Physiological responses and intestinal conditions of broiler chickens treated with encapsulated Acalypha australis L. leaf extract and chitosan.

Background and Aim: The ban on antibiotic growth promoters adversely affects the physiological condition and health of poultry. The aim of this study was to determine the effect of encapsulated Acalypha australis L. leaf extract, chitosan, or a combination of both on the physiological and intestinal conditions of broiler chickens. Materials and Methods: A total of 280 Cobb broiler chicks were randomly distributed into four groups: Basal feed without additives (CNTL), basal feed with 0.01% encapsulated A. australis leaf extract (EALE), 0.01% chitosan (CHIT), and 0.01% EALE and 0.01% chitosan (EACH). Sample collection and data measurement were conducted on day 36. Results: There was a tendency (p = 0.08) for EACH bird to have a higher body weight than the other groups. Feed consumption was higher (p < 0.05) in EACH than in EALE and CHIT. Feed conversion ratio (FCR) was lower (p < 0.05) in EALE, CHIT, and EACH than in CNTL. Erythrocyte numbers were lower (p < 0.05) in EALE than in CNTL and EACH. Hematocrit was lower (p < 0.05) in EALE and CHIT groups than in the other two groups. There was a tendency (p = 0.09) for heterophils to be higher in EACH than in CNTL. Thrombocyte counts were lower (p < 0.05) in EACH group than in the other groups. Serum globulin levels were higher (p < 0.05) in EACH than in CNTL and CHIT. The albumin-to-globulin ratio was higher (p < 0.05) in CNTL than in EALE and EACH. Coliform bacteria tended to be lower (p = 0.05) in the cecum of EACH broilers than that of other broilers. Similarly, the ratio of Lactic acid bacteria to coliforms tended to be higher (p = 0.08) in the cecum of EACH group than that in the other groups. Treatments did not influence the intestinal morphology of broiler chickens (p > 0.05). Conclusion: A combination of EALE and chitosan as feed additives enhanced the final body weight and feed efficiency (FCR) of broilers. These additives also increased the levels of heterophils, serum globulin, the ratio of LAB to coliforms, and reduced thrombocytes, albumin-to-globulin ratio, and cecal coliform bacteria. Hence, EALE and chitosan blend improved the growth performance, immune status, and intestinal health of broiler chickens.

Effect of unripe banana flour as a functional feed ingredient on growth performance, internal organ relative weight and carcass traits of broilers.

BACKGROUND: Following the prohibition of in-feed antibiotics, poultry nutritionists are increasingly interested in the use of functional feed. Unripe banana flour (UBF) contains significant amounts of oligosaccharides (which may act as prebiotics) and antioxidants, making it a potential functional feed for broilers. However, research on the use of UBF as a functional feed ingredient for broilers is limited. OBJECTIVES: The study investigated the effect of UBF with or without probiotic and multienzyme on growth, internal organ weight and carcass characteristics of broilers. METHODS: A total of 392 broiler chicks were distributed into 4 groups included CONT (chicks receiving control feed), UBF (chicks receiving 5% UBF in feed), UBFPRO (5% UBF plus 0.05% probiotics) and UBFZYM (5% UBF plus 0.05% multienzyme). Data on growth performance were weekly recorded, whereas data on internal organs and carcass were collected on day 38. RESULTS: Feed conversion ratio (FCR) was lower (p < 0.05) in UBF, UBFPRO and UBFZYM than that in CONT chicks, with no significant difference in body weight, body weight gain and feed intake. There was a tendency that gizzard was higher (p = 0.08) in CONT than in UBF chicks. Also, pancreas tended (p = 0.09) to be lower in UBFZYM than in CONT birds. There was a notable effect (p < 0.05) of dietary treatments on the yellowness (b*) values of thigh meats, in which UBFPRO had lower b* values than that of CONT but did not differ from that of UBF and UBFZYM. There was no difference (p < 0.05) in carcass and commercial proportion of broilers. CONCLUSIONS: Feeding of 5% UBF with or without probiotic and multienzyme improved FCR, without negatively affecting the carcass characteristics of broilers.

Germinated papaya seed alone or in combination with chitosan on growth, health and meat quality of broilers during grower period.

The study investigated the effect of a mixture of germinated papaya seed flour and chitosan (GPS-CH) in comparison to the germinated papaya seed flour (GPS) alone on growth, blood profile, intestinal indices and meat quality of broilers. A total of 288 14-day old Cobb chicks were divided into three groups with 8 replications, including CONT (chicks receiving basal feed with no additive), GPS (chicks receiving basal feed supplemented with 0.5% GPS), and GPS-CH (chicks receiving basal feed supplemented with 0.5% GPS and 0.2% chitosan). Treatments had no effect (p > 0.05) on broiler growth. Spleen was lower (p < 0.05) in GPS and GPS-CH than in CONT. Thrombocytes were lower (p < 0.05) in GPS and GPS-CH than in CONT. Total triglyceride and protein were higher (p < 0.05) in GPS and GPS-CH than in CONT. Jejunal villi height (VH) and ileal VH to crypt depth ratio of GPS-CH were higher (p < 0.05) than that of CONT and GPS birds. Total fat in breast meat was lower (p < 0.05) in GPS-CH than in CONT and GPS. The highest (p < 0.05) pH was found in GPS-CH breast. The yellowness values were lower (p < 0.05) in GPS-CH than in CONT and GPS breast. GPS thigh had lowest (p < 0.05) moisture and highest (p < 0.05) fat. Ash was higher (p < 0.05) in GPS-CH than in CONT thigh. Water holding capacity (WHC) was higher (p < 0.05) in GPS-CH than in CONT and GPS thigh meats. Cooking loss was lower (p < 0.05) in GPS-CH than in GPS thigh meats. Compared to GPS, the pH values of thigh meats were higher (p < 0.05) in GPS-CH and CONT meats. The yellowness values were lower in GPS and GPS-CH than in CONT thigh. In conclusion, GPS-CH was beneficial in improving immune responses, nutrient bioavailability, intestinal morphology and meat quality of broilers during the grower period.

Effect of acidified turmeric and/or black pepper on growth performance and meat quality of broiler chickens.

The study investigated the effect of acidified turmeric, black pepper or its combination on growth and meat quality of broilers. The Averrhoa bilimbi Linn. fruit filtrate was used to acidify the herbs. A number of 392 day-old Lohmann broiler chicks were randomly distributed to four groups, including CONT (control diet), TRMC (diet supplemented with 1% acidified turmeric), BLPR (1% acidified black pepper) and TRPR (1% acidified turmeric and 1% acidified black pepper). Body weight, feed intake and feed conversion ratio (FCR) were weekly recorded. Internal organ weight and carcase traits were determined at day 35. The CONT and TRMC showed greater (p < 0.05) weight gain than BLPR and TRPR. The FCR was lower (p < 0.05) in TRMC than in BLPR and TRPR, but did not differ from CONT. The gizzard was greater (p < 0.05) in BLPR than that in CONT and TRMC. The BLPR had smaller (p < 0.05) pancreas than other chickens. Abdominal fat was lower (p < 0.05) in TRMC, BLPR and TRPR than that in CONT, of which BLPR was the lowest. Drumstick was greater (p < 0.05) in BLPR than in CONT. CONT had lighter and less yellow (p < 0.05) breast meats than other broilers. In thigh meats, the lightness (L*) values were higher (p < 0.05) in CONT than in TRMC and BLPR. The yellowness (b*) were lower (p < 0.05) in CONT than in TRPR meats. In conclusion, acidified turmeric reduced abdominal fat deposition and improved meat quality of broilers.

Addition of binahong (Anredera cordifolia) leaf powder to diets to produce eggs with low cholesterol.

AIM: The aim of this study was to evaluate the effect of the addition of binahong leaf powder to quail rations on the production and quality of eggs. MATERIALS AND METHODS: The study involved the use of two hundred 7-week-old quails housed evenly in 20 wire cages with a body weight of 123.77±0.72 g. The quails were treated as follows: Ration without binahong leaf powder (T0), addition 2% of binahong leaf powder (T1), addition 4% of binahong leaf powder (T2), and addition 6% of binahong leaf powder (T3). The study used a completely randomized design. The parameters measured were the production, weight, and characteristics of the eggs, as well as the cholesterol, triglyceride, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and egg protein content in the yolk. RESULTS: The addition of 2-6% binahong powder did not significantly affect egg production, egg characteristics, or egg protein content, but significantly (p<0.05) affected the cholesterol, triglyceride, HDL, and LDL contents in yolk. The cholesterol, triglyceride, and LDL contents decreased significantly in T1, whereas HDL increased significantly in T2 and T3. CONCLUSION: The addition of 2% binahong was enough to obtain healthy quail eggs with low levels of cholesterol, triglyceride, and LDL.

Growth performance, haematological responses, intestinal microbiology and carcass traits of broiler chickens fed finisher diets containing two-stage fermented banana peel meal.

The study investigated the effect of finisher diets containing two-stage fermented banana peel (FBP) meal on growth performance, haematological responses, intestinal microbiology and carcass traits of broilers. From days 22 to 38, 200 broiler chicks were grouped to maize-soybean meal-based finisher diet as a control (CONT) and finisher diets containing either 5% FBP (FBP-5), 10% FBP (FBP-10) or 15% FBP (FBP-15). Birds were blood sampled and slaughtered at day 38. For microbial population and villi height measurement, digesta and intestinal segments were collected. Breast meat was obtained for meat colour determination. Data collected were analysed according to analysis of variance followed by Duncan's multiple-range test when there was significant effect. There was no effect of treatments on broiler growth performance. The relative duodenum weight tended (P = 0.08) to be lower in FBP than in CONT. The mean corpuscular haemoglobin concentration (MCHC) was higher (P < 0.05) in FBP-5 than in CONT and FBP-15. Uric acid concentration was lower (P < 0.05) in FBP-10 and FBP-15 than in CONT. Feeding FBP tended (P = 0.08) to decrease coliform population in the ileum. Compared to CONT, the ileal villi heights were higher (P < 0.05) and lower (P < 0.05) in FBP-10 and FBP-5, respectively. The relative weight of thigh (P < 0.05) and wings (P = 0.07) were higher in CONT than in FBP-fed birds, but the eviscerated carcass was not different (P > 0.05) among groups. The lightness (L*) values of meat were higher (P < 0.05) in FBP-10 and FBP-15 than in CONT and FBP-5. Compared with others, breast meat from FBP-10 birds had lower (P < 0.05) redness (a*) values. In conclusion, dietary inclusion of FBP at the levels of up to 15% had no detrimental effect on growth and health performances of broiler chickens.

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient.

OBJECTIVE: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. MATERIALS AND METHODS: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed. RESULTS: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice. CONCLUSION: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products.

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients.

OBJECTIVE: This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products. MATERIALS AND METHODS: Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis, respectively. RESULTS: The pH of banana peels and cassava pulp increased with Ch. crassa-fermentation, but then decreased following B. subtilis-fermentation. Chrysonilia crassa-fermentationdid not change, but B. subtilis-fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran. CONCLUSION: Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.