Effects of addition of lactic acid bacteria and residue of alcoholic fermentation to feeds on performance of broilers intoxicated with aflatoxin B1.

• Grant number: 11/03410-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: July 01, 2011
• End date: February 28, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Carlos Augusto Fernandes de Oliveira
• Grantee: Fernanda Bovo Campagnollo
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The project aims to assess the effect of addition of lactic acid bacteria (LAB) (Lactobacillus rhamnosus, ATCC 53103) and Saccharomyces cerevisiae (SC) biomass, resulting from alcoholic fermentation of beer production, in diets on the performance of broilers intoxicated with AFB1. To this end, the bacterial strain will firstly be produced in MRS broth at 37oC, being subsequently cultivated in anaerobic reactor at 37oC, aiming to increase the production scale. The alcoholic fermentation residue will be obtained in a brewery located at Jaguariuna/SP. There will be a preliminary in vitro assay to evaluate the removal capacity of AFB1 by microorganisms in phosphate buffer saline at 25oC. The in vivo assay will be conducted using 192 one-day old chicks, from commercial matrix broilers. On the 8th day of life, the chicks will randomly be distributed in 8 experimental treatments with 24 chicks each one, in factorial 2 x 2 x 2, corresponding to two levels (0 and 1,000 mg/kg) of AFB1 incorporation in diets, two levels (0 and 1010 LAB cells for each 5.0 mg of AFB1) of incorporation of L. rhamnosus dried biomass and two levels (0 and 1010 SC cells for each 5.0 mg of AFB1) of incorporation of yeast dried biomass. The chicks will receive the experimental diets from the 8th to 41st days of life. The study will be conducted on the Poultry Section of USP Campus in Pirassununga. Weight gain, feed intake and calculation of feed conversion will be measured weekly. It will be also determined the viability, expressed as percentage, of the surviving broilers in the end of the assay compared to the total. At the 14, 28, 35 and 42 days of age of broilers, it will be collected blood samples from 8 broilers of each treatment for determination of total protein, dosage of aspartate-amino-transferase enzyme, blood count and WBC. At the end of the intoxication period, broilers of all treatments will be sacrificed, weighed and necropsied for general observation of the viscera. Liver, heart and spleen will be removed and submitted for weighing. After weighing, fragments of these organs of 5 broilers of each treatment will be collected and sent for histopathological examination. The results will be subjected to analysis of variance, using for comparison between the means, when applicable, the LSD test (Leasr Significant Difference) of Fisher, adopting ± = 0.05.

Scientific publications

(7)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAMPAGNOLLO, FEMANDA B.; FRANCO, LARISSA T.; ROTTINGHAUS, GEORGE E.; KOBASHIGAWA, ESTELA; LEDOUX, DAVID R.; DAKOVIC, ALEKSANDRA; OLIVEIRA, CARLOS A. F.. In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins. Food Research International, v. 77, n. 3, p. 643-648, NOV 2015. (11/03410-0)

FERNANDA BOVO; LARISSA TUANNY FRANCO; ROICE ELIANA ROSIM; RICARDO BARBALHO; CARLOS AUGUSTO FERNANDES DE OLIVEIRA. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1. Brazilian Journal of Microbiology, v. 46, n. 2, p. 577-581, 2015-06-00. (11/03410-0)

BOVO, F.; FRANCO, L. T.; KOBASHIGAWA, E.; ROTTINGHAUS, G. E.; LEDOUX, D. R.; OLIVEIRA, C. A. F.. Efficacy of beer fermentation residue containing Saccharomyces cerevisiae cells for ameliorating aflatoxicosis in broilers. POULTRY SCIENCE, v. 94, n. 5, p. 934-942, MAY 2015. (11/03410-0)

CAMPAGNOLLO, FEMANDA B.; FRANCO, LARISSA T.; ROTTINGHAUS, GEORGE E.; KOBASHIGAWA, ESTELA; LEDOUX, DAVID R.; DAKOVIC, ALEKSANDRA; OLIVEIRA, CARLOS A. F.. In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins. Food Research International, v. 77, p. 6-pg., 2015-11-01. (11/03410-0)

FERNANDA BOVO; LARISSA TUANNY FRANCO; ROICE ELIANA ROSIM; CARLOS AUGUSTO FERNANDES DE OLIVEIRA. Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1. FOOD SCIENCE AND TECHNOLOGY, v. 34, n. 3, p. 566-570, 2014-09-00. (11/03410-0)

BOVO, FERNANDA; FRANCO, LARISSA TUANNY; ROSIM, ROICE ELIANA; BARBALHO, RICARDO; FERNANDES DE OLIVEIRA, CARLOS AUGUSTO. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B-1. Brazilian Journal of Microbiology, v. 46, n. 2, p. 577-581, APR-JUN 2015. (11/03410-0)

BOVO, FERNANDA; FRANCO, LARISSA TUANNY; ROSIM, ROICE ELIANA; FERNANDES DE OLIVEIRA, CARLOS AUGUSTO. Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B-1. FOOD SCIENCE AND TECHNOLOGY, v. 34, n. 3, p. 566-570, JUL-SEP 2014. (11/03410-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

CAMPAGNOLLO, Fernanda Bovo. Effects of addition of lactic acid bacteria and residue of beer alcoholic fermentation in diets on performance of broilers intoxicated with aflatoxin B1. 2014. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.