The relationship among gut microbiota, short-chain fatty acids, and intestinal morphology of growing and healthy broilers

Abstract

The gut microbiota play an important role in the growth and intestinal health of broilers. The present study was to investigate the gut microbiota, short-chain fatty acids, and intestinal morphology of broilers at different ages. A total of 320 one-day-old male broilers were raised in 8 replicates and fed the same corn–soybean diets for 42 D. The duodenal, jejunal, and ileal segments and their and cecal microbiota were collected on day 1, 7, 14, 21, and 42, respectively. The villous height ( VH ), crypt depth ( CD ), and their ratio of VH:CD in the duodenum, jejunum, and ileum all increased ( P < 0.05) with age. Caecal acetate, propionate, butyrate, valerate, and isovalerate increased ( P < 0.01), but isobutyrate decreased ( P < 0.001) with age. The cecum had the greatest ( P < 0.001) alpha diversity of bacterial community in broilers at different ages. Beta diversities showed distinct differences in gut microbial compositions among different ages (R = 0.55, P < 0.002) and different intestinal segments (R = 0.53, P < 0.002). Lactobacillus was the most abundant genus in the duodenum (36∼97%), jejunum (39∼72%), and ileum (24∼96%) at all ages, and in the ileum, it was positively correlated with VH (R = 0.559, P < 0.03), VH:CD (R = 0.55, P < 0.03), and acetate contents (R = 0.541, P < 0.04) but negatively correlated (R = -0.50, P < 0.05) with isobutyrate contents. Escherichia–Shigella and Salmonella dominated in the cecum of newly hatched broilers, and then the Bacteroides dominated in the cecum on day 42. In the cecum, Escherichia–Shigella was positively correlated (R = 0.577∼0.662, P < 0.05) with isobutyrate contents and Salmonella negatively correlated (R = -0.539∼-0.843, P < 0.05) with isovalerate, butyrate, and acetate contents. These aforementioned results indicated that the most abundant Lactobacillus from the small intestine and the most diversity of microflora community and short-chain fatty acids in the cecum might contribute to the development of intestinal structure in the whole growing period of broilers.

Supplemental magnolol or honokiol attenuates adverse effects in broilers infected with Salmonella pullorum by modulating mucosal gene expression and the gut microbiota

“…Consistent with other reports, lactobacilli are dominant in the ileum at the genus level [ 39 , 40 ]. Several studies have repeatedly shown that lactobacilli , as the most important microbiota in animal intestines, have various biochemical functions, including in the protection of the integrity of the intestinal mucosal, the invasion of pathogens, and stimulation of the immune system [ 41 , 42 ].…”

Effects of supplemental xylanase and xylooligosaccharides on production performance and gut health variables of broiler chickens

“…The positive correlation between P. cinnamivorans and acetate also supports this underlying mechanism of the utilization of substrates to produce acetate. The positive correlation of acetate production with Lactobacillus observed in this study was also reported previously [ 44 ], and acetate has been found to be produced from lactate when the glucose resource gets depleted [ 45 ]. The positive correlation of Bacteroides acidifaciens with FCR and its negative correlation with acetate suggests that the gut microbiome plays roles beyond fermentation and support growth and lipid utilization [ 46 , 47 ].…”

Heat Stress in Broiler Chickens and the Effect of Dietary Polyphenols, with Special Reference to Willow (Salix spp.) Bark Supplements—A Review

“…It was reported that phenolic acids such as chlorogenic acid, caffeic acid, rutin, and quercetin significantly increased the production of propionate and butyrate [ 164 ]. Salix polyphenols such as (−)-epigallocatechin gallate (EGCG) may produce SCFAs including acetic acid, propionic acid, butyric acid, which can modulate appetite and energy intake [ 165 ], with favourable effect on broiler performance [ 166 , 167 ]. Many studies revealed reciprocal interaction between phenolics and gut microbiota [ 135 ].…”