Impact of fermentable fiber, xylo-oligosaccharides and xylanase on laying hen productive performance and nutrient utilization

Morgan, Natalie K.; Wallace, Andrew D.; Bedford, M.R.; González-Ortiz, Gemma

doi:10.1016/j.psj.2022.102210

Cited by 9 publications

(10 citation statements)

References 53 publications

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“…Feed supplementation, especially the fermented feed plays a key role in the regulation of pork nutritional quality. It was found that the content of crude protein, amino acids (especially aromatic amino acids), IMF, and fatty acids in the longissimus dorsi muscle was significantly increased after feeding finishing pigs with several kinds of fermented feed using different raw materials and probiotics (Dias et al, 2023;Lv et al, 2023;Mohammadi & Ostovar, 2023;Morgan et al, 2022;Shuai et al, 2023;Zhang, Wei, et al, 2022). Specifically, amino acids, especially aromatic amino acids, are the most prevalent metabolites and taste precursor substances affecting the flavor and taste of meat.…”

Section: Effects Of Fermented Feed On Nutritional Quality Of Porkmentioning

confidence: 99%

Section: Effects Of Fermentation On the Improvement Of Feed Qualitymentioning

confidence: 99%

“…Fermented feed improves the nutritional value of it, making it more suitable for the digestion and absorption of mammals (Morgan et al, 2022). It is found that the digestibility of crude protein, total energy dry matter and essential amino acids as well as nonessential amino acids were significantly improved by fermentation (Dias et al, 2023; Morgan et al, 2022; Shuai et al, 2023; Zhang, Wei, et al, 2022), which depends largely on the fermentation type, time, and the enzymatic properties of the dominant microorganisms in the fermentation (Anyiam et al, 2023). In the fermentation process, microorganisms make full use of the nonprotein nitrogen and antinutritional factors as the source of nutrients, and synthesize bacterial proteins with higher nutritional value, so that the crude protein content of fermented feed increases, and correspondingly, the composition and structure of essential amino acids are more reasonable (Chojnacka et al, 2021; Khosroshahi & Razavi, 2023).…”

Section: Effects Of Fermentation On the Improvement Of Feed Qualitymentioning

confidence: 99%

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Section: Effects Of Fermented Feed On Nutritional Quality Of Porkmentioning

confidence: 99%

Section: Effects Of Fermentation On the Improvement Of Feed Qualitymentioning

confidence: 99%

Section: Effects Of Fermentation On the Improvement Of Feed Qualitymentioning

confidence: 99%

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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“…A recent holo-analysis has demonstrated the positive effects of XOS supplementation in improving feed conversion and reducing bird mortality, thus highlighting their influence on gut and animal health ( Morgan et al, 2023 ). The term “stimbiotic” refers to additives or feed ingredients that when supplemented at very low doses accelerate the establishment of fibrolytic-bacteria in the gut ( Ribeiro et al, 2018 ; González-Ortiz et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Using in feed xylanase or stimbiotic to reduce the variability in corn nutritive value for broiler chickens

Melo-Duran,

González-Ortiz,

Villagomez-Estrada

et al. 2024

Poultry Science

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“…Supplemental oligosaccharides fall into this category. Bautil et al (2019Bautil et al ( , 2020 and Morgan et al (2022aMorgan et al ( , 2022b presented the stimbiotic effects of XOS, with low dietary concentrations shown to stimulate production of endogenous xylanase in the caeca, resulting in enhanced degradation of xylan and increased SCFA manufacture. A stimbiotic can be the same molecule as a prebiotic, such as an oligosaccharide, but stimbiotics are fed at concentrations below that capable of directly supporting fermentation (Bedford and Apajalahti 2022).…”

mentioning

confidence: 99%

Advances in prebiotics for poultry: role of the caeca and oligosaccharides

Morgan

2023

Anim. Prod. Sci.

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Prebiotics are non-digestible carbohydrates that selectively stimulate the growth of beneficial bacteria. Prebiotic supplementation into poultry diets results in a decreased rate of pathogenic bacteria colonisation in the gastrointestinal tract. It also enhances production of volatile fatty acids and lactic acid, which provide the bird with energy. This results in improved host gastrointestinal health and productive performance. Oligosaccharides are the most notable prebiotics in poultry nutrition. Examples of prebiotic oligosaccharides include xylo-oligosaccharides, fructooligosaccharides, and galacto-oligosaccharides. Oligosaccharides are derived from hydrolysis of non-starch polysaccharides (NSP). They are manufactured from plant sources, synthesised by physiochemical methods or enzymatic processes. The effects of oligosaccharides occur primarily in the caeca; oligosaccharides bypass the small intestine and reach the caeca, where they are readily fermented by beneficial bacteria, such as those in family Lactobacillaceae and Bifidobacteriaceae. Caeca function is generally poorly understood, despite extensive reviews and studies in this field. A deeper understanding of the factors that influence ability of the caeca to effectively utilise oligosaccharides is warranted. This would allow new prebiotic products and NSP-degrading enzymes to be developed, targeted to specific diets and scenarios. This is required, given the lack of consistency observed in the outputs derived from different studies assessing oligosaccharide efficacy in poultry diets. A key hinderance to progression in this field is that authors rarely analyse the oligosaccharide content and composition in the test diets and products, or in the bird's gastrointestinal tract. This review examines the mechanisms behind how oligosaccharides induce prebiotic effects in poultry, by identifying the role of the caeca in NSP digestion and identifying the impact of oligosaccharides on caeca microbiota and short-chain fatty acid composition.

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Impact of fermentable fiber, xylo-oligosaccharides and xylanase on laying hen productive performance and nutrient utilization

Cited by 9 publications

References 53 publications

Research progress of probiotics and fermented feed effects on pork quality

Research progress of probiotics and fermented feed effects on pork quality

Using in feed xylanase or stimbiotic to reduce the variability in corn nutritive value for broiler chickens

Advances in prebiotics for poultry: role of the caeca and oligosaccharides

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