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饮食成分影响益生菌和后生菌对肉生长和生理学的影响

Samuel C G Jansseune¹, Aart Lammers², Jürgen van Baal³

¹Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, the Netherlands; Adaptation and Physiology Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, the Netherlands; Idena, Sautron, France.

Poultry science

|March 31, 2024

概括

饮食益生菌和后生菌在挑战性饮食中改善了 brojler 的生长. 它们的有效性取决于饮食成分,不同影响性能和生理学. 这凸显了料配方对添加剂有效性的重要性.

科学领域:

动物科学动物科学
营养生物化学营养生物化学
禽畜科学禽畜科学禽畜科学

背景情况:

料成分成分可以影响肉的健康和性能.
益生菌和后生菌可以减轻具有挑战性的饮食的负面影响.
了解与饮食相关的添加剂有效性对于肉生产至关重要.

研究的目的:

评估乳杆菌益生菌 (Pro) 和后生菌 (Post) 对养标准 (SD) 和挑战 (CD) 饮食的 brojler 的影响.
评估饮食组成如何调节Pro和Post对肉生长,新陈代谢和腿部健康的影响.

主要方法:

一项为期42天的研究,对1368只雄性罗斯肉进行了2x3的因数设计 (2种饮食:SD,CD;3种添加条件:控制,Pro,Post).
CD的配方含有高于SD的非粉多糖 (?? 麦,大麦) .
评估了生长性能,脚病变,血液矿物质,血生物化学和骨特征.

主要成果:

与SD相比,CD显著降低了体重 (BW) 和损害了骨健康.
补充Pro和Post补充剂增加了CD但不是SD养的 brojlers的BW.
前期增加了血,和尿酸;后期增加了,对胆酸有饮食依赖的影响.

结论:

饮食中的益生菌和后生菌可以提高 brojler 的生长性能,特别是在具有挑战性的饮食条件下.
Pro和Post的疗效由饮食成分调节,影响肉生理学和腿部健康.
料配方在确定益生菌和后生菌在家禽中的有效性方面发挥着关键作用.

关键词:

brojler 肉肉是一个饮食挑战饮食挑战矿物矿物矿物矿物矿物矿物矿物矿物后生物的后生物的生物.益生菌是一种益生菌.

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