Effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broiler birds

Abstract

BackgroundConsumers are becoming increasingly interested in food containing high concentration of polyunsaturated fatty acids (PUFA). PUFA are considered as functional ingredients to prevent cardiovascular disease. The present study aimed to evaluate the effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broilers.MethodsA total of 320 one-day-old Arbor Acres male chicks were randomly assigned to one of five treatments with eight replicates and fed a antibiotic-free basal corn-soybean meal diet (control) or the basal diet supplemented with either 2.5 × 108 (CB1), 5 × 108 (CB2) or 1 × 109 (CB3) cfu of C. butyricum/kg or150 mg of aureomycin/kg (antibiotic) for 42 days.ResultsThe results showed that chicks fed diets supplemented with C. butyricum had higher (P < 0.05) superoxide dismutase activity and lower (P < 0.05) malondialdehyde concentration in liver compared with those in the control group. Broilers had lower (P < 0.05) cholesterol content of serum in either CB2 or CB3 treatment at day 21 and in the C. butyricum-supplemented groups at day 42 than those in the control group. Chicks fed CB3 diet had lower (P < 0.05) percentage of abdominal fat and higher (P < 0.05) breast muscle yield than those in the control and antibiotic groups. The supplementation of C. butyricum increased (P < 0.05) the concentrations of C20:1n-9, C20:2n-6, C20:3n-6, C20:3n-3, C20:4n-6, C20:5n-3, C22:6n-3 and total PUFA as well as ratio of PUFA to saturated fatty acids in breast muscle and the contents of C18:2 t-9, t-12, C20:3n-6, C20:3n-3 and C20:5n-3 in thigh muscle.ConclusionsSupplementation of C. butyricum promotes hepatic antioxidant status, decreases cholesterol content of serum and percentage of abdominal fat, and improves meat quality and fatty acid composition of broiler birds. The results from the present study indicate that the increased PUFA concentrations in meat of broilers fed C. butyricum might be attributable to enhanced antioxidant activity.

Comparison of Fecal Microbial Communities between White and Black Pigs

“…In addition, phenyllactic acid reduced number of E. coli while partly ameliorating meat quality (Wang et al, 2010). Moreover, feeding bacteria strain, Clostridium butyricum, improved quality of meat by increasing polyunsaturated fatty acids (Liao et al, 2015). In contrast, it has been reported that the addition of extruded flaxseed improved meat quality without affecting swine gut microbiota (Holman et al, 2014).…”

Effects of synbiotic supplementation on growth performance, carcass characteristics, meat quality and muscular antioxidant capacity and mineral contents in broilers

“…The beneficial effects of probiotics ( Bacillus subtilis , Bacillus licheniformis or Clostridium butyricum ) or prebiotics (yeast cell wall or xylooligosaccharide) on the carcass composition, meat quality or body antioxidant capacity of animals have been widely observed. Heavy metals such as Pb, Cd, As, Hg and Cr are toxic pollutants for both animals and human, and they pollute soil, agricultural plants and even poultry feed .…”

“…16,17 In addition to regulatory functions on animal health, it has been reported that dietary synbiotic inclusion could improve meat quality and increase the carcass percentage in broilers, 7,18,19 which may result from its modulation on nutrient digestibility and adsorption, 14,20 as well as muscular fatty acids profile and antioxidant capacity. 18 The beneficial effects of probiotics (Bacillus subtilis, 20 -23 Bacillus licheniformis 21,22 or Clostridium butyricum 20,24 ) or prebiotics (yeast cell wall 25,26 or xylooligosaccharide 27 ) on the carcass composition, meat quality or body antioxidant capacity of animals have been widely observed. Heavy metals such as Pb, Cd, As, Hg and Cr are toxic pollutants for both animals and human, and they pollute soil, agricultural plants and even poultry feed.…”

Effects of an immune stimulant, inactivated Mycobacterium phlei, on the growth performance as well as meat quality of fattening pigs

“…; Liao et al . ). Dietary supplementation with antioxidants also leads to increase in PUFA of meat; these antioxidants act as hydrogen donors to provide electrons for reduction of some UFAs.…”