Fermented soybean meal improved laying performance and egg quality of laying hens by modulating cecal microbiota, nutrient digestibility, intestinal health, antioxidant and immunological functions

IF 6.1 1区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Uchechukwu Edna Obianwuna, Lingling Huang, Haijun Zhang, Jing Wang, Guanghai Qi, Kai Qiu, Shugeng Wu
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引用次数: 0

Abstract

Antinutritional factors in feedstuffs may limit their utilization in livestock production, but fermentation process can be used to improve feed quality; however, studies on fermented soybeans for laying hens remain limited. We investigated the effect of fermented soybean meal (FSBM) at various inclusion levels as a partial replacement for soybean meal (SBM) on egg production, egg quality, amino acid digestibility, gut morphology and microbiota, antioxidant capacity and immune response of young laying hens. A total of 360 Hy-line Brown laying hens aged 18 weeks were selected and divided into 5 groups of 6 replicates each and 12 birds per replicate. The control group received a basal diet while the trial group received the basal diet with FSBM included at 2.5%, 5.0%, 7.5% and 10.0%, respectively, for 12 weeks. Our findings revealed that the nutritional value of FSBM was higher compared to that of SBM in terms of reduced content of trypsin inhibitors and increased contents of crude protein, amino acids and minerals. FSBM enhanced egg production ( < 0.05), feed-to-egg ratio ( < 0.05), and albumen quality (albumen height and Haugh unit) ( < 0.05). Furthermore, FSBM improved apparent fecal amino acid digestibility ( < 0.05), gut morphology (increased villus height, villus width, villus height-to-crypt depth ratio and decreased crypt depth) ( < 0.05), antioxidant capacity (reduced malondialdehyde and increased catalase, total superoxide dismutase, glutathione peroxidase and total antioxidant capacity) ( < 0.05) and immune function (increased concentrations of IgG, IgA, and IgM; increased levels of transforming growth factor beta and Toll-like receptor 2; and reduced levels of interleukin 1β and tumor necrosis factor alpha) ( < 0.05). Further analysis showed that FSBM altered the composition of the gut microbiota favoring beneficial microbes. These findings suggest that probiotic fermentation improved the nutritional value of SBM. The inclusion of FSBM in the diets of laying hens at 2.5% or 5.0% improved amino acid digestibility, gut health, immune function, egg production and egg quality.
发酵豆粕通过调节盲肠微生物群、营养物质消化率、肠道健康、抗氧化和免疫功能,提高蛋鸡的产蛋性能和鸡蛋质量
饲料中的抗营养因子可能会限制其在畜牧生产中的利用,但发酵过程可用于改善饲料质量;然而,有关发酵大豆用于蛋鸡的研究仍然有限。我们研究了不同添加水平的发酵豆粕(FSBM)部分替代豆粕(SBM)对青年蛋鸡产蛋量、蛋品质、氨基酸消化率、肠道形态和微生物群、抗氧化能力和免疫反应的影响。选取 360 只 18 周龄的 Hy-line 褐壳蛋鸡,分为 5 组,每组 6 个重复,每个重复 12 只。对照组饲喂基础日粮,试验组饲喂基础日粮,并分别添加 2.5%、5.0%、7.5% 和 10.0% 的 FSBM,连续饲喂 12 周。我们的研究结果表明,与 SBM 相比,FSBM 的营养价值更高,胰蛋白酶抑制剂含量降低,粗蛋白、氨基酸和矿物质含量增加。FSBM提高了产蛋率(< 0.05)、料蛋比(< 0.05)和白蛋白质量(白蛋白高度和哈氏单位)(< 0.05)。此外,FSBM 还提高了粪便表观氨基酸消化率 ( < 0.05)、肠道形态(绒毛高度、绒毛宽度、绒毛高度与隐窝深度之比增加,隐窝深度减少) ( < 0.05)、抗氧化能力(丙二醛减少,过氧化氢酶、总超氧化物歧化酶、谷胱甘肽过氧化物酶和总抗氧化能力增加) ( < 0. 05)和免疫功能(白蛋白高度和哈氏单位增加)。05)和免疫功能(IgG、IgA 和 IgM 浓度升高;转化生长因子 beta 和 Toll 样受体 2 水平升高;白细胞介素 1β 和肿瘤坏死因子 alpha 水平降低)(< 0.05)。进一步的分析表明,FSBM 改变了肠道微生物群的组成,有利于有益微生物的生长。这些发现表明,益生菌发酵提高了 SBM 的营养价值。在蛋鸡日粮中添加 2.5% 或 5.0% 的 FSBM 可提高氨基酸消化率、肠道健康、免疫功能、产蛋量和鸡蛋质量。
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来源期刊
Animal Nutrition
Animal Nutrition Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
7.40
自引率
3.20%
发文量
172
审稿时长
12 weeks
期刊介绍: Animal Nutrition encompasses the full gamut of animal nutritional sciences and reviews including, but not limited to, fundamental aspects of animal nutrition such as nutritional requirements, metabolic studies, body composition, energetics, immunology, neuroscience, microbiology, genetics and molecular and cell biology related to nutrition, and more applied aspects of animal nutrition, such as raw material evaluation, feed additives, nutritive value of novel ingredients and feed safety.
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