BMC veterinary research · 2026
Multifaceted effects of Salvia hispanica oil and Lactobacillus farciminis on quail physiology.
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Durna Özlem, Önk Kadir, Yildiz Gültekin, Merhan Oğuz, Erbay Elibol Fatma Kübra, Cengiz Mahir Murat, Kocamaz Derya
Аннотация
BACKGROUND: This study evaluated the effects of Lactobacillus farciminis and Salvia hispanica oil, alone or in combination, on growth performance, antioxidant status, cecal short-chain fatty acid (SCFA) profiles, and bone biomechanical properties in Japanese quails. These natural antibiotic alternatives were selected because L. farciminis supports the intestinal barrier, while chia oil-rich in omega-3s and phenolic compounds-modulates antioxidant defense and mineral bioavailability.
METHODS: A total of 216 one-day-old Coturnix coturnix japonica chicks were randomly assigned to four groups: control, probiotic (Lactobacillus farciminis, 1 × 10⁹ CFU/kg), chia oil (Salvia hispanica oil, 0.2 g/kg), and combined treatment Birds were maintained under identical rearing conditions and fed a maize- and soybean-based basal diet with or without supplementation. The trial lasted 35 days; at the end of this period, blood samples were collected from the wing vein, and following slaughter, the hind leg bones (femur and tibia) were collected along with the carcass contents for laboratory analysis.
RESULTS: No significant effects were observed on growth performance parameters (BW, BWG, FI, FCR) or bone biomechanical properties of femur and tibia (length, width, UL, YL, DUL, DYL, stiffness) (p > 0.05). Similarly, MDA, total SCFAs, major SCFA fractions (acetate, propionate, valerate, isovalerate), and serum biochemical parameters (ceruloplasmin, albumin, total protein, globulin) were not significantly affected (p > 0.05). Antioxidant status showed selective modulation, with Lactobacillus farciminis increasing GSH levels (p < 0.001), while superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) activities were influenced by chia oil and interaction effects. In SCFA profiles, specific fractions were differentially affected. Notably, a significant probiotic × chia oil interaction was observed for SOD activity and butyrate levels.
CONCLUSION: The combined supplementation of Lactobacillus farciminis and Salvia hispanica oil influenced certain antioxidant and fermentation-related parameters, particularly SOD activity and butyrate concentration, although no corresponding improvements were observed in growth performance or bone characteristics.
METHODS: A total of 216 one-day-old Coturnix coturnix japonica chicks were randomly assigned to four groups: control, probiotic (Lactobacillus farciminis, 1 × 10⁹ CFU/kg), chia oil (Salvia hispanica oil, 0.2 g/kg), and combined treatment Birds were maintained under identical rearing conditions and fed a maize- and soybean-based basal diet with or without supplementation. The trial lasted 35 days; at the end of this period, blood samples were collected from the wing vein, and following slaughter, the hind leg bones (femur and tibia) were collected along with the carcass contents for laboratory analysis.
RESULTS: No significant effects were observed on growth performance parameters (BW, BWG, FI, FCR) or bone biomechanical properties of femur and tibia (length, width, UL, YL, DUL, DYL, stiffness) (p > 0.05). Similarly, MDA, total SCFAs, major SCFA fractions (acetate, propionate, valerate, isovalerate), and serum biochemical parameters (ceruloplasmin, albumin, total protein, globulin) were not significantly affected (p > 0.05). Antioxidant status showed selective modulation, with Lactobacillus farciminis increasing GSH levels (p < 0.001), while superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) activities were influenced by chia oil and interaction effects. In SCFA profiles, specific fractions were differentially affected. Notably, a significant probiotic × chia oil interaction was observed for SOD activity and butyrate levels.
CONCLUSION: The combined supplementation of Lactobacillus farciminis and Salvia hispanica oil influenced certain antioxidant and fermentation-related parameters, particularly SOD activity and butyrate concentration, although no corresponding improvements were observed in growth performance or bone characteristics.