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Fu G, Zhang M, Huang Y, Han R, Qi K, Yin L, Zhao D, Huang Y, Ma T, Wang L. Effects of different addition levels of CHM-JM113 on growth performance, antioxidant capacity, organ index, and intestinal health of AA broilers. Front Vet Sci 2024; 11:1388173. [PMID: 38812557 PMCID: PMC11133612 DOI: 10.3389/fvets.2024.1388173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Accepted: 04/17/2024] [Indexed: 05/31/2024] Open
Abstract
The purpose of the present study was to investigate the effects of different levels of a Chinese herbal medicine formulation combined with JM113 (CHM-JM113) on growth performance, antioxidant capacity, organ index, and intestinal health of AA broilers. The AA broiler chicks were randomly allocated to 5 treatments as follows: a basic diet for the control group, the basic diet supplemented with 0.25% CHM-JM113, 0.5% CHM-JM113, 1% CHM-JM113 and 2% CHM-JM113 for the treatment group, respectively. The results showed that the addition of CHM-JM113 to the diet significantly reduced the mortality (p < 0.01) and improved the European Broiler Index (EBI) (p < 0.05), whereas it had no significance on growth performance of AA broilers (p > 0.05). Comparing the control group, 0.5 and 1% CHM-JM113 group significantly improved the organ index of liver, spleen and bursa (p < 0.05). In terms of intestinal morphology and structure, the addition of different levels of CHM-JM113 increased VH and VH/CD ratio, decreased CD in the small intestine compared to the control group, with 1 and 2% of the additive dose being more effective (p < 0.05). Chinese herbal medicine and probiotics as natural antioxidants also significantly increased the content of SOD in serum of 21-day-old broilers (p < 0.01), and significantly decreased the content of MDA in serum (p < 0.01). At 42 days of age, the addition of 1 and 2% CHM-JM113 significantly increased the content of SOD (p < 0.01) and significantly decreased the content of MDA in the organism (p < 0.01), accompanied by a significant increase in T-AOC and CAT content. In the study of the effect of CHM-JM113 on intestinal immunity, compared with the control group, we found that 1% or 2% CHM-JM113 had a better effect on the expression of occludin and claudin-1 in the intestinal segments of broilers (p < 0.05). For the expression of GATA-3, 0.5% CHM-JM113 may have a better effect (p < 0.05). CHM-JM113 may be used as an antibiotic alternative in broiler production.
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Affiliation(s)
- Guanhua Fu
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Mengyu Zhang
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Yuanyuan Huang
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
- Breeding Branch, Muyuan Foods Co., Ltd., Nanyang, China
| | - Runyu Han
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Kaixuan Qi
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Lidong Yin
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Dongchen Zhao
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Yueyan Huang
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Tenghe Ma
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Lihong Wang
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
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Ma H, Chen Q, Yang H, Wan X. Effects of lycopene on the growth performance, meat quality, and antioxidant capacity of broiler chickens challenged with aflatoxin B 1. J Food Sci 2024; 89:96-103. [PMID: 37983886 DOI: 10.1111/1750-3841.16848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/30/2023] [Accepted: 11/05/2023] [Indexed: 11/22/2023]
Abstract
The present study aimed to investigate the effects of dietary lycopene (LYC) supplementation on the growth performance, meat quality, and antioxidant capacity of breast muscle in aflatoxin B1 (AFB1 )-challenged broilers. A total of 192 1-day-old healthy Arbor Acres broilers were randomly assigned to 3 treatments, each with 8 replicates (8 broilers per replicate). The broilers of the three treatments were fed a basal diet (control), a basal diet supplemented with 100 µg/kg AFB1 (CA), and a basal diet supplemented with 100 µg/kg AFB1 and 200 mg/kg LYC (CAL). The results demonstrated that the AFB1 diet increased the feed-to-gain (F/G) ratio (p < 0.05), yellowness and shear force of breast muscle (p < 0.05), and protein carbonyl (PC) content (p < 0.05) while decreasing the average daily gain (ADG) (p < 0.05), redness of breast muscle (p < 0.05), glutathione peroxidase activity (p < 0.05), and ability to clear OH· from breast muscle (p < 0.05) in comparison to the control group. Dietary LYC supplementation significantly decreased the F/G ratio (p < 0.05), yellowness and shear force (p < 0.05), and the content of PC and hydrogen peroxide (p < 0.05) while significantly increasing the ADG (p < 0.05), redness of breast muscle (p < 0.05), and ability of breast muscle to clear ABTS·+ (p < 0.05) compared to the CA diet. In conclusion, LYC can alleviate the negative impacts of AFB1 on the growth performance, meat quality, and antioxidant capacity of breast muscle in broilers. PRACTICAL APPLICATION: LYC, as a popular antioxidant, is beneficial to the growth and health of animals. The detailed application effects are still being investigated. In this study, by adding LYC to an AFB1 -contaminated diet, it was found that LYC could alleviate the adverse effects of AFB1 on the growth performance, meat quality, and muscle antioxidant capacity of broilers. These findings can provide a reference for the application of LYC and similar plant-derived materials in animal production.
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Affiliation(s)
- Huimin Ma
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Qi Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Haiming Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Xiaoli Wan
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
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Jiang X, Yang J, Zhou Z, Yu L, Yu L, He J, Zhu K, Luo Y, Wang H, Du X, Huang Q, Zhao C, Liu Y, Fang C. Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers. Food Chem X 2023; 20:100938. [PMID: 38144857 PMCID: PMC10739854 DOI: 10.1016/j.fochx.2023.100938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/02/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermented Moringa oleifera could improve the flesh color and breast muscle tenderness of broilers (p < 0.05). The contents of essential amino acids, unsaturated fatty acids, ΣMUFA, P/S and n-3 ratio in breast muscle of broilers were dose-increased, and the effect of fermented Moringa oleifera was better. Moringa oleifera and fermented Moringa oleifera regulated chicken flavor metabolism by increasing the relative abundance and Short-chain fatty acid (SCFA) contents of Bacteroides, Spirillum, and lactic acid bacteria. Overall, supplementation with 1 % fermented Moringa oleifera can significantly increase essential amino acid and unsaturated fatty acid contents in broilers and participate in the synthesis and transformation of amino acids and fatty acids regulated by beneficial bacteria.
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Affiliation(s)
- Xingjiao Jiang
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jiangrui Yang
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Zhengjiang Zhou
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Tea, Yunnan Agricultural University, Kunming, China
| | - Lihui Yu
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Tea, Yunnan Agricultural University, Kunming, China
| | - Lijun Yu
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jun He
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Kun Zhu
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yankai Luo
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Haizhen Wang
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Veterinary Medicine, Yunnan Agricultural University, Kunming, China
| | - Xiaocui Du
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Qichao Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Cunchao Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yan Liu
- College of International, Yunnan Agricultural University, Kunming, China
| | - Chongye Fang
- Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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