Response of broiler chickens to dietary inclusion of fermented canola meal under heat stress condition

Abstract

Feeding high levels of canola meal to monogastric animal require reducing antinutritional factors such as glucosinolates and fibre. Solid state fermentation is known to reduce antinutritional factors and improve nutritional quality of feedstuffs. In this study, canola meal was treated with Lactobacillus salivarius in solid state fermentation for 30 days and included in diet with 4 levels of 0 (control), 10, 20, and 30%. From 29 to 35 days of age, equal number of birds from each dietary treatment was exposed to either 23 ± 1 C (unheated) or 36 ± 1 C (heated). Results showed that irrespective of temperature, weight gain (WG) and feed conversion ratios (FCR) were not affected by inclusion of fermented canola meal (FCM). Diet also did not affect carcass yield, plasma triiodothyronine (T 3) and tetraiodothyronine (T 4), and body temperature. As expected, heated birds had lower carcass yield and T 3 than their unheated counterparts. In conclusion, although dietary inclusion of FCM at levels more than 10% retarded growth performance during 1 to 28 days of age, no detrimental effects on performance was observed when FCM included up to 30% during 29 to 35 days of age under both unheated and heated conditions.

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

“…The crude protein (CP) content in UCAM appear to slightly increase by 1.46% in ASCAM, 2.00% in AFCAM and 2.11% in COCAM. The margin of increase in CP content in the present study is lower compared to earlier reports which found 8.1% and 16.5% increase in CP content of canola meal fermented with food grade Aspergillus sojae and Aspergillus ficuum, respectively [11] and a 2.4% increase in CP content of canola meal fermented with Lactobacillus salivarius [13]. The initial crude fat content in UCAM (15.63%) also seem to decrease to 15.47% in ASCAM, 15.31% in COCAM and 15.18% in AFCAM.…”

“…There was a reduction (p < 0.05) in pH values from 6.07 (UCAM) to 6.03 (ASCAM), 5.87 (AFCAM) and 5.94 (COCAM), with AFCAM having the lowest pH value ( Table 2). This result agrees with the reports of other studies [11,13,16] which also observed reduction in the pH of canola meal fermented with Lactobacillus salivarius and CAM fermented with Saccharomyces cerevisiae. A decline in pH suggests increase in organic acids produced by the microorganisms during SSF [49] or breakdown of carbohydrates into organic acids [50].…”

“…The potential elimination of ANFs by SSF is important for increasing the economic value and for making it possible for CAM to be well utilized as animal feed or food products in the food and feed industries. The beneficial effect of SSF in improving the nutritive value and bioactivity of various oilseed meals such as rapeseed meal [10], canola meal [13], soybean meal [14] and cottonseed meal [15] using different types of microorganisms have been previously reported. In an earlier study, CAM treated with Saccharomyces cerevisiae (yeast) was found to contain reduced phytic acid content compared to the unfermented control [16].…”

Effect of dietary inclusion of fermented sea mustard by‐product on growth performance, blood profiles, and meat quality in broilers

“…In fact, some antinutritional factors present in seaweed could interfere with the bioavailability of nutrients in diets and decrease the availability of nutrients in animals . Fermentation has been widely adopted to develop a novel functional feedstuffs for livestock.…”

The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

“…Previous studies indicate that the impact of rapeseed products, rich not only in NSP, lignin and polyphenols but also in glucosinolates, may be more pronounced in turkeys than in broiler chickens due to a much longer fattening period in the former [ 4 ]. According to many authors, the inclusion rates of rapeseed products in poultry diets should not exceed 15–20% to prevent metabolic disorders caused by glucosinolates and not to compromise the growth performance of birds [ 6 , 7 ].…”