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Open AccessArticle

The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers

1
Guangdong Provincial Key Laboratory of Silviculture, Protection and Utilization, Guangdong Academy of Forestry, Guangzhou 510520, China
2
Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China
*
Author to whom correspondence should be addressed.
Animals 2020, 10(2), 266; https://doi.org/10.3390/ani10020266
Received: 19 January 2020 / Revised: 2 February 2020 / Accepted: 5 February 2020 / Published: 7 February 2020
(This article belongs to the Section Animal Nutrition)
Plant originated polysaccharides used as feed additives have gradually become popular for the health and nutrition of broilers. In the present study, polysaccharides from Camellia oleifera cake (CCP) were added to the daily diet of yellow broilers. Our results indicated that the immunity of the broilers was boosted due to the increasing weight or index of gizzard, spleen, and the thymus. CCP treatment improved the juiciness and changed the meat color of broilers by increasing the cooking loss and the yellowness. Additionally, the structure of intestinal flora altered as a response to the CCP supplementation, which favored the health of broilers. Results have revealed that CCP has potential and development value as a new type of feed additive for broilers.
The study was carried out to evaluate the influence of polysaccharides from Camellia oleifera cake (CCP) in Lingnan yellow broilers diet from 1 to 50 days. Growth performance, carcass traits, meat quality, blood profile, and caecum microorganisms were characterized by three different levels of 0, 200 and 800 mg/kg CCP supplementation. Dietary treatment did not affect the productive trait from 1 to 50 days of age, except that average daily feed intake decreased at 42 days of age (p < 0.05). Additionally, the effects of CCP on various organs were different. The weight (p < 0.01) and index (p < 0.05) of bursa of Fabricius gradually decreased with the higher CCP supplementation at 21 days of the broilers diet. The gizzard weights were all higher when the broilers were fed with higher CCP concentration at 21, 42, and 50 days, respectively (p < 0.05). The weight and index of the spleen increased most with low CCP concentration (200 mg/kg) at 42 and 50 days. Moreover, CCP addition had no significant effect on meat quality except cooking loss (P < 0.05) and yellowness of meat color (p < 0.05). In the study of blood metabolism at 50 days of broilers, the concentration of calcium (p < 0.01), total cholesterol (p < 0.05) and uric acid (p < 0.01) decreased with higher CCP supplementation. CCP increased the albumin concentration (p < 0.001) that was highest at 200 mg/kg CCP supplementation. The addition of CCP increased the number of Lactobacillus and Enterococcus faecalis (p < 0.01) in the caecum of broilers, and had the potential to inhibit the growth of Escherichia coli (p = 0.11). Results showed that CCP played a role in improving intestinal flora and the immunity of yellow broilers.
Keywords: Camellia oleifera cake polysaccharides; yellow broilers; growth performance; carcass traits; meat quality; blood profile; caecum microorganisms Camellia oleifera cake polysaccharides; yellow broilers; growth performance; carcass traits; meat quality; blood profile; caecum microorganisms
MDPI and ACS Style

Wang, J.; Zhang, M.; Gou, Z.; Jiang, S.; Zhang, Y.; Wang, M.; Tang, X.; Xu, B. The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers. Animals 2020, 10, 266.

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