在实验室中评估了优化西兰酶尾酒的应用,以改善单胃料消化能力
Lebogang Ramatsui1, Tariro Sithole1, Madhavi L Gandla2
1Enzyme Science Programme (ESP), Department of Biochemistry and Microbiology, Rhodes University, Makhanda, South Africa.
Journal of animal physiology and animal nutrition
|January 3, 2024
概括
一种新的西兰酶尾酒有效地分解料中的西兰,减少反营养效应. 这一过程释放了营养物质,并产生了 prebiotic xylooligosaccharides (XOS),促进有益的肠道细菌和抑制病原体.
科学领域:
- 动物营养 动物营养
- 酶学 是一种酶学.
- 微生物学 微生物学
背景情况:
- 来自甘氨酸酸酶 (GH) 10和11家族的西兰酶被用作 brojler的料添加剂.
- 克西兰是一种非粉多糖,可以对料消化能力产生反营养作用.
研究的目的:
- 为了研究一个优化的二进制GH10和GH11西兰酶尾酒的疗效.
- 评估其减轻肉料中西兰抗营养作用的潜力.
- 分析由此产生的氧化二氧化糖 (XOS),以检测其前微生物和抗菌性质.
主要方法:
- 免疫光可视化观察细胞壁上的西兰酶活性.
- 测量消化物粘度以评估可溶性西兰的降解.
- 对西兰降解产物的分析,以确定主要的XOS.
- 在体外评估XOS的益生菌潜力和对Klebsiella pneumoniae的抗菌活性.
主要成果:
- 克西兰酶尾酒导致了显著的细胞壁结构崩,并降低了消化器的粘度.
- 克西洛和克西洛被确定为主要产生的XOS.
- 产生的XOS增强了Streptococcus thermophilus和Lactobacillus bulgaricus的生长. 在这种情况下,XOS可以促进细胞的生长.
- 用XOS补充的益生菌培养对Klebsiella pneumoniae生长表现出抑制作用.
结论:
- 兰酶尾酒有效降解兰,通过降低消化器粘度和释放营养物质来减少其反营养作用.
- 所产生的益生菌XOS促进有益的肠道细菌,并抑制病原性细菌.
- 这项研究表明,可以改善家禽的生长性能和料转换.
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