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

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.