Effects of the wood vinegar compound on egg production and egg quality of White Leghorn hens.

Sakaida, Takashi; Enya, Kurio; Tanaka, T.

doi:10.2141/jpsa.24.44

Cited by 10 publications

(7 citation statements)

References 2 publications

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“…Wood charcoal and vinegar (WCV) have been used as natural substances for increasing the production of chickens (Sakaida et al . ), Aigamo ducks (Ruttanavut & Yamauchi ), and pigs (Mekbungwan et al . ).In the WCV‐fed Aigamo ducks, analytical energy values were 17 percentage points higher for breast meat and 20 points higher for thigh meat than in the controls (Ruttanavut & Yamauchi ).…”

Section: Introductionmentioning

confidence: 99%

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Yamauchi¹,

Manabe

Matsumoto

et al. 2014

Animal Science Journal

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We comprehensively evaluated meat quality in chickens fed a diet consisting of wood charcoal and vinegar (WCV) using food scientific and histological approaches. In culled hens, lipid and fatty acid in Musculus semimembranosus, cooking loss and sensory tests of whole thigh meat, and meat texture of breast meat were observed. In male broilers, cross section of M. semimembranosus was used for observations on muscle area, perimysium, non-collagen total protein and total collagen content, and anti-collagen I and III reactions. In frozen male broilers, conventional morphology of M. semimembranosus as well as chicken anti-collagen III reaction to selected muscles of thigh meat and breast meat were compared between the control and WCV-fed birds. Increased lipid and fatty acids, decreased cooking loss, high score in total evaluation for sensory test of thigh meat, and decreased meat texture values were observed for culled hens fed WCV. The higher values of muscle area, total collagen and collagen III were observed for broilers fed WCV. No perimysium collapse for M. semitendinosus or increased collagen III reactions of M. tensor fasciae latae, the flexor muscle group and M. pectoralis superficialis were observed for frozen muscles in the WCV group. These total results suggest that WCV produces palatable and tender meat by increasing collagen III.

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Section: Introductionmentioning

confidence: 99%

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Yamauchi¹,

Manabe

Matsumoto

et al. 2014

Animal Science Journal

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“…Wood vinegar is being used to remove the odor of landfill site leachate (Huh et al, 1999) and ammonia in animal farms (Park et al, 2003). Wood vinegar has been shown to induce a significant increase in egg production and improvements in the feed efficiency of laying hens (Sakaida et al, 1987;Li and Ryu, 2001) and to enhance intestinal calcium absorption in rats (Kishi et al, 1999). Nonetheless, there are fewer reports on the effect of wood vinegar in pigs and thus further scientific investigations are needed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs

Choi¹,

Shinde²,

Kwon³

et al. 2009

Asian Australas. J. Anim. Sci

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Two experiments were conducted to investigate the feeding value of wood vinegar in weanling pigs. In Experiment 1, weanling pigs (n = 224; Landrace×Yorkshire×Duroc, 21±3 d-old, initial BW 6.12±0.10 kg) were assigned to four dietary treatments. Different levels of wood vinegar were added to the diets as dietary treatments (0, 0.1, 0.2 and 0.3%). Each treatment comprised 4 replicates with 14 piglets in each. Experimental feeding was conducted for 28 d in two phases (phase I, d 0 to 14 and phase II, d 15 to 28). Feeding of wood vinegar linearly (p<0.05) improved the phase I, phase II and overall ADG and increased (linear, p<0.05) the overall and phase II ADFI. Linear improvements in the apparent fecal digestibility of dry matter (p = 0.013), gross energy (p = 0.019) and crude protein (p = 0.033) were observed as the level of wood vinegar was increased in the diet of pigs. Experiment 2 was conducted to compare dietary wood vinegar with commonly used growth promoters, organic acid (mixture of 21% phosphoric acid, 3.25% propionic acid, 2.8% formic acid, 10% calcium formate and 5% calcium propionate) and antibiotic (aparamycin). A total of 288 weanling piglets (Landrace×Yorkshire×Duroc, 22±2 d-old, initial BW 6.62±0.31 kg) were assigned to four treatments with four replicates (18 piglets/pen) for 28 days and fed in 2 phases: phase I, d 0 to 14 and phase II, d 15 to 28. The dietary treatments were control (corn-soybean meal basal diet without antibiotics) and diets containing 0.2% antibiotic, 0.2% organic acid and 0.2% wood vinegar. Pigs fed antibiotic showed higher (p<0.001) ADG and better feed efficiency followed by pigs fed wood vinegar and organic acid diets while those fed the control diet had lowest ADG and poorest feed efficiency. The overall and phase I ADFI was highest (p<0.001) in pigs fed wood vinegar and lowest in pigs fed the control diet. Apparent fecal digestibility of dry matter, gross energy and crude protein was significantly higher (p<0.05) in pigs fed the antibiotic diet when compared with pigs fed the control but comparable among pigs fed antibiotic, organic acid and wood vinegar diets. Higher populations of Lactobacillus (p = 0.004) were noted in the ileum of pigs fed the wood vinegar diet, while the population of coliforms in the ileum and cecum was higher (p<0.001) in pigs fed the control diet when compared with pigs fed antibiotic, organic acid or wood vinegar diets. These results indicated that wood vinegar could improve the performance of weanling pigs by improving the nutrient digestibility and reducing harmful intestinal coliforms; moreover performance of pigs fed wood vinegar was superior to those fed organic acid.

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“…Alternatively, wood vinegar compound liquid, a by‐product liquid from charcoal production, has been reported to enhance intestinal calcium absorption in rats (Kishi et al., 1999). In addition to this charcoal powder and wood vinegar compound liquid, a mixed powder of amorphous charcoal carbon powder and wood vinegar compound liquid (CWVC) has also been shown to induce a significant increase in hen‐day egg production, in the feed conversion ratio (Sakaida et al., 1987a), and in broiler hatchability (Sakaida et al., 1987b). Recently, improved feed conversion ratio and activated morphological changes of intestinal villi were observed in chickens fed a 1% CWVC diet (Samanya and Yamauchi, 2001).…”

Section: Introductionmentioning

confidence: 99%

Intestinal Villus Histological Alterations in Piglets fed Dietary Charcoal Powder Including Wood Vinegar Compound Liquid

Mekbungwan

Yamauchi

Sakaida

2004

Anat Histol Embryol

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To investigate the effects of dietary charcoal powder including wood vinegar compound liquid (CWVC, 4 : 1) on intestinal villus histology, piglets were fed 0, 1, 3 and 5% dietary CWVC diets for 30 days. Feed intake and body weight gain were measured during the experimental period. At the end of the experiments, intestinal villus height, epithelial cell area and cell mitosis were examined using light microscopy (LM), and the duodenal villus tip surface was observed using scanning electron microscopy (SEM). Feed efficiency tended to be improved in the CWVC group. The 3% CWVC group showed the highest value, followed by 1% CWVC group of most LM parameters in most intestinal parts, but the 5% CWVC group showed the almost similar value compared with the control. In addition, on the duodenal villus tip surface, the 3% CWVC group showed a clearer cell outline, larger cells and cells protuberated further into the lumen than those of the 1% CWVC group. However, the 5% CWVC group showed faint SEM features than the 1% CWVC group. The present trend of improved feed efficiency after feedings of dietary CWVC demonstrates that the CWVC could be incorporated into piglet diets up to 3% level, and that the CWVC might activate intestinal functions both at villus and cellular levels.

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Effects of the wood vinegar compound on egg production and egg quality of White Leghorn hens.

Cited by 10 publications

References 2 publications

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs

Intestinal Villus Histological Alterations in Piglets fed Dietary Charcoal Powder Including Wood Vinegar Compound Liquid

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