Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

Abstract

The present study was conducted to select appropriate microbial strains for the development of fermented Alisma canaliculatum A. Br. et Bouche (FAC) feed additive and to examine their effects on broilers. In experiment 1, 16 strains of Lactobacillus acidophilus, Lactobacillus plantarum, Enterococcus faecium, Bacillus subtilis, Bacillus coagulans, and Saccharomyces cerevisiae from the Korean Collection for Type Cultures (KCTC) were evaluated. The strains were tested for their acid, bile, and heat tolerance levels. Among them, L. acidophilus KCTC 3111, E. faecium KCTC 2022, B. subtilis KCTC 3239, and S. cerevisiae KCTC 7928 were selected to produce FAC. For experiment 2, 140 Ross broiler chicks were allocated to four 5-wk-long dietary groups: NC (basal diet), PC (basal diet with 0.005% oxytetracycline), AC (basal diet with 0.5% A. canaliculatum rhizome powder), and FAC (basal diet with 0.5% FAC). Final BW and total BW gain were increased (P < 0.05) upon the addition of FAC, whereas feed conversion ratio improved (P < 0.05) in the supplemented groups compared with the NC group. Crude protein content increased and crude fat decreased (P < 0.05) in the breast meat of the FAC group compared with the AC and PC groups, respectively. Proventriculus and kidney relative weights of the FAC group differed (P < 0.05) from the AC group but not from the PC group. Lower (P < 0.05) thiobarbituric acid reactive substances value of thigh meat was observed in the FAC group compared with the other groups. The FAC diet increased (P < 0.05) α-linolenic acid and linoleic acid in meat. Alteration of these fatty acids led to increased levels of polyunsaturated fatty acid, polyunsaturated fatty acid /saturated fatty acid, n-3 and n-6 fatty acids, and decreased n-6/n-3 ratio in breast or thigh meat (P < 0.05). It is concluded that FAC confers high tolerance to acid, bile and heat; and beneficially affects growth, meat composition, oxidative stability, and fatty acid composition. The FAC may be a functional feed additive in broilers.

Effects of feeding cassava pulp fermented with Acremonium charticola on growth performance, nutrient digestibility and meat quality of broiler chicks

“…Rahman & Kim (2016) reported that dietary supplementation of Nigella sativa seed (source of antioxidant) increased the protein content of broiler meat, whereas Marzoni et al (2014) showed no effect of dietary natural antioxidants (dry extracts of tomato skin, orange peel, and green tea leaves) on the crude protein content of breast and thigh meat of broiler chickens and Muscovy ducks. With regard to the effect of AGPs on crude protein content of meat, the present findings were different from those reported by other workers, which showed no effect of various AGPs, for example 0.05% chlortetracycline and HCL + cyanocobalamin (Yang et al, 2003), 0.5 g/kg flavomycin (Attia et al, 2011), 0.005% oxytetracycline (Hossain et al, 2012), and 100 ppm combination of oxytetracycline and neomycin (Abdulla et al, 2017). The rationale for this condition is not fully known, but the various types and doses of AGPs and the conditions of the study may partly explain the conflicting results.…”

“…Concomitant results were reported by Hossain et al (2012) and Nie et al (2015), in which dietary supplementation with fermented Alisma canaliculatum and Candida tropicalis-fermented cotton seed, respectively, increased the crude protein content of breast meat of broiler chicks. The mechanism by which AC-FCP increased the protein content of breast meat is unclear, but the enhancing effect of probiotic fungus grown in AC-FCP on the protein efficiency ratio and thus production of protein in the musculature of broilers may be the reason (Khaksefidi & Rahimi, 2005;Hossain et al, 2012). In terms of the effect of antioxidants on the crude protein content of breast meat, the data in the literature are inconclusive.…”

Yeast fermented additive enhances broiler growth

“…Furthermore, in our study, there were sporadic changes in heart and liver weights affected by the dietary treatments. Similar changes in digestive organ weights were previously reported with the diet fermented with yeast inoculant at 10 6 cfu kg −1 (Chen et al, 2013, Hossain et al, 2012Chen et al, 2009). In our study, the changes in digestive organ weights were similarly reflected on the changes in the lengths of entire digestive tract, foregut, and small intestine ( Table 5).…”

Effects ofCitrus junosby-products fermented with multistrain probiotics on growth performance, immunity, caecal microbiology and meat oxidative stability in broilers

“…Therefore, this study investigated the beneficial effects of a combined two-stage fermented CJ inoculated with multispecies probiotics bacteria such as Bacillus subtilis, Lactobacillus acidophilus, Enterococcus faecium and S. cerevisiae on the growth performance, humoral immunity, caecal microbiology and meat oxidative stability in broilers. Hossain et al (2012b).…”