Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota

Abstract

This study aimed to evaluate the effects of dietary supplementation of compound polysaccharides derived from Astragalus and Glycyrrhiza on growth performance, meat quality, antioxidant function, cecal microbiota and serum metabolomics of broilers. A total of 480 one-day-old male Arbor Acres (AA) broilers were randomly divided into four treatments with six replicates comprising 20 broilers each. Treatments: CON group was the basal diet; ANT group was supplemented with Terramycin calcium; LAG group was supplemented with 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides; HAG group was supplemented with 300 mg/kg Astragalus polysaccharides and 150 mg/kg Glycyrrhiza polysaccharides. The results showed that LAG and HAG supplementation increased growth performance, antioxidant function and meat quality compared with the CON group and ANT group and, especially, the effect of LAG treatment was better than HAG. Analysis of cecal microbiota showed that LAG and HAG supplementation altered cecal microbial diversity and composition in broilers. Serum metabolomics analysis showed that a total of 193 differential metabolites were identified in CON and LAG groups, which were mainly enriched in linoleic acid metabolism and glutathione metabolism pathways. Moreover, there was a close correlation between serum metabolites, cecal microbiota and phenotypic indicators. Conclusion: Dietary supplementation of 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides could improve the growth performance, antioxidant function and meat quality of broilers by changing the serum metabolites and cecal microbiota composition.

The effect of combined dietary supplementation of herbal additives on carcass traits, meat quality, immunity and cecal microbiota composition in Hungarian white geese

“…On the other hand, shear force and water loss rate are closely related to meat tenderness ( Guo et al, 2022 ). Some studies have found that adding Astragalus and Glycyrrhiza complex polysaccharides could improve broiler meat quality by reducing muscle water loss and shear force ( Qiao et al, 2022 ). In fact, CHAA and CHAB did not enhance the meat’s tenderness, and there was no significant difference in HS group and the CON group in our study ( Table 2 ).…”

“…Licorice could improve the meat quality both in broilers and fattening pigs. Flavonoids and triterpene saponins are the main active substances of licorice ( Ahmed et al, 2016 ; Qiao et al, 2022 ) Licorice extract is known to improve immune response by increasing interferon and globulin levels in animals ( Toson et al, 2022 ). Moreover, Poria cocos polysaccharide has also been demonstrated to perform multiple immune effects by promoting antibody production in B lymphocytes and the spleen, increasing serum IgG levels, and enhancing the phagocytosis of macrophages ( Tian et al, 2019 ; Pu et al, 2019 ).…”