Effect of Red Orange and Lemon Extract-Enriched Diet in Suckling Lambs’ Fecal Microbiota
Massimo Ferrara | Maria Federica Sgarro | Aristide Maggiolino | Sara Damiano | Francesco Iannaccone | Giuseppina Mulè | Pasquale De Palo
Red orange and lemon extract (RLE) is an anthocyanins-rich dietary supplement that may influence gastrointestinal bacterial community in ruminants. The aim of the present study was to investigate the RLE effects on gut microbiota composition in lambs. Twenty-eight lambs were randomly divided into a control group (CON; <i>n</i> = 14) and an anthocyanin group (ANT; <i>n</i> = 14) and fed the same diet; additionally, only the ANT received 90 mg/kg live weight of RLE at day. After lamb slaughter (40 ± 1 days), fecal samples were collected from the rectum and stored at −20 °C until analysis. Analysis of fecal microbiome was carried out by metabarcoding analysis of 16S rRNA. After reads denoising, sequences were aligned against SILVA rRNA sequence database using MALT, and taxonomic binning was performed with MEGAN. A significant increase in Firmicutes and Bacteroidetes and a decrease in Proteobacteria and Actinobacteria was observed in ANT compared to CON. Moreover, an interesting increase of <i>Lactobacillus</i> and <i>Bifidobacterium</i> genera and a decrease in <i>Escherichia</i> <i>coli</i> and <i>Salmonella</i> species were detected in ANT compared to CON. Results recommend that anthocyanin supplementation in lamb diet is able to modulate positively gut microbiota and may inhibit the growth of some potential pathogenic microorganisms.
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