Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the vegetables. Lower levels of vitamin C and phenols were also found in the fermented vegetables. The vitamin A and carotene content in the fermented carrots and peppers were increased in comparison with the raw vegetables. The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red beet had the highest levels of the analyzed nutrients and bioconstituents. The fermentation process is regarded by nutritionists as beneficial to human health. The addition of fermented plants is recommended in animal nutrition as well. This process modifies the chemical composition of preserved vegetables, e.g. it reduces the concentration of dietary fiber, and brings favorable effects in poultry and pig nutrition.

Inclusion of Camelina, Flax, and Sunflower Seeds in the Diets for Broiler Chickens: Apparent Digestibility of Nutrients, Growth Performance, Health Status, and Carcass and Meat Quality Traits

Simple Summary

The presented results were obtained in a scientific trial, in which the addition of camelina, flax, and sunflower seeds to Ross 308 broiler diets was tested in terms of improvement of production efficiency, health status parameters, and quality of poultry meat. The results of the research showed that the tested full-fat seeds can be considered good dietary ingredients with a positive effect on the poultry production process and, consequently, on the dietary value of poultry meat.

Abstract

The study determined the effect of the addition of 15% of camelina, flax, and sunflower seeds to iso-caloric and iso-nitrogenous diets for broiler chickens during 21–42 days of age on the nutrient digestibility, production traits, slaughter analysis parameters, hematological indices, blood mineral elements, and dietary value of breast and drumstick meat. Two hundred one-day-old broiler chickens were assigned to four groups (treatments) with five replicates (10 birds per cage, 5 females and 5 males). The experiment lasted 6 weeks. Broiler chickens receiving diets supplemented with camelina and flax seeds exhibited an increase (p < 0.05) in average body weight and a decrease (p < 0.05) in the ether extract content and energy digestibility of the diets. Moreover, the best carcass quality with a high proportion of muscles and low abdominal fat content (p < 0.05) was noted in broilers fed flax- and sunflower-enriched diets. The treatments with the oil seeds reduced the ether extract content and the calorific value of breast and drumstick muscles. The flax seeds contributed to an increase in the Fe content in drumstick muscles. Additionally, some blood parameters were influenced by the flax seed supplementation, e.g., the level of hemoglobin declined (p < 0.05) and the iron level in plasma increased (p < 0.05). It can be concluded that the camelina, flax, and sunflower seeds can be regarded as good dietary components with positive effects on the dietary value of poultry meat.

Effect of Dietary Boswellia serrata Resin on Growth Performance, Blood Biochemistry, and Cecal Microbiota of Growing Rabbits

The present study aimed to examine the impact of dietary supplementation of Boswellia serrata (BS) (frankincense) resin on growth and carcass traits, blood hematology, serum metabolites and cecal microbiota of growing rabbits. One hundred New Zealand White (NZW) growing male rabbits (6-weeks old) were divided randomly into five groups using different levels of BS (0.00, 0.25, 0.50, 0.75, 1.00 g/kg diet, respectively). When compared to the control diet, daily body weight gain (BWG) and feed conversion ratio (FCR) of rabbits fed BS enriched-diets were improved, while feed intake was significantly decreased. A gradual depression (P < 0.01) in serum triglycerides (TG), total cholesterol (TC) and low density lipoproteins (LDL) were observed with increasing BS level the in diet. Total bacteria count, E. coli and salmonella populations were lower (P < 0.05) in rabbit groups fed diet enriched with BS than that of the control group. Based on these findings, the dietary supplementation of Boswellia serrata enhanced growth, feed efficiency, anti-oxidant status, and minimize cecal pathogenic bacteria in rabbits.

Immunomodulant feed supplement Boswellia serrata to support broiler chickens' health and dietary and technological meat quality

Supplementation of broiler chicken diets with resin rich in bioactive components, such as different boswellic acids, can improve the productivity, fatty acid composition, and technological parameters of produced meat. The aim of the study was to assess the effect of different levels of Boswellia serrata resin (BSR) supplementation in broiler chicken diet on fatty acid profiles in tissues and meat quality (physicochemical properties). The experimental Ross 308 broiler chickens were randomly assigned to 4 dietary treatments with 5 cages per treatment. The dietary treatments applied for 6 wk consisted of the control (C) and supplementation with 1.5 (BSR1.5), 2 (BSR2), or 2.5% (BSR2.5) of BSR resin. All the diets were isoenergetic and isonitrogenous. The BSR supplementation had a positive effect (P < 0.05) on the share of polyunsaturated fatty acid in the sum of total fatty acids in breast and drumstick muscles and abdominal fat. In addition, the following dietary parameters of the meat were improved: n-3/n-6, saturation, atherogenic and thrombogenic indices, and hypocholesterolemic/hypercholesterolemic ratio. The addition of BSR to the broiler chicken diets increased linearly (C vs. BSR, P < 0.05) the physicochemical properties of the breast and drumstick muscles: water-holding capacity and cooking losses. The color parameter a* decreased linearly (P = 0.033) in the breast muscles of the BSR-treated broiler chickens (8.6 and 7.8% C vs. BSR2 and BSR 2.5).