HEAL ▶▶▶TH
Broilers benefit from antimicrobial and antioxidant in broccoli
The feed industry is constantly seeking sustainable alternatives to antibiotics. Broccoli residues have valuable antimicrobial and antioxidant properties that make them an attractive alternative.
BY MATTHEW WEDZERAI CORRESPONDENT I
Caecal digesta (Log10 cfu/g): Salmonella spp
Campylobacter spp C. perfringens E. coli
Gram negative
Neck skin (Log10 cfu/g): Salmonella spp
Campylobacter spp C. perfringens E. coli
Gram negative 20
n addition, fermentation enriches the value of broccoli thanks to increased amounts of acetate, yeast, lactic acid bacteria and Bacillus subtilis. It is of interest to know the extent of which broccoli improves growth performance
and meat quality, while curbing the effects of harmful patho- gens. As a result of the high standards demanded by both consumers and retailers, the processing of broccoli results in losses of about 45 to 50%. The main reasons cited are irregular shape, small size, and handling damage during harvesting or due to pests. About 20 to 25% additional losses occur in the field, generating large quantities of florets, stems, and leaves as crop residues. The disposal of such large quantities of
Table 1 – Bacterial populations in the caecal digesta and on the neck skin of broilers fed fermented broccoli residues.
Item Control
5.96 2.52 2.74 3.50 8.99
3.19 1.10 1.10 0.88 4.15
Fermented broccoli 5%
5.73 2.34 2.57 2.80 8.07
3.19 0.73 1.02 0.60 3.75
▶ ALL ABOUT FEED | Volume 28, No. 1, 2020 10%
5.57 2.31 2.55 2.61 7.83
3.06 0.74 1.04 0.61 3.85
broccoli residues represents huge economic losses for vegeta- ble growers and poses major environmental concerns due to air pollution and water eutrophication. Broccoli florets are usually eaten cooked. However, the discarded, potentially nu- tritious stems and leaves of broccoli often go to landfills as by-products after harvesting and processing of the florets. In- corporation of broccoli residues in animal feed leads to a more sustainable feed base and reduces potential harm to our envi- ronment. Studies in layer hens have shown that broccoli stems and leaves can enhance the nutrients in eggs and deep- en the colour of yolks. Similarly, in broilers, researchers at a number of universities (McGill University, 2016; Henan Univer- sity of Science and Technology, 2018; and Chinese Academy of Agricultural Sciences, 2018) have examined the beneficial antimicrobial and antioxidant effects of broccoli residues. The researchers focused on the effects of fermented or unferment- ed broccoli residues on growth performance, meat quality (oxidative status) and the capacity to reduce bacterial loads.
Nutrient composition and properties Broccoli is a nutritious vegetable that is rich in dietary fibres, vi- tamins and minerals, bioactive phytochemicals (glucosinol- ates, phenolic compounds, and flavonoids), the consumption of which is beneficial for the prevention of chronic disorders such as carcinogenic and cardiovascular pathologies (Mustafa and Baurhoo, 2016). Most of these active components have strong antioxidant activities (Horbowicz, 2003). In addition, broccoli stems and leaves contain specific carotenoids that have antiallergic, anti-cancer and anti-obesity bioactivity (Pedroza et al., 2015). Broccoli also has a relatively high protein
PHOTO: JAN WILLEM SCHOUTEN
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