The Health Benefits of Red Beetroot and its Potential use in Poultry Industry using Probiotic Fermentation | [Pakistan Journal of Agricultural Sciences • 2024]

Author(s):

1. Yunan Jiang: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

2. Xinyu Sun: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

3. Lina Ma: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

4. Fenhui Li: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

5. Jinxiang Ma: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

6. Muhammad Qamar Bilal: Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad,Faisalabad 38040,Pakistan

7. Asghar Ali Kamboh: Faculty of Animal Husbandry and Veterinary Science Sindh Agriculture University,Tandojam, 70060, Pakistan

8. Muhammad Riaz: Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad,Faisalabad 38040,Pakistan

9. Changxing Li: Department of Human Anatomy, Medical College of Qinghai University,Xining 810000, Qinghai,China

Abstract:

Red beets, table beets, garden beets, or just beets are all terms for the same root vegetable, beetroot (Beta vulgaris L.). Beetroot is an excellent source of the potent antioxidant beta-carotene, which aids in blood production, increases RBC count, and augments the immune system. Furthermore, red beetroot is known to improve stomach and intestine functions, stop lipid peroxidation, boost the immune system, improve appetite, boost digestion, and regulate the activity of the intestines. Due to the presence of numerous bioactive compounds its' use in poultry results the improved quality of meat. Because of their chemical makeup, previous authors reported that red beets alter productive performance and influence egg parameters, including yolk color and antioxidant components in poultry. Chickens given fractionated red beetroot juice were protected from the oxidative effects of cadmium (Cd) and received an immunomodulatory benefit. Available literature reported positive effects on many parameters in poultry like egg yield, growth performance, and meat quality characteristics (viz., cooking yield, fat percentage, moisture retention, palmitic and linolenic acid content); and recommended to add red beet to the diets of poultry by up to 1% or aqueous extract at a concentration of 15 ml/ liter of drinking water or powder @ 15 g/kg to the feed. The research that has been published shows that fermenting red beets with different probiotic strains, has great effects on turning them into fermented high-quality feed that lasts longer and tastes better. Lactic fermentation of red beetroot waste could be a good way to make nutritionally dense biofeed for chickens, according to the studies cited earlier. Nevertheless, there is a lack of research on this topic; hence, more studies must be conducted to prepare and use this biofeed on commercial scale. Fermented beetroot may solve the poultry feed shortage.

Page(s): 775-786

DOI: 10.21162/PAKJAS/24.171

Published: Journal: Pakistan Journal of Agricultural Sciences, Volume: 61, Issue: 3, Year: 2024

Keywords:

poultry , Beetroot , natural feed additive , microbial fermentation

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