The Effects of Fermented Feed on the Growth Performance, Antioxidant Activity, Immune Function, Intestinal Digestive Enzyme Activity, Morphology, and Microflora of Yellow-Feather Chickens

Abstract

This experiment was conducted to investigate the effects of fermented feed on growth performance, antioxidant activity, immune function, intestinal digestive enzyme activity, morphology, and microflora of yellow-feather chickens. A total of 240 one-day-old female yellow-feathered (Hexi dwarf) chickens were randomly divided into two treatment groups, with six replicates per group and 20 chickens per replicate. The control group (CK) received a basal diet, whereas the experimental group was fed a basal diet of +2.00% fermented feed (FJ). The trial lasted for 22 days. Compared with the CK, (1) the growth performance was not affected (p > 0.05); (2) immunoglobin a, immunoglobin g, immunoglobin m, interleukin-1β, and interleukin-6 were affected (p < 0.05); (3) liver superoxide dismutase, glutathione peroxidase, and catalase were higher (p < 0.05); (4) trypsin activity in the duodenum and cecal Shannon index were increased (p < 0.05); (5) the relative abundance of Actinobacteriota in cecum was increased (p < 0.05); (6) the abundance of dominant microflora of Bacteroides as well as Clostridia UCG-014_norank were increased (p < 0.05). In summary, the fermented feed improved the growth performance, antioxidant activity, immune function, intestinal digestive enzyme activity, morphology, and microflora of yellow-feather chickens.

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

“…Moreover, dietary fiber in fermented feed plays an important role in regulating the lipid metabolism and antioxidant stress response, and it has significant effects in improving cardiovascular and cerebrovascular diseases, adjusting the structure of intestinal flora, and affecting the energy balance through the gut microbiota gut–brain axis, thereby having a positive impact on health [ 103 , 104 , 105 ]. Fermented feed plays a key role in antioxidant activity [ 22 , 106 , 107 ] as it is rich in antioxidants (e.g., vitamin C, vitamin E, and polyphenols), and some microbial metabolites produced during fermentation also have an antioxidant capacity, which helps maintain the redox balance in the body [ 108 ]. In addition, other significant advantages of fermented feed are that it improves the utilization rate of feed nutrients, effectively improves the nutritional level of animals, and enhances the ability to resist oxidative stress [ 109 , 110 ].…”

“…In addition, fermented feed can also promote the development and function of immune organs, as well as enhance the overall function of the immune system. Most importantly, it is rich in antioxidants, which can scavenge free radicals, reduce oxidative stress damage to the immune system, and improve the stability and activity of the immune system [ 106 ]. The use of unconventional fermented feed not only increases the contents of immunoactive substances such as cytokines, antibodies, and lysozymes, but also improves the immune capacity of animals by stimulating the development of immune organs, improving immune function, and increasing the weight of immune organs [ 155 ], as well as ameliorating the damage of oxidative stress to the intestine [ 86 , 87 , 88 ].…”

Effect of Dietary Supplementation of Enteric Avian-Origin Lactobacillus casei-Fermented Soybean Meal on the Growth Performance and Intestinal Health of Broiler Chickens

“…The inclusion of Aspergillus oryzae fermented soybean meal (FSBM) in broiler diets led to a significant increase in average daily feed intake (ADFI) and average daily gain (ADG), while also increasing jejunal villus height (VH) and decreasing jejunal crypt depth (CD) [12,13]. However, the fermentation of feed with lactobacillus and yeast did not improve the growth performance of yellowfeathered broilers [14]. By adding 15% feed fermented with Lactobacillus and Bacillus subtilis, there was a significant increase in the concentration of monounsaturated fatty acids and a decrease in the concentration of saturated fatty acids in the breast muscle of broilers, thereby improving the quality of chicken meat [15].…”