A proteomic approach to augment quality of chicken meat through dietary natural antioxidants

Abstract

Probiotics were reported to improve body weight gain and feed efficiency newlineand reduced mortality in broiler chicken. In continuation of using probiotics as newlineperformance enhancers in broilers prebiotics are also supplemented to enhance the newlineactivity of probiotics and also aid in scavenging free radicals that are responsible newlinefor creating stress in the mitochondria. Here in this study chicory is a natural newlineantioxidant that is used as prebiotic as feed supplement.In this study a total of 21 probiotic organisms belonging to seven different newlinespecies were isolated from chicken gut. These twenty one probiotic organisms were newlinecharacterized by Gram staining, Biochemical methods using 21sugars, pH tolerance newlineand bile salt tolerance test, enzyme analysis using 19 different enzymes. These newlineprobiotic organisms were identified using molecular studies using PCR newlineamplification of 16S -23S spacer region and sequencing analysis. Based on the newlinesequencing data, seven different species were found to exist namely Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Enterococcus durans, newlineLactobacillus salivarius, Bacillus subtillis and Pediococcus acidilactici. Based on newlineextracellular and in vitro assays a scoring system was evolved to evaluate the newlinepotential probiotic bacteria with antioxidant property. These probiotic bacteria newlinealong with prebiotic chicory was supplemented in broilers and the performance was newlinestudied and observed that the live weight was increased by 200 grams in the newlinesynbiotic treated groups. The pH, meat tenderness and total protein were also newlineimproved in synbiotic treated groups. Also the proteome of the breast muscle was newlinestudied for differentially expressed proteins which relate to the enhancement of newlinebroiler performance in the experimental trial. newline newline