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AbstractWheat straw contains a high amount of lignin, hindering the action of cellulase and hemicellulase enzymes, leading to difficulties in nutrient absorption by animals from straw feed. However, currently, the biological treatment of straw relies primarily on fungal degradation and cannot be directly utilized for the preparation of livestock feed. This study focuses on enzymatic co-fermentation of wheat straw to produce high-protein, low-cellulose biological feed, integrating lignin degradation with feed manufacturing, thereby simplifying the feed production process. After the optimization using Box-Behnken Design for the feed formulation, with a glucose oxidase addition of 2.46%, laccase addition of 3.4%, and malonic acid addition of 0.6%, the wheat straw feed prepared in this experiment exhibited a true protein content of 9.35%. This represented a fourfold increase compared to the non-fermented state, and the lignocellulose degradation rate of wheat straw reached 45.42%. These results not only highlight the substantial enhancement in protein content but also underscore the significant advancement in lignocellulose breakdown. This formulation significantly enhanced the palatability and nutritional value of the straw feed, contributing to the industrial development of straw feed. [ABSTRACT FROM AUTHOR]

ABSTRACT: Fermentation of feed with probiotic and biofunctional properties has gained global attention for its potential to enhance digestive absorption and improve overall functional quality. This study investigates the antioxidant capacity and expression of antioxidant-related genes in broiler chickens fed with fermented corn gluten meal (FCGM) containing mixed microbial cultures. Seventy-two male Yellow-Feathered broiler chickens were randomly assigned to 2 groups, each consisting of 3 replicates, and were fed experimental diets containing either corn gluten meal or FCGM for 42 d. The antioxidant capacity of FCGM was assessed in vivo. Chickens fed with FCGM exhibited significant increases in serum glutathione concentration, as well as enhanced activities of total superoxide dismutase, glutathione peroxidase, and catalase (CAT) in their serum. Similar trends were observed in the liver, specifically in the activities of glutathione peroxidase and CAT. Additionally, the expression levels of key antioxidant-related genes in the liver, such as glutathione synthase, superoxide dismutase 1, superoxide dismutase 2, CAT, and glutathione peroxidase 1, were examined. The results indicated that FCGM significantly enhanced antioxidant capacity in broiler chickens. This study highlights the potential benefits of utilizing solid-state fermentation with mixed microbial cultures to improve the antioxidant properties of corn gluten meal, thereby contributing to the overall health and well-being of broiler chickens.

Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis, remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E. sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the “Y” maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10 ± 0.80 g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein (P

Compared with traditional feed, microbial fermented feed has the advantages of improving feed nutritional value, improving feed utilization efficiency, enriching feed resources, improving animal growth performance, immunity, improving animal intestinal health and reducing environmental pollution. There⁃ fore, it has a broad prospect of application in the feed industry and is of great significance for the sustainable development of animal husbandry. In this paper, the characteristics of microbial fermentation feed and its application in animal production were reviewed, so as to provide a theoretical basis for further research on microbial fermentation feed. [ABSTRACT FROM AUTHOR]

Microbial fermented feed is a kind of product made by beneficial bacteria after fermentation of feed raw materials, which has the advantages of high nutritional value and good palatability. In recent years, the price of animal protein sources has risen sharply, which has increased the cost of shrimp breeding. The low-cost plant protein sources are mostly used as feed materials for microbial fermentation, which can effectively reduce the content of ANFs and feed cost can after fermentation. The paper reviews the influence of microbial fermentation on raw materials, the selection of strains and the application of biological fermentation feed in shrimp production, to provide further reference for its application in shrimp feed. [ABSTRACT FROM AUTHOR]

Fermentation of feed with probiotic and biofunctional properties has gained global attention for its potential to enhance digestive absorption and improve overall functional quality. This study investigates the antioxidant capacity and expression of antioxidant-related genes in broiler chickens fed with fermented corn gluten meal (FCGM) containing mixed microbial cultures. Seventy-two male Yellow-Feathered broiler chickens were randomly assigned to 2 groups, each consisting of 3 replicates, and were fed experimental diets containing either corn gluten meal or FCGM for 42 d. The antioxidant capacity of FCGM was assessed in vivo. Chickens fed with FCGM exhibited significant increases in serum glutathione concentration, as well as enhanced activities of total superoxide dismutase, glutathione peroxidase, and catalase (CAT) in their serum. Similar trends were observed in the liver, specifically in the activities of glutathione peroxidase and CAT. Additionally, the expression levels of key antioxidant-related genes in the liver, such as glutathione synthase, superoxide dismutase 1, superoxide dismutase 2, CAT, and glutathione peroxidase 1, were examined. The results indicated that FCGM significantly enhanced antioxidant capacity in broiler chickens. This study highlights the potential benefits of utilizing solid-state fermentation with mixed microbial cultures to improve the antioxidant properties of corn gluten meal, thereby contributing to the overall health and well-being of broiler chickens., Competing Interests: DISCLOSURES The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Inc.)

lactobacilli, Bacillus subtills, Bifidobacterium, Saccharomyces cerevisiae were applied to produce fermented feeds (FF), The FF was pelleted to investigated for its influences on egg quality for laying hens, the (FF) was ferment with 10 g / kg feed of the probiotic with a wetting ratio of half a liter/kg of feed for 48 hours where it was used at rates 0, 25%, 50 %, 75%, and 100% for the treatments T1, T2, T3, T4, and T5 respectively, and the duration of the study lasted for seven periods, each period was two weeks, as for the following study results: Significant superiority (P≤0.05) for all FF treatments during the second period and treatment T5 during the third and sixth periods, and for treatments T3, T4 and T5 during the fourth period in the shell weight. As for the shell thickness, a significant superiority (P≤0.01) was obtained for treatment T3 in the fourth period and for treatment T2 in the fifth, sixth, and seventh periods, and in the yolk height, there were a significant superiority (P≤0.01) for the treatment T4 during the first, second and seventh periods, and for the treatments T2 and T5 during the fourth and fifth periods, as for the yolk diameter, a significant superiority (P≤0.01)was obtained for the treatments T2, T3 and T4 in the fourth and fifth periods, and T2 during the seventh period, and in albumen height, a significant (P≤0.01) was increased for the treatments T3, T4, and T5 during the second period, and a significant superiority was obtained for treatment T5 in the fifth period and a significant superiority for the two treatments T1 and T2 in the seventh period.

Aims: Fermented feed is an agricultural practice used in many regions of the world to improve the growth performance of farm animals. This study aimed to identify and evaluate the lactic acid bacteria and yeast involved in the production of fermented feed. Methods and Results: We isolated and described two micro‐organisms from autochthonous microbiota origin present in a regional feed product, Lactobacillus paracasei IBR07 (Lacticaseibacillus paracasei) and Kazachstania unispora IBR014 (Saccharomyces unisporum). Genome sequence analyses were performed to characterize both micro‐organisms. Potential pathways involved in the acid response, tolerance and persistence were predicted in both genomes. Although L. paracasei and K. unispora are considered safe for animal feed, we analysed the presence of virulence factors, antibiotic resistance and pathogenicity islands. Furthermore, the Galleria mellonella model was used to support the safety of both isolates. Conclusions: We conclude that IBR07 and IBR014 strains are good candidates to be used as starter cultures for feed fermentation. Significance and Impact of the Study: The data presented here will be helpful to explore other biotechnological aspects and constitute a starting point for further studies to establish the consumption benefit of fermented feed in farm animal production. [ABSTRACT FROM AUTHOR]

The potential of the green tide macroalgae Chaetomorpha valida as a food source for Apostichopus japonicus was evaluated in this study as a solution to ease the shortage of macroalgae. Four diets were formulated and tested with juvenile A. japonicus in a laboratory simulation experiment for 6 weeks. Diets included commercial feed, Sargassum muticum, C. valida and C. valida fermentation feed. The crude protein content of the C. valida fermentation feed was similar to that of the commercial feed, and its crude fat was comparable to S. muticum. Though the energy intake of A. japonicus in the fermentation feed group was the lowest, it accounted for the highest proportion of energy for growth. The growth rate of animals fed with fermentation feed was lower than those fed commercial feed, similar to S. muticum feed, and consistent with the feed conversion efficiency for each diet. The contents of chemical oxygen demand (COD) and ammonia nitrogen of water in the fermentation feed group were the lowest. Its content of nitrite nitrogen of water also remained at a low level throughout. Overall, the fermented C. valida was a useful alternative food source of S. muticum for A. japonicus aquaculture. [ABSTRACT FROM AUTHOR]

lactobacilli, Bacillus subtills, Bifidobacterium, Saccharomyces cerevisiae were applied to produce fermented feeds (FF), The FF was pelleted to investigated for its influences on egg quality for laying hens, the (FF) was ferment with 10 g / kg feed of the probiotic with a wetting ratio of half a liter/kg of feed for 48 hours where it was used at rates 0, 25%, 50 %, 75%, and 100% for the treatments T1, T2, T3, T4, and T5 respectively, and the duration of the study lasted for seven periods, each period was two weeks, as for the following study results: Significant superiority (P≤0.05) for all FF treatments during the second period and treatment T5 during the third and sixth periods, and for treatments T3, T4 and T5 during the fourth period in the shell weight. As for the shell thickness, a significant superiority (P≤0.01) was obtained for treatment T3 in the fourth period and for treatment T2 in the fifth, sixth, and seventh periods, and in the yolk height, there were a significant superiority (P≤0.01) for the treatment T4 during the first, second and seventh periods, and for the treatments T2 and T5 during the fourth and fifth periods, as for the yolk diameter, a significant superiority (P≤0.01)was obtained for the treatments T2, T3 and T4 in the fourth and fifth periods, and T2 during the seventh period, and in albumen height, a significant (P≤0.01) was increased for the treatments T3, T4, and T5 during the second period, and a significant superiority was obtained for treatment T5 in the fifth period and a significant superiority for the two treatments T1 and T2 in the seventh period. lactobacilli, Bacillus subtills, Bifidobacterium, Saccharomyces cerevisiae were applied to produce fermented feeds (FF), The FF was pelleted to investigated for its influences on egg quality for laying hens, the (FF) was ferment with 10 g / kg feed of the probiotic with a wetting ratio of half a liter/kg of feed for 48 hours where it was used at rates 0, 25%, 50 %, 75%, and 100% for the treatments T1, T2, T3, T4, and T5 respectively, and the duration of the study lasted for seven periods, each period was two weeks, as for the following study results: Significant superiority (P≤0.05) for all FF treatments during the second period and treatment T5 during the third and sixth periods, and for treatments T3, T4 and T5 during the fourth period in the shell weight. As for the shell thickness, a significant superiority (P≤0.01) was obtained for treatment T3 in the fourth period and for treatment T2 in the fifth, sixth, and seventh periods, and in the yolk height, there were a significant superiority (P≤0.01) for the treatment T4 during the first, second and seventh periods, and for the treatments T2 and T5 during the fourth and fifth periods, as for the yolk diameter, a significant superiority (P≤0.01)was obtained for the treatments T2, T3 and T4 in the fourth and fifth periods, and T2 during the seventh period, and in albumen height, a significant (P≤0.01) was increased for the treatments T3, T4, and T5 during the second period, and a significant superiority was obtained for treatment T5 in the fifth period and a significant superiority for the two treatments T1 and T2 in the seventh period. [ABSTRACT FROM AUTHOR]

Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis , remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E. sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the "Y" maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10 ± 0.80 g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein ( P  < 0.01), soluble protein ( P  < 0.01), amino acids ( P  < 0.05), lactic acid ( P  < 0.001), and lower levels of crude fiber ( P  < 0.05) and antinutritional factors (agglutinin, trypsin inhibitor, glycinin, and β-conglycinin) ( P  < 0.001) than NFD. Additionally, FD was more attractive to crabs than NFD ( P  < 0.01) and it stimulated the appetite of crabs more than NFD ( P  < 0.05). The growth performance, feed efficiency, and digestive enzyme activity of FD-fed crabs were significantly higher than those of NFD-fed crabs ( P  < 0.05). The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs, particularly in "sweet" and "umami" tastes. Moreover, the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs ( P  < 0.05). Fermented feed also affected the diversity and composition of intestinal microflora. The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine. In conclusion, the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E. sinensis rearing., Competing Interests: We declare that we have no financial and personal relationships with other people or organizations that could inappropriately influence our work, and there is no professional or other personal interest of any nature or kind in any product, service and/or company that could be construed as influencing the content of this paper., (© 2023 The Authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.)

The effects of different microbes on fermenting feed for sea cucumber ( Apostichopus japonicus) were compared to select the optimal fermentation strain in this study. Saccharomgces cerevisae, Candida utilis, Bacillus subtilis and Geotrichum candidum were independently added into the experimental compound feed, while only saline was mixed with the control feed. The fermentation treatments were inoculated with 10% seed solution under the condition of 25°C and 70% water content, which lasted for 5 days to elucidate the optimal microbe strain for fermenting effect. Physicochemical indexes and sensorial characteristics were measured per day during the fermentation. The indexes included dry matter recovery (DMR), crude protein (CP), the percentage of amino acid nitrogen to total nitrogen (AA-N/tN), the percentage of ammonia nitrogen to total nitrogen (NH-N/tN), and the ratio of fermentation strains and vibrios to the total microbes, color, smell and viscosity. The results showed that DMR, CP and AA-N/tN of the S. cerevisae group reached the highest level on day 3, but the ratio of fermentation strain was second to C. utilis group. In addition, its NH-N/tN and the ratio of vibrios were maintained at low levels, and the sensory evaluation score including smell, color and viscosity was the highest in S. cerevisae group on day 3. Therefore, S. cerevisae could be the optimal strain for the feed fermentation for sea cucumber. This research developed a new production method of fermentation feed for sea cucumber. [ABSTRACT FROM AUTHOR]