Producing punicic acid in yeast and evaluating its application in reducing antibiotic use in poultry via synthetic biology and broiler trial

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The Canadian poultry industry is moving away from the use of antibiotic growth promoters (AGP) in the production of broiler chickens and turkeys. Alternative products to AGP are critical to maintaining a viable and profitable poultry production system and ensuring a safe and healthy food product for consumers. Recent studies have indicated that an edible conjugated fatty acid, punicic acid, has strong anti-bacterial and anti-inflammatory activity and thus could be a potential alternative to AGP. However, its major natural source (pomegranate seed oil) is approximately $25/kg (drum pricing), which makes it uneconomical for feeding broilers. The objectives of this project are to produce punicic acid in baker's yeast and evaluate its efficacy to promote broiler growth and performance. The project will develop novel products and processes that can contribute to the overall strategy to reduce AGP use in Canadian chicken production. Moreover, previous studies indicated supplementation of punicic acid in feed had the potential to increase the market value of poultry products. Furthermore, since punicic acid has other valuable applications in nutraceutical (e.g. anti-cancer components), cosmetic and oleo-chemistry (e.g. industrial oil and bio-polymer), high-quality punicic acid produced via fermentation will also benefit the biotechnology industry in Canada. Finally, the proposed research will provide a better understanding of the fundamental factors associated with the production of plant-sourced unusual fatty acids in industrial microorganisms and the use of unusual fatty acids as AGP alternatives in animal feeding.