Combined Supplementation of Probiotics and Enzymes Improves Performance and Regulates Rumen Microbiota in Fattening Goats

Abstract

Background: The aim of this study was to explore the effects of growth performance, slaughter performance, serum biochemical, immune and antioxidant indexes and rumen microflora fed with a basal diet (CON group), added B. subtilis and B. licheniformis (PRO group), supplemented with B. subtilis, B. licheniformis and enzyme preparations (COM group) on fattening goats.Methods: 39 male goats were randomly divided into 4 groups with 13 individuals in each group for feed period of 80 d. Goats were fed as follows: CON diet, PRO diet with B. subtilis and B. licheniformis, and COM diet with B. subtilis, B. licheniformis and compound enzymes.Results: ADFI of COM group significantly increased compared with CON group and PRO group (P < 0.01), as well as COM group and PRO group dramatically promoted ADG versus with CON group (P < 0.05). As a consequence, the body weight of fattening goats in the COM group was predominantly higher than that in the CON group (P < 0.01). In addition, the PRO group and COM group enhanced the TNF-α (P < 0.05) and IL-10 content (P < 0.01) in the serum. No differences were observed in serum biochemical and antioxidant indexes of three groups (P > 0.05). Likewise, the GR values of PRO group and COM group were noteworthy improved in comparison with CON group (P < 0.01). The VFA contents in rumen fluid were insignificantly different (P > 0.05). COM group also enriched the relative abundance of Proteobacteria compared with CON group and PRO group (P < 0.05). Nevertheless, the relative abundance of Actinobacteria decreased of PRO group and COM group in rumen fluid microorganisms (P < 0.05). Apparently, COM group significantly enriched nitrogen metabolism, glycolysis and TCA cycle (P < 0.05), whereas nucleotides biosynthesis was notably reduced (P < 0.05).Conclusion: The combined feed of probiotics and enzymes had more profound effects than probiotics feed. Consequently, supplementation with B. subtilis and B. licheniformis and enzymes in the basal diet of fattening goats, which could improve growth performance, slaughter performance, immunity and accommodate rumen microbiota.

Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway

“…The present study revealed that probiotics supplementation in Sunit sheep resulted in an increasing trend in final weight and carcass weight, along with a significant improvement in the LEA, which is consistent with previous research findings ( Lu et al, 2021 ). LEA, as a growth indicator, is highly positively correlated with meat production performance and lean meat percentage and is an important indicator for evaluating the carcass quality of domestic animals.…”

Funkcionalna aktivnost neutrofila u krvi i imunološkog statusa junica pod utjecajem probiotika

“…The effectiveness of probiotics containing live bacterial cultures is associated with favorable metabolic changes in the digestive tract, better absorption of nutrients, increased body resistance to adverse conditions, and an antagonistic effect on pathogenic and opportunistic microflora. Some studies have shown that probiotics have a positive effect not only on the microbial ecosystem of the digestive tract, nutrient synthesis (Saha et al, 2018), they also lead to increases in carcass weight (Lu et al, 2021), muscle mass, and meat quality (Liu et al, 2022). In addition, as reported by Tekce et al (2021), supplementation with probiotics (Lacticasebacillus rhamnosus; Saccharomyces cerevisiae) for 2.5 months helped maintain microbial balance in the digestive tract of lambs at weaning.…”

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

“…Some probiotic strains can produce bacteriocins that act as tective agents against lipid oxidation and keep positive organoleptic attributes in me can be concluded that the use of probiotics improves the quality of meat. ↑ pre-slaughter weight ↑ rib tissue thickness (GR) [10] Abbreviations: ↑, increased; ↓, decreased; ~, not changed, CFU, colony-forming unit; LT, Longissimus thoracis; MAPK, mitogen-activated protein kinase; MyHC, myosin heavy chain; DM, dry matter; LAB, lactic acid bacteria.…”

“…Therefore, many investigators focused on antibiotics substitutes, namely feed additives or supplements as Microorganisms 2023, 11, 1652 2 of 14 probiotics (as single or mixed strains) to the animal feed [5,6]. Probiotics have been shown to have positive effects on the microbial ecosystem [7], nutrient synthesis [4,8], growth performance [9], carcass weight [10,11], muscle production and meat quality [3,[12][13][14], prevention of enteric diseases [15], and immunity [16]. A study showed that 2.5 months of dietary supplement of probiotics (Lacticasebacillus rhamnosus; Saccharomyces cerevisiae) could maintain microbial balance in the gastrointestinal tracts of weanling lambs [6].…”