Fermented rapeseed meal is effective in controlling Salmonella enterica serovar Typhimurium infection and improving growth performance in broiler chicks

Ashayerizadeh, A.; Dastar, B; Shargh, M Shams; Mahoonak, Alireza Sadeghi; Zerehdaran, Saeed

doi:10.1016/j.vetmic.2017.01.007

Cited by 51 publications

(41 citation statements)

References 31 publications

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“…The point of use the mixture of the L. acidophilus and S. cerevisiae in this study is that S. cerevisiae consumed the oxygen inside the bag (Chiang et al 2009) and subsequently provided a better environment for L. acidophilus to produce lactic acid that resulted in reducing pH value of the FSM by 30%. In agreement to these results, it has been reported that the combination of lactic acid bacteria and Fungi decreased the pH of FSM during the fermentation process (Chiang et al 2009;Ashayerizadeh et al 2017).…”

Section: Chemical Composition Of Rsm and Fsmsupporting

confidence: 83%

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

Hajimohammadi

Mottaghitalab

Hashemi

2020

Italian Journal of Animal Science

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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

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Section: Chemical Composition Of Rsm and Fsmsupporting

confidence: 83%

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

Hajimohammadi

Mottaghitalab

Hashemi

2020

Italian Journal of Animal Science

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“…At the end of the feeding trial, except of antiprotease activity, which did not change among treatments, oxidative radical production by neutrophils (NBT), serum BAT, lysozyme and peroxidase enzyme activities were significantly reduced in fish fed the unfermented RM diet comparing to those fed control and RM‐Koji diets. These findings joined our previously reported data (Dossou, et al, ) and are consistent with the study of Ashayerizadeh et al () where fermented RM has been effectively used to control salmonella contamination in broiler chicks. Several other reports have also suggested that fish immune responses could be elevated using microbial fermented soybean meal as fishmeal replacement (Kim et al, ; Kokou, Rigos, Henry, Kentouri, & Alexis, ; Lee et al, ).…”

Section: Discussionsupporting

confidence: 93%

“…In addition, Kim et al () reported that A. oryzae ‐mediated fermentation improves metabolites content by modifying their availability. Improvement of growth performance in broiler chicks fed with fermented RM‐based diet was reported (Ashayerizadeh, Dastar, & Shams, ). However, changes in growth parameters in the present study could not be attributed to any improved palatability induced by the RM‐Koji since feed intake was not affected among all treatments.…”

Section: Discussionmentioning

confidence: 91%

Effects of replacing fishmeal with fermented and non-fermented rapeseed meal on the growth, immune and antioxidant responses of red sea bream (Pagrus major )

et al. 2018

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The effect of rapeseed meal (RM) and Aspergillus oryzae fermented rapeseed meal (RM‐Koji) on red sea bream (Pagrus major) was examined. Three groups of fish (initial weight, 4.5 ± 0.02 g) were fed a basal diet (RM0) and two test diets where half of fishmeal was replaced by RM (RM50) and RM‐Koji (FRM50) for 56 days. The obtained results showed that fish fed RM0 and FRM50 exerted significantly higher growth performance, feed utilization and haemoglobin level but lower triglyceride and cholesterol than RM50 group (p < 0.05). Interestingly, except of antiprotease activity, all the immune parameters including lysozyme, respiratory burst (NBT) and bactericidal activities were significantly increased in fish fed RM0 and FRM50 diets compared to RM50 diet (p < 0.05). In addition, malondialdehyde and reactive oxygen metabolites were significantly reduced in RM0 and FRM50 groups over RM50 group (p < 0.05). The present results suggest that fermented RM induced better growth performance and immune responses than feeding red sea bream with non‐fermented RM and both RM and RM‐Koji improved the antioxidative status of fish, making RM‐Koji an interesting candidate as a functional feed for aquatic animals.

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“…Recent research has shown that microbial fermentation can effectively reduce the content of these anti‐nutrient factors and improve palatability . Therefore, research has focused on adding fermented RSM (FRSM) as a protein source to animal feed, which has led to promising results . With the emergence of meal from double‐low rapeseed varieties with their lower levels of erucic acid and glucolisinates and the maturation of fermentation technology, the proportion of FRSM used in animal feed has increased significantly.…”

Section: Introductionmentioning

confidence: 99%

Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static‐state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid‐phase microextraction‐gas chromatography–mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2‐methylbutanoic acid, trimethylamine, 2,3,5‐trimethyl‐6‐ethylpyrazine, and 2,3,5‐trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry

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Fermented rapeseed meal is effective in controlling Salmonella enterica serovar Typhimurium infection and improving growth performance in broiler chicks

Cited by 51 publications

References 31 publications

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

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

Effects of replacing fishmeal with fermented and non-fermented rapeseed meal on the growth, immune and antioxidant responses of red sea bream (Pagrus major )

Effect of static‐state fermentation on volatile composition in rapeseed meal

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