Key points are not available for this paper at this time.
Abstract Understanding the dynamics and stability of gut microbiota throughout the production cycle of broiler chickens can help identify microbial features associated with better health and productivity. In the present study, we profile changes in the composition and stability of gut microbiota of commercially raised broilers at nine distinct time points using shotgun metagenomics and culturomics approaches. We demonstrate that within the first week post-hatching, there is a rapid decline in pioneer microbial species, accompanied by a substantial decrease in both microbial richness and diversity. This is followed by a gradual increase and stabilization in microbial diversity and population structure, persisting until the broilers reach marketing age. Throughout the production cycle, key bacterial families such as Lachnospiraceae, Bacteroidaceae, and Ruminococcaceae were identified. However, significant shifts at lower taxonomic levels occur at different production stages, influencing the functional capacities and resistance profiles of the microbiota. During the rapid growth phase, enzymes crucial to vitamin and amino acid metabolism dominate, whereas enzymes associated with carbohydrate and energy metabolism are notably more abundant during the fattening stage. Many predicted antibiotic resistance genes are detected in association with typical commensal bacterial species in the gut microbiota, indicating sustained resistance to antibiotic classes such as aminoglycosides and tetracyclines, which persists even in the absence of antibiotic selection pressure. Our research has important implications for the management and health surveillance of broiler production.
Meng et al. (Tue,) studied this question.