Effects of microbial fermented sesame meal and enzyme supplementation on the intestinal morphology, microbiota, pH, tibia bone and blood parameters of broiler chicks

Abstract

This study was conducted to compare the broiler chicks responses to raw sesame meal (RSM), either processed by microbial fermentation or enzyme supplementation. A total of 420-day-old boiler chicks (Ross 308V R ) were allocated to a completely randomised design experiment with 7 treatments and 5 replicates (12chicks/replicate). Treatments include: basal diet based on soybean meal (SBM), SBM substitution with 15 and 25% RSM either with phytase [5000 FTU phyzyme XP/g (PHX)] (RSM 15 þ PHX, and RSM 25 þ PHX) or without enzyme (RSM 15 , RSM 25 ), and two diets in which SBM substituted with 15 and 25% fermented sesame meal (FSM 15 and FSM 25 ). The results indicated that fermentation process decreased oxalate and phytic acid (51% and 44%, respectively), and simultaneously increased in crude protein (13%), ether extract (11%) and available phosphorus (61%) (p < .05). Moreover, compared to SBM and RSM treatments, broilers fed diets containing FSM, lead to significant (p < .05) increase in Lactobacillus and decrease in coliforms count in the ileum. Furthermore, the broilers fed FSM 15 diet had the lowest reduction in Escherichia coli population in the crop (p < .05). In the jejunum, the highest villus height was observed in the FSM 25 diet compared to RSM diets (p < .05). Compared to SBM, inclusion of FSM 25 to broiler rations resulted in blood triglycerides and cholesterol reduction by 30.7 and 23.7%, respectively (p < .05). Conclusion is that fermentation process can improve nutrient value of the RSM and could be considered as a protein source in broilers diet. HIGHLIGHTS:Fermentation process increased nutrient value of the sesame meal. Fermented sesame meal shifted intestinal microbial population more towards benefit bacteria. Fermented sesame meal increased the villus height in the jejunum and decreased blood triglycerides and cholesterol in broilers. ARTICLE HISTORY

Multienzyme Super-Dosing in Broiler Chicken Diets: The Implications for Gut Morphology, Microbial Profile, Nutrient Digestibility, and Bone Mineralization

“…Our results, however, showed no differences in the tibia bone ash and mineral content when Natuzyme was included in the control diet at increasing dose rates. Our results are in line with the reports by Hajimohammadi et al [ 36 ], who did not find significant differences in relative weight, length, density, and ash percentage of tibia bone when phytase was added to the negative control at 42 days of age. However, these outcomes are not in line with previous studies that have reported enhanced bone calcium and phosphorous content when phytase was supplemented in the negative control [ 37 ].…”

Black Soldier Fly (Hermetia illucens) Larvae Meal Modulates Intestinal Morphology and Microbiota in Xuefeng Black-Bone Chickens

“…The rapid growth of broilers was due to the great potential of the small intestinal cells to absorb nutrients and the efficient conversion of nutrients to muscles ( Mishra and Jha, 2019 ; Liu et al, 2020 ). Modifications of intestinal morphology, mainly increasing VH and the VH/CD in the duodenum and jejunum, could improve nutrient absorption ( Schiavone et al, 2018 ; Hajimohammadi et al, 2020 ). Small intestinal VH determined the functional maturity of villus absorptive cells while the VH increases; the intestinal surface area enabled more efficient absorption of available nutrients ( Li et al, 2019 ; Ramlucken et al, 2019 ).…”

Microbial Population Succession and Community Diversity and Its Correlation with Fermentation Quality in Soybean Meal Treated with Enterococcus faecalis during Fermentation and Aerobic Exposure

“…In order to improve the nutritional quality of SBM, enzymatic hydrolysis, heating, soaking and microbial solid-state fermentation are often used to degrade the size of SBM and ANFs [ 5 ]. However, heat stable ANFs are still unable to be degraded by heating, while excessive heating would destroy heat-sensitive amino acids, especially lysine and arginine denaturation, thereby reducing protein quality [ 6 ].…”