Effects of hydrogen-rich water on antioxidant capacity, meat quality and cecum mic robiota of broiler chickens

Abstract

Background: Hydrogen-rich water, which contains a high concentration of dissolved hydrogen gas, exhibits numerous advantageous properties, including anti-inflammatory, antioxidant, and metabolic regulatory functions. Its exceptional biosafety renders it highly promising for implementation in agricultural production, particularly in light of the growing concern for food safety. The aim of this study was to evaluate the effects of drinking hydrogen-rich water on broiler growth performance, antioxidant capacity, meat quality, and cecum microbiota, with the objective of assessing its potential as a beneficial component in broiler production. Broilers were provided either hydrogen-rich water or regular taping water throughout the experimental period of 1 to 42 days. On day 42, six birds from each treatment group were selectively chosen for slaughter and subsequent dissection. Results: The results indicated that the administration of hydrogen-rich water had no significant effect on the growth performance of broilers. However, compared to the control group, the broilers receiving hydrogen-rich water group exhibited significantly higher levels of serum total antioxidant capacity (T-AOC) and superoxide dismutase activity (T-SOD). Moreover, the hydrogen-rich water group displayed significantly lower levels of reactive oxygen species (ROS) and malondialdehyde (MDA) in the liver, along with significantly higher catalase activity (CAT) compared to the control group. Regarding meat quality, the hydrogen-rich water group showed a significantly lower shearing force of chicken breast compared to the control group. Additionally, the proportions of leucine, lysine, and essential amino acids in chicken breast meat were significantly higher in the hydrogen-rich water group. Conversely, the percentage of undecanoic acid in chicken breast meat was significantly lower in the hydrogen-rich water group compared to the control group. Furthermore, the percentages of palmitoleic acid, oleic acid, erucic acid, γ-Linolenic acid, α-Linolenic acid, and monounsaturated fatty acids in chicken breast meat were significantly higher in the hydrogen-rich water group compared to the control group. In terms of cecum microbiota, no significant differences were observed between the two groups in terms of α diversity, β diversity, and phylum species composition. However, at the genus level, the relative abundance of Mediterraneibacter, Kineothrix, Roseburia, Stenotrophomonas, and Proteobacteria_Unclassifiedin the hydrogen-rich water group was significantly higher compared to the control group. On the other hand, the relative abundance of Ralstoniaand Symbiobacterium was significantly lower in the hydrogen-rich water group compared to the control group. Conclusion: In summary, the results of this study highlight the beneficial effects of hydrogen-rich water on antioxidant parameters in the serum and liver of broilers. It also suggests its potential improving the quality and composition of amino acids and fatty acids in broiler breast meat. Additionally, hydrogen-rich water appears to have a significant impact on the cecum microbiota of broilers.