Search Results (25)

Fishmeal reduction is central to sustainable aquafeed development, but low-fishmeal diets may not reproduce all the nutritional and functional properties of fishmeal after lysine and methionine correction. This PRISMA 2020-based systematic review synthesized peer-reviewed feeding trials evaluating nutritional-balancing strategies beyond these two amino acids in low-fishmeal, fishmeal-free, or high-alternative-protein diets. Alternative protein ingredients were treated as dietary matrices rather than interventions, and studies evaluating ingredient replacement alone were excluded. Twenty-three studies were included. Study-level effect sizes were estimable for 21 studies, providing 24 representative performance-related comparisons. Eight comparisons had 95% confidence intervals excluding zero in favor of the intervention, whereas 16 crossed the null; estimates were not pooled because of substantial heterogeneity in species, diet formulation, intervention, dose, and outcome definition. The evidence covered essential and functional amino acids, taurine and related nitrogenous compounds, palatability enhancers, enzymes, phosphorus and mineral balance, antioxidant support, lipid-associated nutrients, and gut-targeted strategies. Phytase provides the clearest mechanism through which phosphorus utilization can be improved in phytate-rich or phosphorus-limited diets. Taurine responses were generally favorable but imprecise in the four marine finfish species. Protein hydrolysates, fermented ingredients, yeast products, probiotics, hydroxyproline, and other additives produce context-dependent benefits for performance, nutrient utilization, intestinal conditions, immunity, stress resistance, or product quality. Across strategies, efficacy depended mainly on matching the intervention to the nutritional or functional limitation created by the complete diet. Nutritional equivalence should therefore be evaluated via integrated production, mechanism-specific, health, product-quality, environmental, and economic outcomes rather than the fishmeal-replacement percentage alone. Full article

The dramatic rise in global aquaculture has brought renewed focus on filamentous fungi impacting fish health and aquafeeds. The fungal genus Aspergillus has a Janus-like role in aquaculture. On the pathogenic side, opportunistic pathogens like A. flavus, A. niger and A. fumigatus cause outbreaks of aspergillosis, with granulomatous lesions and significant mortality, especially in fish with impaired immunity and/or poor environmental conditions. Toxigenic strains of A. flavus and A. parasiticus also contaminate aquafeeds with aflatoxins, some of the most toxic natural hepatotoxins and carcinogens, which have been shown to affect growth, immunity and aflatoxin residues in edible fish fillets. On the positive side, non-toxigenic strains of A. niger, A. oryzae and A. awamori are increasingly used as fungal probiotics, solid-state fermenters to upgrade plant protein feed supplements, and as sources of industrially useful hydrolytic enzymes, secondary metabolites and antifungal compounds. Synthesizing evidence from over 90 peer-reviewed studies, this narrative review elucidates how species, strain, and rearing context jointly determine whether Aspergillus behaves as a pathogen or as a functional additive. We highlight knowledge gaps, offer an interpretative model and suggest practical strategies to limit risks and leverage the biotechnological uses of Aspergillus for sustainable aquaculture. The novelty of this review lies in integrating, within a single finfish-focused framework, the three usually separate faces of Aspergillus—pathogen, aflatoxin producer, and functional feed additive—and in translating this dual nature into practical, strain-level guidance for aquaculture. Full article

Probiotics are promising alternatives to antibiotics in calf rearing, but effects of Lactobacillus species combined with Bacillus subtilis on preweaning development remain unclear. Two probiotic consortia—L. plantarum + B. subtilis (TG1) vs. L. acidophilus + B. subtilis (TG2)—were compared in Holstein calves. Forty-eight newborn calves (initial BW 37.0 ± 2.7 kg) were randomly assigned to control (CG) or probiotic groups (TG1, TG2) from day 3 for 60 days. Growth, fecal scores, serum biochemistry, antioxidant/immune indices, rumen fermentation, 16S rRNA, and untargeted metabolomics were measured. Compared with CG, TG1 increased final body weight (p = 0.002) and average daily gain (ADG, p = 0.002), whereas TG2 did not differ from CG in either parameter. Both TG1 and TG2 decreased feed conversion ratio (FCR, p < 0.001), with TG1 showing a lower value than TG2. At day 60, TG1 had greater body oblique length than TG2 (p = 0.030), whereas neither TG1 nor TG2 differed from CG. Serum analysis: TG1 decreased ALT (p = 0.039) and increased CAT (p = 0.024) and HDL-C (p = 0.047) compared with CG, while TG2 did not differ from CG in these parameters. Both TG1 and TG2 decreased CRE compared with CG (p < 0.001). TG2 increased GSH-Px compared with CG and TG1 (p = 0.044), whereas TG1 did not differ from CG. Rumen fermentation: both TG1 and TG2 increased BCP compared with CG (p = 0.009); TG1 elevated isobutyrate compared with CG (p = 0.030), whereas TG2 did not differ from CG; TG2 reduced NH₃-N compared with CG (p = 0.026), whereas TG1 did not differ from CG. No α/β-diversity differences were observed, but taxa were modulated: TG1 enriched Actinobacteria and Olsenella; TG2 enriched Bacteroidetes, Prevotella, and Ruminococcus. Metabolomics: TG1 upregulated steroid hormone and phenylalanine metabolism; TG2 enhanced unsaturated fatty acid biosynthesis. Correlation networks linked Ruminococcus and UCG-005 to antioxidant status and VFA profiles. These findings indicate that different probiotic consortia are associated with distinct physiological outcomes in preweaning calves, supporting consortium selection for targeted feeding. Full article

The dairy industry is increasingly seeking natural alternatives to synthetic additives to meet the growing demand for clean-label and functional foods. Bee-derived products (BDPs), including propolis, honey, bee pollen, bee bread, and royal jelly, represent a promising class of bioactive ingredients due to their antimicrobial, antioxidant, and immunomodulatory properties. This review critically examines their integration across the dairy value chain, adopting a farm-to-product perspective. At the farm level, BDPs can modulate rumen fermentation, influence microbial populations, and contribute to improved feed efficiency and reduced enteric methane emissions. These effects may translate into modifications in milk composition and functional properties. At the processing and product levels, the incorporation of BDPs into dairy matrices such as yogurt, cheese, and fermented milk enables the development of functional foods enriched with bioactive compounds and supports probiotic viability in synbiotic systems. However, their application is associated with technological and sensory challenges, including variability in chemical composition, dose-dependent antimicrobial effects, and potential impacts on texture and flavour. By bridging animal and food science, this review highlights the multifunctional role of BDPs in enhancing sustainability, safety, and nutritional value in dairy systems, while identifying current limitations and future research directions for their effective industrial implementation. Full article

Background/Objectives: This study evaluated the effects of a compound probiotic fermented feed (CPFF) containing Lactobacillus plantarum, Bacillus subtilis, yeast, and Aspergillus niger on rumen in vitro fermentation, in situ feed degradation, and growth performance in beef cattle. Methods: We established a control group (CON) and experimental groups with 2%, 4%, and 8% CPFF supplementation for in vitro fermentation. Results: The results indicated that the NH₃-N concentration in the 4% CPFF group was significantly higher than in the other groups (p < 0.001). Similarly, microbial crude protein (MCP) production was significantly greater in the 4% CPFF group compared to the CON group (p = 0.016). The molar proportions of acetate, butyrate, isobutyrate, and valerate were significantly higher in the 2% and 4% CPFF groups than in the control group (p < 0.001), while propionate levels were significantly lower (p < 0.001). After 48 h, gas production was highest in the 4% CPFF group. Based on improvements in gas production, MCP synthesis, and fermentation intensity, the 4% inclusion level was determined to be optimal for further studies. We conducted an in situ degradation trial using 4% CPFF. Results showed that at 12 h, the neutral detergent fiber (NDF) degradation rate in the 4% CPFF group was significantly higher than in the CON group at 4, 8, 12, and 48 h (p < 0.05). At 48 h, the acid detergent fiber (ADF) degradation rate in the 4% CPFF group was also significantly higher than in the CON group (p < 0.001), and this group exhibited a significant increase in crude protein (CP) degradation (p = 0.030). We analyzed rumen fluid samples from both the CON and 4% CPFF groups after in vitro fermentation using 16S rRNA sequencing and untargeted metabolomics. Microbial community analysis revealed significantly increased abundances of functional bacterial groups such as Rikenellaceae_RC9_gut_group, Christensenellaceae_R-7_group, and UCG-002 in the 4% CPFF group (p < 0.05). Differential metabolites were primarily involved in pathways related to tryptophan metabolism, and tyrosine metabolism signaling. A feeding trial was conducted by adding 4% CPFF to the diet of Angus growing cattle. The results indicated that average daily gain (ADG) (p = 0.004) and average daily feed intake (ADFI) (p = 0.001) were significantly higher in the CPFF group than in the CON group. Conclusions: In conclusion, our results demonstrate that CPFF enhances rumen fermentation activity, optimizes the microbiota and metabolic profiles of rumen fluid, and improves the average daily gain of beef cattle. This research provides a valuable theoretical basis for applying CPFF in beef cattle breeding. Full article

This study investigated the synergistic effects of liquid fermentation of rapeseed meal (RSM) on feed microbiota, growth performance, and muscle development in growing pigs. RSM was fermented using four compound probiotics and eleven enzyme preparations, and microbial changes were analyzed using 16S rRNA sequencing. Seventy-two Duroc × Jingfen White pigs were randomly assigned to three groups: soybean meal (Ctrl), RSM, and fermented RSM (FRSM). FRSM showed higher trichloroacetic acid-soluble protein (TCA-sp) content and significantly lower neutral detergent fiber (NDF), acid detergent fiber (ADF), anti-nutritional factors (ANFs), and toxins (TS) (p < 0.01). Fermentation increased microbial diversity, with higher abundances of Lactobacillus and Pediococcus. Compared with Ctrl and RSM, the feed-to-gain ratio (F/G) decreased in the FRSM group (p < 0.01). FRSM also improved serum antioxidant capacity, enhanced intestinal villus height (VH)and villus height/crypt depth ratio (VH/CD), and upregulated the expression of tight junction proteins (ZO-1, occludin) and the anti-inflammatory factor IL-10 (p < 0.01). FRSM group also increased myofiber diameter and cross-sectional area in the longissimus dorsi and elevated MyoD, MyoG and Myf5 expression (p < 0.01). RNA-seq revealed 2094 differentially expressed genes enriched in metabolic pathways. Overall, FRSM improved growth performance, intestinal health, and muscle development in growing pigs, which may guide the development of protein resource utilization technologies. Full article

Nanotechnology offers innovative approaches to improve ruminant nutrition by enhancing feed efficiency, nutrient utilization, animal health, and environmental sustainability. This review highlights the use of nano-minerals, nano-encapsulated bioactives, enzyme nano-particles, and nano-sensors to optimize rumen function, digestion, and immunity. Nano-minerals provide high bioavailability at lower doses and may replace antibiotics. Encapsulated compounds like essential oils, probiotics, and vitamins improve rumen fermentation and product quality. Nanotechnology allows precise nutrient delivery through encapsulation, chelation, and nano-packaging without affecting feed sensory properties. Nano-particles are classified as inorganic, organic, or complex nano-structures and are synthesized using physical, chemical, or biological methods. While promising, nanotechnology adoption must address concerns related to safety, environmental impact, and cost. Robust risk assessments and regulatory frameworks are essential. Overall, nanotechnology represents a powerful tool for advancing sustainable and profitable ruminants, and continued multidisciplinary research is needed to fully realize its benefits and ensure its responsible application in animal agriculture. Full article

In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article

Odors from pet cats can negatively affect the quality of life of cat owners. The diverse bioactive compounds in plant extracts make them a promising candidate for effective odor reduction. This study evaluated twelve plant extracts for deodorizing efficacy via in vitro fermentation tests. Rosemary extract and licorice extract exhibited better deodorizing effects, with fractions of rosemary extract below 100 Da demonstrating the most effective deodorizing performance. Based on these findings, subsequent feeding trials were conducted using rosemary extract and its fractions below 100 Da. In the feeding trial, adult British Shorthair cats were divided into three groups (Control Check, RE, and RE100) and housed in a controlled-environment respiration chamber for 30 days. Measurements included odor emissions, fecal and blood physicochemical parameters, immune parameters, microbiota composition based on 16S rRNA sequencing, and metabolome analysis. The results of the feeding trial indicated that rosemary extract significantly reduced ammonia and hydrogen sulfide emissions (46.84%, 41.64%), while fractions below 100 Da of rosemary extract achieved even greater reductions (55.62%, 53.87%). Rosemary extract regulated the intestinal microbial community, significantly increasing the relative abundance of the intestinal probiotic Bifidobacterium (p < 0.05) and reducing the population of sulfate-reducing bacteria (p < 0.05). It also significantly reduced urease and uricase activities (p < 0.05) to reduce ammonia production and inhibited the degradation of sulfur-containing proteins and sulfate reduction to reduce hydrogen sulfide emissions. Furthermore, rosemary extract significantly enhanced the immune function of British Shorthair cats (p < 0.05). This study suggests that rosemary extract, particularly its fractions below 100 Da, is a highly promising pet deodorizer. Full article

Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications. Full article

To develop cotton straw as a feed resource through biological fermentation, it was fermented using compound probiotics (Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus plantarum) and subsequently fed to sheep after the nutrients and hygienic indices of the fermented cotton straw (FCS) were analyzed. Sixty sheep were randomly assigned to five groups: a control group (CON); a low-proportion fermented cotton straw group (LFC, with FCS comprising 14.5% of the diet); a high-proportion fermented cotton straw group (HFC, with FCS comprising 29.0% of the diet); a compound microbial group (MIC, containing Bacillus licheniformis, Bacillus subtilis, and yeast); and a microbial-enzymatic preparation group (MEY, containing compound probiotics and enzymes such as cellulase, xylanase, β-glucanase, amylase, and protease). The trial lasted seven weeks and was divided into two stages: stage 1 (weeks 1–4, days 1–28) and stage 2 (weeks 5–7, days 29–49). Body weight and daily feed intake were registered, and blood and rumen fluid samples were obtained at day 28 and day 49 of the feeding trial. Fermentation significantly increased the crude protein content of cotton straw while reducing neutral detergent fiber (NDF) and acid detergent fiber (ADF) (p < 0.05). Additionally, fermentation reduced the residues of aflatoxin B1, vomitoxin, zearalenone, and free gossypol in the treatment groups (p < 0.05). LFC possessed the lowest value of feed-to-gain ratio (F/G) among all groups. Serum indices related to antioxidant capacity and utilization of fat and protein increased in the treatment group (p < 0.05). Rumen microbiota were separated between different groups (p < 0.05). LFC and HFC enhanced the abundance of Prevotella. These findings could provide conclusions that fermented cotton straw has the tendency to enhance the growth performance of sheep by increasing the abundance of bacteria related to utilization of protein, carbohydrate, and other nutrients such as Prevotella, in which the LFC group has the best fast-fattening (about 50 d) effect. Full article

Feed fermentation enhances feed nutrition and animal health, but its impact on the gut microbiota of young pigs remains unclear. This study aimed to evaluate the effects of a probiotic fermented feed, which includes Lactobacillus plantarum, Pediococcus pentosaceus, Bacillus subtilis, and Bacillus coagulans, on the growth performance, meat quality, and intestinal microbiota of growing pigs. We randomly assigned 24 Duroc × Landrace × Landrace pigs to two groups: a control (Ctrl) group and the fermented liquid feed (FLF) group, with three replicate pens per group and four pigs per pen. Results indicated that the FLF group experienced a significant decrease in anti-nutritional factors like α-conglycinin and β-conglycinin. In addition, the average daily gain of pigs in the FLF group increased significantly, while the feed conversion ratio and shear force decreased. HE staining showed that the FLF group had notably enhanced villus height in the jejunum and ileum. 16S rRNA sequencing revealed a marked increase in the relative abundance of certain microbes in the FLF group, which were predominantly associated with carbohydrate and amino acid metabolism. These results indicated that compound probiotic FLF can elevate feed quality, enhance the growth performance of growing pigs, and ameliorate the structure of the gut microbiota. Full article

Bran is a by-product primarily derived from the milling of grains, notably wheat and rice. It is rich in dietary fiber, vitamins, minerals, and phytochemicals yet often remains underutilized in its raw form. This raw material is abundant and readily available, offering significant potential for value-added applications. In its unprocessed state, bran boasts a complex chemical composition that includes proteins, lipids, and carbohydrates. However, it also contains antinutritional components such as phytic acid and enzyme inhibitors, which may limit its nutritional efficacy. Through further processing or storage, these components can be transformed to enhance their antioxidant properties and overall nutritional value. Bran is used in both animal feed and human food applications, though its use is often hindered by its high fiber content and antinutritional factors. To maximize its utility, innovative processing techniques are required to improve its digestibility and nutrient availability. Fermentation presents a viable method for enhancing the nutritional profile of bran. This process typically employs microorganisms such as bacteria, yeast, or fungi to break down complex compounds, thereby increasing the bioavailability of nutrients. After fermentation, bran exhibits improved chemical composition and nutritional value. The process reduces antinutritional components while enriching the bran with beneficial compounds like amino acids and probiotics. Utilizing fermented bran in animal feed offers numerous advantages, including enhanced digestive health, improved nutrient absorption, and augmented disease resistance. It serves as a sustainable feed alternative that supports livestock growth while aligning with ecological goals. The processing of bran through fermentation not only maximizes its nutritional potential but also contributes to sustainable agricultural practices by reducing waste. Future research should focus on optimizing fermentation techniques and exploring novel applications in both feed and food industries to fully realize the benefits of this versatile by-product. Full article

The aim of this review is to highlight the most beneficial effects of dietary fermented feed in correlation with decreasing the antinutrient concentration in vegetal matrices usually used for broiler nutrition. Rational feed formulation is critical for animals because it improves animal performance, and provides the animal with the necessary nutrients to develop strong bones, muscles and tissues, and a properly functioning immune system. Fermentation of animal feed is useful as compounds with high molecular mass are converted into energy and compounds with lower molecular mass in the presence of enzymes produced mainly by bacteria and yeasts. Fermentation products contain probiotic compounds with beneficial effects on the health of the animal microbiome. Feed fermentation has other roles such as converting antinutrients into beneficial substances for animal organisms, and some studies have shown that fermentation of feed decreases the risk of antinutrient components presence. For the bibliographic research, different platforms were used (PubMed, Science Direct, MDPI resources), and numerous words or combinations of terms were used to find the latest information. Fermented feed utilization has been shown to enhance growth performance while promoting a healthier gut microbiome in animals. Full article

Odor emissions from animal manure present a significant environmental challenge in livestock farming, impacting air quality and farm sustainability. Traditional methods, such as chemical additives and manure treatment, can be costly, labor-intensive, and less eco-friendly. Therefore, this study investigated the effectiveness of microbial feed additives in reducing these odors. Conducted over three months in 2022 on a Korean beef cattle farm with 20 cattle, the experiment involved feeding a mixture of four microbial strains—Bacillus subtilis KNU-11, Lactobacillus acidophilus KNU-02, Lactobacillus casei KNU-12, and Saccharomyces cerevisiae KNU-06. Manure samples were collected from an experimental group (n = 9) and a control group (n = 11), with microbial community changes assessed through 16S ribosomal RNA gene amplicon sequencing. The results demonstrated significant reductions in specific odorous compounds in the experimental group compared to the control group: ammonia decreased by 64.1%, dimethyl sulfide by 81.3%, butyric acid by 84.6%, and isovaleric acid by 49.8%. Additionally, there was a notable shift in the microbiome, with an increase in the relative abundance of Ruminococcaceae and Prevotellaceae microbes associated with fiver degradation and fermentation, while the control group had higher levels of Bacteroidota and Spirochaetota, which are linked to pathogenicity. This study demonstrates that probiotics effectively alter intestinal microbiota to enhance microorganisms associated with odor mitigation, offering a promising and more sustainable approach to reducing odor emissions in livestock farming. Full article