Identification and Characterization of Potential Performance-Related Gut Microbiotas in Broiler Chickens across Various Feeding Trials

Abstract

Three broiler feeding trials were investigated in order to identify gut bacteria consistently linked with improvements in bird performance as measured by feed efficiency. Trials were done in various geographic locations and varied in diet composition, broiler breed, and bird age. Gut microbial communities were investigated using microbial profiling. Eight common performance-linked operational taxonomic units (OTUs) were identified within both the ilea (180, 492, and 564-566) and ceca (140-142, 218-220, 284-286, 312, and 482) across trials. OTU 564-566 was associated with lower performance, while OTUs 140-142, 482, and 492 were associated with improved performance. Targeted cloning and sequencing of these eight OTUs revealed that they represented 26 bacterial species or phylotypes which clustered phylogenetically into seven groups related to Lactobacillus spp., Ruminococcaceae, Clostridiales, Gammaproteobacteria, Bacteroidales, Clostridiales/Lachnospiraceae, and unclassified bacteria/clostridia. Where bacteria were identifiable to the phylum level, they belonged predominantly to the Firmicutes, with Bacteroidetes and Proteobacteria also identified. Some of the potential performance-related phylotypes showed high sequence identity with classified bacteria (Lactobacillus salivarius, Lactobacillus aviarius, Lactobacillus crispatus, Faecalibacterium prausnitzii, Escherichia coli, Gallibacterium anatis, Clostridium lactatifermentans, Ruminococcus torques, Bacteroides vulgatus, and Alistipes finegoldii). The 16S rRNA gene sequence information generated will allow quantitative assays to be developed which will enable elucidations of which of these phylotypes are truly performance related. This information could be used to monitor strategies to improve feed efficiency and feed formulation for optimal gut health.Because feed constitutes approximately 70% of the cost of raising broiler chickens (1), the most common measures of bird performance have been linked to weight gain and feed efficiency. Broiler performance is closely linked to the genetics, diet, age, and rearing environment of the bird (1,23,32,54). Genetic selection has largely driven the vast improvements observed in weight gain and feed efficiency in meat chickens over the last 50 years, although a small proportion of these improvements have been attributed to nutrition and other management practices (32). The genetic changes associated with improved weight gain and feed efficiency have also resulted in changes to the gut physiology and gut microbial community composition of birds (44). Diet, age, and environmental factors have also been reported to influence the gut microbiota (43,71,72). Therefore, there appears to be a clear link between bird performance and gut microbiota composition.In medicine, much interest has already focused on the influence of the gut microbiota in human health (35,78) and energy metabolism (73,74,83).

Effects of inulin and di-d-fructose dianhydride-enriched caramels on intestinal microbiota composition and performance of broiler chickens

“…On the other hand, in the current work, lactobacilli numbers were lower in the crop, ileum and caeca of chickens fed on the inulin diet and tended to be lower in the FC-fed chickens, which was accompanied by an increase in the bacetroides number of copies in the ileum. Although generally regarded as a beneficial group, higher numbers of lactobacilli have been implicated in broiler growth depression owing to competition for nutrient uptake or impaired fat absorption linked to deconjugation of bile acids (Torok et al, 2011b). Meanwhile, species from the Bacteroidetes family are involved in many important metabolic activities including fermentation of carbohydrates, induction of critical glycolytic enzymes in the enterocytes, utilization of nitrogenous substances, biotransformation of bile acids and prevention of pathogen colonization (Bry et al, 1996;Phillips, 2009).…”

Quantitative molecular assays for evaluating changes in broiler gut microbiota linked with diet and performance

“…We have previously shown that diet-related changes in gut microbiota are linked to broiler performance as measured by feed efficiency, and have identified a common suite of bacterial groups associated with significant changes in performance across various feeding trials (Torok et al 2011b). Using microbial profiling, we were able to identify eight operational taxonomic units (OTU) related to differences in broiler performance across three Australian feeding trials.…”

“…Although knowledge of the ideal gut microbiota is still incomplete, it is apparent that a variety of diets can equally support optimal broiler performance and maintain a healthy gut microbial balance (Torok et al 2011b). Several factors can influence the host's gut microbiota, including age, genetics, rearing environment and stress, although the greatest determinant by far is the host's diet (Lu et al 2003;Burkholder et al 2008;Torok et al 2009Torok et al , 2011bLumpkins et al 2010). All these factors also have the potential to influence the animal's performance as measured by growth rate, feed efficiency or productivity, hence indicating a close relationship between gut microbiota and animal performance (Torok et al 2011b).…”

Diferentes estratégias do uso de sorgo para frangos de corte: desempenho e saúde intestinal

“…Este gênero encontrou-se aumentado em aves, aos 10 dias, alimentadas com sorgo inteiro na fase pré-inicial. Este gênero tem sido relacionado com a melhora na conversão alimentar, além da espécie Ruminococcus torques relacionada a melhora do desempenho das aves (TOROK et al, 2011;STANLEY, 2016). Estudo mostrou que a suplementação de dietas com bacteriocina produzida pelo Ruminococcus albus aumentou a absorção intestinal de nutrientes e elevou o número de Lactobacillus, diminuindo a população de bactérias patogênicas (WANG et al, 2011).…”

“…O gênero Enterococcus, membro da família Enterococcaceae, produz ácido lático como produto dominante da fermentação da glicose, além de produzir enterocinas contra grupos bacterianos (incluindo Listeria) (ŠVEC;DEVRIESE, 2009 (TOROK et al, 2011). Em nossa pesquisa, a dieta influenciou a porcentagem deste gênero apenas aos 10 dias, sendo que a mudança de sorgo inteiro para moído resultou em seu aumento.…”