Wheat bran (WB) is an important side product of the milling industry and can serve as dietary fiber compound for monogastric animals. The aim of this study was to evaluate the influence of native or fermented WB on the gut physiology and microbiology of laying hens. To accomplish this, 24 laying hens were fed the following diets: conventional diet without WB; 15% native WB in the diet; 15% WB fermented with Pleurotus eryngii; and 15% WB fermented with P. eryngii and a lactic acid bacterial culture. Immediately after slaughtering, digesta samples were taken from the jejunum, ileum and cecum, respectively. Total DNA was extracted and subsequently investigated with 16S DNA amplicon sequencing. Neither native nor fermented WB supplementations negatively affected the feed conversion ratio, laying performance or the relative abundances and alpha-diversity of microbiota in the intestine. Effects of WB-based diets on gut morphology were only recognized in the jejunum (reduced villum height and mucosa thickness). Likewise, WB supplementation decreased the digestibility of DM and starch. Based on these findings, it was demonstrated that different WB variants are applicable without exerting practically negative consequences on performance or on gut microbiota. Fermentation improved the digestibility/retention of dietary fat and phosphorus. However, no further beneficial effects were observed. This study also allowed a more in-depth view on the laying hens’ gut microbiome and its variation within the gut segments.
Wheat bran (WB) is an important side product of the milling industry and plays an increasing role in animal feeding. Despite its nutritional value, its application is limited as a result of its pronounced fiber content. Taking into account the potential use of WB supplementation in feed for laying hens thereby replacing human edible foodstuffs, the influence of different WB levels (0 g•kg −1 , 75 g•kg −1 , and 150 g•kg −1 ) combined with sunflower or rapeseed oil on egg quality was studied. Among the egg-related quality parameters investigated, eggshell cleanliness, shell rigidity, egg weight, haugh units, yolk and albumen mass, color, pH value, dry matter, crude protein, crude ash, fatty acid spectrum, cholesterol and α-tocopherol of the yolk were monitored. No negative effect of WB supplementation was observed in terms of egg weight, shell weight, albumen weight, yolk weight, haugh unit, shell thickness and eggshell breaking strength. However, certain parameters (i.e. α-tocopherol content, Σn−3 PUFA) were enhanced by feeding 75 g•kg −1 and 150 g•kg −1 WB. The use of WB (75 g•kg −1 and 150 g•kg −1 ) had no negative effect on egg quality and can, therefore, be recommended for laying hen diets up to 150 g•kg −1 . Additionally, the application of rapeseed oil high in Σn−3 PUFA resulted in yolks exhibiting a low Σn−6 PUFA/Σn−3 PUFA ratio.
The present study investigated the effect of hydrothermic maize processing and supplementation of amino acids (AA) in two experiments. In total, 60 barrows and 384 broilers were fed four diets including either unprocessed (T1), or hydrothermically processed maize, that is short- (T2), or long-term conditioned (LC) (T3), and subsequently expanded maize of the same batch. Assuming a higher metabolizable energy (ME) content after processing, the fourth diet (T4) contains maize processed as treatment T3, but AA were supplemented to maintain the ideal protein value. Performance, digestibility and product quality in both species were assessed. Results show that in pigs receiving T4 the average daily feed intake was lower compared with the other treatments, whereas no difference was observed in broilers. The T3 improved the feed conversion rate compared with T1 (P<0.10) for both species. In contrast, average daily gain (ADG) (1277 g/day for T2 and 1267 g/day for T3 v. 971 g/day for T1) was only altered in pigs. The hydrothermic maize processing increased the apparent total tract digestibility (ATTD) of dry matter, starch and ether extract after acid hydrolysis. This may be a consequence of higher ATTD of gross energy in the finishing phase for both animal species, suggesting a higher ME content in diets with processed maize. The higher ME content of diets with processed maize is supported also by measurements of product quality. Supplementation of AA in T4 enhanced the loin depth in pigs as well as the amount of breast meat in broilers. Further effects of processing maize on meat quality were the reduced yellowness and antioxidative capacity (P<0.10) for broilers, likely due to the heat damage of xanthophylls and tocopherols. Processing also increased springiness and chewiness (P<0.10) of the broilers breast meat, whereas the loin meat of pigs showed a decreased lightness and yellowness (P<0.10) in meat when hydrothermic processed maize was used (for T2, T3 and T4). LC processed maize (T3) showed the lowest springiness in pork, however the supplementation of AA in T4 did not show differences between the treatments. Shown results demonstrated positive effects of hydrothermic processing of maize on animal performance and digestibility in both species. However, effects on carcass characteristics and product quality differed. The negative effects on product quality could be partly compensated with the AA supplementation, whereas a change in meat colour and reduced antioxidative capacity was observed in all groups fed hydrothermic maize processing.
A feeding trial with laying hens was conducted to study the effect of rising levels of dietary wheat bran (WB) and two vegetable oils on digestibility and retention. In addition, two different adaption times were evaluated. The following treatments were applied: no WB/29 g/kg rapeseed oil, no WB/29 g/kg sunflower oil, 75 g/kg WB/45 g/kg rapeseed oil, 75 g/kg WB/45 g/kg sunflower oil, 150 g/kg WB/62 g/kg rapeseed oil, and 150 g/kg WB/62 g/kg sunflower oil. Samples of excrements were examined for dry matter, crude protein, ether extracts, starch, neutral detergent fiber, short-chain fatty acids, and elemental analyses. The effect of the adaption time showed a significantly negative effect on the digestibility of NDF and the retention of phosphorus when a longer prefeeding period was applied. Furthermore, the results demonstrate that regardless of high dietary fiber content, laying hens are capable of tolerating higher dietary fiber levels compared to the fiber level of corn soybean meal diets. Precondition is a balanced nutrient content between diets. Therefore, wheat bran supplementation can be regarded as an interesting option for a sustainable utilization of by-products to produce food of animal origin. ZusammenfassungZiel dieser Fütterungsstudie mit Legehennen war es, den Einfluss von Weizenkleie (WB) und zwei unterschiedlichen pflanzlichen Ölen im Futter auf die Verdaulichkeit und Retention der Nährstoffe zu untersuchen. Zusätzlich wurden zwei Adaptationszeiten (drei Tage und 15 Tage) berücksichtigt. Zu diesem Zweck wurden 24 Legehennen sechs Versuchsgruppen zugeordnet: keine WB/29 g/kg Rapsöl, keine WB/29 g/kg Sonnenblumenöl, 75 g/kg WB/45 g/kg Rapsöl, 75 g/kg WB/45 g/kg Sonnenblumenöl, 150 g/kg WB/62 g/kg Rapsöl und 150 g/kg WB/62 g/kg Sonnenblumenöl. In den Exkrementen wurden Trockenmasse, Rohprotein, Rohfett, Stärke, in neutraler Detergenzienlösung lösliche Faser (NDF), kurzkettige Fettsäuren und Mineralstoffe untersucht, um die Verdaulichkeit zu beurteilen. Der Einfluss der Adaptationszeit auf die Verdaulichkeit und Retention der Nährstoffe war kaum nachweisbar, außer bei den Parametern NDF und Phosphor verursachte eine längere Adaptionszeit eine signifikant schlechtere Verdaulichkeit/Retention. Überdies zeigen die Ergebnisse, dass trotz eines Rückganges von Verdaulichkeit und Retention durch den Einsatz von Weizenkleie, Legehennen durchaus auch höhere Fasergehalte im Vergleich zu Mais-Sojaextraktionsschrot basierten Rationen tolerieren. Voraussetzung ist ein ausbalancierter Nährstoffgehalt zwischen den Futterrationen. Der Einsatz von Weizenkleie im Legehennenfutter bietet eine zukunftsorientierte Möglichkeit, um Nebenprodukte nachhaltig in Lebensmittel tierischer Herkunft zu transformieren.
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