Abstract
BACKGROUND AND AIM: Bamboo shoots (BOSs) (Dendrocalamus asper) are rich in lignocellulosic material that can be hydrolyzed into oligosaccharides with potential prebiotic properties. This study aimed to evaluate the prebiotic and antibacterial activities of crude oligosaccharides derived from BOSs and assess their effects on growth performance, carcass traits, cecal microbiota, nutrient digestibility, and intestinal morphology in broiler chickens. MATERIALS AND METHODS: In Experiment 1, BOSs were extracted using acid hydrolysis followed by enzymatic treatment, and their composition was confirmed through thin-layer chromatography and high-performance liquid chromatography. The prebiotic and antibacterial potential was evaluated in vitro against Lactobacillus plantarum and Escherichia coli. In Experiment 2, 240 broiler chicks (ROSS 308) were randomly allocated to four dietary groups (0%, 0.05%, 0.1%, and 0.2% BOSs) with six replicates each and reared for 42 days. Growth parameters, carcass traits, cecal bacterial counts, nutrient digestibility, and intestinal histomorphology were assessed. RESULTS: BOSs significantly enhanced the growth of L. plantarum and inhibited E. coli (p < 0.05), demonstrating both prebiotic and antibacterial activity. However, dietary inclusion of BOSs did not significantly affect feed intake, body weight gain, feed conversion ratio, or mortality. Carcass traits, total aerobic bacteria, lactobacilli count in cecal digesta, and nutrient digestibility were not significantly altered. Notably, ileal villus height and crypt depth were significantly increased in the 0.1% BOSs group compared to the control (p < 0.05), indicating improved intestinal morphology. CONCLUSION: BOSs exhibited promising prebiotic activity by promoting beneficial bacteria and suppressing pathogenic bacteria. While no adverse effects on growth or nutrient utilization were observed, BOSs improved ileal histomorphology, suggesting potential benefits for gut health. Further studies are recommended to optimize dosage and purity levels to maximize functional outcomes in poultry nutrition.