Feed additive for quails based on fermented brewer’s spent grain

The paper discusses the effect of a newly developed complex feed additive Grainbiosorb used in complete feed on livability, age of first egg laying, egg productivity, and feed consumption for the production of 1 dozen eggs of laying quails of the Texas white broiler breed. The scientific experiment was carried out in the experimental vivarium of Krasnodar Research Centre for Animal Husbandry and Veterinary Medicine according to the standard technique recommended by the Federal Scientific Center “All-Russian Research and Technological Institute of Poultry” of Russian Academy of Sciences, (Sergiev Posad, 2013). The developed complex feed additive Grainbiosorb consists of fermented brewer’s spent grain, a mineral sorbing complex and probiotic microorganisms. Brewer’s spent grain is pre-fermented with probiotic bacterial concentrate, consisting of lactic acid, and propionic acid microorganisms. The use of fermented brewer’s spent grain in combination with a mineral complex can solve the problems of metabolism, digestion, exposure to heavy metals and thereby increase productivity and contribute to obtaining safe poultry products. The livability of the quail population in experimental and control groups was the same and amounted to 90.0%. The quails of the first group laid the first egg at the age of 44 days, while the quails of the second group at the age of 42 days. Gross egg production for the period of the experiment per the initial laying quail and the egg production for the average laying quail increased in the experimental group relative to the control by 3.8%. The intensity of egg production in the experimental group increased by 2.3 abs. % relative to that in the control group. Feed consumption for the production of 1 dozen quail eggs decreased by 5.5% in the experimental group, relative to the control.

Solid-state fermented brewer's spent grain enzymatic extract increases in vitro and in vivo feed digestibility in European seabass

Brewer’s spent grain (BSG) is the largest by-product originated from the brewery industry with a high potential for producing carbohydrases by solid-state fermentation. This work aimed to test the efficacy of a carbohydrases-rich extract produced from solid-state fermentation of BSG, to enhance the digestibility of a plant-based diet for European seabass (Dicentrarchus labrax). First, BSG was fermented with A. ibericus to obtain an aqueous lyophilized extract (SSF-BSG extract) and incorporated in a plant-based diet at increasing levels (0—control; 0.1%, 0.2%, and 0.4%). Another diet incorporating a commercial carbohydrases-complex (0.04%; Natugrain; BASF) was formulated. Then, all diets were tested in in vitro and in vivo digestibility assays. In vitro assays, simulating stomach and intestine digestion in European seabass, assessed dietary phosphorus, phytate phosphorus, carbohydrates, and protein hydrolysis, as well as interactive effects between fish enzymes and dietary SSF-BSG extract. After, an in vivo assay was carried out with European seabass juveniles fed selected diets (0—control; 0.1%, and 0.4%). In vitro digestibility assays showed that pentoses release increased 45% with 0.4% SSF-BSG extract and 25% with Natugrain supplemented diets, while amino acids release was not affected. A negative interaction between endogenous fish enzymes and SSF-BSG extract was observed in both diets. The in vivo digestibility assay corroborated in vitro data. Accordingly, the dietary supplementation with 0.4% SSF-BSG increased the digestibility of dry matter, starch, cellulose, glucans, and energy and did not affect protein digestibility. The present work showed the high potential of BSG to produce an added-value functional supplement with high carbohydrases activity and its potential contribution to the circular economy by improving the nutritional value of low-cost and sustainable ingredients that can be included in aquafeeds.

Textural properties of extruded snack products formulated with deboned poultry meat and brewer’s spent grain

The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In the present study, response surface methodology was used in order to evaluate the effect of different ratios of mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG), as well as screw speeds, on hardness, firmness and crispiness of the extrudates produced. Regression analysis showed that BSG and screw speed had significant effects on all textural parameters, while MDPM had a significant effect only on the crispiness of snack products.