Effects of polysaccharides from Yingshan Yunwu tea on meat quality, immune status and intestinal microflora in chickens.

Autor: Xiang-Li; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Si-Chen; College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China., Zhao ZT; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Meng-Zhao; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Yi-Han; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Ye XM; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Qi-An; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Ouyang KH; College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China.. Electronic address: ouyangkehui@sina.com., Wang WJ; Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.. Electronic address: wwjun9999@jxau.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Jul 15; Vol. 155, pp. 61-70. Date of Electronic Publication: 2020 Mar 26.
DOI: 10.1016/j.ijbiomac.2020.03.198
Abstrakt: The present study was aimed to investigate the effects of the addition of Yingshan Yunwu green tea polysaccharide conjugates (GTPC) on meat quality, immune response and gut microflora in chickens. A total of 200 chickens with average initial body weight were randomly allotted to 4 groups. Intestinal samples were collected at the end of experiment for bacterial culture and microbial community analysis by 16S rDNA gene sequencing using Illumina MiSeq. Chicken breast muscle and serum were also sampled for analysis of meat quality and immune function. The results showed that dietary GTPC addition increased (P < 0.05) chicken breast muscle pH and redness-greenness (a*) value and decreased (P < 0.05) the values of lightness (L*), yellowness-blueness (b*), hardness, toughness and adhesiveness. In addition, dietary supplementation of GTPC increased (P < 0.05) the weight of thymus and bursa and serum concentrations of IgA and IgG. Furthermore, of the 10 bacterial phyla, the predominant taxa across all sampling time-points were Bacteroidetes, Firmicutes, Proteobacteria, and Deferribacteres, representing >97% of all sequences. GTPC increased the abundance of Bacteroidetes and Lactobacillus, and decreased the abundance of Proteobacteria. These findings provided some references of the application of GTPC in the poultry industry.
Competing Interests: Declaration of competing interest The authors declare that there are no conflicts of interest.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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