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ORIGINAL RESEARCH article

Front. Vet. Sci.
Sec. Animal Nutrition and Metabolism
Volume 11 - 2024 | doi: 10.3389/fvets.2024.1485077
This article is part of the Research Topic Unlocking the Power of Gut Microbiota to Improving Health and Welfare in Non-Ruminant Livestock View all 4 articles

Effect of fructo-oligosaccharides on growth performance and meat quality in broilers

Provisionally accepted
Zhihui Yan Zhihui Yan 1Xiaowu tang Xiaowu tang 2Can Yang Can Yang 1*Runtao Wu Runtao Wu 1Yunmiao Jiang Yunmiao Jiang 1Xuan Wang Xuan Wang 1Qinghai Tang Qinghai Tang 1Yongling Hu Yongling Hu 2Leli Wang Leli Wang 3Zhi Jiang Zhi Jiang 4
  • 1 College of Life Sciences and Environment, Hengyang Normal University, Hengyang, China
  • 2 Hunan Vocational Technical College of Environment and Biology, Hengyang, China
  • 3 Institute of Subtropical Agriculture, Chinese Academy of Sciences (CAS), Changsha, Hunan Province, China
  • 4 Yimin Ecological Agriculture Development Co., LTD, Hengyang, China

The final, formatted version of the article will be published soon.

    This study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5 % fructo-oligosaccharides in diet). After 38 days, the breast, thigh muscle and liver samples were collected for further analysis. Results showed that no significant effect of 0.5 % FOS on growth performance such as average daily gain (ADG), average daily feed intake (ADFI) or feed-to-gain ratio (F:G) were observed (P＞0.05).Broilers in FOS group had a yellower breast than that in CON group (P <0.05). Breast pH45min and thigh pH24h value of FOS group were greater than that in CON group (P <0.05). Max shear force and work of shear of cooked breast (pectoralis major) muscle was lower in FOS group compared with CON group (P＜ 0.05). Hardness (P = 0.065), fracturability (P = 0.063), gumminess (P = 0.079), chewiness (P = 0.080) of cooked thigh meat tended to be higher in FOS group compared to the CON group. Addition of 0.5 % FOS resulted in lower thigh total superoxide dismutase (T-SOD) activity compared to CON group (P < 0.05). The malonaldehyde (MDA) concentration (P = 0.066) of breast muscle tended to be lower in FOS group compared with CON group. There was an increasing trend for total antioxidant capacity (T-AOC) activity of thigh muscle in FOS group compared to CON group (P = 0.053). Relative mRNA expression of breast catalase (CAT), superoxide dismutase 1 (SOD1), thioredoxin reductase 1 (TXNRD) were up-regulated by FOS supplementation compared with CON group (P＜0.05). In conclusion, FOS can be utilized at 0.5 % to enhance the antioxidant activity and improve meat quality through elevating pH value and yellowness but decreasing max shear force of muscle.

    Keywords: fructo-oligosaccharides, growth performance, Texture characteristics, myofibrillar morphology, Muscle

    Received: 02 Oct 2024; Accepted: 18 Dec 2024.

    Copyright: © 2024 Yan, tang, Yang, Wu, Jiang, Wang, Tang, Hu, Wang and Jiang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Can Yang, College of Life Sciences and Environment, Hengyang Normal University, Hengyang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.