Application of organic feed in poultry nutrition for the production of functional foods enriched with important polyunsaturated fatty acids

The aim of the project was preparation of biofeed (BF) enriched by polyunsaturated fatty acids (PUFA) and pigments. This biofeed was prepared by solid-state fermentation using lower filamentous fungi (Cunninghamella, Mortierella, Umbelopsis) that are able to utilize agro-food waste materials (wheat bran, corn meal) as a substrate for fermentation process. At the beginning, all types of feed were prepared and subsequently three of them selected for experiments. Gama-linolenic (GLA),alpha-linolenic, eicosapentaenoic, arachidonic acid and betacarotene were the main important components in prepared feed. Feed was used in fattening as a 10 or 15 % replacement in commercial feed mixtures for broilers and laying hens. The impact of BF addition on quality and significant PUFA amount in meat fat and eggs, as well as the effect on production parameters and animal health was evaluated. The results of all experiments confirmed the positive effect of fermented BF on increasing in the proportion of PUFA in meat fat and eggs. The positive effect on immune system and improving in intestinal microbiota was also recorded. The impact on sensory parameters and oxidative stability of produced meat and eggs was not observed. The most pronounced effect on all monitored parameters was recorded after using feed (10 % replacement of commercial feed) produced with using Umbelopsis isabellina CCF 2412 and wheat bran as a substrate for fermentation during which GLA and betacarotene were produced. The higher doses of BF did not cause the positive results. All the experiments were conducted and the impact of BF on production parameters and eggs quality was examined, therefore we can conclude that all the objectives of our project have been met. By-products or waste of agricultural origin can be assessed by means of biotechnological processes on a feed addition of poultry nutrition. BF application is other way to enrich the meat and eggs with important PUFA resulting in a functional food with a beneficial effect on human health.