Xylanase and Fermented Polysaccharide of Hericium caputmedusae Reduce Pathogenic Infection of Broilers by Improving Antioxidant and Anti-Inflammatory Properties

Background. Pathogenic infection in broilers has become an important issue in the development of poultry industry. Xylooligosaccharides released from xylan via xylanase and fermented polysaccharide of Hericium caputmedusae (FPHC) have antimicrobial potential against many pathogens. Objective. We aimed to explore the effects of xylanase and FPHC on pathogenic infection in the broilers (Gallus gallus domesticus). Methods. Three hundred and thirty 21-day male broilers were assigned into four groups: control group (CG, basic diet), xylanase group (XG, basic diet