Suchergebnisse

SIMPLE SUMMARY: Spanish production of compound feed is among the most important in the Member States of the European Union for all livestock species. However, due to the environmental impact of this large-scale production system, it is important to focus on sustainability, promoting initiatives such as the use of by-products from the food industry applied to animal feed. In this study, laying hens received two types of dietary supplement: biscuit meal, which is a co-product of the human food industry commonly used in the manufacture of compound feed, obtained from the recycling of wasted or expired food products; and fermented defatted "alperujo", a by-product of modified olive oil, which contain numerous substances with beneficial properties for intestinal health. Hens co-administered with these supplements showed increased intestinal villi development, resulting in improved health. In conclusion, these by-products can contribute to the prevention of intestinal diseases, as well as to the reduction of environmental pollution. ABSTRACT: In this study, the effects of co-administration with biscuit flour and fermented defatted "alperujo" (FDA) on gut health were evaluated in a batch of laying hens (Hy-Line 2015) on a commercial farm. Animals were divided into two groups: control group and treatment group; and histological and morphometric analyses of all sections of the intestine (duodenum, jejunum, ileum, cecum and rectum) were performed at 10, 18, 25, 50 and 75 weeks of age. During the whole productive period, a decrease in the mortality rate (p = 0.01) was observed in treated hens, as well as an increase in the number of eggs produced (p < 0.001), their size (p < 0.025), and weight (p < 0.024). In the early and late stages of production (10, 18 and 50 weeks), a significant increase (p < 0.001) in the height and depth of the intestinal villi was observed in the treatment group. Villi height was also significantly higher (p < 0.001) in the treatment group up to week 50 in the cecum, and at weeks 18 ...

SIMPLE SUMMARY: Salmonella spp. is a bacterium that places human health at risk by consuming eggs and poultry. In the European Union, the use of antimicrobials to treat salmonellosis in aviculture is no longer permitted due to the resistance to treatment of some bacteria, such as Salmonella spp. For this reason, compounds derived from natural food sources are being increasingly tested to assess their efficacy against Salmonella spp. In this study, chickens were given dietary supplements in the form of fermented defatted 'alperujo', a modified olive oil by-product, after which they were infected with Salmonella Typhimurium. The chickens given the supplement showed a healthy gut and a reduction in the amount of Salmonella spp. in the cecum. In conclusion, this olive oil by-product may contribute to preventing and controlling salmonellosis in farms, as well as reducing environmental contamination. ABSTRACT: Salmonella spp. contaminates egg and poultry meat leading to foodborne infections in humans. The emergence of antimicrobial-resistant strains has limited the use of antimicrobials. We aimed to determine the effects of the food supplement, fermented defatted 'alperujo' (FDA), a modified olive oil by-product, on Salmonella Typhimurium colonisation in broilers. One hundred and twenty 1-day-old broilers were divided into four experimental groups—two control groups and two treated groups, and challenged with S. Typhimurium at day 7 or 21. On days 7, 14, 21, 28, 35, and 42 of life, duodenum and cecum tissue samples were collected for histopathological and histomorphometric studies. Additionally, cecum content was collected for Salmonella spp. detection by culture and qPCR, and for metagenomic analysis. Our results showed a significant reduction of Salmonella spp. in the cecum of 42-day-old broilers, suggesting that fermented defatted 'alperujo' limits Salmonella Typhimurium colonization in that cecum and may contribute to diminishing the risk of carcass contamination at the time of slaughter. The improvement of the ...

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: ¿source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)¿. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial eects on gut microbiota.