Partial or complete replacement of fishmeal with fermented soybean meal on growth performance, fecal composition, and meat quality in broilers

Premathilaka, Kumudu Thakshila; Nawarathne, Shan Randima; Nambapana, Maleeka Nadeemale; Macelline, Shemil P.; Wickramasuriya, Samiru Sudharaka; Li, Ang; Jayasena, Dinesh D.; Heo, Jung Min

doi:10.5187/jast.2020.62.6.824

Cited by 7 publications

(2 citation statements)

References 35 publications

(48 reference statements)

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“…All treatment groups and BHT maintained an acceptable pH until day 6, where its value was less than 6.20. The pH value of breast meat of more than 6.20 is considered to be spoilage [ 42 ] due to protein degradation and the growth of pathogenic bacteria [ 43 , 44 ]. In terms of meat, pH value is an essential factor that can be a biochemical parameter of quality deterioration.…”

Section: Resultsmentioning

confidence: 99%

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

Barido¹,

Lee²

2022

J Anim Sci Technol

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This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35°C, 100°C, 120°C, and 140°C) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120°C with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC 50 µg/mL and 12.11 IC 50 mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120°C, 100°C, and 140°C respectively, wherein 35°C shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120°C and 140°C. With respect to these result, pre-heating treatment at 120°C was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4°C for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively ( p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative ( p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments ( p < 0.05), unless for BHT and 1.00% treatment groups ( p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120°C could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

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Section: Resultsmentioning

confidence: 99%

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

Barido¹,

Lee²

2022

J Anim Sci Technol

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“…Moreover, as the absorption of dipeptides is more effective than that of individual amino acids, the transporter activity of PepT1 in the small intestine is enhanced [ 8 ]. These dipeptides may be absorbed more promptly than protein-bound amino acids, since they do not have to go through any further digestion [ 11 ]. It is identified that transporters of cationic amino acid (CAT1 and CAT2) and peptide (PepT1 and PepT2) in the intestinal epithelium are associated with the capacity of nutrient absorption [ 2 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Abdel-Raheem

Mohammed

Mahmoud

et al. 2023

Animals

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Inclusion of microbial fermented soybean meal in broiler feed has induced advantageous outcomes for their performance and gastrointestinal health via exhibiting probiotic effects. In this study, soybean meal (SBM) was subjected to double-stage microbial fermentation utilizing functional metabolites of fungi and bacteria. In broiler diet, DFSBM replaced SBM by 0, 25, 50 and 100%. DFSBM was reported to have higher protein content and total essential, nonessential and free amino acids (increased by 3.67%, 12.81%, 10.10% and 5.88-fold, respectively, compared to SBM). Notably, phytase activity and lactic acid bacteria increased, while fiber, lipid and trypsin inhibitor contents were decreased by 14.05%, 38.24% and 72.80%, respectively, in a diet containing 100% DFSBM, compared to SBM. Improved growth performance and apparent nutrient digestibility, including phosphorus and calcium, and pancreatic digestive enzyme activities were observed in groups fed higher DFSBM levels. In addition, higher inclusion levels of DFSBM increased blood immune response (IgG, IgM, nitric oxide and lysozyme levels) and liver antioxidant status. Jejunal amino acids- and peptide transporter-encoding genes (LAT1, CAT-1, CAT-2, PepT-1 and PepT-2) were upregulated with increasing levels of DFSBM in the ration. Breast muscle crude protein, calcium and phosphorus retention were increased, especially at higher inclusion levels of DFSBM. Coliform bacteria load was significantly reduced, while lactic acid bacteria count in broiler intestines was increased with higher dietary levels of DFSBM. In conclusion, replacement of SBM with DFSBM positively impacted broiler chicken feed utilization and boosted chickens’ amino acid transportation, in addition to improving the nutritional value of their breast meat.

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Greenhouse gas emissions and carbon footprint of maize-based feed products for animal farming in Thailand

Moungsree,

Neamhom,

Polprasert

et al. 2023

Environ Sci Pollut Res

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Partial or complete replacement of fishmeal with fermented soybean meal on growth performance, fecal composition, and meat quality in broilers

Cited by 7 publications

References 35 publications

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Greenhouse gas emissions and carbon footprint of maize-based feed products for animal farming in Thailand

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