发酵的阿斯特拉加勒斯粉,一种新的潜在料添加剂,用于改善肉的生长性能和健康
Songwei Han1, Guowei Xu1, Kang Zhang1
1Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
Animals : an open access journal from MDPI
|June 19, 2024
概括
发酵阿斯特拉加勒斯粉 (FAP) 补充剂改善了 brojler 的生长,免疫反应和抗氧化能力. 2%的FAP的最佳剂量提高了性能和肠道微生物群,没有副作用,显示了其作为料添加剂的潜力.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 免疫学 免疫学 免疫学
背景情况:
- 食补充剂对于提高肉的表现和健康至关重要.
- 阿斯特拉加勒斯粉,特别是发酵形式,正在探索其在动物料中的潜在益处.
研究的目的:
- 为了评估发酵阿斯特拉加勒斯粉 (FAP) 对肉生长性能,免疫功能,抗氧化能力和肠道微生物群的影响.
- 为了确定FAP在肉饮食中的最佳含量水平.
主要方法:
- 320只肉被分为五个组:对照组,1%,2%和4%的FAP,以及2%未发酵的阿斯特拉加卢斯粉末 (UAP).
- 分析了生长表现 (体重,平均每日增长,/增益比),免疫器官指数,血清生物化学参数,抗氧化剂状况和肠道微生物群.
主要成果:
- 脂肪酸补充剂,特别是2%的补充剂,显著改善了最终的体重和平均每日增加,同时降低了料/增加比率.
- FAP增强了胸腺和毛囊指数,增加了血清IgA和IgG水平,并提高了血清白蛋白和抗氧化能力.
- 通过减少Bacteroides和增加Alistipes,FAP调节了肠道微生物群,没有观察到对肝脏和脏健康的不良影响.
结论:
- 用发酵的阿斯特拉加勒斯粉末 (FAP) 补充食有效地提高肉生长,免疫力和抗氧化剂状态.
- 2%的FAP含量水平显示出最显著的益处,表明其作为 brojlers的有价值的料添加剂的强大潜力.
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