The effects of varieties and levels of rapeseed expeller cake on egg production performance, egg quality, nutrient digestibility, and duodenum morphology in laying hens

Abstract

The objective of this study was to evaluate the effects of rapeseed expeller cake (REC) derived from Brassica napus rapeseed with different concentrations of glucosinolate (Gls) and erucic acid (EA) on the egg-production performance, egg quality, apparent nutrient digestibility, and intestinal morphology in laying hens. At 33 wk of age, a total of 1,080 laying hens were randomly divided into 9 treatment groups in a completely randomized design involving a control treatment without REC (a corn–soybean diet) and a 2 × 4 factorial arrangement with 2 concentrations of REC (at 7 and 14%) from 4varieties of rapeseed varying in Gls and EA concentrations [DY6 REC: 22.67 μmol/g (Gls, relative to rapeseed meal), 0.7% (EA, relative to total fatty acids); MB1 REC: 43.23 μmol/g, 3.5%; DY5 REC: 74.66 μmol/g, 16.20%; XH3 REC: 132.83 μmol/g, 44.60%]. The trial lasted for 8 wk. Compared with the control group, REC addition decreased the ADFI, egg production, egg weight, and egg mass of laying hens during wk1 to wk4, wk5 to wk8, and wk1 to wk8 (P < 0.05), and REC did not affect FCR, mortality during wk1 to wk4, wk5 to wk8, and wk1 to wk8 (P > 0.05). The XH3 REC group had a trend to lower egg weight when compared with the DY6 REC group during wk1 to wk8 (P = 0.07).REC decreased AME and DM digestibility at wk8 (P < 0.01), and REC addition in diet did not affect apparent nitrogen digestibility (P = 0.6). REC decreased villi height (P < 0.01) and increased crypt depth (P < 0.01). The XH3 REC group had a lower crude fat digestibility than the DY6 REC group, and the crude fat digestibility of the DY5 and MB1 REC groups was lower than the XH3 REC group (P < 0.01). The DY6 REC group had a higher villi height than the DY5, MB1, and XH3 REC groups (P < 0.01). The XH3 REC group had a higher crypt depth than the DY6, DY5, and MB1 REC groups (P < 0.01). The DY6 REC group had a higher value of the ratio of villi height to crypt depth than the DY5 and MB1 REC groups, and the DY5 and MB1 REC groups had a higher value of the ratio of villi height to crypt depth than the XH3 REC group (P < 0.01).REC decreased albumen height and Haugh unit during wk1 to wk8 (P < 0.01 and P = 0.004), and increased yolk color during wk1 to wk8 (P < 0.01).The XH3, MB1, and DY5 REC groups had a lower albumen height than the DY6 REC group during wk1 to wk8 (P < 0.01), and the XH3 and DY5 REC groups had a lower Haugh unit than the DY6 REC group during wk1 to wk8 (P < 0.01). The DY6 REC group had the highest value of yolk color than other three varieties of REC (DY5, MB1, XH3) at wk6 and wk8 (P < 0.01 and P < 0.01). It can be concluded that the exposure of laying hens to REC with higher Gls and EA (DY5, MB1, XH3) led to a lower egg weight, nutrient digestibility, intestinal absorptive area, and egg internal quality than those with lower Gls and EA (DY6).

Effects on Intestinal Mucosal Morphology, Productive Parameters and Microbiota Composition after Supplementation with Fermented Defatted Alperujo (FDA) in Laying Hens

“…The majority of these studies focused on the small intestine, mainly the jejunum mucosa, with only a few evaluating the duodenum [30][31][32][33][34][35][36][37], despite its very high absorption potential [38]. In one case, supplementation with bamboo vinegar or polyunsaturated fatty acid from an extruded flax product resulted in a significant increase in duodenal villi height in aged hens, suggesting that diet composition affects the duodenal mucosal structure [29,36].…”

“…In one case, supplementation with bamboo vinegar or polyunsaturated fatty acid from an extruded flax product resulted in a significant increase in duodenal villi height in aged hens, suggesting that diet composition affects the duodenal mucosal structure [29,36]. In another study, an increase in duodenal crypt depth was observed in 33-week-old hens supplemented with rapeseed expeller cake [34]. In these studies, changes induced by different substances on the intestinal mucosa were evaluated during the productive phase.…”

Effects of Increasing Doses of Lactobacillus Pre-Fermented Rapeseed Product with or without Inclusion of Macroalgae Product on Weaner Piglet Performance and Intestinal Development

“…This beneficial effect could most likely be explained by the fact that supplementation of fermented feed may provide beneficial probiotic bacteria, such as lactic acid bacteria, and also prebiotic products produced during the pre-fermentation process [30,31]. Rapeseed meal has a relatively high fiber and anti-nutritional contents compared to soybean, which can potentially decrease growth performance in monogastric species [32]. However, the negative effects of these components may be removed by pre-fermentation of rapeseed meal so that nutrient digestibility of the product could be increased [33], while anti-nutritional factors such as tannin, phytate and glucosinolate could be degraded during the pre-fermentation process [13,31].…”

Canola processing effects on the intestine, blood, and kidney of broiler breeder hens

“…Los probióticos son aditivos alimentarios microbianos vivos que tienen un efecto beneficioso en el huésped al mejorar el equilibrio microbiano intestinal y mejorar el sistema inmunológico (9). Los prebióticos contienen componentes alimenticios no digeribles y aumentan el crecimiento o la actividad de especies bacterianas beneficiosas en el intestino y reducen la población de bacterias huésped dañinas (10). Los resultados de los estudios indican que la adición de prebióticos a la dieta no solo estimula el crecimiento y la actividad de las bacterias intestinales beneficiosas, sino que también puede aumentar el crecimiento y la actividad de las bacterias intestinales del huésped (10).…”

“…Los prebióticos contienen componentes alimenticios no digeribles y aumentan el crecimiento o la actividad de especies bacterianas beneficiosas en el intestino y reducen la población de bacterias huésped dañinas (10). Los resultados de los estudios indican que la adición de prebióticos a la dieta no solo estimula el crecimiento y la actividad de las bacterias intestinales beneficiosas, sino que también puede aumentar el crecimiento y la actividad de las bacterias intestinales del huésped (10). Por lo tanto, la investigación se ha centrado en otros aditivos para abordar las debilidades de los probióticos y prebióticos.…”