Fermented Rapeseed Meal Improves Growth Performance, Antioxidant Capacity, and Intestinal Morphology of Broilers by Enhancing Nutritional Value and Reducing Antinutritional Factors
by
, ,
Yinghao Liu
1, 
Shuzhen Li
1,
Xing Chen
1
,
Xinyi Zhai
1,
Aijuan Zheng
1, 
Zhimin Chen
1,
Jiang Chen
2,
Zhiheng Zou
2 and
Guohua Liu
1,*
1
Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China
2
Jiangxi Province Key Laboratory of Animal Green and Healthy Breeding, Institute of Animal Husbandry and Veterinary Science, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
*
Author to whom correspondence should be addressed.
Animals 2026, 16(3), 429; https://doi.org/10.3390/ani16030429
Submission received: 25 December 2025
/
Revised: 24 January 2026
/
Accepted: 27 January 2026
/
Published: 29 January 2026
(This article belongs to the Special Issue Advances in Sustainable Feed for Livestock: Impacts on Nutrition and Food Quality)
Simple Summary
This study explored the effects of replacing part of the soybean meal in broiler diet with fermented rapeseed meal. The results showed that fermentation improved the nutritional value of rapeseed meal while reducing the content of anti-nutritional factors. Replacing part of the soybean meal in broiler diet with fermented rapeseed meal can enhance broiler growth performance, improve antioxidant capacity and immune function, and benefit intestinal morphology. Therefore, fermented rapeseed meal, as a feed ingredient, has a positive effect on the health and production of broilers. Additionally, this study provides a scientific basis for developing new protein feed resources and reducing feed costs through fermentation technology.
Abstract
This study evaluated changes in nutritional components and antinutritional factors in rapeseed meal before and after microbial fermentation. It further investigated the enhancements in its nutritional value and the growth-promoting effects of fermented rapeseed meal on broiler chickens. A total of 180 one-day-old male Arbor Acres (AA) broilers were randomly allocated into 3 treatment groups, with 6 replicates per group and 10 birds per replicate. The broilers were fed a basal diet (CON), a diet with 5% soybean meal (SBM) replaced by RSM (RSM-5), or a diet with 5% SBM replaced by FRSM (FRSM-5). The date of the experiment was 28 June 2025. The results showed that FRSM improves protein quality and reduces the levels of antinutritional factors, including glucosinolates (GSL), phytic acid (PA), and condensed tannins (CT), compared with unfermented RSM. Additionally, FRSM enhances antioxidant capacity in vitro, significantly enhancing the scavenging rates of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, hydroxyl radicals (•OH), and superoxide anion radicals (O2•−). In the broiler feeding trial, the FRSM-5 group had significantly higher average daily gain (ADG) during the periods of 22–42 d and 1–42 d (p < 0.05), along with a significantly lower feed to gain ratio (F/G) (p < 0.05), compared with the CON and RSM-5 groups. Compared to the CON group, the FRSM-5 group showed a significantly higher slaughter rate (SR), full eviscerated rate (FER), and breast muscle rate (BMR) (p < 0.05), whereas the RSM-5 group had significantly lower SR and FER (p < 0.05). The activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and total antioxidant capacity (T-AOC) in the serum and liver of the FRSM-5 group were significantly higher than those in the CON and RSM-5 groups (p < 0.05), and the serum immunoglobulin (IgA, IgG, and IgM) levels were significantly elevated (p < 0.05). Furthermore, compared with the CON and RSM-5 groups, the FRSM-5 group exhibited a significant increase in duodenal villus height (VH) (p < 0.05), a significant reduction in duodenal crypt depth (CD) (p < 0.05), and a consequent significant increase in the VH/CD (p < 0.05). In conclusion, microbial fermentation effectively enhances the nutritional value of RSM by improving its nutrient composition and reducing antinutritional factors. Replacing 5% SBM with FRSM in broiler diets significantly improves growth performance, enhances antioxidant capacity and immune function, and optimizes intestinal morphological structure, thereby replacing part of the soybean meal in broiler diets.
