Solid-State Fermented Barley with Fibrolytic Exogenous Enzymes: Its Impacts on Broiler Chickens' Feed Use and Antioxidant AbilityIf you are interested in products related to the research phase in this field, please contact for further inquiries.
Fermented barley has emerged as a revolutionary component in poultry nutrition, offering a sustainable and efficient alternative to traditional feed ingredients. As the global demand for poultry products continues to soar, the need for innovative feed solutions that enhance growth, improve health, and reduce environmental impact has become increasingly critical. This article delves into the scientific underpinnings of fermented barley, exploring its multifaceted benefits in poultry nutrition through rigorous analysis of recent studies and practical applications.
Fig 1. Effects of different levels of microbially fermented barley treated with exogenous enzymes (FBEs) on the expression of duodenal genes (GLUT1, Cationic amino acid transporter-1 (CAT-1), L-type amino acid transporter-1 (LAT2), and Peptide transporter-1 (PEPT1)). (Ibrahim, D., et al., 2023)
Fermentation is a biological process that transforms raw materials into more nutritious and digestible components. When barley is subjected to solid-state fermentation with specific microorganisms such as Lactobacillus plantarum and Bacillus subtilis, its nutritional profile is significantly enhanced. Studies have shown that the crude protein content in fermented barley increases by up to 10.88% compared to unfermented barley. This increase is attributed to the microbial degradation of fibrous components, which liberates nitrogenous compounds and improves protein solubility. Additionally, the fermentation process reduces anti-nutritional factors like non-starch polysaccharides (NSPs) and phytic acid, which are known to impede nutrient absorption in poultry.
The fermentation process also enhances the bioavailability of phosphorus by increasing phytase activity. This enzymatic activity breaks down phytic acid, a form of phosphorus that is poorly absorbed by monogastric animals, thereby making more phosphorus available for absorption. This not only improves the nutritional value of the feed but also reduces the need for additional phosphorus supplements, which can be environmentally beneficial by decreasing phosphorus excretion in manure.
The inclusion of fermented barley in poultry diets has been shown to significantly improve growth performance and feed efficiency. In a recent study, broiler chickens fed diets containing 10% fermented barley exhibited a 4.7% increase in body weight gain (BWG) and a superior feed conversion ratio (FCR) compared to those on a control diet. This improvement is attributed to the enhanced nutrient availability and digestibility of fermented barley, which allows for better absorption and utilization of essential nutrients.
Moreover, the study found that the inclusion of fermented barley at 10% and 15% levels significantly enhanced the metabolizability of dry matter (DM), crude protein (CP), and crude fiber. These improvements in nutrient utilization directly contribute to better growth performance and overall feed efficiency in broiler chickens. The enhanced digestibility of fermented barley reduces the viscosity of the digesta, facilitating better nutrient absorption and reducing the energy required for digestion. This results in improved feed conversion ratios and overall better growth performance.
Fermented barley not only enhances growth and feed efficiency but also plays a crucial role in modulating the immune system and improving antioxidant status in poultry. The presence of beneficial microorganisms and bioactive compounds in fermented barley stimulates the production of immunoglobulins and other immune-related parameters. For instance, broiler chickens fed diets containing fermented barley exhibited higher levels of serum IgG and IgM, indicating a stronger humoral immune response.
Additionally, the antioxidant capacity of intestinal tissues and breast muscles was significantly enhanced in birds fed fermented barley. The activities of antioxidant enzymes such as glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase were elevated, indicating improved antioxidant defense mechanisms. These findings suggest that fermented barley can help mitigate oxidative stress and support overall health in poultry. The enhanced antioxidant status can also contribute to better meat quality by reducing lipid peroxidation and improving the shelf life of poultry products.
The health of the gastrointestinal tract is paramount for optimal nutrient absorption and overall poultry health. Fermented barley has been shown to positively impact intestinal morphology, enhancing villus height and reducing crypt depth in the duodenum. These changes are indicative of improved intestinal function and efficiency in nutrient uptake.
Moreover, the expression of genes related to intestinal barrier function and nutrient transporters was significantly upregulated in birds fed fermented barley. This suggests that fermented barley not only improves physical intestinal health but also enhances the molecular mechanisms underlying nutrient absorption and gut integrity. The enhanced villus height and reduced crypt depth contribute to a greater surface area for nutrient absorption, leading to improved nutrient uptake and overall better intestinal health.
The use of fermented barley in poultry nutrition has significant environmental and economic implications. By enhancing the nutritional value of barley, a crop that is often underutilized in poultry diets, fermented barley reduces the reliance on traditional cereals like corn and wheat. This diversification of feed ingredients can help stabilize feed prices and reduce the environmental footprint associated with intensive cereal cultivation.
Moreover, the improved growth performance and feed efficiency observed in broiler chickens fed with fermented barley can lead to substantial economic benefits for poultry producers. Enhanced feed conversion ratios and reduced feed costs contribute to increased profitability, making fermented barley a cost-effective and sustainable feed solution. The reduced need for additional supplements and the improved health of the birds can further contribute to lower veterinary costs and better overall farm economics.
The scientific evidence supporting the use of fermented barley in poultry nutrition is compelling. The multifaceted benefits of fermented barley, including enhanced growth performance, improved immune function, and superior antioxidant status, make it a valuable addition to poultry diets. As the poultry industry continues to evolve, the integration of innovative feed technologies like fermented barley will be crucial for sustainable and efficient production.
Future research should focus on exploring the long-term effects of fermented barley on poultry health and performance, as well as investigating the potential benefits of other fermented feed ingredients. Additionally, further studies could delve into the mechanisms underlying the observed improvements in immune response and antioxidant status, paving the way for innovative feed strategies in the poultry industry.
In conclusion, fermented barley represents a scientific breakthrough in poultry nutrition, offering a sustainable and efficient alternative to traditional feed ingredients. By enhancing the nutritional value of barley through fermentation, poultry producers can improve growth performance, feed efficiency, and overall health while reducing environmental impact. The future of poultry nutrition lies in the continued exploration and application of such innovative feed technologies.
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This article is for research use only and cannot be used for any clinical purposes.
