Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models

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.

Figure 1

Collagen content in chicken breast muscle. CON: received the basal diet over the entire period of the experiment and no challenge; CBD: received the CON diet supplemented (on top) with 30 g/kg Cannabis sativa extract; C. perfringens and LPS: received the CON diet and subjected to C. perfringens and E. coli LPS challenge, respectively; CBD + C. perfringens and CBD + LPS: received the CBD diet and subjected to C. perfringens and E. coli LPS challenge, respectively. ^a–cDifferent letters indicate significant differences (P < 0.001). The error bars indicate the standard error values for the 8 chickens in each treatment group.

Figure 2

Main groups of chemical compounds detected in chicken breast meat. CON: received the basal diet over the entire period of the experiment and no challenge; CBD: received the CON diet supplemented (on top) with 30 g/kg Cannabis sativa extract; C. perfringens and LPS: received the CON diet and subjected to C. perfringens and E. coli LPS challenge, respectively; CBD + C. perfringens and CBD + LPS: received the CBD diet and subjected to C. perfringens and E. coli LPS challenge, respectively. (a–d) Different letters indicate significant differences (P < 0.001). The error bars indicate the standard error values for the 8 chickens in each treatment group.

Figure 3

PCA of volatile compounds in chicken breast meat. CON: received the basal diet over the entire period of the experiment and no challenge; CBD: received the CON diet supplemented (on top) with 30 g/kg Cannabis sativa extract; C. perfringens and LPS: received the CON diet and subjected to C. perfringens and E. coli LPS challenge, respectively; CBD + C. perfringens and CBD + LPS: received the CBD diet and subjected to C. perfringens and E. coli LPS challenge, respectively.

Figure 4

Molecular structures of cannabidiol (a), cannabidiol acid (b), tetrahydrocannabinol (c) and tetrahydrocannabinol acid (d). Source Thomas and ElSohly.

Figure 5

Scheme of the experimental treatments and applied challenge. CON: received the basal diet over the entire period of the experiment (until 35 days of age) and no challenge; CBD: received the CON diet supplemented (on top) with 30 g/kg Cannabis sativa extract; C. perfringens and LPS: received the CON diet and subjected to C. perfringens and E. coli LPS challenge at days 21 and 22 of age, respectively; CBD + C. perfringens and CBD + LPS: received the CBD diet and subjected to C. perfringens and E. coli LPS challenge, respectively.