Engineering topics

Lei, Xin Gen

Publications and source records attributed to Lei, Xin Gen.

4 records

DOE OSTI2024

Impacts of feeding three strains of microalgae alone or in combination on growth performance, protein metabolism, and meat quality of broiler chickens

Variations in nutrient compositions, especially amino acid (AA) profiles, among microalgal species may enable a superior feeding outcome from a combined than singular supplementation in poultry diets. Therefore, a feeding trial was conducted to compare the effects of three strains of microalgal biomass supplemented alone or in combination to replace 5 % (starter) and 10 % (grower) soybean meal (on weight-to-weight basis) on growth performance, protein metabolism, and meat quality of broiler chickens. Day-old Cornish Cross male chicks (total = 180) were divided into 5 groups (6 cages/treatment, 6 birds/cage) and fed a corn-soybean meal basal diet (BD), BD + H117 (Chlorella sp., H117), BD + C985 (Tetraselmis sp., C985), BD + Nannochloropsis oceanica (NO), and BD + H117 + C985 + NO (Combination). Feeding any of the microalgae diets did not alter growth performance nor meat quality including texture, pH, color, and water holding capacity of breast and thigh meats. However, the breast weight percentages were decreased (P < 0.05) by feeding the C985, NO, and Combination diets. Compared with the BD, the 4 microalgal diets led to higher (P < 0.05) plasma uric acid and protein concentrations at weeks 3 and (or) 6. The mRNA levels of MAFbx, MURF1, FOXO1, and calpastatin in the breast and thigh muscles were altered by the microalgal diets but not those of genes associated with other quality traits. In conclusion, replacing 5 % or 10 % soybean meal with three sources of microalgae in broiler diets decreased breast weights percentage but not absolute weight. Furthermore, feeding chickens with the combination of three microalgae did not restore the breast loss and induced different expressions of genes related to muscle hypertrophy or atrophy.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2022

Transforming the Future of Marine Aquaculture: A Circular Economy Approach

By mid-century, society will need to significantly intensify the output of its food production system while simultaneously reducing that system’s detrimental impacts on climate, land use, freshwater resources, and biodiversity. This will require finding alternatives to carbon emissions-intensive agriculture, which provides the backbone of today’s global food production system. Here, we explore the hypothesis that marine algae-based aquaculture can help close the projected gap in society’s future nutritional demands while simultaneously improving environmental sustainability. Food production from marine algae-based aquaculture has the potential to contribute more than the total global protein demand projected for 2050, which ranges from 263.8 Mt/yr to 286.5 Mt/yr. It also offers important nutritional and environmental sustainability advantages relative to terrestrial agriculture. Marine algae can provide a better source of high-quality nutritional protein, essential amino acids, and other micronutrients relative to terrestrial plants. In addition, because marine algae do not require soil, irrigation, and the open application of fertilizer, their cultivation does not need to compete with agriculture for arable land and freshwater nor does it lead to fertilizer runoff and downstream eutrophication. Furthermore, by reducing agriculture’s demand for arable land and freshwater, marine algae-based aquaculture can reduce the pressure for deforestation, potentially leading to globally significant reductions in carbon emissions and biodiversity loss.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2022

Excessive Aurantiochytrium acetophilum docosahexaenoic acid supplementation decreases growth performance and breast muscle mass of broiler chickens

We report Docosahexaenoic acid (DHA) is an n-3 polyunsaturated fatty acid with health-promoting potential. This study was to investigate effects of supplemental DHA from Aurantiochytrium acetophilum on growth performance, health status, meat quality, and protein synthesis signaling of broiler chickens. Day-old male chicks were housed in an environmental control room (6 cages/treatment, 8 chicks/cage), and fed a corn-soybean meal basal diet supplemented with the DHA-rich A. acetophilum biomass (Heliae, Gilbert, AZ) at 0, 1, 2, and 4% (0, 1.7, 3.4 and 6.8 g DHA/kg diet) for 6 weeks. Growth performance was measured weekly. Blood samples were collected at weeks 3 and 6 (2 chicks/cage). Four tissues were sampled (2 chicks/cage) for biochemical and meat quality analyses. Data were analyzed by one-way ANOVA and regression. Compared with the control, the 4% A. acetophilum diet decreased (p < 0.05) body weight gain (19%) and gain to feed ratio (19%) during weeks 4–6. The A. acetophilum supplementation dose-dependently decreased (p < 0.05, R 2 = 0.21–0.54) plasma alanine amino transferase activity and glucose concentrations, but had little effect on plasma activity of alkaline phosphatase or concentrations of inorganic phosphorus and uric acid at weeks 3 and 6. Compared with the control, the 4% A. acetophilum diet decreased (p < 0.05) breast muscle weight by 21%, and down-regulated (p < 0.05) mRNA levels of mammalian target of rapamycin and ribosomal s6 protein (S6), and protein levels of phosphorylated S6 to S6 and phosphorylated S6 kinase beta 1 to S6 kinase beta 1. The A. acetophilum supplementation linearly increased (p < 0.01) lipid peroxidation (R 2 = 0.62–0.90) and hardness and chewiness (R 2 = 0.34–0.44) of breast and thigh muscles. In conclusion, supplemental 4% (6.8 g DHA/kg), but not 1 or 2%, of A. acetophilum impaired growth performance, breast muscle mass accumulation, and(or) protein synthesis signaling of broilers.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2022

Dietary microalgae on poultry meat and eggs: explained versus unexplained effects

Different types and sources of microalgae are used to feed broiler chickens and laying hens. This report provides a concise update on various impacts of feeding these novel ingredients on physical, chemical, and nutritional attributes of the resultant meat and eggs. Some of the observed effects may be associated with biochemical and molecular mechanisms derived from unique chemical compositions and nutritional values of microalgae. However, the full potential and the accurate mechanism of microalgae in producing health-promoting poultry foods remain to be explored.

59 BASIC BIOLOGICAL SCIENCES↗