阿佐拉作为肉料中的新食来源:生理和生产研究
1College of Medicine, University of Sumer, Rifai Dhi Qar, Iraq.
Archives of Razi Institute
|June 5, 2023
概括
在 brojiler料中补充阿佐拉可以显著改善体重和料转换率 (FCR),而不会对生理健康产生负面影响. 这种天然料添加剂可以将肉生产成本降低30%以上.
科学领域:
- 动物科学动物科学
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 肉饮食需要高蛋白质,需要研究蛋白质质量,氨基酸可用性和反营养因素.
- 阿佐拉是一种富含蛋白质的水生,通过共生藻提供维生素,必需氨基酸,矿物质和大气固定.
- 了解阿佐拉对肉生理和生产的影响对于可持续的料配方至关重要.
研究的目的:
- 评估将不同水平的Azolla纳入 brojler料的生理和生产效应.
- 评估阿佐拉对肉生长表现,料转换率 (FCR) 和关键生理参数的影响.
主要方法:
- 四百只肉被分为四组:对照组 (没有Azola) 和三组治疗组,在他们的饮食中获得15%,30%或45%的Azola.
- 每周监测身体重量和FCR.
- 在研究结束时,分析了血液样本的脂质概况,血液蛋白质和肝酶活性 (GOT,GPT,ALP).
主要成果:
- 与对照组相比,养 45% Azolla (T3) 的肉体重显著增加.
- 在补充阿佐拉时观察到FCR的显著下降.
- 没有发现任何不良的生理变化,除了GOT水平的显著下降.
结论:
- 15%,30%和45%的阿佐拉含量对肉的体重和FCR产生了积极的影响.
- 阿佐拉补充剂对于肉生理学来说似乎是安全的,对脂质谱,血液蛋白或肝酶 (GOT除外) 没有有害影响.
- 在 brojler 料中使用 Azolla 可能会降低 30% 以上的生产成本.
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