植物酸和植物酶对 brojlers 的性能,骨特性,组织和血清矿物质度的影响
Aiane A S Catalan1, Suelen N DA Silva1, Valdir S DE Avila2
1Programa de Pós-Graduação em Zootecnia, Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil.
肉饮食中的植物酶补充剂没有改善整体性能或骨矿化. 然而,在特定的饮食条件下,它增强了骨硬度和血清水平.
科学领域:
- 动物营养和生理学
- 禽畜科学 禽畜科学 禽畜科学
- 生物化学 生物化学
背景情况:
- 植物性料成分中的花酸会降低肉的矿物质生物可用性.
- 植物酶被广泛用于提高利用率和减少植物酸盐的反营养作用.
研究的目的:
- 为了评估植物酶在肉饮食中具有不同植物酸盐-含量的疗效.
- 评估植物酶对 brojler 性能,骨特性和矿物沉积的影响.
主要方法:
- 一个2x2的因数实验384只雄性肉 (Cobb 500) 在代谢.
- 四种饮食治疗:低/高植物酸盐-饮食,含有或不含500 FTU/kg植物酶.
- 测量包括料摄入量,体重,骨物理性质和组织/血清矿物质度 (,,).
主要成果:
- 添加植物酶并没有显著影响肉的表现 (料摄入量,体重增加,料转换率).
- 骨抵抗力,灵活性和骨和乳腺肌肉中的矿物质含量保持不变.
- 植物酶补充剂在22天后增加了骨硬度,并在低植物酸饮食的肉中增加了血清,长达32天.
结论:
- 植物酶的有效性取决于饮食中的植物酸水平和鸟类的年龄.
- 虽然不改善整体生长或骨矿化,但在肉的特定饮食条件下,植物酶可以增强骨硬度和血清.
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