Xylanase and Fermented Polysaccharide of Hericium caputmedusae Reduce Pathogenic Infection of Broilers by Improving Antioxidant and Anti-Inflammatory Properties
Table 4
Infected bacterial pathogens in broilers (cases).
Intestinal pathogens
CG
XG
HG
XHG
Coagulase-pos.
S. aureus
5
3
4
1
S. intermedius
2
1
1
0
Coagulase-neg.
0
S. lentus
19
4
3
2
S. simulans
16
5
2
1
S. cohnii
10
3
2
1
S. gallinarum
5
3
3
2
S. capitis
4
2
1
0
S. xylosus
1
1
0
0
S. hominis
1
0
1
0
S. auricularis
1
1
1
0
S. carnosus
2
0
0
0
S. caseolyticus
2
0
0
0
S. kloosi
1
0
0
0
S. epidermidis
1
0
0
1
S. arlettae
1
0
1
0
S. piscifermentans
1
0
0
1
Gram-positive
Corynebacterium sp.
3
1
1
1
Stomatococcus sp.
4
1
1
1
Micrococcus sedentarius
2
0
1
0
Micrococcus varians
1
0
0
0
Micrococcus luteus
2
0
1
0
Streptococcus sp.
1
0
0
0
Gram-negative
Escherichia coli
6
1
2
1
Moraxella sp.
4
1
1
0
Proteus mirabilis
1
Acinetobacter sp.
2
2
1
1
Pseudomonas sp.
6
0
2
1
Yersinia sp.
2
1
1
0
Note: CG: the broiler received basic diet; XG: the broiler received basic diet and 1200 IU/kg xylanase; HG: the broiler received basic diet and 0.1% polysaccharides from the fermentation extract of Hericium caputmedusae (FPHC, w/w); XHG: the broiler received basic diet, 1200 IU/kg of xylanase, and 0.1% FPHC (w/w). CG: basic diet; XG: basic diet + xylanase; HG: basic diet + FPHC; and XHG: basic diet + xylanase + FPHC.
