Microbial Muramidase Supplementation in broiler diets

In the pursuit of efficient animal nutrition, the supplementation of exogenous enzymes has become a common practice. These enzymes aid in breaking down antinutritional components and improving the digestibility of feed. One such enzyme of interest is microbial muramidase (MUR), which hydrolyzes peptidoglycans (PGNs) found in bacterial cell walls. PGNs can have pro-inflammatory effects in the gastrointestinal tract, and their efficient degradation by MUR may positively influence intestinal health.

Study

The following study was carried out at Zagazig University’s Faculty of Veterinary Medicine in Zagazig, Egypt, within a poultry research unit. The primary objective was to examine the potential impacts of incorporating MUR into broiler chicken diets.

Materials & Methods

Four hundred 1-day-old male Ross 308 broiler chicks were divided into four nutritional treatments, each with varying levels of MUR supplementation. The chickens’ growth performance, fatty acid profile in breast muscles, intestinal morphology, and immune status were assessed over a 35-day experimental period. Various blood biochemical parameters were measured to evaluate the impact of MUR on overall health and immunity.

Results and Discussion

• The study revealed that MUR supplementation had no significant impact on broiler chicken growth during different age periods. However, the feed conversion ratio (FCR) was influenced by MUR supplementation at specific time points, suggesting a quadratic relationship between MUR levels and FCR.
• The fatty acid profile of broiler chicken breast muscles was notably affected by MUR supplementation. The levels of beneficial n−3 and n−6 polyunsaturated fatty acids (PUFA) were enhanced, contributing to improved meat quality without altering sensory characteristics.
• Intestinal histological analysis demonstrated that MUR supplementation positively affected morphometric dimensions in the small intestine. Notably, the villous width, villous height, crypt depth, and muscular coat thickness were influenced by different levels of MUR. These morphological changes are indicative of improved intestinal health and function, likely due to MUR’s role in PGN degradation and subsequent modulation of the inflammatory response.
• MUR supplementation also impacted the serum lipid profile. It linearly lowered total cholesterol, triglycerides, and low-density lipoprotein cholesterol levels, while increasing high-density lipoprotein cholesterol and very-low-density lipoprotein cholesterol contents. These changes contribute to improved lipid metabolism and overall health.
• Furthermore, MUR addition led to significant improvements in immune indices. Blood concentrations of total protein, albumin, globulin, interleukin-10 (IL10), complement 3, and lysozyme activity increased with higher levels of MUR supplementation. These changes suggest enhanced immunity and immune responses.

Conclusions

• The study’s findings suggest that microbial muramidase (MUR) can be added to broiler chicken diets to improve various aspects of chicken health and performance.
• MUR supplementation positively influenced fatty acid profiles in breast muscles, intestinal morphology, serum lipid profiles, and immune parameters.
• These effects contribute to better meat quality, intestinal health, and overall immunity in broiler chickens.
• Although MUR did not have a significant impact on growth, its multifaceted benefits make it a valuable addition to poultry nutrition strategies.

You may also like to read: “Immunomodulatory and immunostimulating effects of beta-glucans.”

Source: Abstract taken and modified from “Amer SA, Farahat M, Gouda A, Abdel-Wareth AAA, Abdel-Warith A-WA, Younis EM, Elshopakey GE, Baher WM, Saleh GK, Davies SJ, et al. New Insights into the Effects of Microbial Muramidase Addition in the Diets of Broiler Chickens. Animals. 2023″