细菌细菌可以提高抗氧化能力,并优化 brojlers 的炎症状态
Yu Zhang1,2, Junyan Zhou1, Linbao Ji2
1Animal Science and Technology College, Beijing University of Agriculture, Beijing, 102206, China.
Animal bioscience
|February 29, 2024
概括
补充Bacillus subtilis改善了 brojler的抗氧化能力和免疫反应. 这种益生菌增强了肝功能和调节了血清细胞因子,为抗生素增长促进剂提供了潜在的替代品.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 免疫学 免疫学 免疫学
背景情况:
- 细菌细菌是一种益生菌,在家禽中以抗菌特性而闻名.
- 新出现的证据表明,Bacillus subtilis具有抗氧化和免疫调节的能力.
- 了解它在肉生产中的作用对于优化动物健康和表现至关重要.
研究的目的:
- 研究Bacillus subtilis补充剂对 brojler产量的影响.
- 评估Bacillus subtilis对肉抗氧化状态和免疫反应的影响.
- 为了比较Bacillus subtilis与抗生素增长促进剂 (AGP) 的疗效.
主要方法:
- 324英的肉被分为三个组:控制,抗生素增长促进剂和Bacillus subtilis.
- 实验持续时间为42天,饮食补充Bacillus subtilis的0.5%.
- 收集肌肉,血清和肝脏样本进行生物化学和分子分析.
主要成果:
- 细菌细菌降低了血清和肝脏的甲水平,并增加了肝脏的超氧化物失调酶活性.
- 与AGP相比,补充Bacillus subtilis调节的血清细胞因子,增加IL-10并减少TNF-α和IL-1β.
- 屠宰后,Bacillus subtilis改善了乳腺肌肉颜色 (a*值),但没有影响肉类质量参数,如重量,剪切力或损失.
结论:
- 饮食细菌增强肉的抗氧化能力.
- 细菌素优化肉的免疫反应,为AGP提供有益的替代品.
- 这些发现支持使用Bacillus subtilis来改善肉的健康和潜在的肉质.
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