Dietary supplemental synbiotic – yucca extract compound preparation modulates production performance, immune status and faecal microflora diversity in laying hens

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED Food and Agricultural Immunology Pub Date : 2022-06-13 DOI:10.1080/09540105.2022.2080187

D. Song, Weiwei Wang, Bingxu Chen, Aike Li, G. Song, Junlin Cheng, Lin Qiao, Ronghua Zhu, Y. Min

{"title":"Dietary supplemental synbiotic – yucca extract compound preparation modulates production performance, immune status and faecal microflora diversity in laying hens","authors":"D. Song, Weiwei Wang, Bingxu Chen, Aike Li, G. Song, Junlin Cheng, Lin Qiao, Ronghua Zhu, Y. Min","doi":"10.1080/09540105.2022.2080187","DOIUrl":null,"url":null,"abstract":"ABSTRACT This research was designed to assess the influence of a synbiotic – yucca extract compound preparation (MCC) on production performance, faecal microbiota and immune in laying hens. A total of 180, 27-week-old healthy Hy-Line Brown laying hens were divided into 2 treatments with 6 replicates (15 birds/per replicates), including control group (CN), and treatment group with 3.34 g MCC/kg diet (MCC). The results revealed that supplementation of MCC in diet resulted in a greater laying rate in hens. The concentrations of serum IL-2, IL-6 and TNF-α were lower than CN group, whereas the concentrations of IgG and IL-10 in serum were higher in the MCC group. Furthermore, at the genus levels, the abundance of Romboutsia, and Helicobacter was lower, however, the abundance of Lactobacillus was higher when the hens were fed MCC. Therefore, the addition of MCC positively impacted the production performance, immune and faecal microbial diversity of laying hens.","PeriodicalId":12300,"journal":{"name":"Food and Agricultural Immunology","volume":"33 1","pages":"360 - 376"},"PeriodicalIF":1.7000,"publicationDate":"2022-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Agricultural Immunology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09540105.2022.2080187","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 3

Abstract

ABSTRACT This research was designed to assess the influence of a synbiotic – yucca extract compound preparation (MCC) on production performance, faecal microbiota and immune in laying hens. A total of 180, 27-week-old healthy Hy-Line Brown laying hens were divided into 2 treatments with 6 replicates (15 birds/per replicates), including control group (CN), and treatment group with 3.34 g MCC/kg diet (MCC). The results revealed that supplementation of MCC in diet resulted in a greater laying rate in hens. The concentrations of serum IL-2, IL-6 and TNF-α were lower than CN group, whereas the concentrations of IgG and IL-10 in serum were higher in the MCC group. Furthermore, at the genus levels, the abundance of Romboutsia, and Helicobacter was lower, however, the abundance of Lactobacillus was higher when the hens were fed MCC. Therefore, the addition of MCC positively impacted the production performance, immune and faecal microbial diversity of laying hens.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

饲粮添加合成丝兰提取物复合制剂对蛋鸡生产性能、免疫状态和粪便菌群多样性的影响

摘要本试验旨在研究合成丝兰提取物复合制剂(MCC)对蛋鸡生产性能、粪便微生物群和免疫功能的影响。选取180只27周龄健康海兰褐蛋鸡，分为2个处理，每6个重复(每个重复15只鸡)，即对照组(CN)和添加3.34 g MCC/kg饲粮的处理组(MCC)。结果表明，饲粮中添加MCC可提高蛋鸡产蛋率。MCC组大鼠血清IL-2、IL-6和TNF-α浓度低于CN组，血清IgG和IL-10浓度高于CN组。此外，在属水平上，饲喂MCC时，Romboutsia和Helicobacter的丰度较低，而Lactobacillus的丰度较高。由此可见，添加MCC对蛋鸡生产性能、免疫和粪便微生物多样性均有积极影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.