Wheat Bran Supplementation Research Articles

Effect of supplementation of cactus (Opuntia ficus-indica) cladodes, Acacia saligna, wheat bran and cotton seed cake on feed intake, digestibility, growth and carcass characteristics of goats

The objective of this study was to evaluate the effect of supplementation of cactus (Opuntia ficus-indica) cladodes, Acacia saligna, wheat bran and cotton seed cake on growth, digestibility, intake and carcass characteristics of goats. A randomized complete block design was used in the experiment with 24 yearling central highland goats with an initial body weight of 15.6 - 16.1kg. The same amount of grass hay (GH) + 150 gDM/head/day wheat bran (WB) was given to all animals. The experimental diets consisted of 80 cotton seed cake (CSC) as treatment 1 (T1), 45CSC +160 cactus cladodes (CC) as T2, 45CSC+ 80 Acacia saligna (AS) as T3, and 45CSC+80CC+40AS as T4 (gram dry matter: DM, per day per goat), Data were gathered on the goats' growth, digestibility, intake, and carcass of major organs, edible and nonedible organs. The consumption of dry matter and organic matter was higher in goats fed T2 and T4 than in the T1 group. The DM, organic matter (OM) and crude protein (CP) digestibility, average daily body weight gain and feed conversion efficiency were higher in T4 and T3 goats when compared to T2 goats. Goats fed on T4 had higher hot carcass weight and dressing percentage on slaughter body weight basis than T2, T3, and T1 supplemented goats. Generally, the experimental diets improved goats’ performance in descending order (T4 > T3 >T1 >T2). Supplementation of T4 (replacement of 35 g DM of cotton seed cake per day by 40g of Acacia saligna and 80g of cactus cladodes on dry matter bases) could be recommended to improve goat performance.

Interaction of Wheat Bran Particle Size and Stimbiotic Supplementation on Growth Performance and Gut Health Parameters in Broilers.

A 42-day study was conducted with 720-day-old Cobb male broiler chicks allocated to treatments in a 3 × 2 factorial, with the factors as wheat bran (WB) inclusion (no WB, 50 g/kg coarse WB, or 50 g/kg fine WB) and stimbiotic (STB) supplementation in corn-based diets. The inclusion of WB (p < 0.05) or STB supplementation (p < 0.05) increased the FCR and feed intake in the day 0-10 phase. During the day 0-28 phase, coarse-WB inclusion increased (p < 0.05) the FCR, compared to fine WB or diets without WB. In the day 0-42 phase, WB marginally decreased weight gain in diets without STB supplementation, but the STB-supplemented diet, weight gain was greater (p < 0.05) the diet with fine WB compared with diets with coarse WB. Fine-WB inclusion increased the ileal nitrogen and energy digestibility determined at day 18 compared to coarse WB or diets without WB. Supplementation with STB (p < 0.05) or fine WB (p < 0.05) inclusion increased the villi height compared to diets without STB supplementation or coarse WB, or the diet without WB. Coarse or fine WB decreased (p < 0.05) cecal branched-chain fatty acids compared to diets without WB. In conclusion, stimbiotic supplementation to fine WB improved the performance and nutrient digestibility of broilers compared to coarse WB with no effects on the caeca total SCFA concentration.

Prokaryotic and eukaryotic microbial community dynamics in biofloc systems supplemented with non-starch polysaccharides

Biofloc technology has been developed as a sustainable system in aquaculture, which uses microbial processes to remove nutrients from the water and convert them into microbial biomass. For optimal performance, the addition of carbohydrates is essential, while their type can regulate microbial activity and composition. Specifically, we hypothesize that dietary supplementation of wheat bran, containing indigestible carbohydrates such as non-starch polysaccharides, can provide complex substrates supporting diverse microbial communities within the biofloc. In this study, we investigated how higher dietary wheat bran input affected the biofloc prokaryotic and eukaryotic microbial communities in Pacific white shrimp (Litopenaeus vannamei) culture. Two pelleted diets were made: a control diet (CONdiet) with a composition similar to a commercial shrimp diet, and a diet rich in non-starch polysaccharides (WBdiet), which was created by adding wheat bran to the control diet ingredient mix, before pelleting. These two diets were fed isonitrogenous to the shrimp for 42 days, and sampling of the biofloc was performed every three weeks. The results showed shifts in both the alpha and beta diversity in biofloc during the experiment. Diet had a significant effect on the prokaryotic community composition in the biofloc at the end of the culture period, with several genera being enriched in biofloc tanks fed the WBdiet such as Muricauda, Pirellula, and Cyanobacteriaceae. Regarding the eukaryotic communities, overall, only a few taxa were significantly affected within the WBdiet, belonging to the Trebouxiophyceae and Suillus groups. Interestingly, when feeding the WBdiet, the biofloc microbial communities exhibited predicted functionalities that were more abundant in carbohydrate metabolism, and specifically related to pentose, fructose, mannose and galactose metabolism. These results provide a basis for the control of biofloc microbial communities by using ingredients rich in plant-derived non-starch polysaccharides which shrimp cannot digest but are good energy source for the microbiota in the biofloc.

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Optimization of Wheat Bran and Refined Flour for The Development of Fiber Rich Pasta

Background- As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods. Objective- In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour. Methods- In present study, the methods used i.e., TPC and FRAP content for antioxidant properties, dietary fiber determined by enzyme-gravimetric method. Results- This study was found out that an increase in bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. Percentage of wheat bran can also affected the color value of pasta in which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could be decrease and the flavour of pasta was reduced with the increasing of wheat bran. International Journal of Scientific Research in Engineering and Management (IJSREM) Volume: 07 Issue: 09 | September - 2023 SJIF Rating: 8.176 ISSN: 2582-3930 © 2023, IJSREM | www.ijsrem.com DOI: 10.55041/IJSREM25747 | Page 2 Conclusion- The functionality of wheat bran enriched pasta has observed more high dietary fiber and health benefits. In future, the wheat bran enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart diseases, diabetics, etc. Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology

Optimization of Wheat Bran and Refined Flour for the Development of Fiber-Rich Pasta

Background: As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods. Objective: In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour Methods: In the present study, the methods used, i.e., TPC and FRAP content for antioxidant properties and dietary fiber determined by the enzyme-gravimetric method. Results: This study found that an increase in the bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. , The percentage of wheat bran, can also affect the color value of pasta ,which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could decrease, and the flavour of the pasta was reduced with the increase of wheat bran. result: This study was found out that an increase in bran ratio increased the percent of dietary fiber, total Phenolic acid and free radical scavenging capacity of pasta. Percentage of wheat bran also affect the color value of pasta in which, reduced L values while a* and b* values increased. The flavor and over all acceptability of the wheat bran enriched pasta was increases at certain level after that, it could be decreases and flavor of pasta was reduced with increasing of wheat bran Conclusion: The functionality of wheat bran-enriched pasta has observed more high dietary fiber and health benefits. In the future, wheat bran-enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart disease, diabetes, etc. other: Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology

Carcase traits, meat quality, and lipogenic gene expression in muscle of lambs fed wheat bran feruloyl oligosaccharides

This study investigated the effects of dietary feruloyl oligosaccharides derived from fermented wheat bran (FOs-FWB) supplementation on carcase traits, meat quality, muscle fatty acid composition, and the expression of lipogenic genes in lambs. In a completely randomised design, 50 Dorper × thin-tailed Han lambs (20.21 ± 3.36 kg) were randomly divided into five treatments with ten replications. The lambs in the control group were fed a basal diet, while those in the experimental groups were fed the basal diet supplemented with 50, 100, 200, and 400 mg/kg FOs-FWB. The shear forces of longissimus dorsi (LD) in lambs fed 50 and 100 mg/kg FOs-FWB were significantly lower than that of the control group (p < .05). Lambs fed with 200 mg/kg FOs-FWB had higher crude protein and lower fat contents in LD muscle (p < .05), the ash content in LD muscle was increased by FOs-FWB supplementation (p < .05). Lambs fed 50 mg/kg FOs-FWB had significantly higher proportions of C18:1n − 9, C20:1, C18:3n − 3, C18:3n − 6 and total n − 3 (p < .05). The proportion of C18:3n − 6 was significantly increased by 100 mg/kg FOs-FWB supplementation (p < .05). Feeding 200 mg/kg FOs-FWB significantly decreased proportions of C14:0 and total saturated fatty acid (SFA), but increased proportions of C18:1n − 9, C18:2n − 6, total monounsaturated fatty acid (MUFA) and unsaturated fatty acid (UFA) to SFA ratio (p < .05). Moreover, increases in the proportion of C22:6n − 3 and total polyunsaturated fatty acid (PUFA) were observed in lambs fed FOs-FWB (p < .05). The relative expression levels of ACC, FAS, and SCD genes in the LD muscle of lambs fed 200 and 400 mg/kg FOs-FWB were higher than the control group (p < .05). Dietary supplementation with 100, 200, 400 mg/kg FOs-FWB significantly increased the relative mRNA expression level of LPL (p < .05). Furthermore, a decrease in the relative mRNA expression level of PPARγ was observed in lambs fed 50 mg/kg FOs-FWB (p < .05). In conclusion, dietary supplementation with FOs-FWB reduced shear force, enhanced intramuscular fat content and PUFAs proportion and stimulated lipogenic gene expression in LD muscle of lambs, especially at a level of 200 mg/kg addition. Highlights Dietary FOs-FWB improved the tenderness of the meat. Dietary supplementation with 200 mg/kg FOs-FWB increased the content of intramuscular fat and PUFAs, as well as the ratio of UFA to SFA. Dietary FOs-FWB affected the expression of genes related to lipid metabolism.

Dietary Wheat Bran Lowers Colonic pH in Rats

The effect of chronic dietary wheat bran supplementation on the pH of gastrointestinal contents was examined in thirty-one Sprague-Dawley rats. Ten control rats received a fiber-free diet while twenty-one rats were fed the same diet plus a 20% wheat bran supplement. The fiber-fed rats developed a greater acidity of intestinal contents: cecal pH was 6.30 ± 0.07 (SEM) as compared to 6.76 ± 0.06 in the control group (P < 0.001). The effect on pH of gastric contents was the opposite, 3.90 ± 0.15 in the fiber-fed rats compared to 2.74 ± 0.33 in the controls (P < 0.01). These changes in gastrointestinal pH may be of relevance to the nutrient modulation of gastric and colonic tumor development.Wheat bran dietary fiber colonic pH gastric pH colonic cancer

EFFECT OF SUPPLEMENTATION OF WHEAT BRAN ON NUTRITIONAL, FUNCTIONAL AND SENSORY QUALITY OF BREAD

In present study supplementation of wheat bran with refined wheat flour was done at various levels (control to 30%) for preparation of bread which were subjected to morphological, sensory and nutritional analysis to obtain the best formulation. Nine-point hedonic test was used for sensory evaluation of prepared bread which showed increasing trends on increasing the level of wheat bran. Bread obtained by incorporating 25% wheat bran showed highest scores in terms of overall acceptability. Nutritional evaluation of supplemented bread shows the increasing trends that were ranged from 3.46-8.4% moisture, 2.5–6 % crude fat, 1.13–9.81 % crude fibre, and 0.66–4.1% ash content, while protein content (10.5–4%) was decreased with increasing of wheat bran. The functional properties of the bread were analyzed in terms of water holding capacity (3.14–5.59 ml/g), oil holding capacity (2.20–4.34 ml/g), and swelling capacity (0.68–2.45ml/g) were increase from control to 30 % supplementation of bran while bulk density (13.34-9.57 g/ml) was reduced with increasing of bran. Antioxidant compounds and their properties (Total Phenolic content, metal ion chelating activity, free radical activity and reducing power) of prepared bread were also increased as the supplementation of wheat bran was increased. Texture analyses of bread were analyzed by texture analyzer TA-XT2i in terms of hardness, cohesiveness, chewiness, gumminess and springiness. Thus supplementation of wheat bran up to 20% level would improve the nutritional quality of bread without adversely affecting the sensory parameters.

Dietary Supplementation With Fine-Grinding Wheat Bran Improves Lipid Metabolism and Inflammatory Response via Modulating the Gut Microbiota Structure in Pregnant Sow.

This study investigated the effects of fine-grinding wheat bran on pregnant sow body condition, lipid metabolism, inflammatory response, and gut microbiota. In this study, wheat bran was crushed into three particle sizes. A total of 60 Landrace × Yorkshire second parity sows were allotted to two groups: CWB (a diet containing coarse wheat bran with particle size of 605 μm) and FWB (a diet containing fine wheat bran with particle size of 438 μm). Fine-grinding wheat bran had higher soluble dietary fiber concentration, swelling capacity, water-holding capacity, and fermentability than coarse wheat bran. Pregnant sows fed FWB throughout pregnancy had lower body weight and fat deposition than sows fed CWB. And the piglet body weight at birth of the FWB group was remarkably increased. Serum concentrations of lipids (triglycerides, total cholesterol, and free fatty acid), interleukin 6, leptin, and resistin were decreased on day 90 of pregnancy by fine wheat bran supplementation. Feeding FWB significantly decreased abundance of Firmicutes and dramatically increased the abundance of Bacteroidetes at phylum level. At genus level, the abundance of Terrisporobacter was decreased in FWB feeding sows, but the abundance of Parabacteroides was increased. Fecal total short-chain fatty acids, propionate, and butyrate contents were markedly increased in the FWB group. The results suggested that the physicochemical properties of finely ground wheat bran had been improved. Dietary supplementation with fine wheat bran changed the gut microbiota structure and enhanced the short-chain fatty acids level, which improved the maternal body condition, metabolic and inflammatory status, and reproductive performance in sows.

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran.

Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains unknown. The study aimed to evaluate the potential of wheat bran supplementation for nutrition and flavor fortification during radish fermentation, and to explore the role of microorganisms in nutritional and flavor development. Using high-throughput sequencing coupled with high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry, the microbial community profiles and nutritional and flavor changes of wheat bran-treated samples were analyzed and compared with control samples. Correlation analysis between bacteria taxa with metabolites were also performed. The results showed that wheat bran treatment increased the content of most free amino acids (FAAs), α-linolenate, thiamine, and riboflavin in the samples (p < 0.05). In addition, the increased consumption of reducing sugar and glutamate in the wheat bran-treated samples was due to the production of secondary metabolites such as lactic acid, ethanol, acetic acid, and GABA (p < 0.05). Moreover, compared with control samples, the flavor of the wheat bran-treated pickled radish was preferable. Wheat bran increased the amount of alcohol, ester, acid, and ketones compounds but reduced the number of sulfides, which increased the aroma but decreased the pungent flavor. Additionally, the correlation analysis suggested that Lactobacillus, the most dominant genus, was boosted by wheat bran and was positively associated with most of FAAs, GABA, and lactate, while negatively associated with most sulfides. Therefore, compared with the control, wheat bran treatment could improve the nutritional values and sensorial properties of radish pickles. New areas of research should explore the co-fermentation of other vegetables with wheat bran, and the potential of this processing technique to provide consumers with products of high nutritional quality.

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

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.

Effect of lignocellulosic materials and chlorpyrifos pesticide on secretion of ligninolytic enzymes by the white rot fungus – Stereum ostrea

The present study compared the effect of chlorpyrifos on secretion of ligninolytic enzyme by the white rot fungus – Stereum ostrea grown in the presence and the absence of Tectona grandis cubes under submerged liquid conditions. Significantly higher yields of laccase and manganese peroxidase to the extent of 164.30 and 59.28 U/ml were registered in control containing only teak wood cubes than in the culture on combination of cubes and chlorpyrifos with 111.65 and 47.24 U/ml, respectively on 10th day of incubation. Reversed pattern in lignin peroxidase secretion with peak values on 6th day of incubation was noticed in the culture of S. ostrea immobilized on Tectona grandis cubes under influence of chlorpyrifos. Under free state conditions, significantly higher secretions of laccase (125.33 U/ml) and manganese peroxidase (53.60 U/ml) occurred in chlorpyrifos-amended medium than in the medium devoid of chlorpyrifos on 10th day incubation. Under moderate shaking conditions, supplementation of wheat bran alone at 3% level to the medium resulted in enhanced (3–5 folds) secretions of laccase, manganese peroxidase and lignin peroxidase by S. ostrea in medium free of wheat bran on 12th and 10th day of incubations. The presence of chlorpyrifos in addition to wheat bran in the medium further raised production of ligninolytic enzymes – laccase, MnP and LiP to the level of 311.78, 130 and 3 U/ml respectively on the 12th (higher LAC and MnP secretions) and 10th (higher LiP secretions) day of incubations. Our data in the present study suggest that secretion of ligninolytic enzymes by the culture is dependent on the nature of lignocellulosic material used in the study and secretion of higher titers of ligninolytic enzymes on cubes of Tectona grandis in the absence of chlorpyrifos rather in the presence of chlorpyrifos occurred. For executing microbial applications, it is critical to understand how lignocellulosic materials and toxic xenobiotic pesticides interact with white rot fungi and possible role of ligninolytic enzymes in the bioremediation process.

Growth performance and mineral analysis of Pleurotus ostreatus (oyster mushroom) cultivated on spent mushroom medium mixed with rubber tree sawdust

The objective of this paper is to study potential application of spent mushroom substrate (SMS) in production of Pleurotus ostreatus mushroom. A various mass ratio mixture of rubber sawdust (RS) and SMS with wheat bran supplement were prepared for mushroom cultivation. The mushroom house was kept at an optimal condition with temperature between 28 and 33 ℃ and humidity in the range between 80 and 95%. The results showed that the 50% SMS + 50% RS had a significantly higher of average total yield at 156.12 g/bag, biological efficiency (B.E) of 55.76% and required only 26 ± 2 days for mycelium growth in comparison to 100% RS, a control substrate. It is also found that potassium (K) was the most concentrated macroelement and all heavy metal concentrations were below the maximum permitted by WHO/FAO in the first fresh mushroom collected. Therefore, it can be proven that SMS can be a great solution to the disposal issue, and it can be an excellent medium for the cultivation of Pleurotus spp. when it is combined with the RS.

Enhancement of mycelial biomass and lignocellulolytic enzymes of milky mushroom Calocybe indica through supplementation with organic amendments

Milky mushroom (Calocybe indica) also known as tropical mushroom or summer mushroom has significant attributes of milky white colour with high nutritive value and long shelf life. The yield performance of milky mushrooms again depends on the secretion of lignocellulolytic enzymes that further influence the colonization of mycelium on the substrates. In the present study, organic supplements viz. cakes of cotton, groundnut, sesamum, coconut cake, neem cake, powdered moth bean, red gram, horse gram, green gram, soya bean, lab-lab, maize, rice bran and wheat bran amended at 1% and 5% concentration induced profuse mycelial growth and enhanced ligninolytic enzyme secretion by Calocybe indica under in vitro conditions. The results revealed that wheat bran and red gram supplements at 5 % concentration in PDA medium were found to influence the mycelial growth on the 7th day (68.67 mm and 62.33 mm respectively). Similarly, both wheat bran and red gram supplements at 5 % in liquid medium supported increase in the biomass production of C. indica on the 15th day (1.83 and 1.40 g) followed by horse gram. The influence of organic supplements on the induction of lignocellulolytic activity showed that the maximum cellulase and xylanase activity (1.7 U/min/g and 0.835 U/min/g respectively) and laccase activity (1.6 U/min/g) were noticed in the substrate supplemented with wheat bran followed by horse gram (1.3 U/min/g) at 5% concentration under solid-state fermentation. However, the lignin peroxidase activity was maximum (0.59 U/min/g) in combination with wheat bran (2.5%) and red gram (2.5%) and manganese peroxidase activity was maximum in wheat bran supplement (0.3 U/min/g) at 5% concentration. It is inferred that amending organic supplements viz. wheat bran, horse gram and red gram to substrates enhance the mycelial growth, biomass production and lignocellulolytic enzyme secretion of C. indica and offers scope for yield improvement.

Effects of Probiotics and Wheat Bran Supplementation of Broiler Diets on the Ammonia Emission from Excreta.

Simple SummaryAnimal production is the main source of ammonia emission worldwide and all member countries of the European Union must reduce their national emissions. Among nutritional strategies, feeding low protein diets, using more nutritional phases, or using different feed additives can decrease the nitrogen excretion of animals and, in this way, lower the ammonia volatilisation from the manure. Pro- and prebiotics are widely used to improve gut health and to decrease the incidence of diseases. Numerous research findings have been published on the practical effects of pro- and prebiotics, but their impact on the urinary and faecal N excretion in chickens has not been completely clarified yet. In this research, the effects of using lactic acid and butyric acid producing bacterial strains, and wheat bran as a potential prebiotic, was tested with broiler chickens. Both probiotics increased the dry matter content and decreased the urinary N ratio of the excreta, which is positive from an ammonia emission point of view. Wheat bran and its xylan-oligosaccharides decreased both the ammonium -N content and the urinary N ratio. The results proved that beside the well-known nutritional techniques, the feed additives, which modify the gut microbiota and the fermentation in the caeca, can decrease the urinary-N excretion, and in this way lower the ammonia emission of broiler chickens.Ammonia emission is a concern for the poultry industry from both environmental and animal welfare points of view. The objective of this research was to determine whether probiotics or wheat bran supplementation of broiler diets can modify the N composition of the excreta and the dynamics of ammonia volatilisation emission from the manure. A total of 120-day-old Ross 308 broiler chickens were fed six different diets. The treatments included a corn and soybean meal-based control diet (C) and diets containing wheat bran (WB). Both diets were fed alone and with supplementation of a lactic acid (Lactobacillus farciminis, LAB) and a butyric acid (Clostridium butyricum, BAB) producing bacterial strain. Treatment BAB had a significant effect on the dry matter content of the excreta and both probiotics decreased the amount of excreted uric acid. Treatment WB resulted in a significantly lower NH+4-N concentration of excreta and a tendency toward reduced uric acid content. Treatment LAB reduced the urinary N ratio of excreta. Among dietary treatments, WB resulted in the highest urease producing cell numbers in the excreta, but this difference was not significant. Based on our results, similar to pigs, the soluble fibre fraction of poultry diets can also modify the urinary to faecal N ratio of the excreta.

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese.

Simple SummaryIn the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid profile of cheeses produced in two typical farms in the four seasons of the year, with the aim of identifying specific fatty acids that can be used as biomarkers to discriminate the productions obtained in the different seasons, in order to economically enhance those seasonal productions that have better health characteristics. The results revealed the possibility of distinguishing spring productions from those of other seasons on the basis of the higher content of some fatty acids deriving from grazing fresh forage, the availability of which is greater in spring. Further studies should be conducted to also evaluate the possibility of using fatty acids as biomarkers of different diets.This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano cheese as biomarkers of production season and pasture-based diet. A total of 48 cheeses were made in the four seasons with milk from two farms that raised cows of Cinisara breed. The animals were fed on pasture with supplementation of wheat bran and wheat straw in the barn, and in summer also with Opuntia ficus-indica cladodes. The chemical composition and FA profile of cheese were influenced by the season and not by the farm. In particular, cheeses produced in spring were characterized by higher protein and lower fat, and showed higher contents in trans-vaccenic acid, α-linolenic acid, rumenic acid, n-3 polyunsaturated FA (PUFA), and total PUFA. In winter, the lower availability of grazing forage, requiring a higher level of feeding integration, was responsible for an increase of saturated FA (SFA). The multivariate analysis distinguished clearly the cheeses made in winter and spring, while those produced in autumn and summer showed some overlapping points. Further investigations should be carried out to evaluate the effects of type and level of feeding integration on the presence of FA more suitable to be used as biomarkers of period and diet.

Source of fiber influences growth, immune responses, gut barrier function and microbiota in weaned piglets fed antibiotic-free diets.

This study examined the impacts of different fiber sources on growth, immune status and gut health in weaned piglets fed antibiotic-free diets. Sixty piglets (BW = 8.18 ± 1.35 kg) were assigned to 3 dietary treatments based on BW and gender in a randomized complete block design (5 replicates/treatment and 4 piglets [2 barrows and 2 gilts]/replicate): (1) an antibiotic-free diet (control, CON); (2) CON + 6% wheat bran (WB); (3) CON + 4% sugar beet pulp (SBP). Dietary WB supplementation tended to increase ADG compared with CON from d 1 to 14 (P = 0.051) and from d 1 to 28 (P = 0.099). Supplementation of WB increased (P < 0.05) G:F compared with CON and SBP from d 1 to 14 and from d 1 to 28. Compared with CON, the addition of WB reduced (P < 0.05) diarrhea rate from d 1 to 14 and tended (P = 0.054) to reduce diarrhea rate from d 1 to 28. The addition of WB decreased (P < 0.05) serum diamine oxidase activity on d 14, and up-regulated (P < 0.05) ileal mRNA levels of occludin on d 28 when compared with CON. Piglets fed WB showed decreased (P < 0.05) serum interleukin-6 levels compared to those fed SBP and decreased (P < 0.05) ileal interleukin-8 levels compared to those fed CON and SBP on d 28. Supplementation of WB increased (P < 0.05) serum levels of immunoglobulin A (IgA), IgG and IgM compared with SBP on d 14, and increased (P < 0.05) the levels of serum IgA and ileal sIgA compared with CON and SBP on d 28. Piglets fed WB showed an enhanced (P < 0.05) α-diversity of cecal microbiota than those fed SBP, while piglets fed SBP showed reduced (P < 0.05) α-diversity of cecal microbiota than those fed CON. Compared with CON, the addition of WB elevated (P < 0.05) the abundance of Lachnospira and cecal butyric acid level. Piglets fed WB also showed increased (P < 0.05) abundances of Lachnospira and unclassified_f_Lachnospiraceae compared with those fed SBP. Collectively, the supplementation of WB to antibiotic-free diets improved performance, immune responses, gut barrier function and microbiota compared with the CON and SBP fed piglets. Therefore, supplementing weaned piglets with WB was more effective than SBP.

Effects of Wheat Bran and Clostridium butyricum Supplementation on Cecal Microbiota, Short-Chain Fatty Acid Concentration, pH and Histomorphometry in Broiler Chickens.

Simple SummaryAntimicrobial resistance issues and growing consumer demand promote the need for antibiotic-free meat production. Fostering animal productivity without antibiotic growth promoters accelerates the use of non-antibiotic feed additives and encourages researchers to gain a deeper understanding of diet-gut microbiota interactions. Little information is available about the effects of single strain probiotic bacteria Clostridium butyricum and wheat bran on the gut microbiota of chickens using next-generation sequencing. Therefore, these components were evaluated in the present study on gut microbiota composition and other gut health characteristics of broiler chickens. Results showed that probiotic supplementation decreased cecal Akkermansia spp. abundance, whereas wheat bran supplementation increased the relative abundance of Akkermansia spp. compared to the control and symbiotic groups, respectively. Dietary treatment also altered cecal crypt depth and had a trend to modify cecal fermentation profiles. Besides, the combination of probiotic and wheat bran supplementation did not have further effects on any investigated parameters. Members of the Akkermansia genus have several beneficial health effects in mammals, but less is known about its role in chicken health. The results of the present study expand our understanding of diet-gut microbiota interaction in chickens, which helps to approximate antibiotic-free meat production.Feed additives that can improve intestinal health and maintain a diverse and resilient intestinal microbiota of poultry are of great importance. Thus, the current study investigated the effects of a single strain butyric acid-producing Clostridium (C. butyricum) with (symbiotic) or without wheat bran supplementation on cecal microbiota composition and gut health characteristics of broiler chickens. In total, 384 male Ross 308 day-old chickens were divided into four dietary treatment groups and fed ad libitum until day 37 of life. Cecal samples were taken for Illumina sequencing and pH and short-chain fatty acid analyses, as well as for histological analysis at the end of the experimental period. Neither of the supplemented diets improved chicken growth performance. Caecum was dominated by the members of Bacteroidetes phyla followed by Firmicutes in each dietary group. At the genus level, Bacteroides, Oscillospira, Akkermansia, Faecalibacterium, Ruminococcus and Streptococcus genera exceeded 1% relative abundance. Dietary treatment influenced the relative abundance of the Akkermansia genus, which had a lower relative abundance in the C. butyricum group than in the other groups and in the symbiotic group compared to the wheat bran supplemented group. Dietary treatment also altered cecal crypt depth and had a trend to modify the cecal fermentation profile. Additive effects of wheat bran and C. butyricum supplementation were not detected. Our results suggest that Akkermansia muciniphila colonization in chicken can be influenced by diet composition.

Effects of Wheat Bran Applied to Maternal Diet on the Intestinal Architecture and Immune Gene Expression in Suckling Piglets.

Simple SummaryThis research was committed to revealing the potential effects of the use of a high percentage of wheat bran (WB) in the sow’s diets on the offspring’s growth and health, by measuring the bodyweight gain, the morphology of the intestine, as well as the expression levels of immune-related genes in the mucosa of the ileum and colon. Results indicate that adding 25% of wheat bran to the sow’s gestation and 14% to the lactation diet can affect the intestinal architecture and the expression of some inflammation genes, to some extent, in the ileal mucosa in the progeny.The strategy of improving the growth and health of piglets through maternal fiber diet intervention has attracted increasing attention. Therefore, 15 sows were conducted to a wheat bran (WB) group, in which the sows’ diets included 25% of WB in gestation and 14% in lactation, and a control (CON) group, in which the sows’ diets at all stages of reproduction did not contain WB. The results show that maternal high WB intervention seems not to have an impact on the growth of the offspring or the villus height of the duodenum, and the ratio of villi/crypts in the duodenum and jejunum were all higher in piglets born from WB sows, which may indicate that WB piglets had a larger absorption area and capacity for nutrients. The peroxisome proliferator-activated receptor gamma (PPARγ) and interleukin 6 (IL6) expression levels were notably upregulated in the ileal mucosa of WB piglets, while no immune-related genes in the colonic mucosa were affected by the maternal WB supplementation. In conclusion, adding a high proportion of wheat bran to the sow’s gestation and lactation diet can affect the intestinal architecture and the expression of some inflammation genes, to some extent, in the ileal mucosa in the progeny.