Soy oligosaccharides in vitro fermentation characteristics and its effect on caecal microorganisms of young broiler chickens

Lan, Y., Williams, B. A., Verstegena, M. W. A., Patterson, R. and Tamminga, S. (2007) Soy oligosaccharides in vitro fermentation characteristics and its effect on caecal microorganisms of young broiler chickens. Animal feed science and technology, 133 3-4: 286-297. doi:10.1016/j.anifeedsci.2006.04.011


Author Lan, Y.
Williams, B. A.
Verstegena, M. W. A.
Patterson, R.
Tamminga, S.
Title Soy oligosaccharides in vitro fermentation characteristics and its effect on caecal microorganisms of young broiler chickens
Journal name Animal feed science and technology   Check publisher's open access policy
ISSN 0377-8401
Publication date 2007-02-15
Sub-type Article (original research)
DOI 10.1016/j.anifeedsci.2006.04.011
Open Access Status Not Open Access
Volume 133
Issue 3-4
Start page 286
End page 297
Total pages 12
Place of publication Amsterdam
Publisher Elsevier
Language eng
Subject 070204 Animal Nutrition
Abstract An in vitro trial was conducted to evaluate the fermentation characteristics of soybean meal oligosaccharides (SMO) and changes in the caecal contents microbial community of broiler chickens as affected by SMO by using cumulative gas production and a PCR/DGGE technique. An in vivo trial aimed to study the effect of SMO on the caecal contents lactic acid bacteria (LAB) population and caecal wall attached microorganisms by means of a real-time PCR technique and scanning electron microscope, when SMO was used in the diet of broiler chickens during the first 2 weeks of post-hatch. In vitro trial results indicated SMO produced 245.7 ml gas/g DM, 261.8 mg acetic acid/g DM, 187.2 mg propionic acid/g DM and 155.2 mg butyric acid/g DM. In vivo experimental results showed that dietary SMO increased visible microbial populations attached on caecal walls and increased the population of a group of lactic acid bacteria (genera of Lactobacillus, Pediococcus, Weissella and Leuconostoc) in the caecal contents of young broiler chickens (P<0.05). In conclusion, SMO does show promise for use as a product which may promote competitive exclusion of potential pathogens. SMO may therefore, be a suitable substitute for dietary antibiotics in young broiler chickens in the future. As a potential prebiotic material, the selective stimulation of SMO on LAB could not be certified by the current experimental results and needs to be further studied.
Keyword Soybean meal oligosaccharides (SMO)
PCR/DGGE
Volatile fatty acid (VFA)
Lactic acid bacteria (LAB)
Broiler chickens
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Fri, 03 Apr 2009, 01:19:57 EST by Ms Lynette Adams on behalf of Centre for Nutrition and Food Sciences