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Du L, Chen W, Wang J, Huang L, Zheng Q, Chen J, Wang L, Cai C, Zhang X, Wang L, Zhong Q, Zhong W, Fang X, Liao Z. Beneficial Effects of Bacillus amyloliquefaciens D1 Soy Milk Supplementation on Serum Biochemical Indexes and Intestinal Health of Bearded Chickens. Microorganisms 2023; 11:1660. [PMID: 37512832 PMCID: PMC10385625 DOI: 10.3390/microorganisms11071660] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/06/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023] Open
Abstract
This study investigated the effects of dietary supplementation with Bacillus amyloliquefaciens D1 (B. amyloliquefaciens D1) on growth performance, serum anti-inflammatory cytokines, and intestinal microbiota composition and diversity in bearded chickens. To investigate the effects of Bacillus amyloliquefaciensa and fermented soy milk, 7-day-old broilers were orally fed different doses of Bacillus amyloliquefaciens D1 fermented soy milk for 35 days, with the unfermented soy milk group as the Placebo group. This study found that B. amyloliquefaciens D1 fermented soy milk improved the intestinal microbiota of broilers, significantly increasing the abundance of beneficial bacteria and decreasing the abundance of harmful bacteria in the gut. B. amyloliquefaciens D1 fermented soy milk also significantly reduced the serum lipopolysaccharide (LPS) content. The body weight and daily weight gain of broilers were increased. In conclusion, the results of this study are promising and indicate that supplementing the diets of bearded chickens with B. amyloliquefaciens D1 fermented soy milk has many beneficial effects in terms of maintaining intestinal microbiota balance and reducing inflammation in chickens.
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Affiliation(s)
- Liyu Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Weizhe Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lingzhu Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qikai Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Junjie Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Linhao Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Changyu Cai
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiangbin Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qingping Zhong
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wujie Zhong
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhenlin Liao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
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