Table 1.
Effects of mannan oligosaccharides on intestinal microbiota of broilers.
| Effects | Dosage, Challenge, and Diets | Day | References | |
|---|---|---|---|---|
| Jejunum | ||||
| Alter | Community composition | 0.5% | 25 | (24) |
| Jejunal mucosa | ||||
| Decrease | Coliforms | 0.2% with E. coli challenge | 7 | (10) |
| Ileum | ||||
| Increase | Calculated Sorenson's similarity indices (Cs)/ intragroup | 0.2% | 21 | (11) |
| Increase | Total anaerobic bacteria | 0.2% | 7 | (10) |
| Decrease | Coliforms | 0.2% | 7 | (11) |
| Decrease | Coliforms | 0.2% | 14 | (10) |
| Decrease | Clostridium perfringens | 0.2% | 21 | (11) |
| Increase | Diversity of Lactobacillus | 0.2% | 21 | (11) |
| Increase | Lactobacillus | 0.2% | 7 | (11) |
| Decrease | Lactobacillus | 0.2% | 14 | (22) |
| Increase | Lactobacillus | 0.017% MOS and 0.025% β-glucan | 14 | (26) |
| Increase | L. acetotolerans | 0.2% | 21 | (11) |
| Increase | L. delbrueckii subsp. lactis | 0.2% | 21 | (11) |
| Increase | L. sakei subsp. Sakei | 0.2% | 21 | (11) |
| Ileal mucosa | ||||
| Increase | Lactobacillus | 0.2% | 21 | (11) |
| Increase | L. acetotolerans | 0.2% | 21 | (11) |
| Ileocecal junction | ||||
| Decrease | Clostridium perfringens | 0.1% | 28 | (25) |
| Decrease | E. coli | 0.1% | 28 | (25) |
| Decrease | Lactobacillus | 0.1% | 28 | (25) |
| Ceca | ||||
| Alter | Community composition | 0.08% in starter and 0.04% in finisher | 7, 35 | (23) |
| Alter | Community composition | 0.1% | 28 | (29) |
| Alter | Community composition | 0.2% | 14, 28 | (29) |
| Alter | Community composition | 0.5% | 25 | (24) |
| Increase | Total anaerobic bacteria | 0.2% | 7 | (11) |
| Decrease | Firmicutes | 0.08% in starter and 0.04% in finisher | 35 | (23) |
| Decrease | Coliforms | 0.2% in wheat diet | 21 | (21) |
| Decrease | Salmonella | 0.4% with Salmonella dublin Challenge | 10 | (16) |
| Decrease | Salmonella | 0.4% with Salmonell typhimurium Challenge | 10 | (16) |
| Decrease | E. coli | 0.2% in starter and 0.1% in finisher with E. coli challenge | 9 | (19) |
| Decrease | E. coli | 0.2% in starter and 0.1% in finisher | 3, 28, 42 | (19) |
| Decrease | E. coli | 0.2% or 0.5% | 34 | (14) |
| Decrease | Clostridium perfringens | 0.2% | 21 | (10) |
| Decrease | Clostridium perfringens | 0.4% in wheat diet | 21 | (20) |
| Decrease | Campylobacter | 0.2% in Dextrose-ISP diet | 34 | (14) |
| Increase | Kitastosphora | 0.20% | 21 | (11) |
| Increase | Bacteroides | 0.08% in starter and 0.04% in finisher | 7, 35 | (23) |
| Increase | Bacteroides | 0.20% | 7 | (27) |
| Increase | Bifidobacteria | 0.20% | 34 | (14) |
| Increase | Bifidobacteria | 0.5% (MOS and β-glucan) | 14, 24, 34 | (14) |
| Decrease | Lactobacillus | 0.10% | 14 | (22) |
| Increase | Lactobacillus | 0.20% | 24 | (14) |
| Increase | Lactobacillus | 0.50% | 34 | (14) |
| Increase | Lactobacillus | 0.2% in starter and 0.1% in finisher | 38, 42 | (19) |
| Increase | L. ingluviei | 0.20% | 21 | (11) |
| Increase | L. mucosae | 0.20% | 21 | (11) |