Impact of Canine Amniotic Mesenchymal Stem Cell Conditioned Media on the Wound Healing Process: In Vitro and In Vivo Study

The aim of this study was to provide a beneficial treatment effect of mesenchymal stem cell products derived from the canine amniotic membrane (AM-MSC) on the complicated wound healing process in dogs. AM-MSCs were characterized in terms of morphology, phenotypic profile, and multilineage differentiation potential. The in vitro study of the effect of canine amniotic mesenchymal stem cell conditioned media (AMMSC-CM) on a primary skin fibroblast cell culture scratch assay showed a decrease in the measured scratch area of about 66.39% against the negative control (Dulbecco's Modified Eagle's Medium-32.55%) and the positive control (Dulbecco's Modified Eagle's Medium supplemented with FGF2, N2, B27, and EGF-82.077%) after 72 h treatment. In the experimental study, seven dogs with complicated nonhealing wounds were treated with a combination of antibiotics, NSAIDs, and local AMMSC-CM application. After 15 days of therapy, we observed a 98.47% reduction in the wound surface area as opposed to 57.135% in the control group treated by conventional therapy based on debridement of necrotic tissue, antibiotic therapy, pain management, and change of wound dressing.

Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat

Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, n = 6). Samples of the musculus longissimus dorsi (MLD) and the musculus gluteobiceps (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (p < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected.

Effect of fungal solid-state fermented product enriched with gamma-linolenic acid and ß-carotene on blood biochemistry and immunology of broiler chickens

The aim of this study was to investigate the effect of the addition of fungal solid-state fer-mented product (FP) enriched with gamma-linolenic acid (GLA) and β-carotene to feed on the haematological and immunological parameters of broiler chickens. Eighty 1-day-old COBB 500 broiler chickens were divided into two groups. The control group was fed with basic diets and chickens of the experimental group received 10% addition of FP, while the amount of basic diet was reduced. FP was produced during a solid-state fermentation (SSF) process using Umbellopsis isabellina CCF2412 as a producer of GLA and β-carotene. After 38 days of feeding, blood sam-ples were collected and analyzed. Lower total and LDL-cholesterol values were measured in blood samples of the experimental animals (p⟨0.05). However, the triacylglycerol content was higher in the experimental group (p⟨0.05). Significantly higher levels of hematocrit and hemo-globin, and lower eosinophil and basophil content in the experimental group were recorded (p⟨0.05). The experimental group showed higher numbers of B lymphocytes and greater phago-cytic capacity (p⟨0.05). The results indicate that a fermented product produced by SSF, using the fungal strain Umbellopsis isabellina, is a good source of GLA and β-carotene, which can influence the biochemical, hematological and immunological parameters of broiler chickens.

Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

   The aim of this experiment was to evaluate the effect of the supplementation of laying hens diet with solid-state fermented feed on egg qualitative variables. The diet of laying hens was supplemented with 10% and 15% of solid-state feed fermented by the low filamentous fungal strain Mortierella alpina CCF 2861. For the trial, 30 Lohmann Brown classic layers, aged 17 weeks, were selected and individually weighed and divided into three groups (control and two experimental groups). The control group of laying hens was fed with basic feed mixture and the experimental groups received the same diet as a control group, but enriched with supplementation of solid-state fermented feed. The first experimental group was fed a diet supplemented with 10% of fermented feed and the second experimental group with 15% supplementation. The following egg qualitative variables were observed: the egg weight, Haugh units, quality grade, air cell depth, percentage of the shell, yolk and albumen, eggshell breaking force, pH of egg yolk and albumen, egg yolk colour, and antioxidant activity with the extent of lipid oxidation in egg yolk samples. The pH of yolk and albumen did not show differences between all examined eggs originating from the experimental groups of laying hens (p >0.05). The eggs from both experimental groups had a significantly higher eggshell hardness than eggs produced by the hens of the control group (p <0.05). Antioxidant activity of egg yolk of experimental samples increased with the supplementation of fermented feed in the diet of laying hens (p <0.05). The specific lightness of egg yolk colour increased significantly in the experimental group with 15% of supplementation (p <0.01). The obtained results showed that feeding laying hens with fermented feed positively affected the quality of produced eggs. This was the first study and further investigation before using the fermented feed in commercial laying hen farms is necessary.

Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens

Simple Summary

The current work evaluates the application of solid-state fermented wheat bran supplemented with agrimony extract in broiler nutrition. Broiler production parameters, blood and bone variables and meat quality were analysed. The quality of breast and thigh meat was evaluated by the use of physicochemical variables, fatty acid profile, lipid oxidation and sensory variables. The presented results showed that supplementation of the broiler diet with fermented feed positively influenced the quality of the produced breast and thigh meat. The application of fermented feed increased the nutritional value of broiler chicken meat, as shown via the positive modification of the fatty acid profile, without affecting sensory quality.

Abstract

The impact of the broiler diet modification on the following parameters was evaluated: meat quality, carcass traits, and bone and blood parameters. One hundred twenty one-day-old COBB 500 broiler chickens were assigned to three experimental groups (40 birds per group) with four replications (10 per pen) for 35 days of fattening. The control (C) was fed a basic feed mixture. The diet supplemented with 10% of fermented feed (FF10) and additionally supported by 0.2% of agrimony extract (FF10 + AE) was applied to the second and third groups, respectively. FF10 showed both a lower average daily feed intake and total feed consumption when compared to that of C (p < 0.05). Lower concentration of alkaline-phosphatase and calcium and higher total lipids and triglycerides in blood were observed in FF10 + AE. Breast and thigh meat showed a lower content of polyunsaturated fatty acid n-3 and n-6 in the FF10 + AE group (p < 0.01). The increase of gamma-linolenic acid content in breast and thigh meat samples obtained from the experimental groups was significant (p < 0.001 and p < 0.05; respectively). Lower lipid oxidation was observed in the thigh muscle of the FF10 + AE group on the first day of storage (p < 0.01). The current study indicates that FF10 + AE supplementation can be successfully applied to enhance broiler performance and meat quality.

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

Multiple factor analysis was used for the examination of meat quality of broilers, the diet of which was supplemented with 0.8 and 1.0% addition of humic substances (HS). One hundred fifty COBB 500 one-day-old male broilers chicks were randomly divided into 3 different groups: one control and 2 experimental (n = 50), and they were fattened for 35 D. Subsequently, the meat quality was analyzed and defined by physicochemical and sensory quality, supplemented with analysis by instrumental methods. We observed changes in dry matter, fat, water, and protein content in experimental samples of breast and thigh meat (P < 0.001). In both experimental groups, the concentration of phosphates and pH decreased in breast meat (P < 0.001) and in thigh meat (P < 0.05). The smell of experimental chicken breast meat samples after cooking was evaluated by a sensory panel, which scored a higher point score than that of the control group (P < 0.05). Sensory evaluation of taste indicated a positive response with respect to the perception of meat quality in relation to a greater supplementation of HS in the diet. Thigh meat samples showed a variable extent of water loss after cooking, but lower values of water loss were generally obtained from thigh meat samples of poultry fed with higher HS supplementation, than in chicken breast meat samples. Significant differences in evaluated variables between both experimental groups were not observed. The color of breast meat samples changed, when considering the variables of lightness and redness, with the addition of 1% HS (P < 0.05). The main advantage of the breast meat of broilers fed a diet supplemented with HS was observed in the final meat quality, which was positively affected by increased protein and decreased fat content. Because of its nutritional composition, it can be considered to be rather a valuable type of meat in human nutrition than ordinarily.

Effect of fungal gamma-linolenic acid and beta-carotene containing prefermented feed on immunity and gut of broiler chicken

Gamma-linolenic acid (GLA) is a fatty acid from the ω-6 family. It is able to deliver a wide range of health benefits arising from its anti-inflammatory effects. An insufficient supply of GLA from agricultural and animal sources resulted in the development of a fermentation technique using lower filamentous fungi, which have the ability to accumulate high concentrations of GLA and beta-carotene during solid-state fermentation of cereals. The goal of this study was to observe the influence of the addition of prefermented cereal product, containing high amounts of GLA and beta-carotene, into the feed of broiler chickens on their immune status, and also the number of lactic acid bacteria and enterobacteria in gut content, which has never been studied before. Immunostimulation in the GLA group was manifested by a significant increase in the oxidative burst of phagocytes, CD4+CD8- lymphocytes in blood, and the CD4: CD8 ratio. Upregulation of gene expression for IgA in the GLA group indicates that the B-lymphocytes were stimulated at a local gut level. In the caecum, increased mRNA expression for mucin-2 and insulin-like growth factor was observed in the GLA group, which could contribute mainly to the protection of the intestinal mucosa and to better growth and regeneration of skeletal muscles. Improved immune activation and protection of the intestinal mucosa were subsequently reflected in a change of the microbial composition in gut contents; a significant reduction of enterobacteria occurred after GLA administration. We can conclude that prefermented cereals containing fungal GLA and beta-carotene represent a low-cost supplement for broiler diet having a beneficial health effect.

Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used. Half of them (control group) were fed only with commercial feed. Chickens of the experimental group were fed with commercial feed, and, from the 11th day of age until the time of slaughter (39th day), 10% of commercial feed was replaced with fermented bioproduct. Application of fermented bioproduct into commercial feed mixture positively influenced profile of fatty acids in breast meat. The amount of gamma-linolenic, alpha-linolenic, and oleic acids in fat of breast muscles was increased and n-6/n-3 ratio was significantly decreased. Profile and content of PUFAs did not change after thermal treatment of meat. Oxidative stability of fat and sensory properties of the meat during the storage (4°C, 7 days) of meat were not affected by fermented bioproduct.

Chlamydiosis in farmed chickens in Slovakia and zoonotic risk for humans

INTRODUCTION

Chlamydia psittaci is an obligate intracellular Gram-negative bacterium causing respiratory disease (chlamydiosis) or asymptomatic carriage in poultry. In humans, it is a zoonotic agent of ornithosis/psittacosis. Due to low awareness of the disease and variable clinical presentation, psittacosis is often remains unrecognised as such by general practitioners. Zoonotic transfer occurs through inhalation of contaminated aerosols, and originates from feathers, faecal material and respiratory tract exudates.

OBJECTIVE

The aim of this study was to investigate chickens for the presence of Chlamydia sp. from pharyngeal and cloacal swabs and review the zoonotic risk for humans.

MATERIAL AND METHODS

138 clinically healthy chickens from farms in Slovakia were examined for the presence of Chlamydia sp. The age of the chickens was 6 months. Two different samples were used - pharyngeal swabs and cloacal swabs. Each sample was examined by the molecular PCR method, and in the case of a positive result the identity of the obtained sequences was examined by a BLAST search.

RESULTS

Of the total number of 276 examined samples from 138 chickens, 19 (6.9%) showed positivity for C. psittaci infection, 12 (8.7%) which were positive from pharyngeal swabs and 7 (5.1%) from cloacal swabs. None of the chickens were positive in both samples. Phylogenetic examination of the 19 isolates identified in the study, based on the 23S rRNA gene sequence, revealed that the isolates obtained were identical with C. psittaci, and genetically very close to genotypes B and genotype E.

CONCLUSIONS

C. psittaci infections are apparently emerging in chickens. Chicken-processing plant employees should be considered a risk group for human psittacosis. There is a need for higher awareness and for efficient risk assessment and management.

Verification for the presence of inhibitory substances in poultry meat after the consumption of the feed mixture supplemented with fermented feed

The European Union has an obligation to ensure that feed produced in the European Union is safe for animals and also humans by ensuring food of animal origin is safe and wholesome. An increasing demand for safe, wholesome and nutritious animal products has led to the search for alternative substances in animal feed. Fermented feed has gained a lot of popularity in many animal diets today. They meet the demand for animal nutrition due to the formation of target substances with the desired properties. As some of them are attracting attention as potential antimicrobial agents that inhibit the growth of certain microorganisms, and the products of animal origin are controlled for the presence of residues of inhibitory (antimicrobial) substances, the aim of this work was to verify the presence of inhibitory substances in poultry meat (muscle, heart, liver, kidneys of broiler chickens) after the consumption of the feed mixture with addition of fermented feed (wheat bran fermented with the strain Umbelopsis isabellina CCF 2412) in a dose of 10 % of the total amount of the feed. The detection of residues was performed by two approved microbiological screening methods, the screening test for the detection of antibiotic residues (STAR) and the Premi®Test. Both methods detected the positive results and pre-identified the presence of residues of the inhibitory substances not only in the meat of broiler chickens but also in the investigated fermented feed. Due to the antimicrobial potential of the fermented feed and the possible presence of the false-positive results, each positive result must be confirmed by a confirmatory analysis.