Sodium Butyrate and Rosemary Leaf Meal Inclusion in Broiler Diet: Effects on Gut Micro-Floral, Growth Performance, Ileum, Jejunum and Duodenal Histological Traits

Abstract

The gut histological traits, gut micro-flora and growth parameters of boiler birds fed different inclusion levels of sodium butyrate and rosemary leaf meal was investigated. A total of 320 one-day "Arbor acre strain" broiler chicks were allotted to 10 dietary treatments with 4 replicates of 8 birds each. The treatments includes : T1 = Basal diet (BD: Negative control); T2 = BD + 1g/Kg diet of Oxytetracycline (positive control); T3 = BD+2g sodium butyrate (SB) /kg diet; T4 = BD+4g SB/Kg diet; T5 = BD + 2.5g rosemary leaf meal (RLM) /kg diet; T6 = BD +5.0g RLM/kg diet; T7 = BD +2g SB + 2.5g RLM/kg diet; T8 = BD + 2g SB +5.0g RLM/kg diet; T9 = BD + 4g SB + 2.5g RLM/kg diet; and T10 = BD + 4g SB + 5.0g RLM/kg diet. The results showed that birds fed T3, T4, and T5 had the highest (p<0.05) body weight with an improved feed conversion ratio in both trial phases (starter and finisher). During the starter phase, the highest (p<0.05) villus length, crypth depth, thickness of the epithelium, thickness of muscularis in duodenum, jejunum and ileum was recorded for birds fed T4. During the finisher phase, the villus length, crypt depth, thickness of epithelium and muscularis of the duodenum, jejunum and ileum were higher (p<0.05) for birds fed 4g/ kg sodium butyrate and 5g/kg rosemary leaf meal (except for crypth depth of jejunum and ileum). At the end of the starter phase, the data for the Lactobacillus counts of the ileum was highest (p<0.05) for birds fed dietary 4g/kg sodium butyrate and 5g/kg rosemary leaf meal, while, the Lactobacillus counts of the caecum was highest (p<0.05) for birds fed 4g/kg sodium butyrate, 2.5g/kg rosemary leaf meal and 5g/kg rosemary leaf meal. The highest (p<0.05) E.coli and Salmonella populations in both ileum and caecum during the starter phase was seen in birds fed the negative control diet. At the end of the finisher phase, the highest (p<0.05) proliferation of Lactobacillus in the ileum section of the gut was recorded for birds fed 2g/kg diet sodium butyrate, 4g/kg sodium butyrate, 2.5g/kg rosemary leaf meal, 5g/kg rosemary leaf meal and 4g/kg sodium butyrate +2.5g/kg rosemary leaf meal, while Lactobacillus counts in the caecum was highest (p<0.05) for birds fed 2g/kg diet sodium butyrate, 4g/kg sodium butyrate, 2.5g/kg rosemary leaf meal and 5g/ kg rosemary leaf meal. The populations of Lactobacillus were lowest (p<0.05) in both ileum and caecum parts of the gut for birds fed negative control (T1) diet, while the E.coli and Salmonella counts in the caecum were highest (p<0.05) for birds fed the negative control (T1) diet compared with other dietary treatments. It was concluded that T4 and T6 had a better gut integrity and improved histological traits. Moreover, 2g/kg diet sodium butyrate, 4g/kg sodium butyrate or 2.5g/kg rosemary leaf meal can be used safely for a better performance as they enhanced the growth traits of the birds.

Effects of sodium butyrate and rosemary leaves on performance, biochemical parameters, immune status, and carcass traits of broiler chickens

“…(2018); Lan et al . (2020) and Ogwuegbu et al . (2021) who discovered that adding SB and RL to the basal diet had a positive impact on carcass characteristics of broiler chickens.…”

Nutraceuticals vs. antibiotic growth promoters: differential impacts on performance, meat quality, blood lipids, cecal microbiota, and organ histomorphology of broiler chicken

“…Moreover, Feshanghchi et al (2022) found that dietary Spirulina at a level of 1% decreased cecal E. coli counts in broiler chickens given aflatoxin-contaminated diets. Moreover, earlier literature recorded that rosemary extract had the potential to reconstruct the gut microbiota in mice ( He et al, 2022 ), and rosemary leaf meal can increase Lactobacillus count but decrease E. coli and Salmonella populations in broilers ( Ogwuegbu et al, 2021 ). Mathlouthi et al (2012) reported that REO had numerous antimicrobial effects on harmful pathogens and even had the same effect as avilamycin when included in broiler rations.…”

Dietary rosemary extract modulated gut microbiota and influenced the growth, meat quality, serum biochemistry, antioxidant, and immune capacities of broilers

“…The gut microbial homeostasis was required for the development and maturation of the animals, which affected a wide range of physiology aspects, including growth performance, production performance, nutrient digestibility, immune function, and antioxidative capacity ( Sommer and Bäckhed, 2013 ; Fathima et al, 2022 ). Previous literature reported that RE had the potential to reshape the gut microflora in mice under stressed conditions ( Guo et al, 2018 ; He et al, 2022 ), and rosemary leaf meal could increase the population of Lactobacillus but reduce the population of E. coli and Salmonella ( Ogwuegbu et al, 2021 ). However, in the present study, 750 mg/kg dietary RE did not change the α or β diversity of the gut microflora in broilers ( P >0.05).…”