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Microbiome and antioxidant system of the gut in chicken: Food for thoughts

Surai, Peter F., Kochish, Ivan I., Griffin, Darren K., Nikonov, I N, Romanov, Michael N (2017) Microbiome and antioxidant system of the gut in chicken: Food for thoughts. In: Insights in Nutrition and Metabolism. Proceedings of 15th World Congress on Advances in Nutrition Food Science & Technology. 1 (3). p. 34. Allied Academies – UK, London, UK (Access to this publication is currently restricted. You may be able to access a copy if URLs are provided) (KAR id:89546)

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The microbiome of the gastrointestinal tract in poultry is one of the major factors affecting health of birds (especially the immune system), their productivity and period of productive use. Furthermore, pathogens and agents of food toxicoinfections in humans (e.g. campylobacteriosis) may result from contamination of eggs and meat with bacteria that are normal in the gastrointestinal tract of poultry. There is also an antioxidant-prooxidant balance in the gut that interacts with microbial population and determines gut integrity and inflammation. Our studies indicate that superoxide dismutase and heat shock proteins are major protective mechanisms in the gut, while mycotoxins and oxidized fat in the diet represent negative effectors of gut health. We find that by using vitagene-activating supplements it is possible to improve feed conversion ratio in growing chickens and layers due to improvement of gut antioxidant/redox status and health. Intestinal microflora impact on egg production and meat quality has not been studied well using molecular genetics and genomic techniques in relation to feed additives (e.g. probiotics, anti-stress additives, etc.) that should be safe for human. Neoteric metagenomic profiling of bacterial communities using T-RFLP, RT-PCR and NGS technology provides a powerful toolbox for monitoring intestinal microflora at all stages of chicken development and performance. Combined with gene expression analysis in the chicken guts, microbiome studies can aid in understanding of nutritional, microbiologic and genetic factors forming poultry health and productivity, and in improving biosafety and quality of poultry products. It seems likely that pathogenic bacteria and prooxidants are on one side of the balance while antioxidants, probiotics and normoflora are on the other side of the balance determining chicken health and their productive and reproductive performance. Understanding this balance is a new promising direction of the research.

Item Type: Conference or workshop item (Paper)
Projects: Development of State-of-the-Art Biotechnologies to Assess Gene Expression in Relation to Performance and Disease Resistance in Poultry Industry
Subjects: Q Science > QD Chemistry > QD431 Organic Chemistry- Biochemistry- Proteins, peptides, amino acids
Q Science > QH Natural history > QH426 Genetics
Q Science > QP Physiology (Living systems) > QP517 Biochemistry
Q Science > QR Microbiology
S Agriculture > SF Animal culture
Divisions: Divisions > Division of Natural Sciences > Biosciences
Signature Themes: Food Systems, Natural Resources and Environment
Funders: Organisations -1 not found.
Depositing User: Mike Romanov
Date Deposited: 31 Jul 2021 13:45 UTC
Last Modified: 20 Jun 2023 13:32 UTC
Resource URI: (The current URI for this page, for reference purposes)

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