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在高峰期后的产母中补充发酵甲酸盐,通过"肠骨"轴改善了卵巢功能和骨质量
Huaiyong Zhang1,2, Yongshuai Wang1, Yilu Wang1
1College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou, 450046, China.
用发酵甲酸盐补充产母,改善了蛋的产量和的强度. 这种饮食补充也提高了骨质量和肠道健康,减少了炎症和骨再吸收.
科学领域:
- 动物科学动物科学
- 禽类营养 养 禽类营养
- 免疫学 免疫学 免疫学
背景情况:
- 晚产母的蛋质量和腿部健康状况下降,造成经济损失.
- 来自Clostridium butyricum的发酵丁酸盐 (Ca-butyrate) 可能提供一种解决方案.
研究的目的:
- 为了研究发酵的Ca-butyrate对卵产量,蛋质量和产卵后产卵母的部特性的影响.
主要方法:
- 192只Hy-line棕色 (50-58周) 接受了基础饮食或基础饮食+300毫克/公斤发酵的Ca-butyrate.
- 评估了卵产量,蛋强度,骨特性,肠道免疫力 (细胞因子,IgA) 和基因表达 (RNA-seq).
主要成果:
- 发酵的Ca-butyrate增加了卵子的体重,卵巢卵泡的数量和卵的强度.
- 改善了肠道完整性 (维卢斯高度,紧密的结节) 和减少了炎症 (TNF-α,血清细胞因子).
- 改善骨质量 (减少骨质细胞,增加骨形成标记物,改善机械性能).
结论:
- 饮食发酵的Ca-butyrate补充剂对高峰期后的层有好处.
- 卵巢功能和骨质量的改善与提高肠道完整性和减少炎症有关.
- 发酵酸显示出改善禽畜生产动物福利和经济回报的潜力.
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