Augmentation of\nFermentability and Bioavailability\nCharacteristics of Wheat Bran via the Synergistic Interaction between\nArabinoxylan-Specific Degrading Enzymes and Lactic Acid Bacteria

To enhance the use of wheat bran\nin chicken feed, a solid-state\nfermentation approach was used with Lactobacillus paracasei LAC28 and Pediococcus acidilactici BCC-1, along with arabinoxylan-specific degrading enzymes (xylanase,\narabinofuranosidase, feruloyl esterase, XAF). The effects of the\nfermentation process were evaluated both <i>in vitro</i> and <i>in vivo</i>. In the <i>in vitro</i> study,\nXAF supplementation demonstrated superior performance, significantly\nreducing the pH of the fermented wheat bran (FWB) and increasing lactic,\nacetic, and butyric acid levels, total phenol content, and free radical\nscavenging capacity (<i>P</i> < 0.05) compared to the\nXAF-free group. In the <i>in vivo</i> study, broilers were\nfed diets containing either unfermented wheat bran (UFWB) or FWB (fermented\nindividually with LAC28 or BCC-1). Broilers fed FWB with BCC-1 exhibited\nsignificant improvements in body weight gain, intestinal morphology,\nand nutrient digestibility (<i>P</i> < 0.05) compared\nto the control group. Moreover, the FWB established a healthier microbial\ncommunity in the avian gastrointestinal tract. Overall, this study\ndemonstrated the potential of combining XAF and bacteria to enhance\nwheat bran fermentation, benefiting broiler intestinal health and\ngrowth. This innovative approach holds promise as a cost-efficient\nand sustainable strategy to improve the nutritional quality of wheat\nbran for animal feed applications.