Effects of polyphosphates with different chain lengths on digestive organ weight, carcass quality, and immune...

Physiological effects of polyphosphates with different chain lengths were unknown in poultry. The effect of 0.05% concentration of short chain polyphosphates (SCPP), medium chain polyphosphates (MCPP) and long chain polyphosphates (LCPP) was observed in broilers. MCPP and LCPP produced bacteriostatic properties against four pathogenic bacteria, Shigella sonnei, Pseudomonas aeruginosa, Salmonella enterica serovar. Pullorum, and Escherichia coli O157:H7. SCPP reduced the level of triglycerides in the blood. Intervention of MCPP and LCPP induced cecum IL-1β expression involved in the regulation of autoimmune inflammation. In terms of colony-forming units, SCPP increased the number of Lactobacilli while MCPP and LCPP significantly decreasing the number of Shigella, Salmonella and Coliform bacteria. SCPP, MCPP, and LCPP improved the intestinal microflora with abundance of beneficial bacteria such as Faecalibacterium, Phocaeicola, and Barnesiella but with reduced Bacteroides. In addition, SCPP, MCPP, and LCPP did not adversely affect the meat quality of broilers. The antimicrobial properties of SCPP, MCPP, and LCPP can help to improve the intestinal environment and enhance immune properties. Based on the comparison of different length polyphosphates in broiler chickens, it is suggested that MCPP is more effective compared to SCPP and LCPP as antimicrobial feed additives.