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Effects of dietary polysaccharides from the submerged fermentation concentrate of Hericium caput‐medusae (Bull.:Fr.) Pers. on fat deposition in broilers
Author(s) -
Shang Hong Mei,
Song Hui,
Shen Si Jie,
Yao Xu,
Wu Bo,
Wang Li Na,
Jiang Yun Yao,
Ding Guo Dong
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6711
Subject(s) - polysaccharide , food science , fermentation , deposition (geology) , chemistry , biology , biochemistry , paleontology , sediment
BACKGROUND The present study was conducted to investigate the lipid‐lowering effect of polysaccharides from the submerged fermentation concentrate of Hericium caput‐medusae (Bull.:Fr.) Pers. (HFCP) in broilers. A total of 480 female Arbor Acres broilers were randomly divided into four dietary treatments, each consisting of six pens as replicates, and fed diets containing 0 (control), 1, 3 or 5 g kg −1 HFCP. RESULTS The results revealed that the average daily gain of broilers increased (linear (L), P < 0.01; quadratic (Q), P < 0.01) when the HFCP levels increased. The serum cholesterol, triglyceride and low‐density lipoprotein cholesterol levels decreased (Q, P < 0.05) while the high‐density lipoprotein cholesterol level increased (Q, P < 0.05) when the HFCP levels increased. The caecum Escherichia coli count and pH decreased (Q, P < 0.01) while the lactobacilli count and bifidobacteria count increased (L, P < 0.05; Q, P < 0.05) when the HFCP levels increased. The propionic acid and butyric acid concentrations increased (L, P < 0.001; Q, P < 0.001) while the abdominal fat rate and liver fat content decreased (L, P < 0.01; Q, P < 0.05) when the HFCP levels increased. CONCLUSION Dietary supplementation with HFCP may lead to the development of low abdominal fat of broilers as demanded by health‐conscious consumers. © 2014 Society of Chemical Industry