Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

Abstract

Natural ingredients from fruits and fruit-derived by-products have gained special interest as dietary supplements in poultry because of their health-promoting effects. The present work aims to evaluate the impact of the dietary inclusion of watermelon rind and sea buckthorn meal on performances, blood parameters, and gut microbiota and morphology of laying hens. A 4-week trial was conducted on 90 Tetra SL layers (32 weeks old), assigned to three dietary treatments (C, E1, and E2). The C group hens were fed a basal diet based on corn-soybean meal. The experimental diets included 10 g of watermelon rind/kg fed (E1) and 20 g of sea buckthorn meal/kg fed (E2). During the feeding trial, we monitored the performances. Blood samples, intestinal tissue, and intestinal content were collected to assess the effect of dietary ingredients on health status, digestive enzyme activity, intestinal morphology, and gut microbiota characterization. From the blood samples, cholesterol and triglycerides significantly (p < 0.05) decreased in E1 and E2 compared with the C group. Dietary watermelon rind and sea buckthorn meal positively impacted villus height. Maltase and invertase activity increased only in the duodenum of the E2 group, while alpha-amylase decreased in the duodenum and jejunum of both E1 and E2 groups. The two supplements tested triggered Firmicutes and Lactobacillus spp. multiplication, while reducing harmful bacteria such as Bacteroidetes and Enterobacteriaceae. The study provides the first evidence that the dietary inclusion of watermelon rind and sea buckthorn meal can be used in laying hens’ diets without altering the performances and with a beneficial impact on hens’ health, gut microbiota, and gut morphology.

Feeding graded levels of dried Sea buckthorn (Hippophaes rhamnoides) berries to broiler chickens

“…The determined chemical composition of SB agreed with previous reports (Biswas et al, 2010; Panaite et al, 2022; Tkacz et al, 2019; Tudor et al, 2019). It is recognised that SB product composition naturally varies, likely due to different climate and soil conditions, cultivars, geographical regions, processing and laboratory analysis techniques.…”

“…In an experiment with rats, Umirbekova et al (2019) feeding SB berries in high‐caloric fat diets mitigated some partial destructive changes in the small intestine linked to high‐fat diets. Panaite et al (2022) found an increase in duodenal and jejunal VH when feeding 20 g/kg SB meal to laying hens for 28 days. However, unlike the duodenum, there were no significant differences in CD and VH: CD in the jejunum (Panaite et al, 2022).…”

“…Panaite et al (2022) found an increase in duodenal and jejunal VH when feeding 20 g/kg SB meal to laying hens for 28 days. However, unlike the duodenum, there were no significant differences in CD and VH: CD in the jejunum (Panaite et al, 2022). Broilers in the present study fed up to 12 g/kg SB berries did not differ in VH, unlike in the study of Panaite et al (2022), though there was a small increase in CD.…”

“…However, unlike the duodenum, there were no significant differences in CD and VH: CD in the jejunum (Panaite et al, 2022). Broilers in the present study fed up to 12 g/kg SB berries did not differ in VH, unlike in the study of Panaite et al (2022), though there was a small increase in CD. The observed changes in CD due to SB in the reported study were relatively small to have biological significance.…”

“…Research by Tkacz et al (2019) and Tudor et al (2019) showed that SB berries are rich in antioxidants and other bioactive ingredients, although their impact on the antioxidant status of poultry needs further investigation (Hsu et al, 2009; Solcan et al, 2013). There is also limited information on the impact of SB on gastrointestinal tract (GIT) development and caecal fermentation when fed to broiler chickens (Panaite et al, 2022; Umirbekova et al, 2019). Increasing evidence suggests that through interactions with the immune system, flavones of SB can modulate immune responses (Diandong et al, 2016; Mishra et al, 2008).…”