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Lefter NA, Gheorghe A, Habeanu M, Ciurescu G, Dumitru M, Untea AE, Vlaicu PA. Assessing the effects of microencapsulated Lactobacillus salivarius and cowpea seed supplementation on broiler chicken growth and health status. Front Vet Sci 2023; 10:1279819. [PMID: 37901100 PMCID: PMC10600449 DOI: 10.3389/fvets.2023.1279819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Accepted: 09/28/2023] [Indexed: 10/31/2023] Open
Abstract
This study aimed to assess the nutritional quality of cowpea seeds (cv. Doljana - CSD) and the impact of partially replacing soybean meal with CSD, along with the supplementation of microencapsulated Lactobacillus salivarius (LS), on the growth performance, selected carcass traits, biochemical plasma profile, tibia bone quality, and microbial populations in the ceca and excreta of broiler chickens aged 1 to 35 days. A total of 432 mixed-sex Ross 308 broiler chickens, aged one day, were randomly allocated to four groups, with 108 birds in each group, further divided into 6 pens containing 18 birds each. The experimental design featured a 2 × 2 factorial arrangement, with two cowpea seed levels (CSD0 and CSD15%) and the presence or absence (Yes/No) of microencapsulated LS probiotic (0 and 1 g/kg feed). The experimental diets did not significantly influenced (p > 0.05) production performances. However, the production efficiency factor was notably higher in the CSD0 (336.8%) and CSD15 (332.2%) groups with LS compared to CSD0 (322.4%) and CSD15 (320.6%) groups without LS supplementation. Regarding carcass traits, the CSD15 group with LS supplementation exhibited higher dressing (70.69%) and liver (2.47%) percentages compared to the other groups. Plasma profile analysis revealed significant reductions (p < 0.05) in total cholesterol (from 115 mg/dL to 105 mg/dL) and triglycerides (from 54.80 mg/dL to 46.80 mg/dL) in the CSD15 group with LS supplementation compared to the CSD0 group, with or without LS supplementation. Moreover, the CSD15 group with LS had significantly higher total protein, albumin, and calcium levels and significantly lower (p < 0.05) uric acid levels compared to the CSD0 group, irrespective of LS supplementation. Tibia bone traits and minerals showed no significant effects. However, the pH exhibited a linear decrease from 6.90 in the CSD0 group without LS to 6.69 in the CSD15 group with LS supplementation. In terms of cecal microbial populations, Coliforms decreased from 7.14 CFU/g in the CSD15 group without LS to 5.48 CFU/g in the CSD15 group with LS. Significant alterations were also observed in Clostridium spp., E. coli, Enterococcus spp., and Staphylococcus spp. in the ceca and excreta of the CSD15 group with LS supplementation compared to the CSD0 group, with or without LS supplementation. Beneficial bacteria, specifically Lactobacillus spp., significantly increased in the cecal content of CSD0 (9.06 CFU/g) and CSD15 (9.01 CFU/g) groups with LS compared to CSD0 (8.41 CFU/g) and CSD15 (8.11 CFU/g) groups without LS. In summary, this study suggests that cowpea seeds can be used as a partial replacement for soybean meal in broiler chicken diets, and microencapsulated Lactobacillus salivarius can be employed as a probiotic supplement.
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Affiliation(s)
- Nicoleta Aurelia Lefter
- Laboratory of Animal Nutrition and Biotechnology, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
| | - Anca Gheorghe
- Laboratory of Animal Nutrition and Biotechnology, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
- Research Station for Sericulture Baneasa, Bucharest, Romania
| | - Mihaela Habeanu
- Laboratory of Animal Nutrition and Biotechnology, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
- Research Station for Sericulture Baneasa, Bucharest, Romania
| | - Georgeta Ciurescu
- Laboratory of Animal Nutrition and Biotechnology, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
| | - Mihaela Dumitru
- Laboratory of Animal Nutrition and Biotechnology, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
| | - Arabela Elena Untea
- Laboratory of Food and Feed Quality, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
| | - Petru Alexandru Vlaicu
- Laboratory of Food and Feed Quality, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania
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Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods. Food Chem 2019; 297:124940. [DOI: 10.1016/j.foodchem.2019.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 05/15/2019] [Accepted: 06/03/2019] [Indexed: 01/06/2023]
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Adaptation of intestinal fermentation over time in the growing pig is influenced by the amount of kiwi fruit consumed. Br J Nutr 2019; 121:601-614. [DOI: 10.1017/s0007114518003574] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractThe effect of kiwi fruit at two dietary levels on the adaptation of intestinal fermentation over time in the growing pig was studied. A semi-synthetic fibre-free diet and two semi-synthetic diets containing kiwi fruit as a model fibre source (133 or 266 g/kg (DM basis); 28 or 48 g fibre/kg) were formulated and the diets contained titanium dioxide as an indigestible marker. A total of fourteen ileal cannulated pigs (41 kg body weight) were fed the fibre-free diet for 7 d followed by either the low or high kiwi fruit-containing diets (n 7/diet) for a further 44 d. Ileal digesta and faeces were collected at five times throughout the study. Ileal digesta were fermented (in vitro) with a standard pooled human faecal inoculum, while fresh pig faeces were used as inocula to ferment in vitro a standard purified fibre. Observations were normalised for diet DM intake using the marker. The 16S ribosomal RNA gene copy number of ileal and total faecal bacteria were high for the high-kiwi fruit level diet (P<0·05). The ileal bacteria tended to decrease over time (P<0·1), while the faecal bacteria increased (P<0·05), at the same rate for both diets. The amounts of crude protein and insoluble dietary fibre entering the hindgut changed over time similarly for both diets, whereas for starch it changed only for the low kiwi fruit-containing diet (P<0·05). Changes over time were also observed for the predicted hindgut valeric acid production and butyric acid absorption (P<0·05). In conclusion, adaptational changes over time of some characteristics of intestinal fermentation depended on the dietary level of kiwi fruit.
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Torres J, Muñoz LS, Peters M, Montoya CA. In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Raw legumes have in general low starch digestion, which limits their use in animal nutrition. This study aimed to determine the effect of different thermal (raw, autoclaving and boiling for 5 and 20 min) and soaking (without or with) treatments on the in vitro degree of hydrolysis (DH) of starch for selected grains of tropical legumes (Canavalia brasiliensis, CB; Lablab purpureus, LP; pink, red and white colour hulls Vigna unguiculata, PVU, RVU and WVU). Indigested residues collected after in vitro sequential pepsin-pancreatin (120–240 min) digestion were used to determine the starch DH and the estimated digestible starch content. The starch content was in general higher when the legumes were treated (e.g. autoclaving increased 28% the starch content of CB). Autoclaving and boiling for 5 min increased the DH for both unsoaked and soaked CB and RVU (+6–16% units), whereas they reduced the DH for unsoaked boiled LP, PVU, WVU and unsoaked autoclaved LP (P < 0.05). Extending the boiling from 5 to 20 min reduced the DH for CB, PVU, RVU and WVU (–8–22% units), whereas it increased 17% units the DH of LP (P < 0.05). In contrast, extending the autoclaving increased DH for soaked LP, PVU and WVU (+4–13% units) (P < 0.05), but did not affect the other legumes (P > 0.05). Similar trends were observed for the estimated digestible starch content, despite the changes in starch content. In conclusion, the effect of soaking and heating treatment combinations on the DH of starch and estimated digestible starch content varied among legumes. Conditions for starch determination may be adapted for legumes.
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Torres J, Muñoz LS, Peters M, Montoya CA. Heating and Soaking Influence in Vitro Hindgut Fermentation of Tropical Legume Grains in Pigs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:532-539. [PMID: 29224356 DOI: 10.1021/acs.jafc.7b04751] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effects of different thermal (raw versus autoclaving or boiling for 5 and 20 min) and soaking (with or without) treatments on the in vitro hindgut fermentation in pigs of undigested residue collected after in vitro foregut digestion of tropical legumes' grains (Canavalia brasiliensis; Lablab purpureus; pink, red and white Vigna unguiculata) were investigated. The undigested residue was fermented with a pig fecal inoculum to determine fermentability, gas, and short-chain fatty acid (SCFA) productions. Soaked raw legumes increased the production of SCFAs (e.g., butyric acid) and fermentability, while autoclaving reduced them. The productions of butyric acid and energy derived from SCFAs differed between legumes, with canavalia and lablab having the lowest and highest values, respectively. SCFAs and energy productions were highly related to the predicted nutrients entering the hindgut. In conclusion, different heating and soaking treatments can be applied to legumes to modulate the production of target SCFAs.
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Affiliation(s)
- Julieta Torres
- Departamento de Produccion Animal, Universidad Nacional de Colombia , Carrera 32 Chapinero, Palmira 763533, Colombia
| | - Luz S Muñoz
- Departamento de Produccion Animal, Universidad Nacional de Colombia , Carrera 32 Chapinero, Palmira 763533, Colombia
| | - Michael Peters
- Centro Internacional de Agricultura Tropical , Palmira 763537, Colombia
| | - Carlos A Montoya
- Departamento de Produccion Animal, Universidad Nacional de Colombia , Carrera 32 Chapinero, Palmira 763533, Colombia
- Massey Institute of Food Science and Technology and Riddet Institute, Massey University , Private Bag 11, 222 Palmerston North 4442, New Zealand
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Gonçalves A, Goufo P, Barros A, Domínguez-Perles R, Trindade H, Rosa EAS, Ferreira L, Rodrigues M. Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2941-51. [PMID: 26804459 DOI: 10.1002/jsfa.7644] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 01/11/2016] [Accepted: 01/18/2016] [Indexed: 05/23/2023]
Abstract
The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Gonçalves
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Henrique Trindade
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, (UTAD-CITAB), Quinta de Prados, 5000-801, Vila Real, Portugal
| | - Luis Ferreira
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
| | - Miguel Rodrigues
- The Animal and Veterinary Research Centre, University of Trás-os-Montes and Alto Douro, (UTAD-CECAV), Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal
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Torres J, Rutherfurd SM, Muñoz LS, Peters M, Montoya CA. The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes. Food Chem 2016; 194:377-82. [DOI: 10.1016/j.foodchem.2015.08.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 08/06/2015] [Accepted: 08/07/2015] [Indexed: 11/25/2022]
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