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

Drażbo, Aleksandra; Juśkiewicz, Jerzy; Józefiak, Agata; Konieczka, Paweł

doi:10.3390/ani10091711

Cited by 8 publications

(6 citation statements)

References 36 publications

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“…In contrast, an insufficient supply of dietary Lys, below the chickens’ requirements, was reported to induce protein degradation to satisfy muscle requirements for protein synthesis, which suggests that the regulatory system could preferentially use Lys and make it available for cecal bacteria due to its key role in protein synthesis [ 41 ]. However, it should be noted that the SCFA profile was not disrupted in terms of the contribution of major SCFA, including C2, C3 and C4, which are formed in the greatest abundance in the ceca of turkeys [ 42 ]. However, in the present study, the SCFA-associated changes in the cecal digesta were probably affected by the larger amount of digesta and its lower pH in turkeys fed high-Lys diets, which fully corresponded to the functional response of the gut, described above.…”

Section: Resultsmentioning

confidence: 99%

Increased Dietary Inclusion Levels of Lysine Are More Effective than Arginine in Supporting the Functional Status of the Gut in Growing Turkeys

Konieczka

Mikulski

Ognik

et al. 2021

Animals

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Arginine (Arg) and lysine (Lys) may be important for the overall health of turkeys. The aim of this study was to determine whether low (consistent with the guidelines) and high (10% higher than recommended) levels of dietary Arg and Lys can modulate performance and the functional status of the gut. Female turkeys were allocated to four dietary treatments (two levels of Lys (low or high) and two levels of Arg (low or high)) for a 16 wk feeding period. The treatments did not affect turkey performance determined separately for four feeding phases and for the entire 16 wk experiment (p > 0.05). They had no significant influence on carcass yield, meat characteristics or the associated traits either (p > 0.05). High-Lys diets contributed to a decrease in cecal pH, a significant increase in the concentrations of short-chain fatty acids (SCFA) and a decrease in the concentrations of putrefactive SCFA and ammonia in the cecum. High dietary levels of both amino acids significantly enhanced the activity of cecal microbiota evaluated based on extracellular enzyme activity. These findings indicate that the higher dietary level of Lys was more effective in modulating the physiological status of the gut in turkeys than Arg.

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Section: Resultsmentioning

confidence: 99%

Increased Dietary Inclusion Levels of Lysine Are More Effective than Arginine in Supporting the Functional Status of the Gut in Growing Turkeys

Konieczka

Mikulski

Ognik

et al. 2021

Animals

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“…The research was conducted in accordance with the methodology of the Authors' previous research [30], [31].…”

Section: Bacterial Dna Extraction and 16sr Rnasequencingmentioning

confidence: 99%

“…The research was conducted in accordance with the methodology of the Authors' previous research [30], [31]. For sequencing, the individual libraries were diluted for 4 nM, denaturated with 10 mM Tris pH 8.5, and spiked with 20% (v/v) of PhiX.…”

Section: Bacterial Dna Extraction and 16sr Rnasequencingmentioning

confidence: 99%

Effect of two insect diets on the intestinal commensal microbiome of healthy Salmo trutta vr. trutta

Józefiak¹,

Nogales‐Mérida²,

Rawski³

et al. 2021

Preprint

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Background The balance of the intestinal commensal microbiome of fish and other animals plays an important role in the physiological processes of healthy animals, contributes to the defense against pathogens, stimulates the immune system and facilitates nutrient metabolism. In the last decade, the use of insects in fish nutrition has been increasing exponentially, although little is known regarding the effects of insect meals on the fish gastrointestinal tract. The aim of this study was to evaluate the effect of two insect diets containing mealworm (MW) and superworm (SW) on the microbiome of the digesta of sea trout fingerlings and the relative abundances of different taxa among communities under controlled conditions.Results The insect meals produced a similar weight gain and survival rate to sea trout fed fishmeal. The most abundant bacterial phylum in all the treatment groups was Firmicutes followed by Proteobacteria and Actinobacteria, and significant differences in the amount of Cyanobacteria were observed in the SW group. Conclusions The insect meals did not produce differences in the three most abundant phyla in the sea trout digesta. However, the effect of each type of meal on the lower taxonomic levels was evident, particularly in the case of the superworm meal. These microbiome differences indicated that mealworm meal was more related to fishmeal than superworm meal. Our results highlight the potential effects of insect meals, such as mealworm and superworm meals, on the microbiota of sea trout.

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“…As the main end products of fermentation, SCFAs stabilize the composition and function of the gut microbiome, and constitute an extra source of energy, which can slightly improve the growth performance of birds. Our previous study (Drażbo et al, 2020) has shown that the fermentation process improved the nutritional value of RC, and exerted beneficial effects on SCFA concentrations and the activities of bacterial glycolytic enzymes.…”

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confidence: 95%

“…According to Zhu et al (2020), fermented feeds can improve the laying performance, antioxidant and immune status of layers. In addition, studies have shown that fermented diets have the potential to improve intestinal digestive function and morphology, and to modulate the gut microbial ecosystem in poultry (Hu et al, 2016;Drażbo et al, 2020;Lv et al, 2022). In a study by Elbaz (2021), fermented canola meal improved nutrient digestibility in broiler chickens, most likely due to the reduction of the pathogenic load (microbial modulation) in the gut, which positively affected nutrient absorption and increased the nutritional value of canola meal.…”

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confidence: 99%

The effect of raw, hydrobarothermally treated and fermented rapeseed cake on plasma biochemical parameters, total tract digestibility and gut function in laying hens

Orlich

Drażbo

Ognik

et al. 2023

Annals of Animal Science

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This study evaluated the effects of inclusion of raw, hydrobarothermally treated and fermented rapeseed cake (RRC, HRC and FRC, respectively) in diets fed to laying hens. Hydrobarothermal treatment decreased the hydroxyglucobrassicin and neoglucobrassicin content of rapeseed cake (RC), whereas fermentation significantly reduced the content of all glucosinolates (GLS) and phytate phosphorus (PP) concentration. Both HRC and FRC increased the serum concentrations of total protein (TP) and globulin (GLB), compared with group C. Group HRC hens had desirably lowest blood triacylglycerol (TAG) levels and aspartate aminotransferase (AST) activity. Group FRC hens were characterized by the lowest alkaline phosphatase (ALP) activity, and the highest concentrations of phosphorus (P) and triiodothyronine (T3). Regardless of its form, RC improved ether extract (EE) digestibility, and decreased dry matter (DM) digestibility and calcium (Ca) retention. In comparison with group C, RRC, HRC and FRC decreased cecal digesta weight and enhanced the activity of bacterial α-galactosidase and ß-galactosidase; HRC also increased ammonia concentration in the ceca and reduced β-xylosidase activity. The activity of α-glucosidase and α-arabinopiranosidase was highest, and the activity of bacterial β-glucuronidase was lowest in the ceca of group FRC hens. The cecal concentrations of acetic acid, propionic acid, and total short-chain fatty acids (SCFAs) were highest in birds fed a diet containing RRC and lowest in group HRC. In conclusion, RC fermentation considerably reduces the concentrations of GLS and PP. A diet containing 20% FRC is more recommended than diets containing RRC and HRC because it exerted a beneficial effect on metabolic parameters and intestinal function in laying hens.

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

Cited by 8 publications

References 36 publications

Increased Dietary Inclusion Levels of Lysine Are More Effective than Arginine in Supporting the Functional Status of the Gut in Growing Turkeys

Increased Dietary Inclusion Levels of Lysine Are More Effective than Arginine in Supporting the Functional Status of the Gut in Growing Turkeys

Effect of two insect diets on the intestinal commensal microbiome of healthy Salmo trutta vr. trutta

The effect of raw, hydrobarothermally treated and fermented rapeseed cake on plasma biochemical parameters, total tract digestibility and gut function in laying hens

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