Mycotoxin contamination is a major food safety issue worldwide, posing a serious threat to animal production performance and human health. Lactic acid bacteria are generally regarded as safe fermentation potential probiotics. They have the advantages of low toxicity, small pollution, strong specificity and high safety, and can reduce the contamination of microorganisms and mycotoxins. In this study, we compared the mycotoxin degradation capacity of 15 lactic acid bacteria strains from the rumen of Qinghai yak, through comprehensive analysis, we finally identified the strains as potential probiotics because they have a fast growth speed, strong acid production capacity (pH < 4.5), and they can grow normally in an environment with a pH of 3.5, bile salt concentration of 0.1%, and good self-agglutination and hydrophobicity. It was found that the fermentation group (Pediococcus acidilactici C2, Pediococcus acidilactici E28, Pediococcus pentosaceus A16 and Enterococcus lactis C16) could significantly reduce mycotoxin content, and both the nutritional and fermentation quality of the feed improved after 7 days of fermentation, meaning that the fermentation group can be used as a functional feed additive.

The present study investigated the impacts of adding varying proportions of black wolfberry residues to the diet on the production performance, egg quality, and intestinal health of Hy-Line Brown laying hens. A total of 600 healthy 20‑week‑old hens were randomly allocated to three groups (10 replicates/group, 20 hens/replicate) and fed either a basal diet (CK) or a basal diet supplemented with 1.0% (T1) or 1.5% (T2) black wolfberry residues for 60 days. Measurements included growth performance (feed intake, egg production, feed conversion ratio), egg quality (yolk color, Haugh unit, eggshell strength), egg nutrients (amino acids, total cholesterol, minerals Na, P, Ca, Fe, Zn, Se, and vitamins VA, VD₃, VE, VB₂, VB₉), fatty acid profile, and cecal microbiota (16S rRNA sequencing). The results showed that black wolfberry residues significantly increased average daily feed intake (P < 0.01). In the T2 group, yolk color and total amino acid content in eggs significantly increased (P < 0.01), while total cholesterol content significantly decreased (P < 0.01). At 30 days, compared with the CK group, the T1 group increased the contents of P, Ca, Fe, Zn, Se and VB₂, decreased the Na content in eggs (P < 0.01). Meanwhile the T2 group increased the contents of Na, P, K, and Se in eggs (P < 0.01). At 60 days, both test groups had significantly increased Na and K contents (P < 0.01), but significantly decreased P, Ca, Fe, Zn, and VD₃ contents in eggs (P < 0.01). Compared with the CK group, the T1 group showed significantly increased methyl oleate content and decreased levels of palmitic acid, stearic acid, linoleic acid, and arachidonic acid in eggs at all measured time points. In contrast, the T2 group elevated both methyl oleate and DHA contents, while reducing the levels of myristic acid, palmitic acid, stearic acid, and arachidonic acid in eggs. 16S rRNA sequencing analysis indicated that adding black wolfberry residues enhanced the richness of Firmicutes and Bacteroidetes, and reduced the relative abundance of Fusobacteria. In conclusion, dietary supplementation with black wolfberry residues, particularly at 1.5%, improved egg quality by increasing yolk color, total amino acids, DHA, and minerals (Se, Zn) while reducing total cholesterol. These changes suggest enhanced antioxidant capacity and potential nutritional benefits for consumers, such as improved dietary intake of essential micronutrients. Furthermore, modulation of cecal microbiota (increased beneficial Romboutsia, decreased Fusobacterium) may contribute to the observed effects on egg composition.

This study aimed to evaluate the nutritional composition and fermentation quality of feed fermented by Bacillus amyloliquefaciens and Bacillus licheniformis as well as their effects on growth performance, meat quality, blood parameters, and gut microbiota in fattening pigs. A total of 72 healthy Duroc × Landrace × Large White crossbred barrows (68.78 ± 1.41 kg, p > 0.05 for initial body weight among groups) were randomly assigned to three dietary treatments, with four replicates pens per treatment and six pigs per pen. The pigs were fed one of three diets: (1) CK: 100% basal diet; (2) YR1: 50% basal diet + 50% feed fermented with Bacillus amyloliquefaciens YR3.2; and (3) YR2: 50% basal diet + 50% feed fermented with Bacillus licheniformis YR3.1. The experiment consisted of a 7-day adaptation period and a 50-day treatment period. The results showed that the crude protein, starch, lactic acid, acetic acid, and propionic acid contents were significantly higher in the treatment groups than in the control group (p < 0.05). The final body weight of fattening pigs, serum superoxide dismutase activity, and redness value of the longissimus dorsi muscle were significantly higher in the treatment groups than in the control group (p < 0.05). The carcass weight of the YR1 group was significantly higher than that of the other groups (p < 0.05). Moreover, the shear force of pork was significantly lower in the treatment groups than in the control group (p < 0.05). Microbial analysis showed that Firmicutes dominated the jejunum and cecum in all groups (>80%). In the YR1 group, the abundance of Clostridium increased in the jejunum, whereas the abundance of Terrisporobacter decreased. In the YR2 group, the abundances of both Clostridium and Terrisporobacter increased in the jejunum and cecum. In conclusion, fermented feed prepared with Bacillus amyloliquefaciens and Bacillus licheniformis has a positive effect on the growth performance of fattening pigs, but fermented feed prepared by Bacillus amyloliquefaciens YR3.2 has a more significant effect on improving growth performance, feed conversion efficiency and some meat quality indicators.