Effect of fermented chlorella supplementation on growth performance, nutrient digestibility, blood characteristics, fecal microbial and fecal noxious gas content in growing pigs.

A total of 96 growing pigs ((Landrace×Yorkshire)×Duroc; BW = 26.58±1.41 kg) were used in a 6-wk feeding trail to evaluate the effects of fermented chlorella (FC) supplementation on growth performance, nutrient digestibility, blood characteristics, fecal microbial and fecal noxious gas content in growing pigs. Pigs were randomly allotted into 1 of 4 dietary treatments with 6 replicate pens (2 barrows and 2 gilts) per treatment. Dietary treatments were: i) negative control (NC), basal diet (without antibiotics); ii) positive control (PC), NC+0.05% tylosin; iii) (fermented chlorella 01) FC01, NC+0.1% FC, and iv) fermented chlorella 02 (FC02), NC+0.2% FC. In this study, feeding pigs PC or FC01 diets led to a higher average daily gain (ADG) and dry matter (DM) digestibility than those fed NC diet (p<0.05), whereas the inclusion of FC02 diet did not affect the ADG and DM compared with the NC group. No difference (p>0.05) was observed on the body weight, average daily feed intake (ADFI), gain:feed (G:F) ratio, the apparent total tract digestibility of N and energy throughout the experiment. The inclusion of PC or FC did not affect the blood characteristics (p>0.05). Moreover, dietary FC treatment led to a higher (p<0.05) lactobacillus concentration and lower E. coli concentration than the NC treatment, whereas the antibiotic supplementation only decreased the E. coli concentration. Pigs fed FC or PC diet had reduced (p<0.05) fecal NH3 and H2S content compared with those fed NC diet. In conclusion, our results indicated that the inclusion of FC01 treatment could improve the growth performance, nutrient digestibility, fecal microbial shedding (lower E. coli and higher lactobacillus), and decrease the fecal noxious gas emission in growing pigs when compared with the group fed the basal diet. In conclusion, dietary FC could be considered as a good source of supplementation in growing pigs because of its growth promoting effect.

The Dietary Effects of Fermented Chlorella vulgaris (CBT(®)) on Production Performance, Liver Lipids and Intestinal Microflora in Laying Hens.

Fermented Chlorella vulgaris CBT(®) was evaluated for its effects on egg production, egg quality, liver lipids and intestinal microflora in laying hens. One hundred and eight Hy-line Brown layers (n = 108), 80 wk of age, were fed a basal diet supplemented with CBT(®) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 42 d. Egg production was measured daily and egg quality was measured every two weeks. Five eggs from each replicate were collected randomly to determine egg quality. Egg production increased linearly with increasing levels of CBT(®) supplementation (p<0.05), although there was no significant effect of treatment on feed intake. Egg yolk color (p<0.001) and Haugh unit (p<0.01) improved linearly with increasing dietary CBT(®). Hepatic triacylglycerol level was linearly decreased with increasing dietary CBT(®) (p<0.05). The supplemental CBT(®) resulted in linear (p<0.001) and quadratic (p<0.01) response in population of cecal lactic acid bacteria. In conclusion, fermented Chlorella vulgaris supplemented to laying hen diets improved egg production, egg yolk color, Haugh unit and positively affected the contents of hepatic triacylglycerol and the profiles of cecal microflora.

The perception threshold measurement can be a useful tool for evaluation of sensitive skin.

Sensitive skin is characterized by subjective symptoms that are hard to quantify. However, a neurobiological approach could improve our understanding of the nature of skin sensitivity. In this study, we measured the sensory perception of well-controlled electric currents on the skin that stimulated sensory nerve fibres such as the myelinated A fibre, A delta fibre and unmyelinated c-fibre. The sensory perception thresholds were obtained quantitatively from subjects with sensitive-prone skin and controls. Application of 0.075% capsaicin, known to stimulate the nociceptor c-fibre, was topically applied; then the sensory perception thresholds were measured to determine whether the exposure to nociceptive stimulation could affect the subsequent sensory perception. The results showed that the perception thresholds of skin sensitive-prone subjects were low for the c-fibre measurements at 5 Hz electric current stimulation. Furthermore, a wide variation in sensory perception was noted in the skin sensitive-prone subjects after topical application of capsaicin. In conclusion, the abnormal sensory perception in individuals with sensitive skin appears to be related to neurological instability, where c-fibre nociception plays a role. Thus, quantitative sensory perception threshold measurement was found to be a useful method for the identification of skin sensitive-prone subjects.