Effects of Saccharomyces cerevisiae and phytase co-fermentation of wheat bran on growth, antioxidation, immunity and intestinal morphology in broilers

Abstract

Objective: The aim of this study was to investigate the effects of different amounts of wheat bran (WB) inclusion and postbiotics form by Saccharomyces cerevisiae and phytase co-fermented wheat bran (FWB) on the growth performance and health status of broilers. Methods: Study randomly allocated a total of 300 male broilers to a control and 4 treatment groups (5% WB, 5% FWB, 10% WB, and 10% FWB inclusion, respectively) with each pen having 20 broilers and 3 pens per treatment. Results: Wheat bran does not contain enzymes, but there are 152.8, 549.2, 289.5, and 147.1 U/g dry matter (DM) xylanase, protease, cellulase and ß-glucanase in FWB, respectively. Furthermore, FWB can decrease nitric oxide release of lipopolysaccharide (LPS) stimulated chicken peripheral blood mononuclear cells by about two times. Results show that 10% FWB inclusion had significantly the highest weight gain (WG) at 1-21d; 5% FWB had the lowest feed conversion rate at 22-35d; 10% WB and 10% FWB inclusion have the highest villus height and Lactobacillus spp. number in caecum; and both 5% and 10% FWB can increase ash content in femurs. Compared to control group, all treatments increase mucin 2 (MUC2), and tight junction (TJ), such as occludin, claudin-1, zonula occludens-1 (ZO-1), and mRNA expression in ileum by at least 5 folds. In chPBMCs, NADPH oxidase 1 (NOX-1) mRNA expression decreases from 2 to 5 times, and Glutamate-Cysteine Ligase Catalytic Subunit (GCLC) mRNA expression also increases in all treatment groups compared to control group. The mRNA expression of pro-inflammatory cytokines, including interleukin-6 (IL-6), Nuclear factor-κB (NF-κB), and interleukin-1ß (IL-1ß), decreases in 5% and 10% FWB groups compared to control group. Conclusion: To summarize, both WB and FWB inclusion in broilers diets increase TJ mRNA expression and anti-oxidation and anti-inflammation, but up to 10% FWB groups have better WG in different stages of broilers.

Effects of different probiotic fermented feeds on production performance and intestinal health of laying hens

“…VH and CD are important indicators of intestinal morphology for the estimation of absorptive capacity of the small intestine in chickens ( Dong et al, 2016 ). VH/CD is positively correlated with the absorption ability of nutrients by animals ( Chuang et al, 2020 ). The small intestine is the most important organ for digestion.…”

The Potential Utilization of High-Fiber Agricultural By-Products as Monogastric Animal Feed and Feed Additives: A Review

“…About 50-80% of plant phosphorus is stored in phytic acid, mainly in the form of inositol hexakisphosphate (IP6) [49]. There are different types of phosphoric acid depending on the number of phosphates attached to inositol [49,50]. Phosphoric acid on inositol can combine with minerals or amino acids of valence 2 or 3 and reduce the absorption rate of nutrients and enzyme activity of animals [49][50][51][52].…”

“…There are different types of phosphoric acid depending on the number of phosphates attached to inositol [49,50]. Phosphoric acid on inositol can combine with minerals or amino acids of valence 2 or 3 and reduce the absorption rate of nutrients and enzyme activity of animals [49][50][51][52]. In addition, the involvement of too much phytic acid may also lead to poor phosphorus utilization by animals, causing the accumulation of phosphorus in stool and this may cause pollution to the environment [53].…”

“…Fortunately, phytic acid can be degraded by phytase. Currently, most commercial phytase is produced from fungi or Escherichia coli [50]. Adding phytase to animal feed can reduce the impact of phytic acid on animal digestibility [54].…”

“…Besides using probiotics for two-stage fermentation, enzymes and probiotics can also be used for co-fermentation [17]. Although probiotics can survive on many substrates, they may also encounter non-degradable anti-nutritional factors such as phytic acid, which is secreted in large amounts mainly by fungi or E. coli [50]. When probiotics ferment fibers, they release complex metabolites enveloped in fibers, including phytic acid and phenols [3,17].…”