Microbial fermented agricultural waste-based broiler feed: a sustainable alternative to conventional feed DOI
Roheela Yasmeen, Farah Ahmad

World s Poultry Science Journal, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: Dec. 19, 2024

The rising costs and limited availability of conventional chicken feed ingredients have prompted researchers to seek alternatives. Agricultural waste products are a promising option but often unsuitable due their high crude fibre content. Fermentation, dynamic process, involving bacteria, fungi, other microbes, breaks down complex materials into simpler, more digestible compounds enriches with probiotics, enzymes, bioactive compounds. This process not only enhances the nutritional value also improves broiler performance, including growth rate, conversion efficiency, overall gut health, by promoting beneficial microbiota nutrient absorption. In recent years, fermentation agricultural has gained attention as means recycling valuable resource, offering cost-effective sustainable solution for poultry industry. review article evaluates potential microbial fermented an alternative feed, emphasising its role in enhancing productivity health based on insights from scientific studies.

Language: Английский

Enhancing the Nutritional Quality of Low-Grade Poultry Feed Ingredients Through Fermentation: A Review DOI Creative Commons
Jim Kioko Katu, Tamás Tóth, László Varga

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(5), P. 476 - 476

Published: Feb. 22, 2025

Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving primary ingredients. However, increasing costs competition these have driven interest in low-grade unconventional feed ingredients, including by-products like rapeseed cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, reduced nutrient bioavailability. Fermentation has emerged a promising strategy address limitations, enhancing digestibility, palatability, antioxidant properties while degrading harmful compounds tannins, trypsin inhibitors, free gossypol. Solid- liquid-state fermentation techniques utilize microbial inoculants, lactobacilli Bacillus species, enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined pretreatments enzymatic hydrolysis, significantly improves the nutritional quality ingredients reducing without compromising health or performance. This review examines mechanisms, benefits, challenges production, underscoring importance further research optimize parameters, identify novel strains, ensure scalability safety industrial applications.

Language: Английский

Citations

0
Impact of Vegan and Vegetarian Diets on Neurological Health: A Critical Review DOI Open Access
Vicente Javier Clemente‐Suárez, Laura Redondo-Flórez, Alexandra Martín-Rodríguez

et al.

Nutrients, Journal Year: 2025, Volume and Issue: 17(5), P. 884 - 884

Published: Feb. 28, 2025

The global shift towards vegan and vegetarian diets has garnered attention for their ethical, environmental, potential health benefits. These are often rich in phytonutrients antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) interleukin-6 (IL-6), suggesting a protective effect against systemic inflammation oxidative stress. However, despite these benefits, concerns remain regarding impact on neurological due to the possible deficiencies critical nutrients vitamin B12, DHA, EPA, iron. This review critically evaluates influence dietary patterns outcomes, emphasizing nutritional composition, deficiencies, interplay A systematic literature published between 2010 2023 was conducted, focusing studies that explore relationship health. Key omega-3 fatty acids, iron, zinc were analyzed alongside antinutritional factors effects nervous system. Evidence suggests diets, when well planned, can be (IL-6). findings indicate role reducing stress, both linked neurodegenerative diseases. iron consistently an increased risk cognitive decline, mood disturbances, disorders. Additionally, presence like phytates oxalates may further impair nutrient absorption, necessitating careful planning supplementation. While plant-based provide anti-inflammatory antioxidant implications depend adequacy. Proper planning, supplementation, food preparation techniques essential mitigate risks enhance Further research is needed long-term outcomes optimize strategies.

Language: Английский

Citations

0
Rational Use of Feed to Promote Animal Healthy Feeding DOI Creative Commons
Tatiana Dumitra Panaite, Mihaela Hăbeanu

Agriculture, Journal Year: 2025, Volume and Issue: 15(6), P. 644 - 644

Published: March 18, 2025

Nowadays, ensuring global food production depends on various factors like climate change, resource scarcity, and a continuously increasing population, which creates tremendous pressure traditional agricultural practices [...]

Language: Английский

Citations

0
Effects of Bacterial Enzyme Cooperative Fermentation Diet on Growth Performance, Blood Biochemical Indices, and Fecal Microflora of Growing–Finishing Pigs DOI Creative Commons
Yanchao Geng,

Xin Wang,

Xinyu Bao

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 610 - 610

Published: Nov. 29, 2024

This research utilized Fourier transform infrared (FTIR) spectroscopy to analyze and discuss the molecular structure of pig diets, aiming provide new insights into application fermented feeds in livestock poultry production. Moreover, impacts diet on growth performance, apparent digestibility, blood biochemical indices, fecal microorganisms at different stages fattening were also explored. Forty-eight pigs (Duroc × Landrace Large white three-way hybrid) with a mean body weight 16.55 ± 3.88 kg randomly divided three groups four replicates per group replicate. The control was fed basal diet. (T1) Pediococcus acidilactici (PA), Lactobacillus reuteri (LR), Bacillus velezensis (BS) (ratio 1:1:1) 6% inoculation dose. cooperative fermentation (T2) PA, LR, BS, 0.2% compound enzyme preparation. T1 T2 diets 45% water 33 °C for 48 h. pre-feeding period lasted 7 days, experimental 84 days. results showed that bacterial cooperation process significantly increased contents crude protein, calcium, phosphorus diet; area amide Ⅰ region; digestibility neutral detergent fiber phosphorus; average daily gain; decreased feed-to-gain ratio late period. During whole experiment, serum concentrations total protein immunoglobulin A increased, superoxide dismutase glucose decreased, diversity richness increased. These show can improve nutrients overall health by increasing region.

Language: Английский

Citations

0
Microbial fermented agricultural waste-based broiler feed: a sustainable alternative to conventional feed DOI
Roheela Yasmeen, Farah Ahmad

World s Poultry Science Journal, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: Dec. 19, 2024

The rising costs and limited availability of conventional chicken feed ingredients have prompted researchers to seek alternatives. Agricultural waste products are a promising option but often unsuitable due their high crude fibre content. Fermentation, dynamic process, involving bacteria, fungi, other microbes, breaks down complex materials into simpler, more digestible compounds enriches with probiotics, enzymes, bioactive compounds. This process not only enhances the nutritional value also improves broiler performance, including growth rate, conversion efficiency, overall gut health, by promoting beneficial microbiota nutrient absorption. In recent years, fermentation agricultural has gained attention as means recycling valuable resource, offering cost-effective sustainable solution for poultry industry. review article evaluates potential microbial fermented an alternative feed, emphasising its role in enhancing productivity health based on insights from scientific studies.

Language: Английский

Citations

0