An experiment was conducted with 240, 1-d-old, male broilers to investigate the effects of Saccharomyces cerevisiae (SC) cell components on the growth performance, meat quality, and ileal mucosa development. There were 4 dietary treatments, each consisting of 6 replicates. Whole yeast (WY), SC extract (YE), and SC cell wall (CW) were added at 0.5, 0.3, and 0.3%, respectively, to the control starter and finisher diets. From 0 to 3 wk of age, a lower feed/gain ratio (P < or = 0.05) was observed with CW, whereas the WY-fed birds at 4 to 5 wk of age showed a lower feed/gain ratio compared with the control. From 0 to 5 wk of age, WY and CW gave higher BW gains than did the control. The shear force of raw drumstick decreased in the WY treatment relative to the control, and YE and CW treatments were intermediate. The shear forces in cooked breast and drumstick in treatments WY and YE decreased when compared with the control. The amount of 2-thiobarbituric acid-reactive substances (TBARS) in the breast meats of WY, YE, and CW were lower than the control at 10 d of incubation. In raw drumstick meats, TBARS values were lower in treatments WY and YE than that of the control at 6 and 10 d of incubation. At 10 d of incubation, skins from YE and CW treatments had lower TBARS values than did the control. Villus height was greater in WY and CW compared with those in control and YE. No differences were found in crypt depth among the 4 treatments. The villus height/ crypt depth ratios in WY and CW were greater than those of the control and YE. It could be concluded that dietary yeast components, such as WY or CW supplementation improved growth performance. Meat tenderness could be improved by the WY or YE. Both YE and CW had oxidation-reducing effects. Yeast cell wall may improve ileal villus development.

Effects of yeast (Saccharromyces cerevisiae) cell components on growth performance, meat quality, and ileal mucosa development of broiler chicks.

Multiple Beneficial Applications and Modes of Action of Herbs in Poultry Health and Production-A Review

Potential of essential oils for poultry and pigs

BACKGROUND

Various studies have been conducted to evaluate the effect of phenolic compounds on production animals. Supplementation of animal diets with phytogenic compounds, such as different essential oils and polyphenols, could improve animal productivity as well as the chemical composition and oxidative stability of food derived from those animals.



RESULTS

During the trial, 80 male broilers of the Ross 308 strain were allocated to four dietary groups: control and three groups supplemented with thymol, tannic acid and gallic acid. Feed utilisation was improved in all experimental groups and tannic acid also improved final body weight. Gallic acid significantly increased n-3 long-chain polyunsaturated fatty acids. A hypocholesterolaemic effect was noticed in all groups in liver, but not in muscle. The glucose lowering effect in serum was noticed in the tannic acid group in comparison to other experimental groups. Oxidative susceptibility was improved by tannic acid in liver and breast and by gallic acid in breast muscle.



CONCLUSION

The inclusion of phenolic compounds enhanced growth performance, decreased lipid oxidation, decreased cholesterol value and increased beneficial fatty acids content. Positive effects varied depending on phenolic compound used and, therefore, it would be interesting to further investigate synergistic effects of investigated phenolic compound. © 2014 Society of Chemical Industry

Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds.

The microbiota plays a vital role in maintaining gut health and influences the overall performance of chickens. Most gut microbiota-related studies have been performed in broilers, which have different microbial communities compared to those of layers. The normal gut microbiota of laying chickens is dominated by Proteobacteria, Firmicutes, Bacteroidetes, Fusobacteria, and Actinobacteria at the phylum level. The composition of the gut microbiota changes with chicken age, genotype, and production system. The metabolites of gut microbiota, such as short-chain fatty acids, indole, tryptamine, vitamins, and bacteriocins, are involved in host-microbiota cross talk, maintenance of barrier function, and immune homeostasis. Resident gut microbiota members also limit and control the colonization of foodborne pathogens. In-feed supplementations of prebiotics and probiotics strengthen the gut microbiota for improved host performance and colonization resistance to gut pathogens, such as Salmonella and Campylobacter The mechanisms of action of prebiotics and probiotics come through the production of organic acids, activation of the host immune system, and production of antimicrobial agents. Probiotic candidates, including Lactobacillus, Bifidobacterium, Bacillus, Saccharomyces, and Faecalibacterium isolates, have shown promising results toward enhancing food safety and gut health. Additionally, a range of complex carbohydrates, including mannose oligosaccharides, fructo-oligosaccharides, and galacto-oligosaccharides, and inulin are promising candidates for improving gut health. Here, we review the potential roles of prebiotics and probiotics in the reshaping of the gut microbiota of layer chickens to enhance gut health and food safety.

https://aem.asm.org/content/aem/86/13/e00600-20.full-text.pdf

The Gut Microbiota of Laying Hens and Its Manipulation with Prebiotics and Probiotics To Enhance Gut Health and Food Safety

Effects of thyme and oregano on growth performance of broilers from 4 to 42 days of age and on microbial counts in crop, small intestine and caecum of 42-day-old broilers

Effect of dietary supplementation of peppermint on performance, egg quality, and serum metabolic profile of Hy-Line Brown hens during the late laying period

An experiment was conducted to determine the effects of dietary supplementation of thymol, synbiotic (Biomin, IMBO) and their combination in laying hen diets on laying performance, egg quality and serum metabolic profile from 24 to 36 weeks of age. Treatment groups were fed on a control diet, the control diet supplemented with thymol (250 mg/kg), the control diet supplemented with synbiotic (250 mg/kg) or the control diet supplemented with a combination of thymol (250 mg/kg) and synbiotic (250 mg/kg). Supplementation of thymol and synbiotic, separately as well as combined, improved egg weight, egg production, egg mass and feed conversion ratio from 24 to 36 weeks of age. The eggs obtained from thymol, synbiotic or their combination treatments displayed higher values of shell thickness, Haugh unit and shell percentage compared to the control. Serum cholesterol significantly decreased in the single or combined form of thymol and synbiotic supplementation treatments.

Effect of dietary supplementation of thymol, synbiotic and their combination on performance, egg quality and serum metabolic profile of Hy-Line Brown hens.

Peppermint and its respective active component in diets of broiler chickens: growth performance, viability, economics, meat physicochemical properties, and carcass characteristics.

Thyme oil inclusion levels in a rabbit ration: Evaluation of productive performance, carcass criteria and meat quality under hot environmental conditions.

Ahmed A.A. Abdel-Wareth

Papers

Effects of thyme and oregano on growth performance of broilers from 4 to 42 days of age and on microbial counts in crop, small intestine and caecum of 42-day-old broilers

Effect of dietary supplementation of peppermint on performance, egg quality, and serum metabolic profile of Hy-Line Brown hens during the late laying period

Effect of dietary supplementation of thymol, synbiotic and their combination on performance, egg quality and serum metabolic profile of Hy-Line Brown hens.

Peppermint and its respective active component in diets of broiler chickens: growth performance, viability, economics, meat physicochemical properties, and carcass characteristics.

Thyme oil inclusion levels in a rabbit ration: Evaluation of productive performance, carcass criteria and meat quality under hot environmental conditions.