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Tofu Whey Wastewater as a Beneficial Supplement to Poultry Farming: Improving Production Performance and Protecting against Salmonella Infection

文献类型： 外文期刊

作者： Shen, Xuehuai 1 ; Xu, Yayuan 4 ; Yin, Lei 1 ; Cheng, Jianghua 4 ; Yin, Dongdong 1 ; Zhao, Ruihong 1 ; Dai, Yin 1 ; Hu, Xiaomiao 1 ; Hou, Hongyan 1 ; Qian, Kun 4 ; Pan, Xiaocheng 1 ; Liu, Yongjie 2 ;

作者机构： 1.Anhui Acad Agr Sci, Livestock & Poultry Epidem Dis Res Ctr Anhui Prov, Inst Anim Husb & Vet Sci, Hefei 230001, Peoples R China

2.Nanjing Agr Univ, Coll Vet Med, Nanjing 210095, Peoples R China

3.Anhui Prov Key Lab Livestock & Poultry Prod Safety, Hefei 230001, Peoples R China

4.Anhui Acad Agr Sci, Inst Agroprod Proc, Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230001, Peoples R China

关键词： tofu whey wastewater; poultry; production performance; antioxidant capacity; immunity; gut microbiota; Salmonella enteritidis infection

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： Tofu whey wastewater (TWW) is a by-product of the tofu production process, and contains high amounts of organic products and Lactobacillus ap. However, no studies have been reported on whether naturally fermented TWW can be used as a beneficial additive for poultry production. This study analyzed the main nutritional components and microbial flora of naturally fermented TWW from rural tofu processing plants and their effect on chick production performance, role in modulating the biochemical and immune parameters, and protection against Salmonella enteritidis (S. enteritidis) infection. It was observed that the average pH of TWW was 4.08; therefore, the total viable count was 3.00 x 10(9) CFU/mL and the abundance of Lactobacillus was 92.50%. Moreover, TWW supplementation increased the total weight gain and feed intake, reduced the feed/gain ratio, increased the length and relative weight of the gut, and reduced the colonization and excretion of S. enteritidis in chickens. Additionally, TWW decreased oxidative damage and pro-inflammatory cytokine secretion caused by S. enteritidis infection. In addition, TWW supplementation ensured the structure of the intestine remained relatively intact in S. enteritidis-infected chicken. Furthermore, TWW markedly promoted the intestinal barrier integrity and up-regulated the relative abundance of Lactobacillus, counteracting the changes in gut microbiota caused by S. enteritidis infection in chicken. In conclusion, our data demonstrated that TWW could be used as a beneficial addition to poultry production, providing a research basis for the further development of TWW as a health care application in in food-producing animal.

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