0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
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SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Mannanoligosaccharides or flavomycin in turkeys diets: effect on mucosa-associated microflora and growth performance

E. Wasilewska 1  ,  
J. Ratowska 1,  
M. Bielecka 1,  
Z. Zduńczyk 1,  
 
1
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, 10-747 Olsztyn, Poland
2
University of Warmia and Mazury, Department of Poultry Science, Faculty of Animal Bioengineering, 10-718 Olsztyn, Poland
J. Anim. Feed Sci. 2010;19(4):599–612
Publish date: 2010-11-26
KEYWORDS
ABSTRACT
Maintaining gut health and well balanced intestinal microflora is important for the profitable production of high quality poultry. We investigated the impact of mannanoligosaccharides (MOS) in comparison with flavomycin on turkeys performance and intestinal colonization by harmful and beneficial microflora. Two hundred forty turkeys (four replicates of 12 birds per treatment) were fed on diet supplemented with flavomycin (8 mg/kg feed) or with low (1g/kg feed during the entire study), medium (4 and 2 g/kg feed in the first and second 8-week periods, respectively) and high (10 and 4 g/kg feed in the first and second 8-week periods, respectively) level of MOS. Basal diet without supplements was applied as control. After 16 weeks of feeding, the animals were sacrificed and microbial populations (Bifidobacterium, Lactobacillus, streptococci, Escherichia coli and other enterobacteria) attached to the colonic epithelium were assessed. Moreover, colonic epithelia were washed to remove the bound microorganisms and examined for their susceptibility for colonization by exogenous probiotic and pathogenic strains in vitro. In all experimental groups the reduction of the bacteria attached to the epithelium was found, except for increase of streptococci in flavomycin-receiving group and bifidobacteria in flavomycin and MOS-receiving groups. Higher doses of MOS had stimulating effect on body weight gain. In vitro studies revealed a great potential of MOS to reduce attachment of enterobacteria and in higher doses to enhance adhesion of Bifidobacterium and selected Lactobacillus strains (P<0.05).
CORRESPONDING AUTHOR
E. Wasilewska   
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, 10-747 Olsztyn, Poland
 
CITATIONS (3):
1. Microbes versus microbes: control of pathogens in the food chain
Kieran Jordan, Marion Dalmasso, Juergen Zentek, Anneluise Mader, Geert Bruggeman, John Wallace, Dario De Medici, Alfonsina Fiore, Estella Prukner-Radovcic, Maja Lukac, Lars Axelsson, Askild Holck, Hanne Ingmer, Mindaugas Malakauskas
Journal of the Science of Food and Agriculture
2. Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins
Barbara Wróblewska, Lidia Hanna Markiewicz, Anna Maria Szyc, Mariola Aleksandra Dietrich, Agata Szymkiewicz, Joanna Fotschki
Food Research International
3. Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in mouse model of dextran sulfate sodium-induced colitis
E. Wasilewska, D. Zlotkowska, B. Wroblewska
Journal of Dairy Science
ISSN:1230-1388