驱逐豆对生长性能,氨基酸消化能力和肠道完整性的影响
Ana M Villegas1, A Menconi2, N Yacoubi3
1Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
Poultry science
|February 22, 2024
概括
驱逐豆 (ESB) 的适当热处理对于肉的营养至关重要. 过度煮熟的ESB会降低氨基酸的消化能力和生长,而过度煮熟的ESB会影响特定氨基酸的吸收和早期生长.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 禽畜科学 禽畜科学 禽畜科学
背景情况:
- 排卵豆粉 (ESB) 是 brojiler 食中的一个关键蛋白质来源.
- 不充分的ESB热处理会损害营养利用和肉的表现.
- 了解最佳加工温度对于最大限度地提高ESB的营养价值至关重要.
研究的目的:
- 为了评估不同驱逐豆粉 (ESB) 加工温度对肉生长,氨基酸消化能力 (AID) 和肠道完整性的影响.
- 为了确定过度煮熟的 (199°C) 和未煮熟的 (154°C) ESB 与正常加工的 (182°C) ESB 的影响.
主要方法:
- 1,860只雄性Cobb 500肉从1岁到35天的年龄被养在182°C,199°C或154°C处理的ESB饮食.
- 测量了生长表现 (BWG,FI,FCR),相对器官重量 (RPM),血清FITC-d水平 (肠道透性) 和AID系数.
- 使用了三个商业ESB批量,代表不同的加工温度.
主要成果:
- 过度煮熟的ESB显著减少了体重增加 (BWG),料摄入量 (FI) 和增加了料转换比率 (FCR).
- 过度煮熟的ESB增加了肠道透性 (FITC-d升高),并降低了几个氨基酸的AID,特别是素.
- 未熟的ESB主要影响氨酸和氨酸AID,并在第14天降低了BWG.
结论:
- 过度煮熟的驱逐豆 (ESB) 通过降低氨基酸消化能力和损害肠道屏障功能,对 brojler 的生长性能产生负面影响.
- 过度煮熟的ESB也会影响氨基酸的消化能力和早期生长,虽然比过度煮熟的ESB的影响要小.
- 优化ESB的热处理温度对于保持其营养质量和确保肉健康和最佳表现至关重要.
更多相关视频
08:58Analyzing Beneficial Effects of Nutritional Supplements on Intestinal Epithelial Barrier Functions During Experimental Colitis
Published on: January 5, 2017
12.3K
09:21Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
Published on: February 15, 2019
10.6K
相关概念视频
01:02Protein Digestion
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
01:30Mechanical and Chemical Digestion in the Small Intestine
The small intestine plays a crucial role in our digestive system, performing both mechanical and chemical digestion.
Mechanical digestion in the small intestine involves movements such as segmentations and migrating motility complexes (MMCs), primarily controlled by the myenteric plexus. Segmentations are localized contractions occurring in areas of the intestine distended by chyme—a mixture of partially digested food. These contractions mix chyme with digestive juices, facilitating absorption...
Mechanical digestion in the small intestine involves movements such as segmentations and migrating motility complexes (MMCs), primarily controlled by the myenteric plexus. Segmentations are localized contractions occurring in areas of the intestine distended by chyme—a mixture of partially digested food. These contractions mix chyme with digestive juices, facilitating absorption...
01:23Stringent Response in E. coli
Bacterial growth is closely tied to nutrient availability, with cells proliferating exponentially under favorable conditions and entering a stationary phase when resources become scarce. This transition is mediated by a regulatory mechanism known as the stringent response, which allows bacteria to adapt to nutrient deprivation by modulating gene expression and metabolic activity.During nutrient scarcity, intracellular amino acid levels decline. It results in the accumulation of uncharged tRNAs...