Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes), Growth in Grain-Based Diet Improves Broiler Chicken Production

Abstract

Many alternative compounds have been tested to improve poultry performance but few of them have previously used mycelial-colonized substrate to partially replace standard diet in broiler chickens. The objective of this study was to evaluate broiler chicken production, health, and meat sensory characteristics, with partial replacement of the standard diet by Pleurotus ostreatus-colonized substrate. One hundred fifty 1-day-old male Cobb chicks were given standard diet partially replaced by 0, 5, 10, 100, or 200 g·kg⁻¹ of P. ostreatus-colonized substrate and randomly distributed into five treatments. Each treatment had three replicates, with 10 birds per replicate, totaling 30 birds. The replacement of the standard diet by 10 g·kg⁻¹ of colonized substrate increased (P≤0.05) chicken body mass up to 57% at 21 days, and up to 28% at 42 days. In general, partial replacement of standard diet by colonized substrate increased hematocrits and typical lymphocytes, and reduced low density lipoproteins. Also, it reduced chicken production period up to 21% and there is no meat taste alteration. The use of P. ostreatus-colonized substrate in chicken feeding is an alternative method to improve broiler chicken production.

Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans

“… Because mushrooms can break down complex plant materials into smaller compounds to produce additional bioactive compounds during bioprocessing (fermentation), determine if this novel approach can be extended to other combinations of mushrooms with polymeric materials present in tree barks and plant cell walls, a largely unexplored area of mushroom research [ 238 ]. Explore the potential of dietary mushrooms to improve meat quality of poultry and beef products by decreasing lipid peroxidation [ 273 , 274 ]. Because the preparation of low-sodium meat with improved flavor properties might help reduce hypertension [ 275 ], evaluate flavor-enhancing properties of mushrooms added to low-sodium meat-based food [ 146 ].…”

“…Explore the potential of dietary mushrooms to improve meat quality of poultry and beef products by decreasing lipid peroxidation [ 273 , 274 ].…”

Antioxidant Assay of Gold and Silver Nanoparticles from Edible Basidiomycetes Mushroom Fungi

“…has been reported. 15 Mushrooms are used for a variety of biotechnological applications, particularly for the production of food, enzymes, dietary supplements, pharmaceutical compounds, feed supplements. Basidiomycete medicinal properties originate from various cellular components and secondary metabolites that can be isolated and iden-Free Radicals and Antioxidants, Vol 7, Issue 2, Jul-Dec, 2017 tified in the fruiting body, vegetative mycelia, or in the culture broth.…”

Capacidade de bioacumulação de lítio por basidiomicetos - uma breve revisão

“…A maioria das espécies Research, Society and Development, v. 9, n. 12, e21291210998, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i12.10998 é sapróbia, mas ocorrem muitas espécies parasitas obrigatórias ou facultativas, bem como micorrízicas (Kirk, Cannon, Minter & Stalpers, 1978). Os cogumelos são utilizados como alimentos, na produção de enzimas, suplementos dietéticos, compostos farmacêuticos (Elisashvili, 2012), suplementos para animais (Santos et al, 2015), produção de compostos flavorizantes (Jong & Birminghan, 1993), compostos com atividades biológicas, como antitumoral (Bertéli et al, 2014), antioxidante (Umeo et al, 2015), antimicrobiana (Abate & Abraham, 1994), e possuem capacidade de bioacumular metais (Faria et al, 2019). Os cogumelos representaram um mercado de US $63 bilhões em 2013.…”