Effects of fermented soybean meal with Bacillus velezensis, Lactobacillus spp. or their combination on broiler performance, gut antioxidant activity and microflora

Objective A series of experiment were conducted to evaluate the effects of replacing a part of soybean meal (SBM) at 6% of broiler diets with fermented soybean meal (FSBM) obtained by single or two-stage fermentation by measuring growth performance, antioxidant activity in the jejunum and distal intestinal microflora. Methods Soybean meal samples were prepared by single-stage fermentation using Bacillus velezensis (Bv) (FSBMB), or Lactobacillus spp. (as commercial control) (FSBML). Additional SBM sample was prepared by two-stage fermentation using Bv and subsequently using Lactobacillus brevis ATCC 367 (Lb) (FSBMB+L). Enzyme activity, chemical composition, trichloroethanoic acid-nitrogen solubility index (TCA-NSI) and antioxidant activity were measured. Then, in an in vivo study, 320 Ross308 broilers were divided into four groups with ad libitum supply of feed and water. Four groups were fed either a corn-soybean meal diet (SBM), or one of fermented SBM diets (FSBMB+L, FSBMB, and FSBML). Growth, serum characteristics, microflora, and the mRNA expression of selected genes were measured. Results Compared to SBM, FSBMB+L contained lower galacto-oligosaccharide, allergic protein, and trypsin inhibitor, and higher TCA-NSI by about three times (p<0.05). Reducing power and 1,1-diphenyl-2-picrylhydrazyl free radical scavenging ability correlated positively with the TCA-NSI content in FSBM. Growth performances were not significantly different among four groups. In jejunum of 35-day-old broilers, partial replacement of SBM by FSBMB+L increased the activity of superoxide dismutase and catalase (CAT), and the FSBMB group had the highest catalase activity (p<0.05). Partial replacement of SBM by FSBM increased relative mRNA expressions of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1), and peptide transporter 1 (PepT1) (p<0.05); however, FSBMB+L increased CAT mRNA level to 5 times of the control (p<0.05). Conclusion Using Bv- and Lb-processed SBM through two-stage fermentation to partially replace 6% of diets will improve the gut's antioxidant activity under commercial breeding in broilers.

[1]  Feiyun Yang,et al.  Bacillus velezensis DP-2 isolated from Douchi and its application in soybean meal fermentation. , 2020, Journal of the science of food and agriculture.

[2]  Haile Ma,et al.  Effect of partial replacement of soybean meal with high-temperature fermented soybean meal in antibiotic-growth-promoter-free diets on growth performance, organ weights, serum indexes, intestinal flora and histomorphology of broiler chickens , 2020 .

[3]  H. Xiang,et al.  A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity. , 2020, Food chemistry.

[4]  Yongqing Hou,et al.  Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens , 2020, Animals : an open access journal from MDPI.

[5]  T. J. Ashaolu.  Health Applications of Soy Protein Hydrolysates , 2020, International Journal of Peptide Research and Therapeutics.

[6]  M. Toghyani,et al.  Synergistic effects of fermented soybean meal and mannan-oligosaccharide on growth performance, digestive functions, and hepatic gene expression in broiler chickens , 2019, Poultry science.

[7]  K. Ognik,et al.  The effect of partial replacement of soybean meal with fermented soybean meal on chicken performance and immune status , 2019, Journal of Animal and Feed Sciences.

[8]  P. Cunniff.  Official Methods of Analysis of AOAC International , 2019 .

[9]  M. Karaś.  Influence of physiological and chemical factors on the absorption of bioactive peptides , 2019, International Journal of Food Science & Technology.

[10]  Rosfarizan Mohamad,et al.  Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods , 2019, International journal of molecular sciences.

[11]  D. Sun-Waterhouse,et al.  A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22. , 2019, Food chemistry.

[12]  Jianhua Xie,et al.  Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate). , 2019, Food chemistry.

[13]  Y. Ogawa,et al.  Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans , 2018 .

[14]  W. C. Lin,et al.  Potential crosstalk of oxidative stress and immune response in poultry through phytochemicals — A review , 2018, Asian-Australasian journal of animal sciences.

[15]  Jiajia Zhu,et al.  Effects of soybean meal fermented by L. plantarum, B. subtilis and S. cerevisieae on growth, immune function and intestinal morphology in weaned piglets , 2017, Microbial Cell Factories.

[16]  K. Vienola,et al.  Interaction between chicken intestinal microbiota and protein digestion , 2016 .

[17]  E. Ida,et al.  Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design. , 2016, Food chemistry.

[18]  A. Rai,et al.  Production of bioactive peptides during soybean fermentation and their potential health benefits , 2016 .

[19]  Runni Mukherjee,et al.  Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review , 2015, Asian-Australasian journal of animal sciences.

[20]  S. Qiao,et al.  Soybean Antigen Proteins and their Intestinal Sensitization Activities. , 2015, Current protein & peptide science.

[21]  L. Yin,et al.  Proteolysis and Lactobacillus Fermentation Effects on the Isoflavones Biotransformation and Removal of Anti-Nutritional Factors of Soy Bean , 2014 .

[22]  R. Malik,et al.  α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk , 2014 .

[23]  Anynda Yuris,et al.  A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties , 2014 .

[24]  Bo Xiao,et al.  PepT1 expressed in immune cells has an important role in promoting the immune response during experimentally induced colitis , 2013, Laboratory Investigation.

[25]  P. C. Alikwe,et al.  Biochemical evaluation of serum metabolites, enzymes and haematological indices of broilerchicks fed with varying levels of rumen epithelial scraps in place of fish meal proteins. , 2010 .

[26]  M. Gyamfi,et al.  Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. , 1999, General pharmacology.

[27]  G. Pesti.  Nutrient requirements of poultry , 1995 .

[28]  G. L. Miller.  Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar , 1959 .

[29]  M. Oyaizu.  Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine , 1986 .