The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity
This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly hig...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
|
| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/10/9/1711 |
| _version_ | 1827705714970198016 |
|---|---|
| author | Aleksandra Alicja Drażbo Jerzy Juśkiewicz Agata Józefiak Paweł Konieczka |
| author_facet | Aleksandra Alicja Drażbo Jerzy Juśkiewicz Agata Józefiak Paweł Konieczka |
| author_sort | Aleksandra Alicja Drażbo |
| collection | DOAJ |
| description | This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW comparable with that noted in the control group. The dietary inclusion of FRC increased the concentrations of propionic and valeric acid in the cecal digesta compared with the control group, and increased the proportion of butyric acid in SCFA profile compared with RRC group. The activities of glycolytic bacterial enzymes in the cecal digesta, were lowest in turkeys fed FRC. Experimental diets did not cause a shift in the relative abundances of the main bacterial phyla or orders in the cecal digesta. FRC increased the abundance of <i>Bacteroidaceae</i> at the family level, but decreased the abundance of <i>Lactobacillus</i> at the genus level compared with birds fed RRC. In conclusion, the dietary inclusion of FRC at 150 g/kg did not compromise bird performance, did not excessively stimulate bacterial activity, and did not cause shifts in the bacterial composition in the cecum. Actually, FCR exerted several beneficial effects that contributed to maintaining gut health in turkeys, which points to its advantage over RRC. |
| first_indexed | 2024-03-10T16:09:45Z |
| format | Article |
| id | doaj.art-77eba4ba2ea848e6ad89cebdb4a2c053 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T16:09:45Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-77eba4ba2ea848e6ad89cebdb4a2c0532023-11-20T14:36:07ZengMDPI AGAnimals2076-26152020-09-01109171110.3390/ani10091711The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative ActivityAleksandra Alicja Drażbo0Jerzy Juśkiewicz1Agata Józefiak2Paweł Konieczka3Department of Poultry Science, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandInstitute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandDepartment of Preclinical Sciences and Infectious Diseases, Poznan University of Life Sciences, Wolynska 35, 60-637 Poznan, PolandDepartment of Poultry Science, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, PolandThis experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW comparable with that noted in the control group. The dietary inclusion of FRC increased the concentrations of propionic and valeric acid in the cecal digesta compared with the control group, and increased the proportion of butyric acid in SCFA profile compared with RRC group. The activities of glycolytic bacterial enzymes in the cecal digesta, were lowest in turkeys fed FRC. Experimental diets did not cause a shift in the relative abundances of the main bacterial phyla or orders in the cecal digesta. FRC increased the abundance of <i>Bacteroidaceae</i> at the family level, but decreased the abundance of <i>Lactobacillus</i> at the genus level compared with birds fed RRC. In conclusion, the dietary inclusion of FRC at 150 g/kg did not compromise bird performance, did not excessively stimulate bacterial activity, and did not cause shifts in the bacterial composition in the cecum. Actually, FCR exerted several beneficial effects that contributed to maintaining gut health in turkeys, which points to its advantage over RRC.https://www.mdpi.com/2076-2615/10/9/1711gastrointestinal tractmicrobiometurkeyrapeseed cakefermentation |
| spellingShingle | Aleksandra Alicja Drażbo Jerzy Juśkiewicz Agata Józefiak Paweł Konieczka The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity Animals gastrointestinal tract microbiome turkey rapeseed cake fermentation |
| title | The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity |
| title_full | The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity |
| title_fullStr | The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity |
| title_full_unstemmed | The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity |
| title_short | The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity |
| title_sort | fermentation process improves the nutritional value of rapeseed cake for turkeys effects on performance gut bacterial population and its fermentative activity |
| topic | gastrointestinal tract microbiome turkey rapeseed cake fermentation |
| url | https://www.mdpi.com/2076-2615/10/9/1711 |
| work_keys_str_mv | AT aleksandraalicjadrazbo thefermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT jerzyjuskiewicz thefermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT agatajozefiak thefermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT pawełkonieczka thefermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT aleksandraalicjadrazbo fermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT jerzyjuskiewicz fermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT agatajozefiak fermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity AT pawełkonieczka fermentationprocessimprovesthenutritionalvalueofrapeseedcakeforturkeyseffectsonperformancegutbacterialpopulationanditsfermentativeactivity |