Effects of long-term dietary supplementation of fermented wheat bran on immune performance and inflammatory response in laying hens

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2022-02-21 DOI:10.1080/09540105.2021.2025346

Yu Wang, Beibei He, Kuanbo Liu, Jingjing Shi, Aike Li, Junlin Cheng, Yuanyuan Wei, Shuangshuang Guo, Yongwei Wang, B. Ding

{"title":"Effects of long-term dietary supplementation of fermented wheat bran on immune performance and inflammatory response in laying hens","authors":"Yu Wang, Beibei He, Kuanbo Liu, Jingjing Shi, Aike Li, Junlin Cheng, Yuanyuan Wei, Shuangshuang Guo, Yongwei Wang, B. Ding","doi":"10.1080/09540105.2021.2025346","DOIUrl":null,"url":null,"abstract":"ABSTRACT This study was conducted to investigate the effects of solid-state fermented wheat bran on immune performance and inflammatory response in laying hens. A total of 225 18-week-old Hy-Line brown-egg laying hens were randomly divided into 3 groups with 5 replicates per group and 15 hens per replicate. Laying hens were fed a basal diet (corn-soybean meal diet) supplemented with 0 (control group), 10% wheat bran and 10% fermented wheat bran, respectively. The results showed: (1) Compared to wheat bran group, the contents of crude protein, trichloroacetic acid-soluble protein, dietary fibre (DF), mannan and total polyphenols in wheat bran were increased by solid state fermentation. (2) Compared to the control group, fermented wheat bran increased the levels of serum biochemical parameters, reproductive hormones, immunoglobulins and anti-inflammatory factors. Therefore, long-term dietary supplementation of 10% fermented wheat bran plays an important role in improving the immune performance of laying hens.","PeriodicalId":12300,"journal":{"name":"Food and Agricultural Immunology","volume":"33 1","pages":"150 - 166"},"PeriodicalIF":1.7000,"publicationDate":"2022-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Agricultural Immunology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09540105.2021.2025346","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 4

Abstract

ABSTRACT This study was conducted to investigate the effects of solid-state fermented wheat bran on immune performance and inflammatory response in laying hens. A total of 225 18-week-old Hy-Line brown-egg laying hens were randomly divided into 3 groups with 5 replicates per group and 15 hens per replicate. Laying hens were fed a basal diet (corn-soybean meal diet) supplemented with 0 (control group), 10% wheat bran and 10% fermented wheat bran, respectively. The results showed: (1) Compared to wheat bran group, the contents of crude protein, trichloroacetic acid-soluble protein, dietary fibre (DF), mannan and total polyphenols in wheat bran were increased by solid state fermentation. (2) Compared to the control group, fermented wheat bran increased the levels of serum biochemical parameters, reproductive hormones, immunoglobulins and anti-inflammatory factors. Therefore, long-term dietary supplementation of 10% fermented wheat bran plays an important role in improving the immune performance of laying hens.

查看原文本刊更多论文

长期饲粮中添加发酵麦麸对蛋鸡免疫性能和炎症反应的影响

摘要本试验旨在研究固态发酵麦麸对蛋鸡免疫性能和炎症反应的影响。选取18周龄海兰褐蛋蛋鸡225只，随机分为3组，每组5个重复，每个重复15只鸡。蛋鸡饲喂在基础饲粮(玉米-豆粕型饲粮)中分别添加0(对照组)、10%麦麸和10%发酵麦麸的试验饲粮。结果表明:(1)与麦麸组相比，固态发酵提高了麦麸中粗蛋白质、三氯乙酸可溶性蛋白、膳食纤维、甘露聚糖和总多酚含量。(2)与对照组相比，发酵麦麸提高了血清生化指标、生殖激素、免疫球蛋白和抗炎因子水平。因此，长期饲粮中添加10%发酵麦麸对提高蛋鸡免疫性能具有重要作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.