Heat stress affects duodenal microbial community of indigenous yellow-feather broilers as determined by 16S rRNA sequencing

Abstract

The present study was conducted to investigate the effects of heat stress on microbial community in the duodenum of yellow-feather broiler chickens based on 16S rRNA sequencing. A total of 40 female Chinese indigenous yellow-feather broilers (56-day-old, average initial body weight of 840.75 ± 20.79 g) were randomly allocated to two groups, including the normal treatment group (NT group, 21.3 ± 1.2 °C, 24 h/day) and the heat stress group (HS group, 32.5 ± 1.4 °C, 10 h/day), and the relative humidity (RH) of both two groups was maintained at 65 ± 5%. The experiment conforms to a completely randomised trial design. Broilers in both of two groups were fed basal diet, each group consisted of five replicates, and four broilers in each replicate. The feeding trail lasted 4 weeks. The results showed that although the broilers in the HS group had lower abundance-based coverage estimators (ACE) and Chao1 richness estimator (Chao1) index of duodenal microbial, there were no significant differences in duodenal microbial alpha diversity index between NT and HS groups, including ACE, Chao1, Shannon and Simpson index (p > .05). Regarding the microbial composition and abundance, at the phylum level, heat stress exposure significantly decreased the relative abundance of Bacteroidetes in duodenum compared with NT group (p < .05). At the genus level, compared with the NT group, heat stress exposure significantly reduced the relative abundance of Cupriavidus, Leptothrix, Janthinobacterium, Pseudomonas, Stenotrophomonas, Desulfovibrio, Oscillospira and Dorea in the duodenum (p < .05). In conclusion, heat stress affected the duodenal microbial community in indigenous yellow-feather broilers. Highlights Heat stress had adverse effects on duodenal microbial composition of Chinese indigenous yellow-feather broilers. Strategies that improve the duodenal microbial balance may promote the gut health and reduce the economic losses caused by heat stress in broiler production.