RESEARCH PAPER

Effects of Fermented Feed by Bacteria Coupled Fermentation with Enzymes on Meat Flavor Contents, Intestinal Transcriptome and Flora Composition of Broilers

  • LIN Biaosheng ,
  • HE Yuqin ,
  • XIE Luna ,
  • ZHOU Xiaoqiong ,
  • LUO Jian ,
  • LI Yan ,
  • DAI Ailing
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  • 1. College of Life Science, Longyan University, Longyan 364000, China;
    2. Key Laboratory of Fujian University Preventive Veterinary Medicine and Biotechnology, Longyan 364000, China;
    3. Animal Disease Prevention and Control Center of Longyan City, Longyan 364000, China;
    4. Fujian Longyan Jinhe Animal Feed Co., Ltd., Longyan 364000, China

Received date: 2022-04-24

  Online published: 2022-11-14

Abstract

This study was aimed to research the effects of fermented feed by bacteria coupled fermentation with enzymes on the meat flavor contents, intestinal transcriptome and flora composition of broilers. Eighteen thousand Hetian broilers aged 60 days were randomly divided into 2 groups with 6 replicates in each group and 1 500 chickens in each replicate. The control group was fed a basic diet, and the experimental group was fed the basic diet with 5.0% fermented feed by bacteria coupled fermentation with enzymes. The test period was 90 days. The results showed that compared with the control group, there were significant differences in the contents of total amino acids, flavor amino acids, inosinic acid, unsaturated fatty acids of chest muscle and the contents of total amino acids, flavor amino acids, protein, cholesterol, taurine and unsaturated fatty acids of leg muscle in the test group (P<0.05). A total of 7 751 differentially expressed genes were identified by transcriptome sequencing, of which 3 833 genes were up-regulated and 3 918 genes were down regulated. Go functional enrichment showed that the most up-regulated differentially expressed genes (DEGs) were response to stress, immune system process and immune response. KEGG pathway enrichment showed that up-regulated DEGs were significantly enriched in a series of pathways related to biosynthesis of secondary metals, NOD-like receptor signaling pathway, influenza A, herpes simplex virus 1 infection, cytokine-cytokine receptor interaction, cell adhesion molecules and apoptosis. The analysis of flora composition showed that on the whole, the number of flora in different sections of the intestine of the two groups of broilers was cecum>rectum>ileum>jejunum>duodenum. From the phylum level, the relative abundance of Firmicutes in the corresponding intestinal sections of the test group increased significantly, while the relative abundance of Bacteroidota, Proteobacteria and Actinobacteriota decreased; at the genus level, the relative abundance of beneficial bacteria such as Lactobacillus, Lactococcus, Christensenellaceae_R-7_group, Alistipes increased, while the relative abundance of pathogenic bacteria such as Bacteroides, Enterococcus, Campylobacte, Subdoligranulum, Escherichia-Shigella, Sutterella and Treponema decreased. There were great differences in the composition of flora in different intestinal sections. The composition of flora in duodenum, jejunum and ileum of the two groups of samples were relatively similar, which could be better clustered together; however, cecum, rectum and their flora composition were quite different, so they could not be clustered together. LDA effect size (LEFSe) analysis showed that Campylobacter, Bacteroides, Enterococcus and other common intestinal pathogenic bacteria had the highest relative abundance in the intestinal samples in the control group, while Lactococcus, Lactobacillus and Christensenellaceae_R-7_group and other probiotics had the highest relative abundance in the test group. In conclusion, adding 5.0% fermented feed by bacteria coupled fermentation with enzymes is conducive to improve the flavor substances of broilers, strengthens the up-regulation and differential expression of metabolic pathway genes such as amino acids, secondary products and immune function, improves the structure of intestinal flora, and plays a certain role in pathogen immunity and regulating the intestinal health of broilers.

Cite this article

LIN Biaosheng , HE Yuqin , XIE Luna , ZHOU Xiaoqiong , LUO Jian , LI Yan , DAI Ailing . Effects of Fermented Feed by Bacteria Coupled Fermentation with Enzymes on Meat Flavor Contents, Intestinal Transcriptome and Flora Composition of Broilers[J]. Chinese Journal of Animal Nutrition, 2022 , 34(11) : 7049 -7062 . DOI: 10.3969/j.issn.1006-267x.2022.11.025

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