Effect of different fibre sources on performance, carcass characteristics and gastrointestinal tract development of growing Greylag geese

He, Liwen; Meng, Qingyong; Li, D.Y.; Zhang, Yawei; Ren, Li

doi:10.1080/00071668.2014.981503

Cited by 14 publications

(10 citation statements)

References 26 publications

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“…Among the different genera, Bacteroides was the most abundant bacteria in goose caecum. Previous studies have shown that the microbial diversity in chicken caecum was mainly dominated by Bacteroides, which was consistent with our study1223. Bacteroides is thought to play a fundamental role in the breakdown of complex polysaccharides, starch and cellulose into simpler compounds27.…”

Section: Discussionsupporting

confidence: 92%

“…Even if comparable proventriculus, small intestine and caecum, geese’s GIT has a bigger and more powerful gizzard. The powerful gizzards can generate greatest forces for breaking down the roughage with high fiber content, such as forage, corn straw silage, wheat straw and rice byproducts101112. Another pivotal reason is that geese have increasing effective caecum fermentation.…”

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confidence: 99%

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Cassava foliage affects the microbial diversity of Chinese indigenous geese caecum using 16S rRNA sequencing

Zhou

Pan

et al. 2017

Sci Rep

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Geese are extremely adept in utilizing plant-derived roughage within their diet. However, the intestinal microbiome of geese remains limited, especially the dietary effect on microbial diversity. Cassava foliage was widely used in animal feed, but little information is available for geese. In this study, the geese were fed with control diet (CK), experimental diet supplemented with 5% cassava foliage (CF5) or 10% (CF10) for 42 days, respectively. The cecal samples were collected after animals were killed. High-throughput sequencing technology was used to investigate the microbial diversity in the caecum of geese with different dietary supplements. Taxonomic analysis indicated that the predominant phyla were distinct with different dietary treatments. The phyla Firmicutes (51.4%), Bacteroidetes (29.55%) and Proteobacteria (7.90%) were dominant in the CK group, but Bacteroidetes (65.19% and 67.29%,) Firmicutes (18.01% and 17.39%), Proteobacteria (8.72% and 10.18%), Synergistete (2.51% and 1.76%) and Spirochaetes (2.60% and 1.46%) were dominant in CF5 and CF10 groups. The abundance of Firmicutes was negatively correlated with the supplementation of cassava foliage. However, the abundance of Bacteroidetes and Proteobacteria were positively correlated with the supplementation of cassava foliage. Our study also revealed that the microbial communities were significantly different at genus levels. Genes related to nutrient and energy metabolism, immunity and signal transduction pathways were primarily enriched by the microbiome.

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Section: Discussionsupporting

confidence: 92%

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confidence: 99%

Cassava foliage affects the microbial diversity of Chinese indigenous geese caecum using 16S rRNA sequencing

Zhou

Pan

et al. 2017

Sci Rep

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“…Our results found that it was present in all probiotics-supplemented groups and the control group, ruling out the need for gut modulation of this bacteria. In addition, the microbial diversity of chicken caecum in the probiotics-supplemented group and control group was dominated by Bacteroides , consistent with a previous study 41, 48 . Bacteroides plays an important role in the breakdown of complex polysaccharides, starch and cellulose into simpler compunds 49 .…”

Section: Discussionsupporting

confidence: 91%

Effect of probiotics on the meat flavour and gut microbiota of chicken

Wang

Sun

Zhong

et al. 2017

Sci Rep

118

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To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Qingjiaoma chickens under the same controlled living environment (60 birds, no probiotic supplements). The results showed that chicken supplemented with Bacillus species showed beneficial effects in body weight. Acetate is the major fermentation production in the chicken caecum, and chicken supplemented with Pediococcus pentosaceus had the average higher short chain fatty acids (SCFAs) contents. In chicken caecal microflora, the abundance of Bacteroidetes bacteria was positively correlated with the content of propionate, butyrate, and isobutyrate, whereas an increase in acetate content was positively correlated to the abundance of Firmicutes. Compared to chickens without probiotic supplement, chickens supplemented with P. pentosaceus had more characteristic flavour compounds in the sampled breast meat, especially higher concentrations of (E)-2-heptenal, (E,E)-2,4-nonadienal, and certain C6-C9 unsaturated fatty acids. This resulted in a stronger chicken-fatty or fatty odour which directly improved the flavour. These findings suggest that probiotics can improve chicken meat flavour and increase gut microbiota diversity.It is generally known that the diverse gut microbiota play an important role in host metabolism, nutrient digestion, growth performance and health of the host 1-4 . However, during the livestock production process, the widespread use of antibiotics and other drugs not only changs the gut micro-ecosystem but also causes the emergence of pathogenic bacteria resistant to antimicrobials, which has seriously threatened animal husbandry and human health 5,6 . Therefore, the search for green and pollution-free additives to improve the immunity and nutrient utilization of livestock and poultry is an inevitable trend in green animal husbandry development in the 21 st century.Probiotics are new green additives developed in recent years and are defined as mono-or mixed cultures of living microorganisms that beneficially affect the host animal by modulating gut microbiota in livestock 7-9 . Meanwhile, probiotics have been shown to reduce disease risk, possibly through a reduction in the proliferation of pathogenic species, maintaining microbiota balance in the gut and increasing resistance to infection 10 . For example, Pascual et al. 11 reported that probiotics have a preventive effect against Salmonella 11 . In addition, probiotic application has been reported in the poultry industry with an emphasis on their influence on the growth performance of chickens and their carcass compositions 12,13 . In this context, recent studies reveal that probiotics supplements in chicken also improve pH, colour, water-holding capacity, fatty acid profile and oxidative stability in fresh meat 14,15 . However, most research in this field has ...

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“…There were some studies that had similar LWG results as the current study (20,22,23). On the other hand, according to the results of the study that investigated the effects of different cellulose sources on the performance of geese, LWG was lower than (31.00, 31.30, 29.80, and 30.90 g) current study (24). The eviscerated carcass yields of the groups were 68.61%, 69.12%, 68.46%, respectively.…”

Section: Keskin Olmezsupporting

confidence: 70%

Effect of Dietary Barley Supplementation on Fattening Performance and Carcass Parameters of Native Geese (Anser anser) Fed in Local Breeder Conditions in Ağrı Province

Keskin¹,

Ölmez²

2021

Atatürk Üniversitesi Veteriner Bilimleri Dergisi

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Effect of different fibre sources on performance, carcass characteristics and gastrointestinal tract development of growing Greylag geese

Cited by 14 publications

References 26 publications

Cassava foliage affects the microbial diversity of Chinese indigenous geese caecum using 16S rRNA sequencing

Cassava foliage affects the microbial diversity of Chinese indigenous geese caecum using 16S rRNA sequencing

Effect of probiotics on the meat flavour and gut microbiota of chicken

Effect of Dietary Barley Supplementation on Fattening Performance and Carcass Parameters of Native Geese (Anser anser) Fed in Local Breeder Conditions in Ağrı Province

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