Effect of dietary supplementation with arginine on haematological indices, serum chemistry, carcass yield, gut microflora, and lymphoid organs of growing turkeys

Abstract

W. 2017. Effect of dietary supplementation with arginine on haematological indices, serum chemistry, carcass yield, gut microflora, and lymphoid organs of growing turkeys. A 8-wk feeding experiment was conducted to investigate the effect of dietary supplementation 25 with Arg on haematological indices, serum chemistry, carcass yield, gut microflora, and 26 lymphoid organ weights of growing turkeys. A total of one hundred and eighty 56-d-old male 27 grower turkeys were weighed individually and randomly assigned to 1 of 3 dietary treatments 28 with 6 replicate pens, and 10 turkeys per pen in a completely randomized design. Dietary 29 treatments consisted of basal diets supplemented with 0, 0.5, and 1.0 g Arg/kg. Haematological 30 indices and serum chemistry were measured at 84 and 112 d of study. Carcass yield, relative 31 weights of retail cuts, organ weights, and gut microflora were measured at d 112. Except 32 eosinophil, no effect of Arg supplementation was obtained on haematological indices at d 84. At 33 d 112, finisher turkeys fed the diet supplemented with 0.5 g Arg/kg had the greatest red blood 34 cell (quadratic, P < 0.001), lymphocyte (linear, P = 0.011; quadratic, P < 0.001), and basophil 35 counts (quadratic, P < 0.001). In grower turkeys at d 84, total serum protein (quadratic, P = 36 0.030), and serum globulin concentrations (quadratic, P = 0.043) increased initially as Arg 37 supplementation increased from 0 to 0.5 g/kg, but decreased with the 1.0 g Arg/kg. Uric acid 38 concentration and alanine aminotransferase activity reduced as Arg supplementation increased 39 from 0 to 0.5 g/kg, but increased with the 1.0 g Arg/kg (quadratic, P = 0.002). In finisher turkeys 40 at d 112, total serum protein (linear, P = 0.004; quadratic, P = 0.002), serum globulin (linear, P = 41 0.008; quadratic, P = 0.030), serum albumin (linear, P = 0.012; quadratic, P = 0.040), and 42 triodosterine concentrations (linear, P = 0.025; quadratic, P = 0.033) increased with increasing 43 Arg supplementation. At d 112, spleen weights increased linearly (P = 0.006), while thymus 44 weights increased quadratically (P = 0.003) with increasing dietary Arg supplementation. 45 Salmonella counts in the small intestinal content of turkeys at d 112 reduced quadratically as Arg 46 supplementation increased from 0 to 1.0 g/kg (P = 0.029). In conclusion, Arg supplementation 47 increased packed cell volume of finisher turkeys, improved serum chemistry of grower, and 48 finisher turkeys as indicated by increased total serum protein, and reduced serum enzymes with 49 appreciable improvement obtained when included at 0.5 g Arg/kg. Arginine supplementation 50 enhanced the relative weights of thymus, spleen, and reduced Salmonella counts in small 51 intestine of turkeys.52

The impact of in ovo injection of l‐arginine on hatchability, immune system and caecum microflora of broiler chickens

“…Nutrition is the most prominent factor affecting the gastrointestinal microbial community (Tomasello et al, 2014). As a novel finding of the present experiment, in ovo injection of l-arginine increased chickens' cae- (Oso et al, 2017). It was reported that dietary arginine improved intestinal absorption, barrier function and immune responses, but suppressed colonization of Clostridium perfringens in necrotic enteritis-challenged broilers (Muğlali et al, 2016).…”

“…Although there are no reports regarding the impact of in ovo injection of arginine on gut microflora community, in ovo injection of arginine improved the barrier functions of intestinal mucosa (Gao et al, 2017). However, caecal Coliform, Clostridium and Salmonella counts were not affected by dietary arginine supplementation (Oso et al, 2017). It was reported that male grower turkeys, which received higher dietary arginine levels (addition of 0.5 and 1 g arginine per kg of diet), had lower Salmonella counts in their small intestine, while higher caecal Lactobacillus counts and small intestinal Clostridium and Coliform counts (Oso et al, 2017).…”

“…Furthermore, dietary arginine supplementation improved gut mucosa, increased intestinal absorption and barrier function, enhanced innate immune responses, suppressed Clostridium perfringens colonization, alleviated gut injury and normalized the ileal microbiota of chickens challenged with Clostridium perfringens . Dietary supplementation of arginine in turkeys also increased caecal Lactobacillus and small intestinal Clostridium and Coliform, while it reduced small intestinal Salmonella and had no effect on caecal Coliform, Clostridium and Salmonella counts (Oso et al, 2017).…”

“…Feeding arginine also increased intestinal lymphocyte proliferation and their toxicity against infectious bursal disease virus (Tayade, Koti, & Mishra, 2006). Dietary supplementation of arginine in turkeys also increased caecal Lactobacillus and small intestinal Clostridium and Coliform, while it reduced small intestinal Salmonella and had no effect on caecal Coliform, Clostridium and Salmonella counts (Oso et al, 2017). Dietary supplementation of arginine in turkeys also increased caecal Lactobacillus and small intestinal Clostridium and Coliform, while it reduced small intestinal Salmonella and had no effect on caecal Coliform, Clostridium and Salmonella counts (Oso et al, 2017).…”

“…Also, several other studies evaluated the effect of feeding arginine on the gastrointestinal microflora community. It was reported that male grower turkeys, which received higher dietary arginine levels (addition of 0.5 and 1 g arginine per kg of diet), had lower Salmonella counts in their small intestine, while higher caecal Lactobacillus counts and small intestinal Clostridium and Coliform counts(Oso et al, 2017). However, caecal Coliform, Clostridium and Salmonella counts were not affected by dietary arginine supplementation…”