<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to determine whether replacing soybean meal with 3% or 6% fermented soybean meal would positively affect blood metabolites and redox status of broiler chickens. The experiment was carried out on 600 broiler chickens assigned to three experimental groups of 200 chickens each (10 replications of 20 individuals each). In the control group, soybean meal (SBM) was the main source of dietary protein, whereas the remaining groups were fed diets in which soybean meal was partially replaced with 3% or 6% fermented soybean meal (FSBM-3%, FSBM-6%). The fermentation of the SBM contributed to an increase of <italic>Lactobacillus</italic>, content of crude protein, methionine and lysine, and especially over a 30-fold increase in the concentration of lactic acid. The inclusion of 3% or 6% share of FSBM in the diet of chickens contributed to an increase in total antioxidant potential (FRAP) and plasma total glutathione content. In blood of chickens receiving FSBM an increase of total protein and HDL cholesterol content, aspartate aminotransferase activity and a decrease in urea content were noted. In addition to the positive effect on protein and lipid metabolism as well as antioxidant defence, the diet with a 6% share of FSBM improved body weight gain of chickens. In conclusion, it can be suggested that introducing 6% share of FSBM in place of FSM is more justified.</p></abstract>

The aim of the study was to determine whether replacing soybean meal with 3% or 6% fermented soybean meal would positively affect blood metabolites and redox status of broiler chickens. The experiment was carried out on 600 broiler chickens assigned to three experimental groups of 200 chickens each (10 replications of 20 individuals each). In the control group, soybean meal (SBM) was the main source of dietary protein, whereas the remaining groups were fed diets in which soybean meal was partially replaced with 3% or 6% fermented soybean meal (FSBM-3%, FSBM-6%). The fermentation of the SBM contributed to an increase of Lactobacillus, content of crude protein, methionine and lysine, and especially over a 30-fold increase in the concentration of lactic acid. The inclusion of 3% or 6% share of FSBM in the diet of chickens contributed to an increase in total antioxidant potential (FRAP) and plasma total glutathione content. In blood of chickens receiving FSBM an increase of total protein and HDL cholesterol content, aspartate aminotransferase activity and a decrease in urea content were noted. In addition to the positive effect on protein and lipid metabolism as well as antioxidant defence, the diet with a 6% share of FSBM improved body weight gain of chickens. In conclusion, it can be suggested that introducing 6% share of FSBM in place of FSM is more justified.

The Effect of Diet with Fermented Soybean Meal on Blood Metabolites and Redox Status of Chickens

Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the study was to determine whether replacing soybean meal with 3% or 6% fermented soybean meal would positively affect blood metabolites and redox...

The Effect of Diet with Fermented Soybean Meal on Blood Metabolites and Redox Status of Chickens

Publié en ligne: 04 mai 2020

Pages: 599 - 611

Reçu: 09 oct. 2019

Accepté: 08 janv. 2020

DOI: https://doi.org/10.2478/aoas-2020-0009

Mots clés
chicken, fermented soybean meal, antioxidant, biochemical parameters

© 2020 Iwona Sembratowicz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Effect of Diet with Fermented Soybean Meal on Blood Metabolites and Redox Status of Chickens

Publié en ligne: 04 mai 2020

Pages: 599 - 611

Reçu: 09 oct. 2019

Accepté: 08 janv. 2020

DOI: https://doi.org/10.2478/aoas-2020-0009

Mots cléschicken, fermented soybean meal, antioxidant, biochemical parameters

© 2020 Iwona Sembratowicz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
chicken, fermented soybean meal, antioxidant, biochemical parameters