Screening lactic acid bacteria to manufacture two-stage fermented feed and pelleting to investigate the feeding effect on broilers

Abstract

Bacillus subtilis var. natto N21 (BS) and different lactic acid bacteria were applied to produce two-stage fermented feeds. Broilers were fed these feeds to select the best fermented feed. The selected fermented feed was pelleted and investigated for its effects on growth performance, carcass traits, intestinal microflora, serum biochemical constituents, and apparent ileal nutrient digestibility. Trial 1 involved three hundred thirty-six 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BS + Bacillus coagulans L12 (BBC), BS + Lactobacillus casei (BLC), BS + Lactobacillus acidophilus (BLA), BS + Lactobacillus acidophilus L15 (BLA15), BS + Lactobacillus delbruekckii (BLD), and BS + Lactobacillus reuteri P24 (BLR24) groups with 3 replicates per group. Trial 2 involved two hundred forty 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BBC, and pelleted BS + Bacillus coagulans L12 fermented feed (PBBC) groups with 4 replicates per group. Trial 3 involved sixteen 21-d-old male broilers randomly assigned into control and PBBC groups with 4 replicates per group for a nutrient digestibility trial. The feed conversion ratio (FCR) in the BBC group was better than the control (P < 0.05), and the production efficiency factor (PEF) was the best. However, weight gain (WG), feed intake (FI), and PEF were the lowest in the BLD group (P < 0.05). The WG during 0 to 21 d and 0 to 35 d in the PBBC groups were higher than the control (P < 0.05). The relative weight of the proventriculus + gizzard in the BBC and PBBC groups were higher than the control (P < 0.05). The digestible amino acid content in the PBBC group increased significantly (P < 0.05). Bacillus coagulans L12 is the best lactic acid bacteria for second stage fermentation. PBBC improved broiler growth performance, which may be due to the higher digestible amino acid content, it has the potential to become a commercial feed.

Effects of dietary supplementation with different fermented feeds on performance, nutrient digestibility, and serum biochemical indexes of fattening lambs

“…In this study, the lambs fed FSM- and L-FWB-supplemented diet had a decreased level of BUN while they had an increased content of serum total protein and Glo, which suggested an enhancedment of the dietary protein bioavailability and improved immune condition of the lambs due to the supplementation of fermented feeds [ 24 ]. Yeh et al [ 27 ] found that pelleted fermented feed improved broiler growth performance, which may be due to the higher digestible amino acid content. Consistent results were reported that lambs in the improved growth performance group had a statistically lower concentration of BUN [ 28 ] and a higher concentration of Glu [ 29 ].…”

Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation

“…Therefore, the ability of B. velezensis 157 to degrade ANFs and improve nutritional quality of SBM warrants further exploration, especially as part of a two-stage fermentation strategy combining both aerobic and anaerobic SSF (first stage, aerobic; second stage, anaerobic fermentation) to ultimately degrade ANFs and enhance SBM nutritional value. To date, only a few studies have already been reported for the processing of agro-industrial waste using pairs of organisms to optimize the quality of fermented feed, such as Bacillus subtilis and Enterococcus faecium (Shi et al 2017a ), Bacillus subtilis and Saccharomyces cerevisiae (Chen et al 2009 ), and Bacillus subtilis and Bacillus coagulans (Yeh et al 2018 ). However, applications involving feed fermentation by B. velezensis have not yet been reported and potential beneficial effects of fermentation on ANFs, dynamic changes in physicochemical characteristics, microorganisms and metabolites of SBM during a novel two-stage SSF process warrant further investigation.…”

Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed

“…Production of FF from human food production wastes has attracted significant interest because microbial fermentation can be undertaken using a wide range of substrates, preserves the nutrients, degrades antinutritional factors, and limits the growth of pathogens and mycotoxin content [ 17 ]. The addition of exogenous probiotics and, therefore, the extracellular enzymes they secrete, can enhance the production of FF by preventing decomposition, degrading macronutrients, improving overall nutritional value, improving sensory characteristics, and exerting a positive effect on the microbiome of the animal gastrointestinal tract that enhances animal health and productivity [ 3 , 17 , 18 , 19 ]. For example, the application of Lactobacillus plantarum to the fermentation of cauliflower leaf waste increased the RA of lactic acid bacteria [ 20 ], thereby resulting in more efficient lactic acid fermentation, reduced proteolysis, and reduced dry matter (DM) loss [ 3 ].…”