Microbial community composition of the ileum and cecum of broiler chickens as revealed by molecular and culture-based techniques
Microbial community composition of the ileum and cecum of broiler chickens as revealed by molecular and culture-based techniques
复制标题
DOI：
10.1093/ps/85.7.1151
复制
发表时间：
2006-07-01
期刊：
影响因子：
4.4
通讯作者：
Pedersen, K.
中科院分区：
文献类型：
--
作者：
Bjerrum, L.;Engberg, R. M.;Pedersen, K.
采用常规培养技术和16SrRNA基因克隆测序技术，对有机养殖场和常规养殖场肉鸡回肠和盲肠微生物群落进行了研究。在557个克隆序列中，85%与已知养殖物种的相关性<97%。鸡回肠主要由乳酸杆菌，而盲肠窝藏更多样化的微生物群落。盲肠由一大群细菌占主导地位，迄今为止还没有培养的近亲，但与Faecalibacterium prausnitzii关系最密切。大约49%和20%的盲肠克隆属于这一集群的传统和有机肉鸡，分别。然而，我们能够通过培养回收一些这些菌株，并且分离物被证明是丁酸生产者。该调查是一个描述性的，而不是2个不同的饲养系统的比较研究，但是，观察到几个差异。例如，与常规肉鸡相比，在有机农场的禽类中发现产气荚膜梭菌的数量显著更高，这可能是由于在常规饲料中添加了盐霉素。在回肠中，不同乳杆菌物种的丰度在2种肉鸡类型之间不同。基于文化的技术和文化无关的技术相互补充。不同方法的优势和局限性进行了讨论。
The microbial communities of the ileum and cecum of broiler chickens from a conventional and an organic farm were investigated using conventional culture techniques as well as cloning and sequencing of 16S rRNA genes. Eighty-five percent of the 557 cloned sequences were < 97% related to known cultured species. The chicken ileum was dominated by lactobacilli, whereas the cecum harbored a more diverse microbial community. The cecum was dominated by a large group of bacteria with hitherto no close cultured relatives but most closely related to Faecalibacterium prausnitzii. Approximately 49 and 20% of the cecal clones belonged to this cluster in conventional and organic broiler chickens, respectively. We were, however, able to recover a number of these phylotypes by cultivation, and the isolates were shown to be butyric acid producers. The investigation was a descriptive rather than a comparative study of 2 different rearing systems; however, several differences were observed. For instance, Clostridium perfringens was found in significantly higher numbers in the birds from the organic farm compared with the conventional broilers, probably due to the addition of salinomycin to the conventional feed. In the ileum, the abundance of the different Lactobacillus species differed between the 2 broiler types. The culture-based and culture-independent techniques complemented each other well. Strengths and limitations of the different methods are discussed.