Background There is an urgent need to identify natural bioactive compounds that can enhance gastrointestinal health and promote pig growth performance in the absence of pharmacological levels of zinc oxide(ZnO).The ob...Background There is an urgent need to identify natural bioactive compounds that can enhance gastrointestinal health and promote pig growth performance in the absence of pharmacological levels of zinc oxide(ZnO).The objectives of this study were to:1)compare the effects of mushroom powder supplemented with inorganic selenium(inSeMP)to mushroom powder enriched with organic selenium(orgSeMP)to pharmacological levels of ZnO on growth performance and faecal scores(FS)for the first 21 d post-weaning(Period 1);and 2)compare the molecular and microbial effects of inSeMP and orgSeMP in these pigs on d 39 post-weaning(Period 2).Methods In Period 1,pigs(3 pigs/pen;8 pens/treatment)were assigned to:(1)basal diet(control);(2)basal diet+zinc oxide(ZnO)(3100 mg/kg d 1–14,1550 mg/kg d 15–21);(3)basal diet+mushroom powder supplemented with inorganic selenium(inSeMP)containing selenium(selenite)content of 0.3 mg/kg feed;(4)basal diet+mushroom powder enriched with organic selenium(orgSeMP)containing selenium(selenocysteine)content of 0.3 mg/kg feed.Mushroom powders were included at 6.5 g/kg of feed.Results In Period 1,there was no effect of diets on average daily gain(ADG)and gain:feed(G:F)ratio(P>0.05).The orgSeMP supplemented pigs had a lower average daily feed intake(ADFI)compared to all other groups(P<0.05).The ZnO supplemented pigs had reduced FS compared to the basal and mushroom group,while the orgSeMP supplemented pigs had lower FS compared to the basal group during the 21 d experimental period(P<0.05).In Period 2,there was no effect of diets on ADFI,ADG and G:F ratio(P>0.05).The orgSeMP supplementation increased the caecal abundance of bacterial members of the Firmicutes and Bacteroidetes phylum,including Lactobacillus,Agathobacter,Roseburia,and Prevotella and decreased the abundance of Sporobacter compared to the basal group,while inSeMP increased the caecal abundance of Prevotella and decreased the caecal abundance of Sporobacter compared to the basal group(P<0.05).Dietary supplementation with inSeMP increased expression of TLR4 and anti-inflammatory cytokine gene IL10 and decreased nutrient transporter gene FABP2 compared to the orgSeMP group(P<0.05).Conclusion OrgSeMP is a novel and sustainable way to incorporate selenium andβ-glucans into the diet of weaned pigs whilst improving FS and modulating the caecal microbiota.展开更多
The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family...The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">sajor-caju</span></i><span style="font-family:Verdana;">). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5%</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.</span>展开更多
基金funded by the Science Foundation Ireland (SFI)Monaghan Mushrooms[Grant number:16/RC/3889]。
文摘Background There is an urgent need to identify natural bioactive compounds that can enhance gastrointestinal health and promote pig growth performance in the absence of pharmacological levels of zinc oxide(ZnO).The objectives of this study were to:1)compare the effects of mushroom powder supplemented with inorganic selenium(inSeMP)to mushroom powder enriched with organic selenium(orgSeMP)to pharmacological levels of ZnO on growth performance and faecal scores(FS)for the first 21 d post-weaning(Period 1);and 2)compare the molecular and microbial effects of inSeMP and orgSeMP in these pigs on d 39 post-weaning(Period 2).Methods In Period 1,pigs(3 pigs/pen;8 pens/treatment)were assigned to:(1)basal diet(control);(2)basal diet+zinc oxide(ZnO)(3100 mg/kg d 1–14,1550 mg/kg d 15–21);(3)basal diet+mushroom powder supplemented with inorganic selenium(inSeMP)containing selenium(selenite)content of 0.3 mg/kg feed;(4)basal diet+mushroom powder enriched with organic selenium(orgSeMP)containing selenium(selenocysteine)content of 0.3 mg/kg feed.Mushroom powders were included at 6.5 g/kg of feed.Results In Period 1,there was no effect of diets on average daily gain(ADG)and gain:feed(G:F)ratio(P>0.05).The orgSeMP supplemented pigs had a lower average daily feed intake(ADFI)compared to all other groups(P<0.05).The ZnO supplemented pigs had reduced FS compared to the basal and mushroom group,while the orgSeMP supplemented pigs had lower FS compared to the basal group during the 21 d experimental period(P<0.05).In Period 2,there was no effect of diets on ADFI,ADG and G:F ratio(P>0.05).The orgSeMP supplementation increased the caecal abundance of bacterial members of the Firmicutes and Bacteroidetes phylum,including Lactobacillus,Agathobacter,Roseburia,and Prevotella and decreased the abundance of Sporobacter compared to the basal group,while inSeMP increased the caecal abundance of Prevotella and decreased the caecal abundance of Sporobacter compared to the basal group(P<0.05).Dietary supplementation with inSeMP increased expression of TLR4 and anti-inflammatory cytokine gene IL10 and decreased nutrient transporter gene FABP2 compared to the orgSeMP group(P<0.05).Conclusion OrgSeMP is a novel and sustainable way to incorporate selenium andβ-glucans into the diet of weaned pigs whilst improving FS and modulating the caecal microbiota.
文摘The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">sajor-caju</span></i><span style="font-family:Verdana;">). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5%</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.</span>
