Effects of phenyllactic acid on production performance, egg quality parameters, and blood characteristics in laying hens

Wang, J. P.; Yoo, J.S.; Lee, J. H.; Zhou, T.X.; Jang, Hae‐Dong; Kim, H. J.; Kim, I. H.

doi:10.3382/japr.2008-00071

Cited by 62 publications

(44 citation statements)

References 20 publications

(10 reference statements)

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“…In addition, in vitro digestibility in FPM was improved due to enhancement of low molecular weight proteins (peanut oligopeptides, <14 kDa) [8,23] in Table 3, optimization of amino acid profile (Table 4), and possible decomposition of anti-nutritional factors such as phytic acid and trypsin inhibitor [38,39] during fermentation. (Table 3) and active B. licheniformis (about 6.47 × 10 8 CFU/g) in FPM would be expected to play a key role in inhibiting the growth of harmful bacteria [40], maintaining the balance of micro-ecosystem in gut [41], stimulating the secretion of pancreatic enzymes and promoting the absorption of vitamins and minerals [40,42]. Moreover, lactic acid and critic acid as flavoring agents can improve palatability and utilization of the FPM.…”

Section: In Fpmmentioning

confidence: 98%

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Yang

Teng

Wang

et al. 2016

Appl Biochem Biotechnol

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Peanut meal (PM) is limited in practical use (feed or food) from imbalance of amino acid profile and denaturation of protein. Fermentation was used to promote its nutritional and functional properties by single-factor experiments and orthogonal experiments. Results showed that the nutritional properties of fermented peanut meal (crude protein content, dry matter content, ash content, acid soluble oligopeptides content, in vitro digestibility, and content of organic acids) had a significant increase (P < 0.05 or P < 0.01) and more importantly, the content of amino acids was balanced by fermentation. In addition, fermented peanut meal possessed better antioxidant activities in the areas of reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging activity, hydroxyl radical scavenging activity, and metal chelating activity (P < 0.05 or P < 0.01). These results implied that the nutritional and antioxidant properties of peanut meal were improved effectively by biological modification, which could be valuable in terms of nutrition and protein resources. It is great of importance to meet requirement of raw materials for husbandry in China when facing a huge lacking of feedstuff, especially for protein feed with an over 80 % import amount depending from other countries yearly.

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Section: In Fpmmentioning

confidence: 98%

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Yang

Teng

Wang

et al. 2016

Appl Biochem Biotechnol

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“…Therefore, it is essential to find alternatives to the use of antibiotics as growth promoters. Such alternatives are usually organic acids (OAs), probiotics, prebiotics, plant extracts and enzymes (Wang et al ., 2009b).…”

Section: Introductionmentioning

confidence: 99%

Effects of microencapsulated organic acids and essential oils on growth performance and intestinal flora in weanling pigs

Cho

Kim

2015

Rev Colomb Cienc Pecu

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Efecto de los ácidos orgánicos y aceites esenciales microencapsulados sobre el crecimiento y flora intestinal en cerdos destetos Efeito dos ácidos orgânicos e óleos essenciais microencapsulados sob a flora intestinal e o crescimento em suínos desmamados SummaryBackground: dietary supplementation with organic acids and essential oils has positive effects on growth improvement and nutrient digestion. Microencapsulation of nutrients allow for the slow release of core materials in a specific period and/or environment. Objective: to investigate the effect of microencapsulated organic acids and essential oils (MOE) on growth performance, nutrient digestibility, blood and fecal characteristics in weanling pigs. Methods: one-hundred twenty-five weanling pigs [(Yorkshire × Landrace) x Duroc] with an average body weight (BW) of 6.76 ± 0.11 Kg were used in a 42-d experiment. Pigs were allotted to five dietary treatments according to initial body weight, using five replicates per treatment and five pigs per pen. Dietary treatments were: 1) NC (negative control): basal diet free of antibiotics; 2) PC (positive control), basal diet with tiamulin 39 mg/kg; 3) MOE0.5, basal diet with 0.5 g MOE/kg; 4) MOE1, basal diet with 1 g MOE/kg; and 5) MOE2, basal diet with 2 g MOE/kg. Results: final BW was greater in MOE2 and PC treatments compared to NC treatment (p<0.05). Increased feed efficiency (G:F) was observed for MOE treatments during 0 to 7 d compared with NC and PC (p<0.05). During 7 to 21 d, MOE0.5 and MOE1 supplementation decreased average daily feed intake (ADFI) compared with PC (p<0.05). However, there were no differences in average daily gain (ADG) and G:F among treatments (p>0.05). During 22 to 42 d, ADG was greater for PC compared with NC (p<0.05). The G:F of NC and MOE0.5 was lower than that of PC (p<0.05). Overall, ADG and G:F were greater for PC compared to NC (p<0.05). On 42 d, DM and N digestibilities in PC and MOE were greater

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“…These have been used either as single acid or combination of several acids (Wang et al, 2009). Use of organic acids and their salts in poultry has been permitted as safe by the European Union (Adil et al, 2010).…”

Section: Organic Acidsmentioning

confidence: 99%

Exploring alternatives to antibiotics as health promoting agents in poultry- a review

Yadav¹,

Kolluri²,

Gopi³

et al. 2016

JEBAS

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Poultry industry has undergone rapid growth during last three decades. For which even higher usage of antibiotics, both as growth promoters as well as therapeutic agents, has been adopted. However, due to the fear of resistance development in bacterial populations to antibiotics, presence of antibiotic residues in poultry products and increasing consumer demand for products free from antibiotic residues, search for alternatives that could replace antibiotics without causing loss to productivity or product quality has accelerated. Such alternatives in poultry include the use of organic acids, probiotic microorganisms, prebiotic substrates that benefit proliferation of beneficial bacterial populations or synbiotic (combinations of prebiotics and probiotics) ensuring better production and maintaining health of the birds. Others include vitamins and minerals, herbal drugs, plant extracts, phytobiotics and antimicrobial peptides. Probiotic organisms provides competition to pathogenic organisms for intestinal colonizing sites, reduce the diversion of nutrients for harmful microbes and the toxins produced by them and stimulates the immune systems. Similarly, prebiotic offers an alternative, as it alters the intestinal microbes and immune system to reduce colonization by pathogens and allows proliferation of beneficial microflora in the gut. Even using synbiotic is a better strategy for enhancing poultry production, however, more research is needed for selection of probiotic, prebiotics or synbiotics either alone or in combination that can result in the selection of strains capable of performing effectively in the gastrointestinal tract. The contents of this review will be useful for researchers to enrich their knowledge on alternatives of antibiotics in poultry birds without compromising performance of birds and bird welfare.

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Effects of phenyllactic acid on production performance, egg quality parameters, and blood characteristics in laying hens

Cited by 62 publications

References 20 publications

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Effects of microencapsulated organic acids and essential oils on growth performance and intestinal flora in weanling pigs

Exploring alternatives to antibiotics as health promoting agents in poultry- a review

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