紫花地丁对热应激下肉鸡生长性能、肉品质和肠道菌群的改善作用

doi:10.11843/j.issn.0366-6964.2024.06.046

Abstract

Abstract:

This study assessed the mitigation effects of Viola yedoensis Makino (VYM) on the growth performance, meat quality, and gut microbiota of AA broilers under heat stress. Sixty 1-day-old male AA broilers were randomly allotted into 6 treatments. The NT group was fed with a standard diet at normal temperature. The NT+VYM-H group was fed the diet supplemented with 4.5% VYM at normal temperature; The HS group was fed with a standard diet under heat stress; The HS+VYM-L, HS+VYM-M, and HS+VYM-H groups were fed diets containing 0.5%, 1.5%, and 4.5% VYM under heat stress. All broilers were slaughtered at 42 days old. Growth performance, serrum biochemistry, meat quality, duodenum morphorlogy, related genes and composition of gut microbe were analyzed. Broilers fed with 1.5% VYM (w/w) had higher average daily weight gain and a lower feed intake/body weight gain (F/G) ratio under heat stress (P < 0.05). Under heat stress, VYM supplementation reduced serum HSP70 levels (P < 0.05), while the supplementation of 0.5% VYM increased duodenal lipase activity (P < 0.05), and upregulated myogenic regulatory-related mRNA (Pax3, Pax7, Myog, Myod, Myf5) expression in the breast muscle of broilers, and upregulated digestive-related mRNA (Ppara, Fatp1, B⁰at1, Pept1, Cat1, Eaat3) expression in the duodenum (P < 0.05). Under heat stress, 1.5% VYM supplementation decreased shearing stress and the color of meat (P < 0.05). In the cecum, VYM remarkably improved the richness of intestinal microflora (P < 0.05) and increased the abundance of Bacteroides, which was significantly positively related to meat pH (45 min). It also lowered the abundance of Subdoligranulum, which was significantly negatively correlated with duodenal amylase activity. In conclusion, under the conditions of this study, the degradation of growth performance and meat quality caused by heat stress can be reduced and the balance of intestinal flora of broilers can be regulated by the supplementation of 1.5% and 4.5% Viola yedoensis Makino in diet effectively. This work provides a valuable reference for the positive benefits of applying VYM in poultry production, giving a viable solution for coping with the high-temperature climate of poultry farming.

Key words: Viola yedoensis Makino, heat stress, broiler, growth performance, meat quality, gut microbiota

CLC Number:

Ji WANG, Xinyan ZHOU, Fangrui GUO, Qiurong XU, Dongyi WU, Yan MAO, Zhihang YUAN, Jin'e YI, Lixin WEN, Jing WU. Viola yedoensis Makino Improves the Growth Performance, Meat Quality, and Gut Microbiota of Broilers Exposed to Heat Stress[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(6): 2761-2774.

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项目Item	含量/% Content
项目Item	1~21天 1 to 21days	22~42天 22 to42 days
日粮组成Ingredient
玉米Corn	57	61.5
豆粕Soybean meal	31	24.5
鱼粉Fish meal	4	5
豆油Soybean oil	4	5
磷酸氢钙CaHPO₄	1.47	1.37
石粉Limestone	0.9	1
L-赖氨酸L-Lysine	0.25	0.3
蛋氨酸Methionine	0.2	0.15
苏氨酸Threonine	0.15	0.15
50%氯化胆碱 Choline chloride (50%)	0.2	0.2
氯化钠NaCl	0.3	0.3
多维多矿 Multivitamin-mineral	0.03	0.03
预混料Premix	0.5	0.5
总计Total	100	100
营养水平Nutrient levels
代谢能/(MJ·kg^-1) Metabolism energy	12.77	13.21
粗蛋白Crude protein	20.86	19.11
钙Ca	1.03	1.02
有效磷Digestible P	0.47	0.43
赖氨酸Lysine	1.43	1.34
蛋氨酸Methionine	0.54	0.47
苏氨酸Threonine	0.96	0.87
精氨酸Arginine	1.49	1.3
蛋氨酸+半胱氨酸 Methionine+cysteine	0.87	0.77

基因 Gene name	引物序列(5′→3′) Primer sequences (5′→3′)	登录号 Accession number
β-actin	F: CGTGACCTGACGGACTACCT R: TGCTCGAAATCCAGTGCGAC	NM_205518.2
Hsp70	F: CGGGCAAGTTTGACCTAA R: TTGGCTCCCACCCTATCTCT	NM_001006685.1
Pparα	F: GAATCACCCAGTGGAGCAG R: CAGTATTGGCACTTATTACGA	NM_001001464.1
Fatp1	F: CGGTGCTGTTACGAGTGA R: CACGGCGTTGGAATACTT	NM_001039602
B⁰at1	F: TACAGTGGTGGCTTCTGTTATG R: GGTATGGAAGAGTCGACGTTATG	XM_040663289.1
Pept1	F: TCACTGTTGGCATGTTCCT R: TTCGCATTGCTATCACCTA	NM_204365.2
Cat1	F: TGGATACCAACAGCCCATTAC R: GCCAAGGAGACTCGTAGAAAG	NM_001398060.1
Eaat3	F: AAGTTGAGGACTGGGAAAT R: ATGAGGGCTGTCAGAAGTG	XM_424930.7
Myf5	F: GGAGGAGGCTGAAGAAAGTG R: ATGTACCTGATGGCGTTCCT	NM_001030363.2
Pax3	F: ACTACCCTGACATTTATACTCG R: TGCCTGCTTCCTCCATCTAG	NM_001397759.1
Pax7	F: AGGCTGACTTCTCCATCTCTCCT R: TGTAACTGGTGGTGCTGTAGGTG	XM_025142486.2
Myog	F: GGAGAAGCGGAGGCTGAAG R: GCAGAGTGCTGCGTTTCAGA	NM_204184.2
Myod	F: CCAAAGCATGGGAAGAGTTC R: GCAGTATGGGACATGTGGAG	NM_204214.3

分组Group	GLO/(g·L^-1)	ALB/(g·L^-1)	LDH/(U·L^-1)	CK/(U·L^-1)
NT	18.45±0.74^ab	10.84±0.38^b	2 134.36±263.53^b	2 985.03±311.13^b
NT+VYM-H	18.56±0.82^ab	10.48±0.60^ab	1 582.32±219.12^a	2 335.51±317.49^a
HS	17.36±1.68^a	10.24±0.55^a	1 973.28±549.83^b	3 650.86±540.60^c
HS+VYM-L	17.21±0.87^ab	10.41±0.26^ab	1 952.88±130.75^b	2 829.45±727.11^b
HS+VYM-M	18.74±1.28^b	10.61±0.57^ab	1 814.19±195.90^b	2 659.46±457.50^b
HS+VYM-H	18.28±1.14^ab	10.51±0.53^ab	1 868.22±239.40^ab	2 938.07±723.59^b

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Viola yedoensis Makino Improves the Growth Performance, Meat Quality, and Gut Microbiota of Broilers Exposed to Heat Stress

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