POULTRY NUTRITION AND FEED

Effects of Clostridium butyricum on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers

  • HUANG Cuicui ,
  • ZHOU Ruoyu ,
  • SHEN Yuanyuan ,
  • ZHANG Ruiqiang ,
  • YANG Caimei
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  • Zhejiang Provincial Engineering Laboratory for Animal Health Inspection and Internet Technology, Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, College of Animal Science and Technology, College of Veterinary Medicine, Zhejiang Agricultural and Forestry University, Lin'an 311300, China

Received date: 2020-12-05

  Online published: 2021-06-10

Abstract

The aim of this study was to investigate the effects of Clostridium butyricum on the slaughter performance, muscle quality and antioxidant function of broilers. A total of 360 healthy one-day-old male Arbor Acres broiler chicks were randomly divided into 3 groups with 8 replicates per group and 15 chicks per replicate. Broilers in the control group were fed a non-antibiotic basal diet, those in the antibiotic group were fed the basal diet supplemented with 75 mg/kg aureomycin, and those in the Clostridium butyricum group were fed the basal diet supplemented with 500 mg/kg Clostridium butyricum containing 1.0×109 CFU/g viable bacteria. The experiment lasted for 42 days. The results showed as follows:1) compare with the control group, the final weight, carcass yield and eviscerated yield of broilers in the Clostridium butyricum group were significantly increased (P<0.05), the redness value and pH at 24 h in breast muscle were significantly increased (P<0.05), the contents of crude protein and ether extract in breast muscle were significantly increased (P<0.05), the brightness value at 24 h and cooking loss in breast muscle were significantly decreased (P<0.05), the total antioxidant capacity and the activity of total superoxide dismutase and glutathione peroxidase in breast muscle were significantly increased (P<0.05), the malondialdehyde content in breast muscle was significantly decreased (P<0.05), and the mRNA relative expression levels of nuclear factor E2-related factor 2 (Nrf2), glutathione peroxidase 1, superoxide dismutase 1 and heme oxygenase 1 in breast muscle were significantly increased (P<0.05). 2) Compared with the antibiotic group, the cooking loss in breast muscle of broilers in the Clostridium butyricum group was significantly decreased (P<0.05). In conclusion, dietary Clostridium butyricum can increase the final weight, improve the slaughter performance and breast muscle quality, activate the expression of Nrf2 signaling pathway related genes, and enhance the muscle antioxidant function of broilers. These results indicate that Clostridium butyricum can be used as an antibiotic substitute in broilers' diets.

Cite this article

HUANG Cuicui , ZHOU Ruoyu , SHEN Yuanyuan , ZHANG Ruiqiang , YANG Caimei . Effects of Clostridium butyricum on Slaughter Performance, Muscle Quality and Antioxidant Function of Broilers[J]. Chinese Journal of Animal Nutrition, 2021 , 33(6) : 3250 -3258 . DOI: 10.3969/j.issn.1006-267x.2021.06.027

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