DOI QR코드

DOI QR Code

Effects of Dietary Fermented Chlorella vulgaris (CBT®) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks

  • Oh, S.T. (Department of Animal Science and Technology, Konkuk University) ;
  • Zheng, L. (Department of Animal Science and Technology, Konkuk University) ;
  • Kwon, H.J. (Department of Animal Science and Technology, Konkuk University) ;
  • Choo, Y.K. (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, K.W. (Department of Animal Science and Technology, Konkuk University) ;
  • Kang, C.W. (Dan Biotech Inc.) ;
  • An, Byoung-Ki (Department of Animal Science and Technology, Konkuk University)
  • Received : 2014.06.29
  • Accepted : 2014.09.18
  • Published : 2015.01.01

Abstract

Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT$^{(R)}$) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats.

Keywords

References

  1. Akpe, M. E., P. E. Waibel, K. Larntz, A. L. Metz, S. L. Noll, and M. M. Walser. 1987. Phosphorous availability bioassay using bone ash and bone densitometry as response criteria. Poult. Sci. 66:713-720. https://doi.org/10.3382/ps.0660713
  2. Amaro, H. M., A. C. Guedes, and F. X. Malcata. 2011. Antimicrobial activities of microalgae: An invited review. Sci. against Microbial Pathogens: Communicating Current Research and Technological Advances 3:1272-1284.
  3. Bouton, P. E., P. V. Harris, and W. R. Shorthose. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. J. Food Sci. 36:435-439. https://doi.org/10.1111/j.1365-2621.1971.tb06382.x
  4. Buckenhuskes, H., H. A. Jensen, R. Andersson, A. G. Fernandez, and M. Rodrigo. 1990. Fermented vegetables. In: Processing and Quality of Foods in Food Biotechnology (Eds. P. Zeuthen, J. C. Cheftel, C. Eriksson, T. R. Gormley, P. Linko, and K. Paulus): Avenues to Healthy and Nutritious Products. Elsevier, London, UK.
  5. Castaneda, M. P., E. M. Hirschler, and A. R. Sams. 2005. Skin pigmentation evaluation in broilers fed natural and synthetic pigments. Poult. Sci. 84:143-147. https://doi.org/10.1093/ps/84.1.143
  6. Crenshaw, T. D., E. R. Peo Jr, A. J. Lewis, and B. D. Moser. 1981. Bone strength as a trait for assessing mineralization in swine:A critique of techniques involved. J. Anim. Sci. 53:827-835.
  7. Garlich, J., C. Morris, and J. Brake. 1982. External bone volume, ash, and fat-free dry weight of femurs of laying hens fed diets deficient or adequate in phosphorus. Poult. Sci. 61:1003-1006. https://doi.org/10.3382/ps.0611003
  8. Grau, R. and R. Hamm. 1953. A simple method for the determination of water binding in muscles. Naturwissenschaften 40:29-30. https://doi.org/10.1007/BF00595734
  9. Janczyk, P., B. Halle, and W. B. Souffrant. 2009. Microbial community composition of the crop and ceca contents of laying hens fed diets supplemented with Chlorella vulgaris. Poult. Sci. 88:2324-2332. https://doi.org/10.3382/ps.2009-00250
  10. Kang, M. S., H. J. Chae, and S. J. Sim, 2004. Chlorella as a functional biomaterial. Korean J. Biotechnol. Bioeng. 19:1-11.
  11. Kay, R. A. and L. L. Barton. 1991. Microalgae as food and supplement. Crit. Rev. Food. Sci. Nutr. 30:555-573. https://doi.org/10.1080/10408399109527556
  12. Keijiro, U. 2011. Method for producing Chlorella fermented food. United States Patent No.7914832B2.
  13. Kim, K. E. 2011. Study on Dietary Effect of Chlorella vulgaris on Productivity and Immune Response in Poultry and Post Weaned Pigs. Ph. D. Thesis, Konkuk University, Seoul, Korea.
  14. Kim, Y. H., Y. K. Hwang, S. M. Ko, J. M. Hwang, H. K. Seong, and D. U. Kim. 2002. An effect of dietary chlorella on bone mineral density in postmenopausal women. J. Biomed. Lab. Sci. 8:217-221.
  15. Korea duck association. 2012. Duck statistics. http://www.koreaduck.org/index.asp. Accessed March 3, 2014.
  16. Korean Feeding Standard for Poultry. 2012. National Institute of Animal Science, RDA, Suwon, Korea.
  17. Kotrbacek, V., R. Halouzka, V. Jurajda, Z. Knotkava, and J. Filka. 1994. Increased immune response in broilers after administration of natural food supplements. Vet. Med. (Praha) 39:321-328.
  18. Miller, T. L. and M. J. Wolin. 1974. A serum bottle modification of the hungate technique for cultivating obligate anaerobes. Appl. Environ. Microbiol. 27:985-987.
  19. National Research Council. 1994. Nutrient Requirement of Poultry. 9th revised edition. National Academic Press, Washington, DC, USA.
  20. Park, K. K., H. Y. Park, Y. C. Jung, E. S. Lee, S. Y. Yang, B. S. Im, and C. J. Kim. 2005. Effects of fermented food waste feeds on pork carcass and meat quality properties. Korean J. Food Sci. Technol. 37:38-43.
  21. Pratt, R., T. C. Daniels, J. J. Eiler, J. B. Gunnison, W. D. Kumler, J. F. Oneto, and H. H. Strain. 1944. Chlorellin, an antibacterial substance from Chlorella. Science 99:351-352. https://doi.org/10.1126/science.99.2574.351
  22. SAS. 2002. SAS User's Guide (Release 9.2): Statistics SAS Inst. Inc,. Cary NC, USA.
  23. Shelef, G. and C. J. Soeder. 1980. Algae Biomass: Production and Use. Elsevier/North-Holland Biomedical Press. Amsterdam, The Netherlands. pp. 25-33.
  24. Tuohy, K. M., C. J. Ziemer, A. Klinder, Y. Knobel, B. L. Pool-Zobel, and G. R. Gibson. 2002. A human volunteer study to determine the probiotic effects of lactulose powder on human colonic microbiota. Microb. Ecol. Health Dis. 14:165-173. https://doi.org/10.1080/089106002320644357
  25. Watkins, K. L. and L. L. Southern. 1992. Effect of dietary sodium zeolite A and graded levels of calcium and phosphorous on growth, plasma, and tibia characteristics of chicks. Poult. Sci. 71:1048-1058. https://doi.org/10.3382/ps.0711048
  26. Yan, L., S. U. Lim, and I. H. Kim. 2012. Effect of fermented chlorella supplementation on growth performance, nutrient digestibility, blood characteristics, fecal microbial and fecal noxious gas content in growing pigs. Asian Australas. J. Anim. Sci. 25:1742-1747. https://doi.org/10.5713/ajas.2012.12352
  27. Zheng, L., S. T. Oh, J. Y. Jeon, B. H. Moon, H. S. Kwon, S. U. Lim, B. K. An and C. W. Kang. 2012. The dietary effects of fermented Chlorella vulgaris (CBT$^{(R)}$) on production performance, liver lipids and intestinal microflora in laying hens. Asian Australas. J. Anim. Sci. 25:261-266. https://doi.org/10.5713/ajas.2011.11273

Cited by

  1. Effect of provitamin A biofortified maize inclusion on quality of meat from indigenous chickens vol.25, pp.4, 2016, https://doi.org/10.3382/japr/pfw040
  2. Effects of Inclusion of Fermented Carrageenan By-products in the Basal Diet of Broiler Chickens on Growth Performance, Blood Profiles and Meat Composition vol.16, pp.5, 2017, https://doi.org/10.3923/ijps.2017.209.214
  3. Carcass composition and selected meat quality traits of Pekin ducks from genetic resources flocks pp.1525-3171, 2019, https://doi.org/10.3382/ps/pez073
  4. Effect of dried Chlorella vulgaris and Chlorella growth factor on growth performance, meat qualities and humoral immune responses in broiler chickens vol.5, pp.1, 2015, https://doi.org/10.1186/s40064-016-2373-4
  5. Omega-3 polyunsaturated fatty acids provided during embryonic development improve the growth performance and welfare of Muscovy ducks (Cairina moschata) vol.96, pp.9, 2015, https://doi.org/10.3382/ps/pex147
  6. Effects of dietary Corynebacterium ammoniagenes-derived single cell protein on growth performance, blood and tibia bone characteristics, and meat quality of broiler chickens vol.27, pp.2, 2015, https://doi.org/10.22358/jafs/91966/2018
  7. Digestive tract morphometry and breast muscle microstructure in spent breeder ducks maintainedin a conservation programme of genetic resources vol.61, pp.3, 2015, https://doi.org/10.5194/aab-61-373-2018
  8. THE EFFECT OF GROWING CONDITIONS ON THE QUALITATIVE AND QUANTITATIVE INDICATORS OF CHLORELLA VULGARIS vol.2019, pp.4, 2015, https://doi.org/10.14258/jcprm.2019045130
  9. Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review vol.17, pp.6, 2015, https://doi.org/10.3390/md17060312
  10. The application of the microalgae Chlorella spp. as a supplement in broiler feed vol.75, pp.2, 2015, https://doi.org/10.1017/s0043933919000047
  11. Impacts of Enriching Growing Rabbit Diets with Chlorella vulgaris Microalgae on Growth, Blood Variables, Carcass Traits, Immunological and Antioxidant Indices vol.9, pp.10, 2015, https://doi.org/10.3390/ani9100788
  12. Growth performance, carcass composition, leg bones, and digestive system characteristics in Pekin duck broilers fed a diet diluted with whole wheat grain vol.99, pp.4, 2015, https://doi.org/10.1139/cjas-2018-0164
  13. Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria vol.9, pp.7, 2020, https://doi.org/10.3390/foods9070959
  14. A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs vol.10, pp.12, 2015, https://doi.org/10.3390/ani10122384
  15. Wastewater-based microalgal biorefineries for the production of astaxanthin and co-products: Current status, challenges and future perspectives vol.342, pp.None, 2021, https://doi.org/10.1016/j.biortech.2021.126018
  16. Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat vol.10, pp.12, 2015, https://doi.org/10.3390/foods10122933