DOI: https://doi.org/10.5513/JCEA01/26.3.4695
Original scientific paper
Chestnut tannin and chestnut tannin-soy protein isolate complex differently influence fecal Escherichia coli count, immune system, caecum fermentation and meat oxidative susceptibility in broiler chickens
2025, 26 (3) p. 606-617
Kristina Starčević, Liča Lozica, Sunčica Sertić, Ivana Sabolek, Slavko Žužul, Željko Gottstein, Emanuel Budicin, Diana Brozić, Maksimiljan Brus, Tomislav Mašek
Abstract
The present study aimed to compare chestnut tannin with the complex of chestnut tannin and soy protein isolate as possible natural growth promoters. The dietary treatments were as follows: Control, without supplementation, FAR, added chestnut tannin, and CPS, added chestnut tannin-soy protein isolate complex. Tannin supplementation positively influenced the final body weight without any additional influence of the tannin source. Cecal fermentation was modulated by tannin supplementation, and the concentrations of short-chain fatty acids were even further increased in the CPS group compared to the FAR group. The number of fecal Escherichia coli (E. coli) was reduced by tannin, and the CPS group had lower concentrations compared to the FAR group. The mRNA levels of proinflammatory cytokines (IL-6, TNF-α) were decreased only in the CPS group, while TLR4 was decreased in both tannin-supplemented groups compared to the control group. Lipid oxidation was decreased after tannin supplementation in the fresh and frozen meat, with CPS providing some additional improvement in the frozen meat. Tannin also improved n3 fatty acid preservation in the fresh and frozen meat. As with lipid oxidation, the CPS group also showed better results in docosahexaenoic acid concentrations than the FAR group in the frozen meat. It can be concluded that supplementation with tannins has a positive effect on the monitored parameters. Further studies are needed to clarify the differences between the modes of action of these two forms of tannin and to evaluate the efficacy and appropriate dosage of the tannin-soy protein isolate complex in practice.
Keywords
antioxidant, oxidative susceptibility, n3 fatty acids, tannin, tannin-soy complex, broiler chicken
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