A comparative study was carried out on the proximate composition, mineral, amino acid and fatty acid contents of two legume [five cultivars of peas [(Pisum sativum L. cv. Nicoleta, cv. Vedea, cv. Specter, cv. Windham and cv. Biathlon)] and four cultivars of lentils (Lens culinaris Medik. cv. Eston, cv. Georgÿ, cv. Berglinse, and cv. Black] grown in Romania. The protein values of the legumes ranged from 233 and 260 g kg DM-1 for the raw pea and from 256 and 289 g kg DM-1 for the raw lentils. The fat, fibre and carbohydrates (NFE) contents were low and the average values were different depending on cultivars in both legumes. The seeds of studied lentils cultivars were found to be good sources of essential minerals such as copper, iron and manganese, but total phosphorous, calcium and zinc were comparable with peas. The amino acid profile in pea and lentil seeds was also typical of legumes, with a high level in lysine (6.2% of the protein) and a low level in sulphur-containing amino acids (methionine and cysteine: 2%). Lentils’ lipids were rich in alpha-linolenic acid, which comprised 11.95-14.62% of total fatty acids methyl esters. The alpha-linolenic acid was also higher in the pea cv. Vedea. It is deduced that pea and lentil seeds have better potential to be used in protein enriched poultry feed formulations.

The effects of dietary replacement of soybean meal (SBM) with two different protein sources (cowpea [CWP] and chickpea [CKP]) on growth performance (GP), blood parameters and breast meat fatty acids (FA) content were evaluated. A total of 780 one-d-old broiler chicks (Cobb 500) were allocated, over 2 growth phases (starter, 0–21 d; finisher, 22–42 d), to 5 dietary treatments as follow: (1) a corn-SBM basal diet as control; (2) 10% raw cowpea; (3) 20% raw cowpea; (4) 10% raw chickpea and (5) 20% raw chickpea. The results indicated that CWP and CKP diets conducted to similar GP (body weight, body weight gain, feed intake and feed conversion ratio) when compared to the SBM diet, but changes in the content of blood parameters were observed. Glucose and total cholesterol decreased significantly in birds fed CWP (p<.0001) and CKP (p<.001) diet. Also, the use of CWP and CKP had a significant effect on the content of breast muscle FA, especially for alfa-linolenic (p <.0001), eicosapentaenoic (p<.0001), docosapentaenoic (p=.034) and docosahexaenoic (p =.003), which were higher than those fed SBM diet. In addition, there was a significant interaction between the protein source and the inclusion level (S × L) for the majority of the FA’s. Based on the results obtained, it can be concluded that CWP and CKP seeds represent an interesting alternative protein sources, which can improve broilers performance, health status and breast fatty acids composition.

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters of chickens’ breast (PM;Pectoralis major) and thigh muscles (BF;Biceps femoris). A total of 240 Ross 308 broiler chickens were randomly allotted to two groups: a control group fed with soybean meal (SBM) and an experimental group fed with CWP included at 200 g/kg as a replacement of SBM. Each group consisted of six pens as replicates, with 20 chicks per pen. At 6 weeks of age, twelve birds/group were slaughtered. Compared to SBM group, the group fed CWP had higher (P < 0.0001) lightness (L*) and redness (a*) values of PM and BF muscles, the latter had also higher yellowness (b*, P < 0.0001). The collagen and protein contents were significantly higher in CWP group in both PM and BF muscles, while fat was lower (P < 0.001) only in BF muscle. The use of CWP into broilers’ diets did not negatively impact the textural properties, i.e., hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness, and resilience of PM and BF, showing similar values in both groups. Also, PM and BF muscles of birds fed CWP had significantly higher (P < 0.05) levels of C:18:3n-3 and C:20:5n-3 compared with birds fed SBM. The n-6/n-3 PUFA ratio was significantly lower in CWP group (11.72 and 7.00) compared to SBM (13.47 and 12.63) for both PM and BF muscles. These results indicate that CWP can be considered a promising protein source for broiler chickens’ feed.

The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein digestibility (IVPD) for use in animal nutrition. SSF significantly decreased crude protein, along with changes in the total carbohydrates (p < 0.05) for all substrates fermented. An increase in crude fat for HSC (1.04%) and FSC (1.73%) was noted, vs. PSC, where the crude fat level was reduced (−3.53%). Crude fiber does not differ significantly between fermented and nonfermented oilseed cakes (p > 0.05). After fermentation, neutral detergent fiber (NDF) and acid detergent fiber (ADF) significantly increased for HSC and FSC (p < 0.05), as well as for PSC despite the small increase in ADF (4.46%), with a notable decrease in NDF (−10.25%). During fermentation, pH shifted toward alkalinity, and after drying, returned to its initial levels for all oilseed cakes with the exception of PSC, which maintained a slight elevation. Further, SSF with BL under optimized conditions (72 h) increases the reducing sugar content for FSC (to 1.46%) and PSC (to 0.89%), compared with HSC, where a reduction in sugar consumption was noted (from 1.09% to 0.55%). The viable cell number reached maximum in the first 24 h, followed by a slowly declining phase until the end of fermentation (72 h), accompanied by an increase in sporulation and spore production. After 72 h, a significant improvement in water protein solubility for HSC and FSC was observed (p < 0.05). The peptide content (mg/g) for oilseed cakes fermented was improved (p < 0.05). Through gastro-intestinal simulation, the bacterial survivability rate accounted for 90.2%, 101.5%, and 85.72% for HSC, PSC, and FSC. Additionally, IVPD showed significant improvements compared to untreated samples, reaching levels of up to 65.67%, 58.94%, and 80.16% for HSC, PSC, and FSC, respectively. This research demonstrates the advantages of oilseed cake bioprocessing by SSF as an effective approach in yielding valuable products with probiotic and nutritional properties suitable for incorporation into animal feed.