen of 6 birds/pen): 1) Control (corn-soybean meal based basal diet), 2) FGLP1: Corn-soybean meal based basal diet+5% FGLP, 3) FGLP2: Cornsoybean meal based basal diet+10% FGLP, 4) FCJP1: Corn-soybean meal based basal diet+5% FCJP, and 5) FCJP2: Corn-soybean meal based basal diet+10% FCJP. A significant increase in weight gain during starter (0-21 days), finisher (22-35 days) and overall period (0-35 days) was exhibited in FGLP2 supplemented group compared to control and other treatment groups (P<0.05); where better feed conversion efficiency was found after FCJP2 supplementation during finisher and overall period compared to control and other treatment groups (P<0.05). Serum IgG was elevated in FGLP and FCJP supplemented group relative to control birds (P<0.05). Meat composition data elucidated that, thigh meat crude protein and crude fat content was increased in FCJP1 supplemented group compared to control (P<0.05). There was found no significant differences in meat cholesterol content between control and treatment groups (P>0.05); however, among meat fatty acids, sum of SFA in thigh meat was diminished in FGLP group and sum of MUFA in breast meat was diminuted in FGLP and FCJP group compared to control (P<0.05). Sum of n-3 PUFA of breast and thigh meat was elevated after supplementation of FGLP and FCJP compared to control (P<0.05). To sum up, dietary FGLP and FCJP supplementation significantly improved performance and immunity, decreased SFA and elevated n-3 PUFA of broiler meat. Therefore, FGLP and FCJP probiotics could be supplemented as functional feed additives in broilers diet.

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Section: Discussionsupporting

confidence: 89%

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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“…Phytogenic feed additives, referring to essential oils, spices, herbs or plant extracts, combine bioactive ingredients and flavoring substances, which have recently been gaining considerable interest due to their ability to improve performance by sustaining a healthy gut environment . Furthermore, the phytogenic feed additives can improve the flavor and palatability of feed and increase the activity of digestive enzymes of the gastrointestinal tract and nutrient utilization in pigs . Among phytogenic feed additives, Chinese herbs are the most economical and labor‐effective additive due to their simple preparation and low cost.…”

Section: Discussionmentioning

confidence: 99%

“…Among phytogenic feed additives, Chinese herbs are the most economical and labor‐effective additive due to their simple preparation and low cost. Fermented herb additives, such as water plantain, red ginseng, green tea, and Ginkgo biloba L. (GBL), can improve the growth performance, feed efficiency, and nutrient digestibility in pigs . However, the effects of herb combinations on pig production were unknown.…”

Section: Discussionmentioning

confidence: 99%

“…The three groups of Chinese herb feed additives induced positive effects on serum biochemical parameters. The serum concentrations of TP, ALB, and BUN are commonly regarded as indicators of protein synthesis and metabolism, which are related to the growth performance in piglets, and BUN is the product of protein degradation in vivo . In this study, serum TP and ALB levels were increased in the groups treated with Chinese herb feed additives compared with the control group, and serum BUN levels were decreased.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, serum TP and ALB levels were increased in the groups treated with Chinese herb feed additives compared with the control group, and serum BUN levels were decreased. Moreover, ALP is an important enzyme that contributes to the absorption of Ca and P and protein synthesis, and the serum GLU level is used as an indicator of energy supply ability . Serum ALP and GLU levels were higher in the treatment groups than in the control group, indicating that the Chinese herbs, especially groups A and group B, can improve digestion and absorption in pigs.…”

Section: Discussionmentioning

confidence: 99%

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Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Lin

et al. 2020

Anim Models and Exp Med

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Background:Since the use of antibiotics in animal feed has become a critical concern worldwide due to severe threats to human health and environment, we are in need of finding alternatives to antibiotics in pig breeding, maintaining the health of pigs, and getting high-quality pork. As traditional Chinese herbs (TCH) are rich natural resources in China and show great benefits to human health we propose to transfer this abundant resource into animal production industry as additives.Methods: Three groups of Chinese herbs (groups A, B, and C) were used as feed additives in the diet for pigs. In total 32 pigs were arranged in four groups (groups A, B, C, and control group, NC), fed in the same facility, eight pigs (one group) in each colony, free drinking, for 120 days. The feed:gain ratio (F/G), meat quality, total protein, and amino acid concentration of muscle were checked in the experiments.Results: After 120 days of feeding, the feed:gain ratio (F/G) of pigs in groups A, B, and C was decreased 17.56%, 9.31%, and 13.86% compared with NC treatment, respectively. The diets supplemented with Chinese herbs improved meat quality, increased loin eye area (especially group A and C showed significant difference, P < .001), the total protein (increased ratio vs NC was A = 4.54%, B = 0.38% and C = 3.53%), amino acid concentration of muscle, increased the villus height:crypt depth ratio, and induced positive effects on serum biochemical parameters and immune function (serum TC and TG concentrations were significantly lower than those in the NC group, P < .05.). Conclusions:The use of Chinese herbal feed additives can reduce the cost of pig breeding and produce high-quality pock. The combination of these effects would contribute to better absorption ability of the intestinal tract and yield a better growth performance. K E Y W O R D SChinese herb feed additive, growth performance, meat quality, pigThis is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Research advances in probiotic fermentation of Chinese herbal medicines

Miao

Pan

Yin

et al. 2023

iMeta

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Chinese herbal medicines (CHM) have been used to cure diseases for thousands of years. However, the bioactive ingredients of CHM are complex, and some CHM natural products cannot be directly absorbed by humans and animals. Moreover, the contents of most bioactive ingredients in CHM are low, and some natural products are toxic to humans and animals. Fermentation of CHM could enhance CHM bioactivities and decrease the potential toxicities. The compositions and functions of the microorganisms play essential roles in CHM fermentation, which can affect the fermentation metabolites and pharmaceutical activities of the final fermentation products. During CHM fermentation, probiotics not only increase the contents of bioactive natural products, but also are beneficial for the host gut microbiota and immune system. This review summarizes the advantages of fermentation of CHM using probiotics, fermentation techniques, probiotic strains, and future development for CHM fermentation. Cutting‐edge microbiome and synthetic biology tools would harness microbial cell factories to produce large amounts of bioactive natural products derived from CHM with low‐cost, which would help speed up modern CHM biomanufacturing.

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Effects of dietary supplementation of fermented Ginkgo biloba L. residues on growth performance, nutrient digestibility, serum biochemical parameters and immune function in weaned piglets

Cited by 52 publications

References 44 publications

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Research advances in probiotic fermentation of Chinese herbal medicines

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