Effectiveness of dietary xylo-oligosaccharides for broilers fed a conventional corn-soybean meal diet

Abstract

An experiment was conducted to investigate the effect of dietary supplementation of xylo-oligosaccharides (XOS) on growth performance, meat quality, immune functions, duodenal morphology and intestinal microbial populations of broilers fed a conventional corn-soybean meal basal diet. A total of 450 1-d-old commercial Arbor Acres male broiler chicks were randomly allocated by bodyweight to 1 of 5 treatments with 6 replicate cages (15 broilers per cage) for each of 5 treatments in a completely randomized design. Chicks were fed the basal corn-soybean meal diets supplemented with 0, 25, 50, 75, or 100 mg of XOS kg-1 of diet, respectively for an experimental duration of 42 days. The results showed that supplementation of XOS affected feed conversion rate (feed/gain, F/G) during days 22-42 and 1-42 (P<0.03), drip loss in thigh muscle (P=0.02), and duodenal crypt depth (P=0.005) on day 42, but had no effect (P>0.05) on all other measured indices. The chicks fed the diet supplemented with 100 mg of XOS kg-1 had the lowest (P<0.05) F/G and drip loss in thigh muscle. The drip loss in thigh muscle decreased linearly (P=0.003) as the supplemented XOS increased. Duodenal crypt depth decreased (P<0.05) at the supplemental level of 75 mg of XOS kg-1. The results indicate that dietary supplementations of 75 and 100 mg of XOS kg-1 are beneficial to broilers fed a conventional corn-soybean meal diet.

Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans

“…Shi et al (2010) reported that the addition of xylo-oligosaccharides (XOS) decreased drip loss in the breast and thigh muscle of broilers. Similar results were also found in a study by Suo et al (2015), who suggested that such improvement could be attributed to an increased antioxidant capacity induced by XOS. Lee et al (2012) reported that the phenolic compounds in PESR exert potentially antioxidant properties that slow lipid peroxidation and improve meat quality in broilers.…”

“…The ability of fresh meat to retain moisture is one of the most important quality characteristics in raw products, both from the consumer and processor's point of view (Bowker & Zhuang, 2013). Loss in water-holding capacity (WHC) may cause liquid outflow that introduces loss of soluble nutrients and flavor (Lee et al, 2012;Bowker & Zhuang, 2013;Suo et al, 2015), but also causes unappealing moisture accumulation in packaging, a less tender cooked product as well as reduced functionality in the manufacturing of further processed poultry products (Bowker & Zhuang, 2013). As our results show, the higher protein percentage in both the breast meat of chickens fed 0.5% FSBH and the leg meat of all three treatment groups is accompanied by a higher WHC.…”

Effect of Xylo-Oligosaccharides Supplementation by Drinking Water on the Bone Properties and Related Calcium Transporters in Growing Mice

“…This increase in the absorption surface area contributed to the absorption of minerals in the intestine. Similar to our results, some reports indicated that the duodenal villus height and crypt depth are also affected by XOS supplementation in chickens [ 13 , 35 ]. Because of the scarcity of available reports on the effects of XOS on villus height and crypt depth in rodent models, a comparison was made with other studies that used similar functional oligosaccharides.…”

Effect of probiotics and xylo-oligosaccharide supplementation on nutrient digestibility, intestinal health and noxious gas emission in weanling pigs

“…A vitro study also indicated that XOS can stimulate greater bifidobacteria levels compared with other oligosaccharides [ 36 ]. Recently, research has shown that XOS (100 mg/kg or 75 mg/kg) can improve growth performance and strengthen humoral immunity in broilers [ 37 , 38 ]. However, a scarcity of reports exists on the use of XOS in weanling pigs’ diets.…”