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Fermentation
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Feed Fermentation: Nutrition and Metabolism
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Feed Fermentation: Nutrition and Metabolism

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 7711

Special Issue Editors

Prof. Dr. Kuo-Lung Chen

E-Mail Website
Guest Editor
Department of Animal Science, National Chiayi University, Chiayi 600355, Taiwan
Interests: feed fermentation; animal feed industry; animal nutrition; metabolism; feed additives
Dr. Brian Bor-Chun Weng

E-Mail Website
Guest Editor
Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi 600355, Taiwan
Interests: feed fermentation; pre/probiotics; host microbe relationship; immune homeostasis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The use of fermentation can be traced back to 2700 B.C. since the Yellow Emperor in Chinese society, assumably using baker’s yeast. Nowadays, the advantages of fermentation extend far beyond food and feed preservations and the production of antibiotics; a wide spectrum of microbials are available for special purposes such as biodecomposition, medicinal products, nutrient biotransformation, and health promotion purposes, and there is increasing interest in achieving scientific and industrial developments. Previously, we focused on recycling feather meal in combination with soybean meal into feedstuff with a two-stage fermentation by selected Baccillus spp. and fungus. The products demonstrated an improvement in animal production and health in poultry and swine. With your input, we believe the advances in fermentation knowledge can be expanded in animal production and animal health to support sustainable agriculture. We invite you to publish your valuable research data and to share scientific thoughts in the Special Issue.

Prof. Dr. Kuo-Lung Chen
Dr. Brian Bor-Chun Weng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermentation process
  • feed additives
  • carbon neutralization/resource recycling in animal farming
  • fermentation in animal health
  • pre-/probiotics

Published Papers (4 papers)

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Research

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20 pages, 3672 KiB  
Article
Effects of Malt Extract on Nutritional and Functional Aspects in Healthy Adult Dogs
by Lucas Ben Fiuza Henríquez, Mariana Fragoso Rentas, Rafael Vessecchi Amorim Zafalon, Mariana Pamplona Perini, Pedro Henrique Marchi, Roberta Bueno Ayres Rodrigues, Thiago Henrique Annibale Vendramini, Cristina Oliveira Massoco Salles Gomes, Julio Cesar de Carvalho Balieiro and Marcio Antonio Brunetto
Fermentation 2023, 9(10), 870; https://doi.org/10.3390/fermentation9100870 - 27 Sep 2023
Viewed by 1370
Abstract
The co-product malt extract has prebiotic constituents, such as sugar and beta-glucans. Therefore, the aim of this study was to evaluate how the malt extract inclusion in healthy dogs’ diet effects digestibility, fecal microbiota, fermentative metabolites, and immunity. Twelve healthy two-year-old dogs were [...] Read more.
The co-product malt extract has prebiotic constituents, such as sugar and beta-glucans. Therefore, the aim of this study was to evaluate how the malt extract inclusion in healthy dogs’ diet effects digestibility, fecal microbiota, fermentative metabolites, and immunity. Twelve healthy two-year-old dogs were used, randomly divided into two groups according to food consumed: control treatment (CT), without the addition of malt extract, and malt treatment (MT), with 1.0% malt extract inclusion (natural matter) during two experimental periods. The results obtained were analyzed by the computer software Statistical Analysis System (SAS, version 9.4). Values of p < 0.05 were considered significant. No differences were observed in the apparent digestibility of nutrients and fermentation metabolites. However, a reduction was observed for metabolizable energy (p = 0.0004) in the malt diet. The predominant phylum for both treatments was Firmicutes (p < 0.0001), the mean of which was higher in MT dogs. The bacterial groups belonging to the cluster Clostridium XIVa and genus Faecalibacterium, which are responsible for producing short-chain fatty acids, were higher after MT consumption (p < 0.0001). On the other hand, MT dogs presented a reduction in the genus Bifidobacterium (p < 0.0001), which is responsible for producing lactic acid. There was also an increase in lymphocyte proliferation index (p = 0.0071) and rate (p = 0.0025) and in CD4+:CD8+ lymphocyte ratio (p = 0.0098) after MT consumption. Thus, the inclusion of 1.0% of malt extract in the diet had a prebiotic effect in healthy adult dogs. Full article
(This article belongs to the Special Issue Feed Fermentation: Nutrition and Metabolism)
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16 pages, 1975 KiB  
Article
The Application of Moringa oleifera Leaf Meal and Its Fermentation Products in the Diet of Megalobrama amblycephala Juveniles
by Wenqiang Jiang, Linjie Qian, Yongfeng Zhao, Yan Lin, Yang Yang, Huaishun Shen, Xianping Ge and Linghong Miao
Fermentation 2023, 9(6), 577; https://doi.org/10.3390/fermentation9060577 - 18 Jun 2023
Cited by 1 | Viewed by 1774
Abstract
This study assessed the potential applicability of Moringa oleifera leaf meal (MO) and fermented Moringa oleifera leaf meal (FMO) as feed supplements for aquatic animals. Five experimental diets, including the basal diet (control), 2.2% and 4.4% MO-supplemented diets (MO2 and MO4), and 2.2% [...] Read more.
This study assessed the potential applicability of Moringa oleifera leaf meal (MO) and fermented Moringa oleifera leaf meal (FMO) as feed supplements for aquatic animals. Five experimental diets, including the basal diet (control), 2.2% and 4.4% MO-supplemented diets (MO2 and MO4), and 2.2% and 4.4% FMO-supplemented diets (FMO2 and FMO4), were prepared for feeding Megalobrama amblycephala juveniles. After the eight-week feeding trial, the growth performance, muscle nutritional composition, plasma and hepatic biochemistry indicators were measured. The results demonstrated that MO and FMO had no detrimental effects on the growth performance of M. amblycephala juveniles. The muscle crude protein, crude lipid, and total free amino acids contents were significantly enhanced in the FMO4 group (p < 0.05). The liver acetyl-CoA carboxylase α mRNA level was significantly increased and the lipoprotein lipase mRNA level was markedly reduced in the FMO4 group (p < 0.05). Therefore, the FMO4 group exhibited a significant increase in plasma low-density lipoprotein cholesterol and triglyceride levels (p < 0.05). Compared to the control group, total superoxide dismutase and catalase activities were significantly increased in the FMO4 group (p < 0.05). The FMO2 and FMO4 groups exhibited an anti-inflammatory response by inhibiting the expression levels of toll-like receptor 4, nuclear factor-kappa B, and tumor protein P53 mRNA (p < 0.05). In conclusion, the 4.4% FMO treatment increased muscle crude protein content, enhanced lipogenesis, and improved the hepatic antioxidant abilities of M. amblycephala juveniles, while 2.2% FMO and 4.4% FMO improved the liver anti-inflammatory capacities. Full article
(This article belongs to the Special Issue Feed Fermentation: Nutrition and Metabolism)
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12 pages, 287 KiB  
Article
Effects of Inoculation with Different Rhizobia on the Nutritional Value and Ruminal Fermentation of Desmodium intortum
by Xiao-Xiao Hou, An Hu, Mao Li, Shu-Qian Huan, Wen-Juan Xun, Yun-Chi Zhu and Rong-Shu Dong
Fermentation 2023, 9(4), 316; https://doi.org/10.3390/fermentation9040316 - 23 Mar 2023
Viewed by 970
Abstract
Rhizobia inoculation is widely used in legumes to improve the yield and quality of forage. However, the symbiotic interactions of different legumes are specific. The search for efficient strains plays an important role in legume forage and in practical production. In this study, [...] Read more.
Rhizobia inoculation is widely used in legumes to improve the yield and quality of forage. However, the symbiotic interactions of different legumes are specific. The search for efficient strains plays an important role in legume forage and in practical production. In this study, Desmodium intortum was first inoculated with rhizobia from different regions, and then the production traits, nutritional quality, and fermentation of D. intortum in the rumen were evaluated according to the rhizobia strains. The results showed that, compared with the control, inoculation with different rhizobia strains significantly increased the number of nodules, shoot fresh weight, crude protein content, plant protein yield, and ether extract content of D. intortum, and inoculation with the R3 strain (Bradyrhizobium elkanii) increased these values by 61.0%, 29.6%, 16.1%, 62.9%, and 30.4%, respectively. In the basal diet of Pennisetum purpureum Rich. × P. americana King grass cv. Reyan No.4, D. intortum inoculated with different rhizobia was added (75:25), and the combination of the inoculated R3 and R5 strains increased the rumen’s ammonia-nitrogen (NH3-N) levels and in vitro dry matter digestibility (IVDMD): R3 increased the contents of NH3-N and IVDMD by 50.1% and 12.3%, respectively, while R5 increased them by 50.9% and 15.4%, respectively. Based on a comprehensive evaluation through principal component analysis, R3 was ranked first overall. These results support the development of competitive inoculants from indigenous strains as a strategy to improve the nutritional value of D. intortum and ruminal fermentation. Full article
(This article belongs to the Special Issue Feed Fermentation: Nutrition and Metabolism)

Review

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25 pages, 373 KiB  
Review
Potential Effects of Prebiotics on Gastrointestinal and Immunological Modulation in the Feeding of Healthy Dogs: A Review
by Mariana Pamplona Perini, Vivian Pedrinelli, Pedro Henrique Marchi, Lucas Ben Fiuza Henríquez, Rafael Vessecchi Amorim Zafalon, Thiago Henrique Annibale Vendramini, Julio César de Carvalho Balieiro and Marcio Antonio Brunetto
Fermentation 2023, 9(7), 693; https://doi.org/10.3390/fermentation9070693 - 24 Jul 2023
Viewed by 3010
Abstract
One of the most studied functional foods in dog feed today is the prebiotic. Prebiotics are known for their modulating effects on the intestinal microbiota, fecal characteristics, and the immune system, which promotes beneficial effects to the host. However, with the diversity of [...] Read more.
One of the most studied functional foods in dog feed today is the prebiotic. Prebiotics are known for their modulating effects on the intestinal microbiota, fecal characteristics, and the immune system, which promotes beneficial effects to the host. However, with the diversity of prebiotics in the pet market, there are discussions around which prebiotics to use to stimulate these positive effects. In this case, the objective of this review was to demonstrate the main effects of different prebiotics on the feeding of healthy dogs. Platforms such as Embase, PubMed, and Mendeley were accessed to plot all scientific articles in vivo that reported prebiotics to feed adult or senior dogs. After excluding duplicate articles and without the evaluated criteria, we obtained a total of 36 articles. Our results demonstrated the diversity and concentrations of prebiotics in the feeding of healthy adult and senior dogs. The effects of prebiotics differ according to source, concentration, and length of the supplementation period. Several beneficial effects of different prebiotics have been observed in dogs, such as increased fecal Lactobacilli and Bifidobacteria concentrations and decreased fecal Clostridium perfringens and Escherichia coli concentrations, increased short chain fatty acids concentrations, decreased colonic ammonia absorption, and immunomodulatory effects, such as improved humoral immune response and increased phagocytic index. Galactooligosaccharides, fructooligosaccharides, mannanoligosaccharides, yeast cell wall, inulin, and beta-glucans were the most studied prebiotics, which showed potentially promising effects. This is a review that brings the importance and the modulating effects of prebiotics in the feeding of healthy dogs; the effects help the gastrointestinal tract and the immune system. Full article
(This article belongs to the Special Issue Feed Fermentation: Nutrition and Metabolism)
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