Effects of polyphosphates with different chain lengths on carcass quality, intestinal environment, and cecum microbiota in broiler chickens

Abstract

Abstract Polyphosphates has antibacterial activity. However, effects of polyphosphates with different chain lengths vary. Results showed that P14, a medium chain polyphosphate (MCPP), and P130, a long chain polyphosphate (LCPP), had significant antibacterial activities. The addition of P3, a short chain polyphosphate (SCPP) as supplement to the diet for broiler chickens, increased the abundance of intestinal Lactobacillibut decreased the abundance of Coliform bacteria. In addition, MCPP and LCPP exerted antimicrobial effects. They significantly reduced the abundance of Coliform bacteria, Shigella, and Salmonella. LCPP intervention showed a tendency to decrease the weight of the liver. In the meantime, LCPP increased levels of glucose and triglycerides in chickens, while SCPP decreased levels of triglycerides (p < 0.05). MCPP increased the abundance of microbiota in the cecum. The addition of polyphosphate promoted the expression of inflammatory factors in intestinal cells, demonstrating anti-inflammatory properties of polyphosphate as a polymer. In addition, polyphosphates did not adversely affect the growth performance or meat quality of broilers. In summary, polyphosphates of different chain lengths could improve the intestinal environment. They could be used as alternative antimicrobial agents for poultry and livestock.