Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens.

Shuangshuang Guo,Xiaofeng Wu,Encun Du,Binying Ding,Jingyun Xv,Yuanke Zhang,Qiang Cheng,Yongqing Hou

doi:10.3390/ani10020225

Abstract

Simple SummaryFungal and bacterial fermentation improves the nutritional quality of soybean meal (SBM). The beneficial effects of fermented soybean meal (FSBM) on growth performance and gut health of broiler chickens have been demonstrated. However, FSBM is usually used in pre-starter diets of broiler chickens due to the high cost. In the present study, the SBM in diets was partially replaced by FSBM to evaluate its effect on the growth performance, carcass traits, and meat quality of broiler chickens. The growth performance and major carcass traits were not significantly affected by FSBM treatments. Different levels (2.5%, 5.0%, and 7.5%) of FSBM supplementation influenced the meat color, pH, nutritional composition, and antioxidant properties. The improvement of meat quality would extend the shelf life of meat and increase consumer acceptability to chicken. The 2.5% FSBM was recommended in a broiler diet.The usage of fermented soybean meal (FSBM) in poultry feed is limited due to the high cost. The present study was conducted to examine the carcass traits and meat quality of broiler chickens that were fed diets with partial replacement of soybean meal (SBM) with FSBM. The 336 one-day-old chicks were assigned to four groups with 0% (control), 2.5%, 5.0%, and 7.5% FSBM addition in corn-SBM-based diets. Compared with the control, 2.5% and 5.0% FSBM decreased leg muscle yield, breast drip loss, and cooking loss (p < 0.05). The 7.5% FSBM increased the ultimate pH of breast and thigh muscles, and all FSBM treatments decreased muscle lightness and breast malondialdehyde content (p < 0.05). The 2.5% FSBM increased breast total superoxide dismutase activity, while 7.5% FSBM reduced breast hydrogen peroxide level (p < 0.05). All FSBM treatments elevated breast contents of bitter and sour tasting amino acids, and 2.5% and 7.5% FSBM increased breast glutamic acid and total free amino acids (p < 0.05). The 5.0% and 7.5% FSBM elevated thigh isoleucine and leucine contents (p < 0.05). In conclusion, FSBM replacing SBM affected meat quality with the decrease of lightness and increase of pH, water-holding capacity, antioxidant properties, and free amino acids.

Highlights

Soybean meal (SBM) is the most commonly used dietary protein in the poultry and swine feed industries
It was reported that totally substituting fermented SBM (FSBM) fermented by A. oryzae 3.042 for SBM in a broiler chicken diet significantly increased average daily gain (ADG) and average daily feed intake (ADFI) in both starter and grower phases, enhanced the activities of intestinal trypsin, lipase, and protease of starter broilers, as well as the protease activity of grower broilers, elevated villus height, and decreased crypt depth of jejunum mucosa in the overall phase [6,7]
Investigation demonstrated that feeding broiler chickens with FSBM fermented by Bacillus alone, or together with a yeast by-product at the expense of 3% dehulled SBM in the first 7 days post-hatch, increased ADG and decreased feed conversion ratio (FCR) during total rearing period, elevated jejunal villus height at d 7, increased lactic acid bacteria and Bacillus spp., and reduced Coli-form bacteria in cecal contents at d 35 [2]

Summary

Introduction

Soybean meal (SBM) is the most commonly used dietary protein in the poultry and swine feed industries. It was reported that totally substituting FSBM fermented by A. oryzae 3.042 for SBM in a broiler chicken diet significantly increased average daily gain (ADG) and average daily feed intake (ADFI) in both starter and grower phases, enhanced the activities of intestinal trypsin, lipase, and protease of starter broilers, as well as the protease activity of grower broilers, elevated villus height, and decreased crypt depth of jejunum mucosa in the overall phase [6,7]. Investigation demonstrated that feeding broiler chickens with FSBM fermented by Bacillus alone, or together with a yeast by-product at the expense of 3% dehulled SBM in the first 7 days post-hatch, increased ADG and decreased feed conversion ratio (FCR) during total rearing period, elevated jejunal villus height at d 7, increased lactic acid bacteria and Bacillus spp., and reduced Coli-form bacteria in cecal contents at d 35 [2]

Methods

Discussion

Conclusion