Effect of dietary inclusion of fermented sea mustard by‐product on growth performance, blood profiles, and meat quality in broilers. (9th April 2019)

• Record Type: Journal Article
• Authors: Shi, Huan; Kim, Seung Hee; Kim, In Ho
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 9(2019)
• Page Start: 4304
• Page End: 4308
• Publication Date: 2019-04-09
• Subjects: fermented sea mustard by‐product -- broiler -- growth performance -- meat quality; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9663
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: Background: Sea mustards are traditionally consumed as human food in many Asian countries. However, owing to the large consumption of seaweed, there are a substantial number of by‐products produced during processing. These by‐products after fermentation can provide a good alternative nutrient source for broilers and serve as a recycled resource reducing the environmental pollution of the seaweed industry. Therefore, an experiment was conducted to evaluate the effect of fermented sea mustard by‐product (FSM) supplementation on growth performance, nutrient digestibility, excreta microflora, blood profiles, relative organ weight, and meat quality in broilers. The treatments were: control (CON), basal diet; FSM, CON +2 g kg −1 FSM. Results: During days 1 to 35, with the supplementation of 2 g kg −1 FSM, body weight gain (BWG) increased ( P < 0.05), whereas the feed conversion ratio (FCR) decreased ( P < 0.05). On day 35, with the supplementation of 2 g kg −1 FSM, excreta Lactobacillus counts increased ( P < 0.05), and the excreta Escherichia coli counts decreased ( P < 0.05). There were no significant effects ( P > 0.05) on nutrient digestibility, blood profile, relative organ weight, and breast meat quality of broilers fed with FSM diets. Conclusion: Dietary supplementation of 2 g kg −1 FSM can improve growth performance, and shifted excreta microflora by increasing the proliferation of Lactobacillus counts and by decreasing E. coli counts. © 2019 Society of Chemical Industry