Central and peripheral effects of L-citrulline on thermal physiology and nitric oxide regeneration in broilers

Beyond protein synthesis: the emerging role of arginine in poultry nutrition and host-microbe interactions

Arginine is a functional amino acid essential for various physiological processes in poultry. The dietary essentiality of arginine in poultry stems from the absence of the enzyme carbamoyl phosphate synthase-I. The specific requirement for arginine in poultry varies based on several factors, such as age, dietary factors, and physiological status. Additionally, arginine absorption and utilization are also influenced by the presence of antagonists. However, dietary interventions can mitigate the effect of these factors affecting arginine utilization. In poultry, arginine is utilized by four enzymes, namely, inducible nitric oxide synthase arginase, arginine decarboxylase and arginine: glycine amidinotransferase (AGAT). The intermediates and products of arginine metabolism by these enzymes mediate the different physiological functions of arginine in poultry. The most studied function of arginine in humans, as well as poultry, is its role in immune response. Arginine exerts immunomodulatory functions primarily through the metabolites nitric oxide (NO), ornithine, citrulline, and polyamines, which take part in inflammation or the resolution of inflammation. These properties of arginine and arginine metabolites potentiate its use as a nutraceutical to prevent the incidence of enteric diseases in poultry. Furthermore, arginine is utilized by the poultry gut microbiota, the metabolites of which might have important implications for gut microbial composition, immune regulation, metabolism, and overall host health. This comprehensive review provides insights into the multifaceted roles of arginine and arginine metabolites in poultry nutrition and wellbeing, with particular emphasis on the potential of arginine in immune regulation and microbial homeostasis in poultry.

Gut microbiota intervention attenuates thermogenesis in broilers exposed to high temperature through modulation of the hypothalamic 5-HT pathway

BACKGROUND

Broilers have a robust metabolism and high body temperature, which make them less tolerant to high-temperature (HT) environments and more susceptible to challenges from elevated temperatures. Gut microbes, functioning as symbionts within the host, possess the capacity to significantly regulate the physiological functions and environmental adaptability of the host. This study aims to investigate the effects of gut microbial intervention on the body temperature and thermogenesis of broilers at different ambient temperatures, as well as the underlying mechanism involving the "gut-brain" axis.

METHODS

Broilers were subjected to gut microbiota interference with or without antibiotics (control or ABX) starting at 1 day of age. At 21 day of age, they were divided into 4 groups and exposed to different environments for 7 d: The control and ABX groups at room temperature (RT, 24 ± 1 °C, 60% relative humidity (RH), 24 h/d) and the control-HT and ABX-HT groups at high temperature (HT, 32 ± 1 °C, 60% RH, 24 h/d). RESULTS : The results demonstrated that the antibiotic-induced gut microbiota intervention increased body weight and improved feed conversion in broiler chickens (P < 0.05). Under HT conditions, the microbiota intervention reduced the rectal temperature of broiler chickens (P < 0.05), inhibited the expression of avUCP and thermogenesis-related genes in breast muscle and liver (P < 0.05), and thus decreased thermogenesis capacity. Furthermore, the gut microbiota intervention blunted the hypothalamic‒pituitary‒adrenal axis and hypothalamic-pituitary-thyroid axis activation induced by HT conditions. By analyzing the cecal microbiota composition of control and ABX chickens maintained under HT conditions, we found that Alistipes was enriched in control chickens. In contrast, antibiotic-induced gut microbiota intervention resulted in a decrease in the relative abundance of Alistipes (P < 0.05). Moreover, this difference was accompanied by increased hypothalamic 5-hydroxytryptamine (5-HT) content and TPH2 expression (P < 0.05).

CONCLUSIONS

These findings underscore the critical role of the gut microbiota in regulating broiler thermogenesis via the gut-brain axis and suggest that the hypothalamic 5-HT pathway may be a potential mechanism by which the gut microbiota affects thermoregulation in broilers.

Intracerebroventricular injection taurine changes free amino acid concentrations in the brain and plasma in chicks

Brain amino acid metabolism has been reported to regulate body temperature, feeding behavior and stress response. Central injection of taurine induced hypothermic and anorexigenic effects in chicks. However, it is still unknown how the amino acid metabolism is influenced by the central injection of taurine. Therefore, the objective of this study was to investigate the changes in brain and plasma free amino acids following central injection of taurine. Five-day-old male Julia layer chicks (n = 10) were subjected to intracerebroventricular (ICV) injection with saline or taurine (5 µmol/10 µL). Central taurine increased tryptophan concentrations in the diencephalon, and decreased tyrosine in the diencephalon, brainstem, cerebellum, telencephalon and plasma at 30 min post-injection. Taurine was increased in all the brain parts after ICV taurine. Although histidine and cystathionine concentrations were increased in the diencephalon and brainstem, several amino acids such as isoleucine, arginine, methionine, phenylalanine, glutamic acid, asparagine, proline, and alanine were reduced following central injection of taurine. All amino acid concentrations were decreased in the plasma after ICV taurine. In conclusion, central taurine quickly changes free amino acid concentrations in the brain and plasma, which may have a role in thermoregulation, food intake and stress response in chicks.

L-Citrulline: A novel hypothermic amino acid promoting thermotolerance in heat-exposed chickens

With global warming becoming of increasing concern, poultry farms are experiencing a concomitant increase in heat stress. Chickens are very sensitive to high ambient temperature (HT), so the development of novel nutrients that will help deal with the challenge posed by heat stress is vital. We revealed that L-citrulline (L-Cit) can reduce body temperature in chickens. Orally administered L-Cit solution has been found to provide heat tolerance in chickens and to result in reduced food intake. Heat exposure and oral administration of L-Cit led to increased levels of plasma insulin, whereas heat stress led to a decline in plasma thyroxine. Dietary administration of L-Cit was also shown to be effective to reduce heat stress in broiler chickens. Moreover, L-Cit was found to be metabolized in the liver within 1 h of its administration, and in L-Cit-treated broiler chicks, the Cit-Arginine cycle and the Krebs cycle were found to be active. L-Cit has not yet been approved for inclusion in the poultry diet, so it is important to find alternative sources of L-Cit. Taken together, these findings suggest that L-Cit may serve as an important novel nutrient with the ability to produce heat tolerance in chickens under HT.

Dietary L-citrulline modulates the growth performance, amino acid profile, and the growth hormone/insulin-like growth factor axis in broilers exposed to high temperature

Heat stress adversely affects the growth performance, muscle development, and protein metabolism in poultry. l-Citrulline (L-Cit), is a non-essential amino acid that is known to stimulate muscle protein synthesis under stress conditions. This study investigated whether L-Cit could influence the growth performance, amino acid profile, and protein metabolism in broilers exposed to high ambient temperature. In a 2 × 2 factorial arrangement, Arbor acre broilers (288 chickens) were fed with basal diet (CON) or 1% L-Cit supplemented diet and later subjected to either thermoneutral (TNZ: 24°C, 24 h/d) or heat stress (HS: 35°C for 8 h/d) environment for 21 days. The results showed that L-Cit diet promoted the body weight and body weight gain of broilers higher than the CON diet, and it further alleviated HS suppression of body weight and feed intake at certain periods (p &lt; 0.05). Plasma urea, uric acid, glucose, and total cholesterol were elevated during HS, whereas, the triglyceride content was decreased (p &lt; 0.05). Serum amino acids including citrulline, alanine, aspartate, and taurine were decreased by HS. L-Cit supplementation restored the citrulline level and alleviated HS induction of 3-methylhistidine (p &lt; 0.05). L-Cit supplementation increased the plasma growth hormone (GH) and insulin-like growth factor-1 (IGF-1) concentration, as well as the GH concentration in the breast muscle (p &lt; 0.05). The mRNA expression showed that HS elicited tissue-specific responses by upregulating some growth factors in the breast muscle, but downregulated the GH receptor, GH binding protein, and IGF-1 expression in the hypothalamus. L-Cit supplementation upregulated the GHRH and IGFBP2 expression in the hypothalamus. L-Cit also upregulated the expression of IGF-1R and IGFBP2 in the breast muscle of HS broilers. The total mTOR protein level in the breast muscle of HS broilers was also increased by L-Cit diet (p &lt; 0.05). Therefore, this study demonstrated that HS negatively affected the growth performance of broilers and dysregulated the expression of growth factors related to protein metabolism. Contrarily, L-Cit promoted the growth responses of broilers via its stimulation of circulating GH/IGF-1 concentration. To certain extents, L-Cit supplementation elicited protective effects on the growth performance of HS broilers by diminishing protein catabolism.

A review of heat stress in chickens. Part II: Insights into protein and energy utilization and feeding

With the growing global demand for animal protein and rising temperatures caused by climate change, heat stress (HS) is one of the main emerging environmental challenges for the poultry industry. Commercially-reared birds are particularly sensitive to hot temperatures, so adopting production systems that mitigate the adverse effects of HS on bird performance is essential and requires a holistic approach. Feeding and nutrition can play important roles in limiting the heat load on birds; therefore, this review aims to describe the effects of HS on feed intake (FI) and nutrient digestibility and to highlight feeding strategies and nutritional solutions to potentially mitigate some of the deleterious effects of HS on broiler chickens. The reduction of FI is one of the main behavioral changes induced by hot temperatures as birds attempt to limit heat production associated with the digestion, absorption, and metabolism of nutrients. Although the intensity and length of the heat period influences the type and magnitude of responses, reduced FI explains most of the performance degradation observed in HS broilers, while reduced nutrient digestibility appears to only explain a small proportion of impaired feed efficiency following HS. Targeted feeding strategies, including feed restriction and withdrawal, dual feeding, and wet feeding, have showed some promising results under hot temperatures, but these can be difficult to implement in intensive rearing systems. Concerning diet composition, feeding increased nutrient and energy diets can potentially compensate for decreased FI during HS. Indeed, high energy and high crude protein diets have both been shown to improve bird performance under HS conditions. Specifically, positive results may be obtained with increased added fat concentrations since lipids have a lower thermogenic effect compared to proteins and carbohydrates. Moreover, increased supplementation of some essential amino acids can help support increased amino acid requirements for maintenance functions caused by HS. Further research to better characterize and advance these nutritional strategies will help establish economically viable solutions to enhance productivity, health, welfare, and meat quality of broilers facing HS.