Effects of hydrogen-rich water on growth performance,antioxidant capacity,meat quality and cecum microbiota in broilers
[Objectives]This experiment aimed to investigate the effects of drinking hydrogen-rich water(HRW)on the growth performance,antioxidant capacity,meat quality and cecum microbiota of broilers.[Methods]A total of 120 1-day-old male AA broilers were randomly divided into 2 groups(6 replicates/group,10 broilers/replicate).The control group drank tap water,and the HRW group drank HRW.The experiment lasted for 42 days.[Results]Although HRW had no significant effect on growth performance,it could increase serum total antioxidant capacity,superoxide dismutase activity and liver catalase activity(P＜0.05).The levels of reactive oxygen species and malondialdehyde content in the liver were reduced(P＜0.05).In terms of meat quality,the shear force of pectoral muscle in broiler of HRW group was significantly lower than that in the control group(P＜0.05).In addition,the proportions of leucine,lysine and essential amino acids in chicken breast in the HRW group were significantly higher than those in the control group(P＜0.05).The proportion of undecanoic acid was significantly lower than that of the control group(P＜0.05),and the proportions of palmitoleic acid,oleic acid,erucic acid,γ-linolenic acid,α-linolenic acid and monounsaturated fatty acid were significantly higher than those of the control group(P＜0.05).Compared with the control group,HRW increased the relative abundance of butyrate producing bacteria(Mediterraneibacter,Kineothrix,Roseburia)and Stenotrophomonas in cecal chyme(P＜0.05),while decreased the relative abundance of Massilimaliae and Symbiobacterium(P＜0.05).[Conclusions]HRW had no significant effect on the growth performance of broilers,but had a positive effects on some antioxidant indices in serum and liver.Additionally,HRW could also increase the abundance of some butyrate-producing bacteria in cecal chyme,and regulating the quality of chicken breast by improving the composition of amino acids and fatty acids.
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