Pleurotus ostreatus Mushroom: A Promising Feed Supplement in Poultry Farming

Gréta Törős (), Hassan El-Ramady, Áron Béni, Ferenc Peles, Gabriella Gulyás, Levente Czeglédi, Mahendra Rai and József Prokisch
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Gréta Törős: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Hassan El-Ramady: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Áron Béni: Institute of Agricultural Chemistry and Soil Science, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Ferenc Peles: Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Gabriella Gulyás: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Levente Czeglédi: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
Mahendra Rai: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
József Prokisch: Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary

Agriculture, 2024, vol. 14, issue 5, 1-19

Abstract: Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushrooms are cultivated on diverse by-products based on substrates that hold promise for mitigating antibiotic usage in the poultry industry and reducing environmental pollution. By incorporating agricultural by-products into mushroom cultivation, the functionality of the mushroom products can be increased, then the final product can be a more effective feed supplement. After mushroom cultivation, spent mushroom substrate (SMS) can be valorized, due to the presence of huge amounts of bioactive compounds like β-glucan, chitin, polyphenols, and flavonoids related to mycelia. As a prebiotic and antimicrobial feed supplement, these mushrooms positively influence gut microbiota, intestinal morphology, and thus overall poultry well-being. This article underscores the potential of solid-state fermentation (SSF) to enhance the bioactivity of oyster mushrooms and their derivatives, offering a cost-effective and efficient strategy for transforming unconventional feeding materials. Moreover, it emphasizes broader implications, including the reduction of antibiotic dependence in poultry farming, highlighting the promising integration of oyster mushrooms and their derivatives for sustainable and environmentally conscious poultry production.

Keywords: solid-state fermentation; spent mushroom substrate; by-products; bioactive compounds; prebiotics; antimicrobial agents; reduction of antibiotic usage; poultry; Pleurotus ostreatus (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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