Are Locally Sourced Grass or Leaf Meals A Double-Edged Sword in Poultry Broiler Production? A Comprehensive Review DOI
Yee Lyn Ong, Eric Lim Teik Chung, Nazri Nayan

и другие.

Malaysian Applied Biology, Год журнала: 2024, Номер 53(6), С. 1 - 19

Опубликована: Дек. 25, 2024

Although antibiotics have considerable positive impacts on poultry production, the use of as growth promoters is beginning to diminish countries continue prohibit their use, raising concerns about food safety. Consequently, hunt for antibiotic alternatives intensified prevent antimicrobial resistance while not jeopardizing broilers’ performance. Phytobiotics are great relevance since, in addition being derived from plants, they possess valuable pharmacological properties that may benefit production performances and health status broilers. Hence, this review will cover grass or leaf meals a feed additive broiler diets, well impact productivity meat quality. Locally sourced could potentially be used an replacement due bioactive compounds present, however, these very same deemed detrimental if present high amounts. Therefore, appropriate inclusion level adopted, might successfully alternative also improving performance end-product

Язык: Английский

Salmonella Infection in Poultry: A Review on the Pathogen and Control Strategies DOI Creative Commons
Syamily Shaji, Ramesh K. Selvaraj,

Revathi Shanmugasundaram

и другие.

Microorganisms, Год журнала: 2023, Номер 11(11), С. 2814 - 2814

Опубликована: Ноя. 20, 2023

Salmonella is the leading cause of food-borne zoonotic disease worldwide. Non-typhoidal serotypes are primary etiological agents associated with salmonellosis in poultry. Contaminated poultry eggs and meat products major sources human infection. Horizontal vertical transmission routes infection chickens. The principal virulence genes linked to pathogenesis located pathogenicity islands 1 2 (SPI-1 SPI-2). Cell-mediated humoral immune responses involved defense against invasion Vaccination chickens supplementation feed additives like prebiotics, probiotics, postbiotics, synbiotics, bacteriophages currently being used mitigate load Despite existence various control measures, there still a need for broad, safe, well-defined strategy that can confer long-term protection from flocks. This review examines current knowledge on etiology, transmission, cell wall structure, nomenclature, pathogenesis, response, efficacy preventative approaches Salmonella.

Язык: Английский

Процитировано

72
Sustainable Valorization of Wine Lees: From Waste to Value-Added Products DOI Creative Commons
Ancuța Chetrariu, Adriana Dabija, Larisa Caisîn

и другие.

Applied Sciences, Год журнала: 2025, Номер 15(7), С. 3648 - 3648

Опубликована: Март 26, 2025

After the winemaking process, residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at bottom wine-storage tanks. Approximately 2.96 million tons yeast result from vinification 49.4 grapes. The increased costs removing these by-products industry, is no longer required in production offer us opportunity to capitalize on various bioactive compounds through circular economy concept and process. Wine lees resulting large-scale raw material for valorization phenolic compounds, proteins, polysaccharides, as well pigments or organic compounds. substantial nutrient resources available described extensively this manuscript range vitamins, amino acids, fatty acids food supplements, edible packaging, products such bakery products. This review article explores emerging horizons winery waste utilization, unveiling abundance their manifold applications across industrial realm.

Язык: Английский

Процитировано

1
Assessing Metschnikowia pulcherrima as a potential probiotic yeast for animal feed DOI Creative Commons
Montazar Al-Nijir, Daniel A. Henk, M.R. Bedford

и другие.

Deleted Journal, Год журнала: 2024, Номер 1(1)

Опубликована: Янв. 1, 2024

Abstract In response to escalating antimicrobial resistance fuelled by their extensive use in livestock farming, this study explores alternative strategies animal health management. We investigated the probiotic potential of Metschnikowia pulcherrima strains 4 × 3, DH5, ICS1, and QRI1 for suitability poultry environments. Our research demonstrated that previously discovered M. exhibit promising behaviours, including biofilm production, auto-aggregation, cell surface hydrophobicity (CSH), adhesion Caco-2 cells, antioxidant capacity, resilience gastric stresses. Notable findings include DH5 exhibiting highest formation, 3 showing rapid ICS1 displaying high CSH, all demonstrating considerable adherence cells. also exhibited exceptional bile tolerance, while showed robust survival under simulated gastrointestinal conditions. These traits suggest pulcherrima’s capacity colonize tract, promote health, support more sustainable practices as a conventional antibiotics.

Язык: Английский

Процитировано

4
Advances in the use of active yeast in raising chickens DOI Creative Commons
Gabriel Aguirre-Guzmán, Octávio Merino, María Lorena Torres‐Rodríguez

и другие.

Scientia Agropecuaria, Год журнала: 2025, Номер 16(1), С. 93 - 111

Опубликована: Янв. 18, 2025

The broiler industry supplies quality protein, which is in constant development. It seeks productive strategies that improve production, health, growth, and survival reduce the poultry industry's diseases, stress, long-term environmental impact. Broiler chickens are exposed to numerous microorganisms alter this an opportunity for yeasts promote growth of organisms, stimulate immune system, changes intestinal structure, inhibit pathogens. This review summarizes current knowledge effect active yeast species on raising chickens, nutrition, immunity, digestibility, pathogens those organisms. Due their nutritional value, used as natural alternative ingredients chickens. They a source b-glucans, chitin, nucleic acids, mannan-oligosaccharides, b-carotene, vitamins. Enzymes they produce maturity digestion. antioxidant properties play essential role probiotics immunostimulants enhance resistance broilers against common viral bacterial diseases. Bioactive products generated by can microbiota positively response, phagocytosis, encapsulation, etc. Different strains have been exciting results. popular beneficial candidates nutrition maintaining chickens’ health's well-being conditions. Future studies must understand functioning different processes, use new research tools (proteomics, radioisotopes, real-time molecular biology, etc.) facilitate these studies.

Язык: Английский

Процитировано

0
Supplementation of Live yeast (Saccharomyces cerevisiae) as natural feed additives on growth performance, meat quality and physiological status of broiler chickens DOI Creative Commons

Maruf Hossain,

Amio Kante Das,

Kanan Talukder

и другие.

The Journal of Applied Poultry Research, Год журнала: 2025, Номер unknown, С. 100542 - 100542

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0
Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition DOI Creative Commons
Wafaa A. Abd El‐Ghany

Agriculture, Год журнала: 2025, Номер 15(9), С. 1003 - 1003

Опубликована: Май 6, 2025

Restrictions on antimicrobial use in food animal production have been imposed due to concerns over residue accumulation and the development of antibiotic resistance. Thus, there is a need find potential safe alternatives antimicrobials. Some these natural include yeasts their derivatives. Yeasts are single-cell facultative anaerobic ascomycetous eukaryotic fungi that comprehensively incorporated into poultry nutrition for beneficial effects. They available as probiotics (whole living yeast cells) or prebiotics (bioactive derivative components, such mannan-oligosaccharides, β-glucans, chitin), along with nucleotides found distillery sludge hydrolyzed yeast. The effects derivatives stem from ability enhance performance, stimulate immune responses, modulate gut microbiota, reduce oxidative stress. This review explores roles nutrition. Their productive performance (in broilers, layers, breeders), carcass traits, response, health, stress investigated.

Язык: Английский

Процитировано

0
Role of feed additives in poultry nutrition: Historical, current and future perspectives DOI Creative Commons

W.N.U. Perera,

V. Ravindran

Animal Feed Science and Technology, Год журнала: 2025, Номер unknown, С. 116371 - 116371

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Enhancing Laying Hen Productivity and Health: Influence of Dietary Probiotic Bacillus Strains and Prebiotic Saccharomyces cerevisiae Yeast Cell Wall on Production Performance, Egg Quality, and Inflammatory Responses DOI Creative Commons

Zafar M. Hakami,

Rashed A. Alhotan, Ali R. Al Sulaiman

и другие.

Animals, Год журнала: 2025, Номер 15(10), С. 1398 - 1398

Опубликована: Май 12, 2025

To evaluate the influences of dietary Bacillus-based probiotics and yeast-based prebiotics over 16 weeks, 500 37-week-old Hisex white layers were indiscriminately assigned to five groups: T1, control; T2, control + Bacillus subtilis (1.1 × 108 CFU/kg); T3, licheniformis (1.3 109 T4, coagulans (1.0 T5, Saccharomyces cerevisiae yeast cell wall (0.25 g/kg). Cumulatively (p < 0.001), T1 showed highest feed consumption, while T4 T5 had higher egg production than T3. T3 yielded heaviest eggs, whereas T2 produced lightest. Egg mass was in with all supplemented groups showing improved conversion ratios compared control. Furthermore, a wet yolk weight dry albumin 0.05). Additionally, reduced serum IL-1β 0.05), IL-6 0.01), TNF-α alongside elevated IL-10 levels 0.01) relative Overall, results suggest that supplementation multi-strain combinations yeast-derived can enhance both productivity immune health laying hens.

Язык: Английский

Процитировано

0
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review DOI
Yan Zhao,

Zhaowei Han,

Xuchun Zhu

и другие.

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер 72(34), С. 18774 - 18793

Опубликована: Авг. 15, 2024

Proteins are essential for human tissues and organs, they require adequate intake normal physiological functions. With a growing global population, protein demand rises annually. Traditional animal plant sources rely heavily on land water, making it difficult to meet the increasing demand. The high content of yeast complete range amino acids in proteins make high-quality source supplemental protein. Screening high-protein strains using proteomics is increase value resources promote industry. However, current extraction methods mainly alkaline solubilization acid precipitation; therefore, necessary develop more efficient environmentally friendly techniques. In addition, functional properties limit their application food To improve these properties, must be selected modify secondary tertiary structures proteins. This paper explores how proteomic analysis can used identify nutrient-rich strains, compares process preparing proteins, investigates modification affect function structure It provides theoretical basis solving problem inadequate China future prospects.

Язык: Английский

Процитировано

2
Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives DOI Creative Commons
Wendy Franco

CyTA - Journal of Food, Год журнала: 2024, Номер 22(1)

Опубликована: Ноя. 11, 2024

The benefits of probiotics in foods are well-studied, but maintaining their effectiveness requires survival through various stress conditions like processing, storage, and digestion. Safety concerns, such as antibiotic resistance potential infections, have raised questions about using live probiotics. Although traditionally, probiotic require microorganisms for beneficial effects, research suggests that inactivated (non-viable) cells metabolic byproducts can also provide health benefits. This has led to the introduction terms postbiotics (cell-free probiotics) parabiotics (inactivated cell compounds). Most studies focus on Lactic Acid Bacteria (LAB) sources parabiotics, there is limited yeast-derived compounds. Yeasts produce diverse metabolites unique intracellular components, potentially enhancing shelf-life, sensory qualities, safety, food products. review explores advances bacterial yeast applications food, pharmaceuticals, feed systems.

Язык: Английский

Процитировано

2