Cannabidiol Affects Breast Meat Volatile Compounds in Chickens Subjected to Different Infection Models

Overview

Journal Sci Rep

Specialty Science

Date 2022 Nov 7

PMID 36344735

Authors

Pawel Konieczka

Iwona Wojtasik-Kalinowska

Andrzej Poltorak

Misza Kinsner

Dominika Szkopek

Bartosz Fotschki

Jerzy Juskiewicz

Joanna Banach

Monika Michalczuk

Affiliations

Soon will be listed here.

Abstract

No study has demonstrated the use of dietary Cannabis-derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs). Here, we subjected chickens to dysbiosis via C. perfringens infection or Escherichia coli lipopolysaccharide (LPS) treatment and investigated the potential link between meat VOCs and cecal bacterial activity and the ameliorative effect of CBD. The cecal bacterial production of short-chain fatty acids (SCFAs) was closely correlated with meat VOCs. CBD supplementation reduced the formation of breast meat spoilage VOCs, including alcohols, trimethylamine and pentanoic acid, in the challenged birds, partly by decreasing cecal putrefactive SCFA production. Meat VOC/cecal SCFA relationships differed according to the challenge, and CBD attenuated the effects of C. perfringens infection better than the effects of LPS challenge on meat VOCs. These findings provide new insights into the interactions among bioactive agent supplementation, gut microbiota activity and meat properties in birds.

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