Effect of probiotic Lactobacillus reuteri XC1 coexpressing endoglucanase and phytase on intestinal pH and morphology, carcass characteristics, meat quality, and serum biochemical indexes of broiler chickens

Abstract

This study investigated the effect of transformed Lactobacillys reuteri on intestinal pH and morphology, carcass characteristics, meat quality, and serum biochemical indexes of broiler chickens. A total of 480 broilers were assigned to six treatment groups and fed a phosphorus-adequate diet, a phosphorus-deficient diet, or a phosphorus-deficient diet containing different L. reuteri recombinants. The results showed that transformed L. reuteri decreased the pH in the duodenum and jejunum of chickens at day 21, decreased drip loss and cooking loss of muscles, and improved muscle tenderness of chickens at days 21 and 42, but did not affect carcass characteristics and only slightly decreased abdominal fat. Transformed L. reuteri also significantly increased calcium, phosphorus, and glucose levels, decreased the uric acid level of serum at day 21, and significantly increased the glucose level and decreased the triglycerides of serum on day 42. L. reuteri pLEM4159-cel/phy increased the villi height in the duodenum of chickens at days 21 and 42. The transformed L. reuteri decreased the crypt depth in the duodenum and jejunum of chickens at day 21 and also decreased the crypt depth in the ileum and increased the villi height in the duodenum at day 42. L. reuteri pLEM4158 (phy) and L. reuteri pLEM4159-cel/phy improved the villi height in the ileum at day 42. Taken together, transformed L. reuteri can improve blood calcium, phosphorus, and glucose metabolism and intestinal development in broilers, but does not affect carcass characteristics.

Effect of Lactic Acid Bacteria Isolated from Ensiled Kumpai Tembaga on Growth Performance and Meat Quality of Pegagan Ducks

“…The decreasing of shear force in this study indicated an improvement in intramuscular quality after LAB supplementation. Another study also showed a decrease in the shear-force of 42-dayold broiler meat after administration of Lactobacillus strain in the diet, with a lower value than the results of this study, which was 29.6-42.9N (Wang et al 2019). Moreover, FFA is one of the most common chemical parameters used to determine the quality of a product (Ozkececi et al 2008).…”

“…The ability to absorb feed nutrients is largely determined by the histomorphological indicators of the small intestine, especially the size of the villus, where the increase the villus height will enlarge the surface area of the small intestine, so that the ability to absorb the available nutrients in the intestinal lumen is greater (Chichlowski et al 2007). Some investigations demonstrated that the height of jejunal and ileal villi in chicken was increasing after supplementation with Lactobacillus group (Forte et al 2018;Wang et al 2019). Our previous observation also revealed that there was an increase in the weight and length of the small intestine after LAB supplementation (Yosi et al 2020).…”

“…Determining the concentration of LAB as a feed additive is essential to achieve a significant impact on the poultry. Several studies noted that there were differences in offering the LAB concentration, primarily Lactobacillus, in the diet accompanied with variation in genera and strains, where the broiler responses on the LAB treatments were also varied (Zhu et al 2009;Peng et al 2016;Wang et al 2019). According to those studies, the LAB concentration and genera might be the determining factors to obtain optimal outcomes.…”

“…It has been widely proven that LAB isolated from various sources have positive effects on growth performance, carcass traits, and meat quality in poultry (Forte et al 2018;Salehizadeh et al 2019;Wang et al 2019). However, there has been no study observing the inclusion effect of LAB isolated from ensiled swamp forage on these parameters.…”

Impact of inulin and yeast containing synbiotic on calves' productivity and greenhouse gas production

“…Most of them showed that prebiotics and probiotics do not affect meat quality. For example, addition of a probiotic Lactobacillus reuteri (2.5×10 8 cfu/mL) to broiler chicken diet over the 42 days of the experiment did not affect meat quality [ 23 ]. Another study with inclusion of probiotic S. cerevisiae 1 g/kg of diet and prebiotic MOS 1 g per kg of diet into turkey diet for 10 weeks also showed that these feed additives do not influence the different parameters of meat quality, including the amount of protein [ 24 ].…”