Mabuza Phethile E, Mthana Makiwa S, Mthiyane Doctor M N
Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University (Mahikeng Campus), Mmabatho 2735, South Africa.
Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University (Mahikeng Campus), Mmabatho, 2735, South Africa.
Anim Nutr. 2025 Mar 5;21:155-165. doi: 10.1016/j.aninu.2025.01.004. eCollection 2025 Jun.
High feed costs and compromised meat quality are among the major issues perturbing the global broiler industry. This study therefore investigated pods-derived oyster mushroom spent substrate (OMSS) as a potential nutraceutical feed ingredient to replace wheat bran for enhancing meat quality in broilers. Four hundred male Ross 308 chicks at 14 d of age were randomly allocated to 40 pens and fed treatment diets (0%, 1.25%, 2.5%, 5% and 10% OMSS) each with 8 replicates of 10 birds for 28 d (grower: d 15 to 28, and finisher: d 29 to 42) prior to slaughter on d 43. Whilst there were no effects of diet on overall body weight gain (BWG), feed conversion efficiency (FCE), mortality rate, carcass traits, meat physicochemical quality, and most haemato-biochemistry parameters ( > 0.05), dietary OMSS increased chicken overall feed intake (FI) (linear: = 0.043), gizzard weights (linear: = 0.021), and breast meat ether extract (EE) (linear: < 0.001) as it tended to increase its ash ( = 0.064) contents. Further, OMSS linearly increased chicken white blood cells ( = 0.044), lymphocytes ( = 0.002), platelets ( = 0.009), monocytes ( = 0.007), and lipase activity ( = 0.015), and linearly decreased its eosinophils ( = 0.007) and platelet distribution width (PDW; = 0.003). Moreover, OMSS increased breast meat myristic (linear: = 0.012), palmitic (quadratic: = 0.015), palmitoleic (linear: = 0.023), and oleic (linear: = 0.002) acids, and impacted its total monounsaturated fatty acids (MUFAs), with 1.25% and 5% inclusion levels inducing the lowest and highest responses, respectively ( = 0.024). In contrast, it decreased meat stearic (linear: = 0.004), eicosenoic (linear: = 0.004) and eicosadienoic (linear: = 0.025) acid contents. However, OMSS did not affect meat's vaccenic, linoleic, α-linolenic, eicosatrienoic, total saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), n-3 PUFAs, n-6 PUFAs, and n-6/n-3 PUFA ratios ( > 0.05). In conclusion, dietary OMSS replacement of up to 10% wheat bran increased broiler meat fatness, ash, and MUFAs, as well as immune competence, lipase activity, gizzard weights and FI without altering other performance variables, carcass-visceral traits, haemato-biochemistry, and meat physicochemical quality.
高昂的饲料成本和肉质下降是困扰全球肉鸡产业的主要问题。因此，本研究调查了豆荚来源的平菇菌糠（OMSS）作为一种潜在的营养饲料成分，以替代麦麸来提高肉鸡的肉质。400只14日龄的雄性罗斯308雏鸡被随机分配到40个鸡笼中，饲喂不同处理日粮（0%、1.25%、2.5%、5%和10%的OMSS），每个处理8个重复，每个重复10只鸡，共28天（生长阶段：第15至28天，育肥阶段：第29至42天），然后在第43天屠宰。虽然日粮对总体重增加（BWG）、饲料转化率（FCE）、死亡率、胴体性状、肉的理化品质和大多数血液生化参数没有影响（P>0.05），但日粮中的OMSS增加了鸡的总体采食量（FI）（线性：P = 0.043）、砂囊重量（线性：P = 0.021）和胸肉乙醚提取物（EE）（线性：P < 0.001），因为它倾向于增加其灰分（P = 0.064）含量。此外，OMSS线性增加了鸡的白细胞（P = 0.044）、淋巴细胞（P = 0.002）、血小板（P = 0.009）、单核细胞（P = 0.007）和脂肪酶活性（P = 0.015），并线性降低了其嗜酸性粒细胞（P = 0.007）和血小板分布宽度（PDW；P = 0.003）。此外，OMSS增加了胸肉中的肉豆蔻酸（线性：P = 0.012）、棕榈酸（二次曲线：P = 0.015）、棕榈油酸（线性：P = 0.023）和油酸（线性：P = 0.002），并影响了其总单不饱和脂肪酸（MUFAs），1.25%和5%的添加水平分别诱导了最低和最高反应（P = 0.024）。相反，它降低了肉中的硬脂酸（线性：P = 0.004）、二十碳烯酸（线性：P = 0.004）和二十碳二烯酸（线性：P = 0.025）含量。然而，OMSS不影响肉中的反式vaccenic酸、亚油酸、α-亚麻酸、二十碳三烯酸、总饱和脂肪酸（SFAs）、多不饱和脂肪酸（PUFAs）、n-3 PUFAs、n-6 PUFAs以及n-6/n-3 PUFA比值（P>0.05）。总之，日粮中用OMSS替代高达10%的麦麸可增加肉鸡的肉脂、灰分和MUFAs，以及免疫能力、脂肪酶活性、砂囊重量和采食量，而不会改变其他生产性能变量、胴体-内脏性状、血液生化指标和肉的理化品质。
