Abstract
Simple SummaryFermented soybean meal (FSBM) improved the performance of neonatal turkey poults, and these changes were associated with morphometric changes in the intestinal mucosa, as well as reduction of leaky gut, within turkeys challenged with Salmonella typhimurium (ST) in two experimental infective models. Although the two strains used for the fermentation process showed in vitro activity against ST, no significant effect was observed in vivo. Nevertheless, FSBM reduced the severity of the ST infection in the therapeutic model. The fermentation with different beneficial bacteria and different inclusion rates of FSBM requires further investigation.This study’s objective was to evaluate the effect of the fermented soybean meal (FSBM) on Salmonella typhimurium (ST) to turkey poults using two models of infection. In the prophylactic model, one-day-old turkeys were randomly allocated to one of four different groups (n = 30 turkeys/group): (1) Control group, (2) FSBM group, (3) Control group challenged with ST (Control + ST), and (4) FSBM group challenged with ST (FSBM + ST). On day 9 of age, all poults were orally challenged with 106 colony forming units (CFU) ST and 24 h post-inoculation, intestinal samples were collected to determine ST recovery and morphometric analysis. Blood samples were collected to evaluate serum fluorescein isothiocyanate-dextran (FITC-d). In the therapeutic model, a similar experimental design was used, but turkeys were orally gavaged 104 CFU ST on day 1, and samples were collected at day 7. FSBM improved performance and reduced leaky gut in both experimental infective models. In the prophylactic model, FSBB induced morphology changes in the mucosa. Although the strains (Lactobacillus salivarius and Bacillus licheniformis) used for the fermentation process showed in vitro activity against ST, no significant effect was observed in vivo. The fermentation with different beneficial bacteria and different inclusion rates of FSBM requires further investigation.
Highlights
Food-borne or water-borne microbial pathogens are associated with diarrheal disorders killing an estimated two million people annually at the global level [1]
The Bacillus isolate was selected as a direct-fed microbial (DFM) candidate in previous experiments based on its ability for in vitro degradation of carbohydrates found in soybean meal (SBM)
When fermented soybean meal (FSBM) replaced 100% of SBM in a turkey diet, a significant reduction (p < 0.05) in Salmonella typhimurium (ST) in the proventriculus and intestine compartments was observed when compared to the control group to undetectable levels (Table 2)
Summary
Food-borne or water-borne microbial pathogens are associated with diarrheal disorders killing an estimated two million people annually at the global level [1]. Just in the United States of America, it has been estimated that nontyphoidal Salmonella causes over one million foodborne infections every year [2]. Several multistate outbreaks of human Salmonella infections have been associated with the consumption of poultry products [3]. Probiotics have become a successful alternative to reduce the extensive use of antibiotics and control foodborne pathogens, such as Salmonella spp. A Lactobacillus salivarius and a Bacillus licheniformis strains isolated from poultry were used to ferment soybean meal. Both strains exhibited in vitro properties capable of reducing Salmonella typhimurium (ST). It was postulated that the fermented soybean meal (FSBM) would improve performance, morphometric changes in the intestinal mucosa, reduced intestinal permeability, and provide protection against ST to neonatal turkey poults using two published models of infection [10]
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