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dc.contributor.author
Islam, Md Aminul
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dc.contributor.author
Hashiguchi, Kenji
dc.contributor.author
Humayun Kober, A.K.M.
dc.contributor.author
Morie, Kyoko
dc.contributor.author
Zhou, Binghui
dc.contributor.author
Tomokiyo, Mikado
dc.contributor.author
Shimazu, Tomoyuki
dc.contributor.author
Aso, Hisashi
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dc.contributor.author
Villena, Julio Cesar
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dc.contributor.author
Suda, Yoshihito
dc.contributor.author
Kitazawa, Haruki
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dc.date.available
2022-03-21T14:27:27Z
dc.date.issued
2021-03-09
dc.identifier.citation
Islam, Md Aminul; Hashiguchi, Kenji; Humayun Kober, A.K.M.; Morie, Kyoko; Zhou, Binghui; et al.; Effect of dietary supplementation of immunobiotic lactiplantibacillus plantarum n14 fermented rakkyo (Allium chinense) pickled juice on the immunocompetence and production performance of pigs; MDPI; Animals; 11; 3; 9-3-2021; 1-18
dc.identifier.issn
2076-2615
dc.identifier.uri
http://hdl.handle.net/11336/153633
dc.description.abstract
Rakkyo (Allium chinense), is a Japanese leek that is primarily used to make a popular sweet or sour pickled dish. Lactic acid bacteria are often involved in the preparation steps of fermented pickles, which helps in the effective preservation of the natural bioactive compounds of fruits and vegetable, and thereby exert several health benefits including immunomodulation and growth per-formance. This work aimed to evaluate the in vivo effects of adding Lactiplantibacillus plantarum N14 fermented rakkyo pickled juice as feed supplement on the immunocompetence and production performance of pigs. We first analyzed the nutritional composition, which revealed that the proportion of protein, lipid, and water-soluble fiber content were estimated as of 4%, 5%, and 5% in rakkyo residual liquid or juice, while 22%, 15% and 14%, respectively, were estimated in rakkyo residual powder. For the in vivo feeding trials, three groups of pigs were treated either with 5%, 20%, or 40% mixture (v/v) of fermented rakkyo pickled juice and the grinded residual liquid supplemented in the drinking water in addition to standard feed. The results of the feeding trials showed that the administration of a juice mixture of 5% or 20% (fermented pickled juice and residual liquid) had a similar trend of effects in improving the complement activity, phagocytic activity and leucocytes counts in the peripheral blood when compared to pigs fed with 40% mixture or untreated controls. Those changes were related to an improved resistance to enteric infections. Moreover, animals receiving a mixture of fermented pickled juice and fermented rakkyo residues had a higher growth rate and carcass quality than controls. The results suggested that the use of 5% mixture of fermented rakkyo pickled juice and the residual liquid through drinking water could be a cost-effective approach to promote the immune-health and production performance of pigs. This approach would contribute not only to the sustainable management of food wastes but also to the application of a value-added feed supplement for the promotion of animal health and production.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
GUT HEALTH
dc.subject
IMMUNE FUNCTION
dc.subject
IMMUNOBIOTICS
dc.subject
LACTIPLAN-TIBACILLUS PLANTARUM N14
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MEAT PRODUCTION
dc.subject
PICKLED JUICE
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
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dc.subject.classification
Biotecnología Agropecuaria
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Effect of dietary supplementation of immunobiotic lactiplantibacillus plantarum n14 fermented rakkyo (Allium chinense) pickled juice on the immunocompetence and production performance of pigs
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-12-03T20:13:14Z
dc.identifier.eissn
2076-2615
dc.journal.volume
11
dc.journal.number
3
dc.journal.pagination
1-18
dc.journal.pais
Suiza
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dc.journal.ciudad
Basel
dc.description.fil
Fil: Islam, Md Aminul. Tohoku University; Japón. Bangladesh Agricultural University; Bangladesh
dc.description.fil
Fil: Hashiguchi, Kenji. No especifíca;
dc.description.fil
Fil: Humayun Kober, A.K.M.. Tohoku University; Japón. Chittagong Veterinary and Animal Sciences University; Bangladesh
dc.description.fil
Fil: Morie, Kyoko. Tohoku University; Japón
dc.description.fil
Fil: Zhou, Binghui. Tohoku University; Japón
dc.description.fil
Fil: Tomokiyo, Mikado. Tohoku University; Japón
dc.description.fil
Fil: Shimazu, Tomoyuki. Miyagi University; Japón
dc.description.fil
Fil: Aso, Hisashi. Tohoku University; Japón
dc.description.fil
Fil: Villena, Julio Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Suda, Yoshihito. Miyagi University; Japón
dc.description.fil
Fil: Kitazawa, Haruki. Tohoku University; Japón
dc.journal.title
Animals
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/ani11030752
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-2615/11/3/752
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