Influence of adding different levels of kambucha tea to drinking water on performance, small intestine microbial flora and morphology, and serum total oxidant and antioxidant properties of Japanese quail chicks

Document Type : Research Paper

Authors

1 Department of Animal Science, Semnan University, Semnan, Iran

2 Department of Basic Sciences, Semnan University, Semnan, Iran

3 Department of Pathobiology, Semnan University, Semnan, Iran

Abstract

Introduction: Population growth has turned food security into a major challenge. Poultry meat, as an important source of animal protein, requires innovative strategies to improve health and growth performance. Quail has attracted attention due to its high reproductive efficiency, low rearing costs, and disease resistance. Digestive health plays an important role in improving poultry performance, and gut microbiota balance is a key factor in this process. With the increasing microbial resistance caused by antibiotic use, alternatives such as probiotics, synbiotics, and organic acids have been suggested. Kombucha tea, a fermented beverage containing a variety of beneficial microorganisms, has been proposed as a natural additive in poultry nutrition. This tea, with its probiotic and synbiotic properties, helps regulate the gut microbiota and improves digestive performance. Additionally, its antioxidant, anti-inflammatory, and immune-boosting effects have significant potential in enhancing poultry performance. Its active compounds, including organic acids, polyphenols, vitamins, and antioxidants, play an important role in reducing oxidative stress, improving metabolism, and promoting overall health. Studies have shown that kombucha can be a suitable alternative to oral antibiotics in livestock and poultry, improving growth, immunity, reducing triglycerides, and increasing feed efficiency. It also has positive effects on reducing gut dysbiosis, strengthening the immune system, and improving the microbiota. This research aimed to assess the impact of adding kombucha tea to drinking water on poultry health and performance. It is hypothesized that adding this tea to drinking water could reduce the need for antibiotics and prevent the development of bacterial resistance.
Materials and methods: This study was conducted randomly with four groups, five replications, and 10 quails per replicate. The groups included a control group (T1) and three treatments with 5% (T2), 10% (T3), and 15% (T4) fermented kombucha tea. The quail chicks were kept in 20 standard cages with identical environmental conditions and were fed a corn and soybean-based diet according to National Research Council (NRC) 1994 standards. The fermented kombucha tea was prepared by steeping black tea, sugar, apple cider vinegar, and kombucha culture for one week in a warm, dark environment, and was then added to the chicks' drinking water. After one week, the kombucha beverage was ready and stored in the refrigerator. To prepare the housing for the chicks, the room was disinfected, and the temperature was raised to 36°C. The chicks were kept at various temperatures ranging from 36°C to 21°C by the end of the study. Performance was assessed using various indices, including survival rate, feed consumption, weight gain, and feed conversion ratio. Survival rate was evaluated weekly based on the number of deceased chicks. Feed consumption was calculated by measuring the amount of leftover feed. Moreover, the feed conversion ratio was calculated as the ratio of feed intake to weight gain. At the end of the study, samples from the two initial sections of the small intestine (duodenum and jejunum) were collected and fixed in 10% formalin for histological examination. The samples were then placed in alcohol solutions, xylene, and molten paraffin, and sections of 5-6 microns were prepared for staining. Crypt depth and villus length were measured, and the villus-to-crypt ratio was calculated. For microbial flora analysis, DNA was extracted from the cecum of the quail and the presence of microbial genomes, such as Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria, was assessed using PCR. Plasma antioxidant and oxidant capacity were measured using the Erel method. Color changes at specific wavelengths were recorded and analyzed using a spectrophotometer. Data were analyzed using SAS software version 9.2, and descriptive statistics were computed using the Means procedure. For the analysis of variance, general linear models (GLM) were used. The means were compared using Duncan’s multiple range test at the 5% significance level.
Results and discussion: The results showed that different kombucha tea treatments significantly affected feed intake across different weeks. The 10% group had the highest feed intake in weeks 1, 2, 3, and 4, while the control group showed the lowest feed intake (P<0.05). Additionally, throughout the entire rearing period, feed intake in the kombucha groups was significantly higher than in the control group (P<0.05). Regarding weight gain, the 10% group showed the best performance, with the highest weight gain in most weeks, including weeks 1 and 4. Concerning the feed conversion ratio, the 15% group had the best feed conversion ratio throughout the entire period, but no significant differences were observed between the groups over the entire period. In terms of mortality, the 15% group had the highest mortality rate, while the 5% group showed the lowest (P<0.05). However, over the entire period, the 5% and 10% groups had the highest survival rates, and the control group had the lowest survival rate. In the intestinal histology evaluation, the 5% and 10% groups had similar villus length and villus-to-crypt ratio, with villus length being higher in these groups than in the other groups. Additionally, in the jejunum, the 10% group had the highest villus length and crypt depth (P<0.05), indicating better intestinal health in these groups. In the microbiota analysis, different treatments had different effects on gut bacteria. The 10% group had the highest number of Firmicutes, while the control group showed the highest number of Proteobacteria. Additionally, in the kombucha groups, blood peroxide levels were lower than in the control group, indicating the antioxidant effects of kombucha tea. The results of this study suggest that fermented kombucha tea has a positive effect on the growth performance of quail and can improve feed intake, weight gain, gut health, and reduce oxidative stress. The probiotic and antioxidant properties of kombucha, especially in the 10% and 15% groups, significantly contributed to the health and performance of the quails.
Conclusions: This study concluded that adding 10% kombucha solution to water can improve performance traits, economic indices, gut morphology, and microbial flora in quail chicks, making kombucha tea a suitable supplement for industrial quail farming.

Keywords

Main Subjects

References

Al-Tikriti, S. S. A., & Al-Nassery, H. Z. M. (2023). Effect of egg weight and type of breeding on the productive performance of Japanese quail. IOP Conference Series: Earth and Environmental Science, doi: 10.1088/1755-1315/1213/1/012079
Alaei, Z., Doudi, M., & Setorki, M. (2020). The protective role of Kombucha extract on the normal intestinal microflora, high-cholesterol diet caused hypercholesterolemia, and histological structures changes in New Zealand white rabbits. Avicenna Journal of Phytomedicine, 10(6), 604. [In Persian]
Albazaz, R., & Bal, E. B. (2014). Microflora of digestive tract in poultry. KSÜ Doğa Bilimleri Dergisi, 17(1), 39-42. doi: 10.18016/ksujns.40137
Antolak, H., Piechota, D., & Kucharska, A. (2021). Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY). Antioxidants, 10(10), 1541. doi: 10.3390/antiox10101541
Attri, S., Singh, N., Nadda, A. K., & Goel, G. (2021). Probiotics and their potential applications: An Introduction. In: Goel, G., & Kumar, A. (eds) Advances in probiotics for sustainable food and medicine. Microorganisms for Sustainability, 21, 1-26, Springer, Singapore. doi: 10.1007/978-981-15-6795-7_1
Bhattacharya, D., Bhattacharya, S., Patra, M. M., Chakravorty, S., Sarkar, S., Chakraborty, W., Koley, H., & Gachhui, R. (2016). Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens. Current microbiology, 73, 885-896. doi: 10.1007/s00284-016-1136-3
Bindari, Y. R., & Gerber, P. F. (2022). Centennial Review: Factors affecting the chicken gastrointestinal microbial composition and their association with gut health and productive performance. Poultry Science, 101(1), 101612. doi: 10.1016/j.psj.2021.101612
Bishop, P., Pitts, E. R., Budner, D., & Thompson-Witrick, K. A. (2022a). Chemical composition of kombucha. Beverages, 8(3), 45. doi: 10.3390/beverages8030045
Bishop, P., Pitts, E. R., Budner, D., & Thompson-Witrick, K. A. (2022b). Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances, 1, 100025. doi:  10.1016/j.focha.2022.100025
Bogdan, M., Justine, S., Filofteia, D. C., Petruta, C. C., Gabriela, L., Roxana, U. E., Florentina, M., Camelia Filofteia, D., Călina Petruța, C., & Gabriela, L. (2018). Lactic acid bacteria strains isolated from Kombucha with potential probiotic effect. Romanian Biotechnological Letters, 23(3), 13592-13598.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International journal of food microbiology, 220, 63-72. doi: 10.1016/j.ijfoodmicro.2015.12.015
Costa, M. A. d. C., Dias Moreira, L. D. P., Duarte, V. D. S., Cardoso, R. R., São José, V. P. B. d., Silva, B. P. D., Grancieri, M., Corich, V., Giacomini, A., & Bressan, J. (2022). Kombuchas from green and black tea modulate the gut microbiota and improve the intestinal health of wistar rats fed a high-fat high-fructose diet. Nutrients, 14(24), 5234. doi: 10.3390/ nu14245234
Costa, M. A. D. C., Vilela, D. L. D. S., Fraiz, G. M., Lopes, I. L., Coelho, A. I. M., Castro, L. C. V., & Martin, J. G. P. (2023). Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review. Critical reviews in food science and nutrition, 63(19), 3851-3866. doi: 10.1080/10408398.2021.1995321
Darabighane, B., Zarei, A., Shahneh, A. Z., & Mahdavi, A. (2011). Effects of different levels of Aloe vera gel as an alternative to antibiotic on performance and ileum morphology in broilers. Iranian Journal of Animal Science, 10(3), e36. doi: 10.4081/ijas.2011.e36 [In Persian]
de Miranda, J. F., Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., Fernandes, F. F., & Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science, 87(2), 503-527. doi: 10.1111/1750-3841.16029
De Gregoris, T. B., Aldred, N., Clare, A. S., & Burgess, J. G. (2011). Improvement of phylum-and class-specific primers for real-time PCR quantification of bacterial taxa. Journal of microbiological methods, 86(3), 351-356. doi: 10.1016/j.mimet.2011.06.010
Dufresne, C., & Farnworth, E. (2000). Tea, Kombucha, and health: a review. Food research international, 33(6), 409-421.
Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical biochemistry, 37(4), 277-285. doi: 10.1016/j.clinbiochem.2003.11.015
Erel, O. (2005). A new automated colorimetric method for measuring total oxidant status. Clinical biochemistry, 38(12), 1103-1111. doi: 10.1016/j.clinbiochem.2005.08.008
Fraiz, G. M., Bonifácio, D. B., Lacerda, U. V., Cardoso, R. R., Corich, V., Giacomini, A., Martino, H. S. D., Esteban-Echeverría, S., Romo-Hualde, A., & Muñoz-Prieto, D. (2024). The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial. Foods, 13(22), 3635. doi: 10.3390/ foods13223635
Fu, C., Yan, F., Cao, Z., Xie, F., & Lin, J. (2014). Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage. Food Science and Technology, 34, 123-126. doi: 10.1590/S0101-20612014005000012
Gamboa-Gómez, C. I., González-Laredo, R. F., Gallegos-Infante, J. A., Pérez, M. d. M. L., Moreno-Jiménez, M. R., Flores-Rueda, A. G., & Rocha-Guzmán, N. E. (2016). Antioxidant and angiotensin-converting enzyme inhibitory activity of Eucalyptus camaldulensis and Litsea glaucescens infusions fermented with kombucha consortium. Food Technology and Biotechnology, 54(3), 367. doi: 10.17113/ftb.54.03.16.4622
He, W., Li, P., & Wu, G. (2021). Amino acid nutrition and metabolism in chickens. Amino acids in nutrition and health: Amino acids in the nutrition of companion, zoo and farm animals, 109-131. doi: 10.1007/978-3-030-54462-1_7
Heydari Sharifabad, R., Hemmati, B., & Zarei, A. (2019). The effect of kombucha (borage, citrus, thyme and valerian leaves) on the immune system and growth of broilers. Animal Science and Research Journal, 21(3), 65-75. [In Persian]
Islam, M. A., Bose, P., Rahman, M. Z., Muktaruzzaman, M., Sultana, P., Ahamed, T., & Khatun, M. M. (2024). A review of antimicrobial usage practice in livestock and poultry production and its consequences on human and animal health. Journal of Advanced Veterinary and Animal Research, 11(3), 675. doi: 10.5455/javar.2024.k817
Jafari, R., Khosravi Darani, K., & Taghavi, N. S. (2021). Kombucha: From introduction and healing properties to being Halal. Journal of Halal Research, 4(2), 33-39. doi: 10.30502/h.2021.135713 [In Persian]
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive reviews in food science and food safety, 13(4), 538-550. doi: 10.1111/1541-4337.12073
Jha, R., Das, R., Oak, S., & Mishra, P. (2020). Probiotics (direct-fed microbials) in poultry nutrition and their effects on nutrient utilization, growth and laying performance, and gut health: a systematic review. Animals, 10(10), 1863. doi: 10.3390/ani10101863
Khan, R. U., Naz, S., Raziq, F., Qudratullah, Q., Khan, N. A., Laudadio, V., Tufarelli, V., & Ragni, M. (2022). Prospects of organic acids as safe alternative to antibiotics in broiler chickens diet. Environmental Science and Pollution Research, 29(22), 32594-32604. doi: 10.1007/s11356-022-19241-8
Khazaei, A., Sarir, H., Torbati, M., & Farhangfar, S. (2017). Assessment the possibility of using Kombucha fermented tea in the diet on performance and some biochemical parameters in broiler. Journal of Livestock Research, 5(4), 61-68. doi: 10.22077/JLR.2017.856 [In Persian]
Larypoor, M., Bayat, M., Zuhair, M. H., Sepahy, A. A., & Amanlou, M. (2013). Evaluation of the number of CD4+ CD25+ FoxP3+ Treg cells in normal mice exposed to AFB1 and treated with aged garlic extract. Cell Journal (Yakhteh), 15(1), 37. [In Persian]
Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food microbiology, 38, 171-178. doi: 10.1007/978-981-15-6795-7_7
Martínez-Leal, J., Ponce-García, N., & Escalante-Aburto, A. (2020). Recent evidence of the beneficial effects associated with glucuronic acid contained in kombucha beverages. Current nutrition reports, 9, 163-170. doi: 10.1007/s13668-020-00312-6
Mehdi, Y., Létourneau-Montminy, M.-P., Gaucher, M.-L., Chorfi, Y., Suresh, G., Rouissi, T., Brar, S. K., Côté, C., Ramirez, A. A., & Godbout, S. (2018). Use of antibiotics in broiler production: Global impacts and alternatives. Animal nutrition, 4(2), 170-178. doi: 10.1016/j.aninu.2018.03.002
Mihai, R. A., Cubi-Insuaste, N. S., & Catana, R. D. (2024). Biological activity and phenolic content of kombucha beverages under the influence of different tea extract substrates. Fermentation, 10(7), 338. doi: 10.3390/fermentation10070338
Miyakawa, M. E. F., Casanova, N. A., & Kogut, M. H. (2024). How did antibiotic growth promoters increase growth and feed efficiency in poultry? Poultry Science, 103(2), 103278. doi: 10.1016/j.psj.2023.103278
Mohammadi Saei, M., Yarahmadi, B., Farjanikish, G., & Norouzian, H. (2020). Effects of different dietary levels of probiotic on morphological and microbiological indices of intestine in Japanese quails. Research on Animal Production, 11(29), 10-17. doi: 10.52547/rap.11.29.10 [In Persian]
Morales, D. (2020). Biological activities of kombucha beverages: The need of clinical evidence. Trends in Food Science & Technology, 105, 323-333. doi: 10.1016/j.tifs.2020.09.025
Naeem, M., & Bourassa, D. (2025). Probiotics in poultry: Unlocking productivity through microbiome modulation and gut health. Microorganisms, 13(2), 257. doi: 10.3390/microorganisms13020257
Nalla, K., Manda, N. K., Dhillon, H. S., Kanade, S. R., Rokana, N., Hess, M., & Puniya, A. K. (2022). Impact of probiotics on dairy production efficiency. Frontiers in microbiology, 13, 805963. doi: 10.3389/fmicb.2022.805963
National Research Council. (1994). Nutrient requirements of poultry: 1994. National Academies Press.
Neffe-Skocińska, K., Dybka-Stępień, K., & Antolak, H. (2019). Isolation and identification of acetic acid bacteria with potential prohealth properties. Zywnosc Nauka Technol. Jakosc, 26, 183-195.
Nummer, B. A. (2013). SPECIAL REPORT: Kombucha brewing under the Food and Drug Administration Model Food Code: Risk analysis and processing guidance. Journal of environmental health, 76(4), 8-11.
Nyhan, L. M., Lynch, K. M., Sahin, A. W., & Arendt, E. K. (2022). Advances in kombucha tea fermentation: A review. Applied Microbiology, 2(1), 73-103. doi: 10.3390/applmicrobiol2010005
Ohimain, E. I., & Ofongo, R. T. (2012). The effect of probiotic and prebiotic feed supplementation on chicken health and gut microflora: a review. International Journal of Animal and Veterinary Advances, 4(2), 135-143.
Poberezhets, J., & Kupchuk, I. (2021). Effectiveness of the use of probiotics in the diet of broiler chickens. Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego, 17(4). doi: 10.5604/01.3001.0015.6857
Rehman, A., Arif, M., Sajjad, N., Al-Ghadi, M., Alagawany, M., Abd El-Hack, M., Alhimaidi, A., Elnesr, S., Almutairi, B., & Amran, R. (2020). Dietary effect of probiotics and prebiotics on broiler performance, carcass, and immunity. Poultry Science, 99(12), 6946-6953. doi: 10.1016/j.psj.2020.09.043
Reva, O. N., Zaets, I. E., Ovcharenko, L. P., Kukharenko, O. E., Shpylova, S. P., Podolich, O. V., de Vera, J.-P., & Kozyrovska, N. O. (2015). Metabarcoding of the kombucha microbial community grown in different microenvironments. AMB Express, 5, 1-8. doi: 10.1186/s13568-015-0124-5
Salahuddin, M., Hiramatsu, K., Tamura, K., & Kita, K. (2021). Dietary carbohydrate effects on histological features of ileal mucosa in White Leghorn chicken. Journal of Veterinary Medical Science, 83(6), 952-956. doi: 10.1292/jvms.21-0157
Salehi, S., Sadeghi, A., & Karimi, A. (2021). Growth performance, nutrients digestibility, caecum microbiota, antioxidant status and immunity of broilers as influenced by kombucha fermented on white sugar or sugar beet molasses. Italian Journal of Animal Science, 20(1), 1770-1780. doi: 10.1080/1828051X.2021.1941335 [In Persian]
Schmittgen, T. D., & Livak, K. J. (2008). Analyzing real-time PCR data by the comparative CT method. Nature protocols, 3(6), 1101-1108. doi: 10.1038/nprot.2008.73
Selvaraj, S., & Gurumurthy, K. (2023). An overview of probiotic health booster-kombucha tea. Chinese herbal medicines, 15(1), 27-32. doi: 10.1016/j.chmed.2022.06.010
Setarki, M., Doodi, M., & Houshmandi, Z. (2018). The effect of kombucha tea on oxidative stress parameters in hypercholesterolemic rabbits. Neyshabur Medical Sciences Journal, 6(2), 49-58. [In Persian]
Simoes, G. D., Giorgi, R., do Amaral, C. C., Ferrua, C. P., Correa, G. P., Fernandez, T., Garcia, A. d. L. A., de Souza, K. B., dos Santos, A. L., & de Assis, A. M. (2022). Effects of kombucha in diabetes induced animal models: a systematic review. Acta Scientific NUTRITIONAL HEALTH, 6(8). doi: 10.31080/ASNH.2022.06.1106
Tahami, Z., Hosseini, S., & Bashtani, M. (2014). Effect of organic acids supplementation on some gastrointestinal tract characteristics and small intestine morphology of broiler chickens. Animal Production Research, 3(3), 1-10. [In Persian]
Vargas, B. K., Fabricio, M. F., & Ayub, M. A. Z. (2021). Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. Food Bioscience, 44, 101332. doi: 10.1016/j.fbio.2021.101332
Vina, I., Semjonovs, P., Linde, R., & Patetko, A. (2013). Glucuronic acid containing fermented functional beverages produced by natural yeasts and bacteria associations. International Journal of Applied Research, 14, 17-25.
Wang, X. (2022). Managing land carrying capacity: Key to achieving sustainable production systems for food security. Land, 11(4), 484. doi: 10.3390/land11040484
Wang, X., Zhang, P., & Zhang, X. (2021). Probiotics regulate gut microbiota: an effective method to improve immunity. Molecules, 26(19), 6076. doi: 10.3390/molecules 26196076
Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015). Health, wellness, and safety aspects of the consumption of kombucha. Journal of Chemistry, 2015(1), 591869. doi: 10.1155/2015/591869
Wijayanti, D. A., Djunaidi, I. H., & Sjofjan, O. (2019). Effect of probiotic and acidifier combination as an alternative to antibiotic growth promoters on digesta pH and intestinal microflora of laying hen. International Research Journal of Advanced Engineering and Science, 4(2), 1-4.
Ye, Y., Li, Z., Wang, P., Zhu, B., Zhao, M., Huang, D., Ye, Y., Ding, Z., Li, L., & Wan, G. (2021). Effects of probiotic supplements on growth performance and intestinal microbiota of partridge shank broiler chicks. PeerJ, 9, e12538. doi: 10.7717/peerj.12538
Yu, Z., & Morrison, M. (2004). Improved extraction of PCR-quality community DNA from digesta and fecal samples. Biotechniques, 36(5), 808-812. doi: 10.2144/04365ST04
Zhou, D.-D., Saimaiti, A., Luo, M., Huang, S.-Y., Xiong, R.-G., Shang, A., Gan, R.-Y., & Li, H.-B. (2022). Fermentation with tea residues enhances antioxidant activities and polyphenol contents in kombucha beverages. Antioxidants, 11(1), 155. doi: 10.3390/antiox11010155
Animal Production Research
Volume 14, Issue 3
September 2025
Pages 61-75

Files

Share

How to cite

Statistics