Dietary Capsicum and Curcuma longa oleoresins increase intestinal microbiome and necrotic enteritis in three commercial broiler breeds

Kim, Ji Eun; Lillehoj, Hyun S.; Hong, Yeong Ho; Kim, Geun Bae; Lee, Sung Hyen; Lillehoj, Erik P.; Bravo, David

doi:10.1016/j.rvsc.2015.07.022

Cited by 65 publications

(62 citation statements)

References 61 publications

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“…Hubbard appear to have an intermediary susceptibility to necrotic enteritis with Ross emerging as the most resistant. In one study, Hubbard chicks lost more body weight than Ross chicks but did not have more severe intestinal lesions (53). In another, Hubbard chicks showed no significant loss of body weight compared to Ross chicks and showed an intermediate severity of intestinal lesions between Ross and Cobb chicks (52).…”

Section: Differences In Succession Between Breedsmentioning

confidence: 97%

“…The protocol for inducing necrotic enteritis in all three experiments was the same. Eimeria maxima oocyts were administered at 14 d.p.h followed by Clostridium perfringens at 18 d.p.h (52)(53)(54). It follows that any difference in response to necrotic enteritis should have its roots during the first 2 weeks of life.…”

Section: Differences In Succession Between Breedsmentioning

confidence: 99%

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Development of the Ileal Microbiota in Three Broiler Breeds

et al. 2020

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The development and succession of the microbiota in ileal mucus and lumen samples from three breeds of broiler chicken (Cobb 500, n = 36; Hubbard JA87, n = 38; and Ross 308, n = 36) was observed between 3 and 42 days post hatch (d.p.h). Chicks were housed in the same room of a climate-controlled, biosecure chicken housing unit. Between 0 and 14 d.p.h, chicks were kept in three circular brooder pens ensuring a mixture of breeds in each brooder. From 22 d.p.h, chicks were removed from the brooders and kept in the same room. DNA was extracted from a pooled sample of ileal mucus and luminal contents taken from five birds of each breed at 3, 7, 14, 21, 28, and 42 d.p.h. High-throughput Illumina sequencing was performed for the V4 hypervariable region of the 16S rRNA gene. The initial microbiota in the ileum varied between breeds. The common features were a low diversity and general dominance by one or two taxa such as Enterococcus or Escherichia with relatively low numbers of Lactobacillus. Escherichia became the most abundant genus in samples where Enterococcus was previously the dominant taxa. The next phase of development was marked by an increase in the abundance of Candidatus Arthromitus in the mucus and Lactobacillus in the lumen. The high abundance of Candidatus Arthromitus persisted between 7 and 14 d.p.h after which Lactobacillus became the most abundant genus in both the mucus and lumen. Dominance of the ileal microbiota by Lactobacillus was a transient feature. By 42 d.p.h, the relative abundance of Lactobacillus had fallen while a range of other taxa including Escherichia, Turicibacter, and members of Clostridiales increased. This general pattern was followed by all breeds, however, the rate at which succession occurred differed as Ross matured quicker than Cobb with Hubbard as an intermediate.

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Section: Differences In Succession Between Breedsmentioning

confidence: 97%

Section: Differences In Succession Between Breedsmentioning

confidence: 99%

Development of the Ileal Microbiota in Three Broiler Breeds

et al. 2020

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“…Diet plays an important role in modulating gut microbiome by providing food substrates for gut microorganisms [1,2]. Dietary components not digestible by host enzymes can be digested by gut bacteria [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Allium hookeri on gut microbiome related to growth performance in young broiler chickens

et al. 2020

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Healthy food promotes beneficial bacteria in the gut microbiome. A few prebiotics act as food supplements to increase fermentation by beneficial bacteria, which enhance the host immune system and health. Allium hookeri is a healthy food with antioxidant and anti-inflammatory activities. A. hookeri is used as a feed supplement for broiler chickens to improve growth performance. Although the underlying mechanism is unknown, A. hookeri may alter the gut microbiome. In the current study, 16S rRNA sequencing has been carried out using samples obtained from the cecum of broiler chickens exposed to diets comprising different tissue types (leaf and root) and varying amounts (0.3% and 0.5%) of A. hookeri to investigate their impact on gut microbiome. The microbiome composition in the groups supplemented with A. hookeri leaf varied from that of the control group. Especially, exposure to 0.5% amounts of leaf resulted in differences in the abundance of genera compared with diets comprising 0.3% leaf. Exposure to a diet containing 0.5% A. hookeri leaf decreased the abundance of the following bacteria: Eubacterium nodatum, Marvinbryantia, Oscillospira, and Gelria. The modulation of gut microbiome by leaf supplement correlated with growth traits including body weight, bone strength, and infectious bursal disease antibody. The results demonstrate that A. hookeri may improve the health benefits of broiler chickens by altering the gut microbiome.

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“…The effects of diet supplemented with red pepper and turmeric (Oleoresin) on (NE) necrotic enteritis model in chickens induced by Eimeria maxima and Clostridium perfringens have been investigated. The numbers of Eimeria maxima, C. perfiringens and Aerobacter and necrotic enteritis induced weight loss and intestinal lesions were significantly reduced due to the pepper and turmeric supplied with the water (Kim et al, 2015). Some studies support the idea that pepper extracts can be added for bioconservative purposes because of their antibacterial effects.…”

Section: Resultsmentioning

confidence: 96%

Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species

Doğan¹

2018

PVJ

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In this study, water, ether and methanol extracts of the hot pepper (Capsicum annuum, Capsicum annuum var globriusculum, and Capsicum frutescens) were used as antimicrobial compounds. The pepper was shredded into small particles using a sterile scalpel and dried in a dark environment at room temperature. Dried peppers were grinded and 150 g of powder was separately thawed in 150 ml of water, 150 ml of methanol and 150 ml of ether. Samples were left for 24 hours for maceration. Samples were filtered through the Whatman No.1 filter paper. The liquid portion was evaporated to 1 ml thick with vacuum evaporator to obtain stock of extracts (25 o C) (temperature is correct). The microdilution method was used to determine the antimicrobial activities of the extracts. The stock and serially diluted (2 folds) plant extracts were tested on Arcobacter butzleri, Arcobacter cryaerophilus, Arcobacter skirrowii, Helicabacter pylori and Campylobacter jejuni, which were prepared as standardized inoculum (1-2 x 10 6 CFU/ml). The results were measured spectrophotometrically at 405 nm wavelength. The in vitro activity of hot pepper extracts was determined at different concentrations on the bacteria tested. It was determined that the methanol extract of Capsicum annuum (C. annuum) was effective on Helicabacter pylori and Campylobacter jejuni, while its water extract was highly effective on Arcobacter cryaerophilus. To Cite This Article: Doğan ANC, Çelik E, Kılıçle PA, Atalay E, Sağlam AG, Doğan A and Otlu S, 2018. Antibacterial effect of hot peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on some Arcobacter, Campylobacter and Helicobacter species. Pak Vet J, 38(3): 266-270. http://dx.

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Dietary Capsicum and Curcuma longa oleoresins increase intestinal microbiome and necrotic enteritis in three commercial broiler breeds

Cited by 65 publications

References 61 publications

Development of the Ileal Microbiota in Three Broiler Breeds

Development of the Ileal Microbiota in Three Broiler Breeds

Effects of Allium hookeri on gut microbiome related to growth performance in young broiler chickens

Antibacterial Effect of Hot Peppers (Capsicum annuum, Capsicum annuum var globriusculum, Capsicum frutescens) on Some Arcobacter, Campylobacter and Helicobacter Species

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