Effects of dietary Bacillus velezensis fermented soybean hull supplementation on antioxidant capacity, suppressing pro-inflammatory, and modulating microbiota composition in broilers.

At the class level (B), both the 10 % USBH and 10 % FSBH B groups exhibited a decreasing trend in the class Bacilli , with the 10 % USBH group showing the largest decrease.

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The FSBHB exhibited an increasing trend in the contents of phenolic acids and isoflavones, with chlorogenic acid and glycitin demonstrating relatively greater increases.

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