A PROTEOMIC APPROACH TO AUGMENT QUALITY OF CHICKEN MEAT THROUGH DIETARY NATURAL ANTIOXIDANTS
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Date
2021
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Abstract
Probiotics were reported to improve body weight gain and feed efficiency
and reduced mortality in broiler chicken. In continuation of using probiotics as
performance enhancers in broilers prebiotics are also supplemented to enhance the
activity of probiotics and also aid in scavenging free radicals that are responsible
for creating stress in the mitochondria. Here in this study chicory is a natural
antioxidant that is used as prebiotic as feed supplement.
In this study a total of 21 probiotic organisms belonging to seven different
species were isolated from chicken gut. These twenty one probiotic organisms were
characterized by Gram staining, Biochemical methods using 21 sugars, pH tolerance
and bile salt tolerance test, enzyme analysis using 19 different enzymes. These
probiotic organisms were identified using molecular studies using PCR
amplification of 16S -23S spacer region and sequencing analysis. Based on the
sequencing data, seven different species were found to exist namely Enterococcus
faecalis, Enterococcus faecium, Enterococcus hirae, Enterococcus durans,
Lactobacillus salivarius. Bacillus subtillis and Pediococcus acidilactici. Based on
extracellular and in vitro assays a scoring system was evolved to evaluate the
potential probiotic bacteria with antioxidant property. These probiotic bacteria
along with prebiotic chicory was supplemented in broilers and the performance was
studied and observed that the live weight was increased by 200 grams in the
synbiotic treated groups. The pH, meat tenderness and total protein were also
improved in synbiotic treated groups. Also the proteome of the breast muscle was
studied for differentially expressed proteins which relate to the enhancement of
broiler performance in the experimental trial.